World Flavors Cookbook

Egyptian Fowl in Broth

Duck or goose simmered in a light broth with onion, garlic, cumin, and coriander — a dish depicted in tomb paintings at Thebes.

Cuisine: Ancient World

Ingredients

• 1 duck or chicken, cut into pieces
• 1.5L water
• 2 onions, halved
• 6 cloves garlic
• 1 tsp cumin
• 1 tsp coriander
• Fresh coriander and dill
• Salt

Instructions

1. Place duck pieces in cold water. Bring to boil. Skim foam.
2. Add onion, garlic, cumin, and coriander.
3. Simmer 1.5 hours until duck is very tender.
4. Season broth generously with salt.
5. Add fresh herbs just before serving.
6. Serve in pottery bowls with barley bread.