Pickled eggplant- the tangy, spicy, fiercely garlicky side to accompany so many Egyptian meals. Perfect as a side dish with any meal, on its own in pita bread, or tucked into a sandwich to provide a spicy, juicy and acidic burst of flavor.
A cool and refreshing side, this cucumber and yogurt salad is an Egyptian staple to serve alongside grilled meats, stuffed vegetables, stews and more!
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 Sayadeya rice is a typical side for all seafood dishes in Egyptian cuisine. Slowly browned onions form its base- imparting deep flavor and color.
Basturma with eggs- a super savory Egyptian breakfast classic that comes together in ten minutes with only three ingredients.
This hawawshi is a quick and delicious Egyptian meal of pita bread stuffed with seasoned meat and onions, then baked to crispy perfection.
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.
Mahshi! Vegetables stuffed with an herbaceous meat and rice mixture then simmered in tomato sauce in this classic Middle Eastern dish.
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