Eid morning in an Egyptian house: the moza, Egypt’s favorite beef shank, simmering since dawn, the broth turning golden, rice and toasted bread waiting for the garlic vinegar sauce. Fatta is not just food, it is the day itself. And it starts with the right moza.
Beef shank, our moza, is a hard working muscle full of collagen and marrow. With slow cooking, that collagen melts into the broth and gives it body, while the meat turns so tender it pulls apart with a spoon.
Where Our Moza Comes From
Moza is cut from the lower leg of the calf, the muscle that carries its weight every day. That is why it is rich in connective tissue and marrow, and why it rewards patience more than any other cut.
How to Cook Moza
Boil it briefly and discard the first water, then simmer it with onion, bay leaves, cardamom, mastic and black pepper for 2 to 3 hours until tender, or about 45 minutes in a pressure cooker. Use the meat and broth for fatta, molokhia or a rich soup, or finish the cooked moza in the oven with potatoes and tomato sauce until the top is browned.
Why Farm House Moza
It comes from our Balady calves, naturally raised on our own farm for about 400 days with zero hormones and zero chemicals. At Kandouz age the moza turns tender faster than meat from older animals, and the broth tastes clean. Each pack is vacuum packed by our team with no bare hand contact.
For Eid, for Friday lunch, for the soup that fixes everything on a cold night. Moza is the cut Egyptian kitchens are built on.
Cooking for Eid? Add red beef cubes for the fatta topping, osso buco rings for the marrow lovers and oxtail for a second pot of soup. For a richer broth, add bone marrow rings.
موزة بقري بلدي كندوز للفتة من فارم هاوس
الموزة اللي بتعمل فتة العيد وشوربة تستاهل الاستنا. موزة بقري بلدي كندوز بالعضم مليانة كولاجين ونخاع، للفتة والملوخية والشوربة والموزة في الفرن.
اسلقها سلقة خفيفة وارمي أول مية، وبعدين سيبها على نار هادية مع بصل وورق لورا وحبهان ومستكة وفلفل أسود من ساعتين ل 3 لحد ما تستوي، أو حوالي 45 دقيقة في حلة الضغط. استخدم اللحمة والشوربة للفتة والملوخية، أو حمّرها في الفرن. الكيلو يكفي من 4 ل 5.
من عجول بلدي متربية في مزرعتنا، طازة ومش مجمدة، عشان شوربة طعمها نضيف.
Moza FAQ
Is moza good for fatta?
It is the classic fatta cut. It gives tender meat and the richest broth.
What is the difference between Moza and Osso Buco?
Both come from the shank. Moza is cut in larger pieces for broth and fatta, while Osso Buco is cut across into rings with the marrow bone in the center.
What is beef shank called in Arabic?
Beef shank is also known as:
موزة، موزة بقري، موزة بلدي، لحمة موزة، موزة كندوز
أطبخ الموزة إزاي عشان تطلع طرية؟
اسلقها سلقة أولى وارمي الميه، وبعدين سيبها على نار هادية مع بصل وورق لورا وحبهان ومستكة من ساعتين لتلاتة، أو حوالي 45 دقيقة في حلة الضغط.
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