Egyptian-Inspired Smoked Brisket With Sumac Onions And Fresh Salata Baladi
Take your taste buds on a journey with this Egyptian-inspired smoked brisket plate, a bold fusion of slow-smoked beef, tangy sumac onions, cooling zabadi yoghurt sauce, fresh Salata Baladi, and warm pita bread. This dish balances deep, smoky flavours with bright, zesty accompaniments, creating a meal that’s both hearty and refreshing.
Ingredients
Smoked Brisket
- 2 kg beef brisket
- 2 tbsp olive oil
- 2 tbsp salt kosher
- 1 tbsp black pepper
- 1 tbsp cumin ground
- 1 tbsp paprika smoked
- 1 tsp coriander ground
- 1 tsp garlic powder
- ½ tsp cinnamon ground
- ½ tsp cardamom ground
- 1 tbsp honey optional
- 250 ml beef stock
Sumac Onions
- 1 red onion thinly sliced
- 1 tbsp sumac
- ½ tsp salt
- 1 tbsp lemon juice
- 1 tbsp olive oil
Zabadi Yoghurt Sauce
- 200 g Greek yoghurt
- 1 clove garlic minced
- 1 tbsp lemon juice
- ½ tsp ground cumin
- ½ tsp salt
- 1 tbsp mint fresh
Salata Baladi (Egyptian Salad)
- 2 medium tomatoes
- 1 cucumber diced
- ½ red onion finely chopped
- 2 tbsp parsely chopped
- 1 tbsp olive oil extra virgin
- 1 tbsp lemon juice
- ½ tsp salt
- ½ tsp black pepper
Instructions
Prepare the Smoked Brisket
- Trim & Rub: Trim excess fat from the brisket, leaving about 5mm (¼ inch) for moisture. Mix salt, pepper, cumin, smoked paprika, coriander, garlic powder, onion powder, cinnamon, cardamom, and honey. Rub generously over the brisket.
- Smoke: Preheat a smoker to 120°C (250°F). Place brisket fat-side up and smoke for 4-6 hours, spritzing occasionally with beef stock.
- Rest: Let it rest for at least 1 hour before slicing thinly against the grain.
Prepare the Sumac Onions
- Toss sliced onions with sumac, salt, lemon juice, and olive oil.
- Let sit for at least 15 minutes to soften and absorb flavours.
Make the Zabadi Yoghurt Sauce
- Combine yoghurt, garlic, lemon juice, cumin, salt, and chopped mint in a bowl.
- Drizzle with olive oil and lemon juice, then season with salt and black pepper.
Prepare the Salata Baladi
- Mix diced tomatoes, cucumber, onion, chilli, and parsley in a bowl.
- Drizzle with olive oil and lemon juice, then season with salt and black pepper.
Serve
- Arrange sliced brisket on a plate.
- Add a scoop of Salata Baladi and a small bowl of Zabadi Yoghurt Sauce.
- Garnish with Sumac Onions.
- Serve with warm pita on the side.
Notes
High in Protein: Great for muscle repair and satiety. Balanced Macros: Good mix of protein, healthy fats, and carbs. Rich in Fibre: From onions, salad, and pita, aiding digestion. Moderate Sodium: Adjust seasoning for lower sodium intake. High in Fat: Mostly from brisket—trim excess fat if needed.