Here you can find my growing list of Egyptian recipes!
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.
This Egyptian mesaqa’a is a super savory dish of roasted eggplants and peppers smothered in a warmly spiced tomato sauce with a kick of heat, and baked until the flavors meld and intensify. Easily customizable, and great served warm or cold, this eggplant dish is a hearty and delicious Egyptian staple.
This Sayadeya rice is a typical side for all seafood dishes in Egyptian cuisine. Slowly browned onions form its base- imparting deep flavor and color.
Om ali- Egypt’s sweet and creamy bread pudding is studded with nuts, coconut, and raisins if you wish, then topped with whipped cream and broiled to a golden perfection and served hot.
Egyptian goulash- a traditional meat pie made with a savory ground meat and onion filling laced with warm spices and nestled between layers of crispy, buttery phyllo dough.
This rich and comforting bamya stew consists of okra cooked with tender pieces of lamb, in a luscious tomato sauce laced with garlic and cilantro.
Basturma with eggs- a super savory Egyptian breakfast classic that comes together in ten minutes with only three ingredients.
Molokhia Egyptian style- minced jute mallow greens cooked in an aromatic broth. This highly nutritious green soup is often served alongside a protein and rice to make a delicious and comforting meal.
Mahshi kromb- juicy, herbaceous Egyptian cabbage rolls. Tender cabbage leaves, stuffed with parsley, cilantro and dill-laced tomato rice, each roll an umami bomb that will keep you going back for more.
This smoky, tangy baba ghanouj hits all the right notes with fire-roasted eggplants, silky smooth tahini, and a hint of tart and sweet pomegranate molasses.
This spicy, herbaceous green shatta is one of the condiments I like to always have in my fridge. It’s hot, but it’s also flavourful, fresh and complex.
As a topping, it goes well on pretty much everything- sandwiches, beans, and especially grilled meats and fish. As an ingredient, you can toss it into salad dressings, stews, marinades or any other dish that needs some herbs and spice.
This hawawshi is a quick and delicious Egyptian meal of pita bread stuffed with seasoned meat and onions, then baked to crispy perfection.
Macarona bechamel is the quintessential Egyptian comfort food. Penne or rigatoni is bathed in silky bechamel sauce and layered with spiced meat and tomato sauce, then topped with a thick layer of more creamy bechamel sauce. It’s then baked to bubbly and crusty perfection.
Warak enab- juicy, tangy, herby, packages of goodness, these meat and rice stuffed grape leaves are a show stopping family favourite.
Labneh flan- the lightest, smoothest flan you’ll ever try. The magic ingredient is labneh, a thick and creamy Middle Eastern yogurt, that lends a heavenly airiness to this classic dessert.
Fasolia- green beans, stewed with your favorite meat in a rich tomato sauce. Served over Egyptian rice, it’s the perfect cozy family meal.
Egyptian rice with vermicelli noodles, known as roz bil shareya, is a staple dish that pairs well with various meals. Typically made from short or medium grain rice, the dish involves toasting vermicelli and rice in oil before adding water. The cooking method relies on visual water measurement for optimal texture.
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 for an added bite that many tabbouleh recipes miss.
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 stuffed with walnuts, garlic and pomegranate arrils preserved in olive oil. But man I was feeling lazy. The kids haven’t been letting me sleep. My dishwasher is…
Egyptian salata baladi is fresh, crunchy and has a wonderful acidic bite. It pairs perfectly with pretty much any Middle Eastern meal.
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 forms. A popular way to make kofta at home in the Levant is kofta bil saniyah – kofta baked in a tray with potatoes and tomatoes. Another…
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: heaven.
Mahshi! Vegetables stuffed with an herbaceous meat and rice mixture then simmered in tomato sauce in this classic Middle Eastern dish.
Here’s my version of fattet betinjan- eggplant with ground beef or lamb, cooked in a tangy tomato and pomegranate sauce, served on a bed of crispy pita and topped with garlic tahini yogurt.
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