Smoked Egyptian Style Pomegranate Recipe
Recipe information
Make Smoked Egyptian Style Pomegranate in just 2h . Lunch brisket mac n cheese BBQ sauce (KG) included sumac pickled Egyptian smoked onions bread pudding
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Ingredients
Brisket Mac n Cheese
BBQ Sauce
Sumac Pickled Egyptian Smoked Onions
Bread Pudding
Brisket Mac n Cheese
1. Cook the Brisket
Preheat your smoker to 110°C (225°F). Season the brisket with salt and pepper. Smoke for about 6-8 hours until tender.
2. Cook the Pasta
In a large pot, boil water and add a pinch of salt. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
3. Make Cheese Sauce
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in milk, cooking until thick. Stir in cheese until melted. Season with salt and pepper.
4. Combine Brisket and Pasta
Mix the cooked brisket (shredded) with the cheese sauce and pasta. Stir until well combined.
BBQ Sauce
5. Prepare the BBQ Sauce
In a saucepan, combine ketchup, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook over medium heat for 10 minutes, stirring occasionally.
Sumac Pickled Egyptian Smoked Onions
Bread Pudding
7. Prepare the Bread Pudding
Preheat the oven to 175°C (350°F). In a bowl, whisk together milk, eggs, sugar, vanilla extract, and cinnamon. Tear stale bread into pieces and soak in the mixture for 10 minutes.
8. Bake the Bread Pudding
Transfer the soaked bread to a greased baking dish. Bake in the oven for 30-35 minutes until golden brown on top.
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