welcome to am what i eat
Your destination for straightforward and delicious Egyptian and international recipes.
Featured recipe: A Ramadan and Lenten classic
This creamy Egyptian red lentil soup is a delicious, nutritional powerhouse of a soup that comes together from simple pantry staples. Inexpensive, nutritious, vegan and filling- there’s so many reasons to add this Egyptian staple to your repertoire.
Egyptian eats, for everyone.
With process photos and detailed instructions, even the most novice cook can learn to create these heritage dishes
Plus plenty of other treats.
For decadent desserts, to Latin comfort foods and more, check out All Recipes.
Whats New?
Recent eats
-
Teta’s tabbouleh
Fresh and bright tabbouleh the way my Teta always made for me- with fresh flat leaf parsley, fragrant fresh mint, scallions, tomatoes, fine bulgur wheat, and minced cucumber…
4 min read
-
Egyptian pickled eggplant with garlic, walnuts and pomegranate
I had picked up some beautiful baby eggplants at a South Asian market in Queens over the weekend. I really wanted to make maqdous, Levantine baby eggplants…
4 min read
-
Rose cardamom tres leches cake
Tres leches cake, laced with fragrant rose and cardamom and topped with ashta, a lightly-sweetened floral-scented clotted cream.
4 min read
-
Salata baladi – Egyptian salad
Egyptian salata baladi is fresh, crunchy and has a wonderful acidic bite. It pairs perfectly with pretty much any Middle Eastern meal.
4 min read
-
Baked kofta with eggplant and potatoes
Kofta is one of those comforting dishes that I grew up eating and just love to eat and make for my family. It can take a lot of…
4 min read
-
Hummus with lamb
Hummus as its meant to be. Smooth, creamy, warm, tahina-y, lemony, actually made of chickpeas. Topped with spiced lamb and it’s drippings and scooped up with warm pita:…
4 min read
About me
I’m Dahlia, an Egyptian-Canadian home cook who loves to eat and create international dishes for my family. Join me in my kitchen!