Featured in THE NEW YORK TIMES
I have the best news to share with y’all! My Egyptian Festive table made it all the way to The New York Times!
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Kar’ Asali (Egyptian Pumpkin – Béchamel Dessert): قرع عسلي
Kar’ Asali is an Egyptian trademark pumpkin dessert. This crowd pleaser consists of a velvety layer of slowly cooked sweet pumpkin, spiked with warm spices, sprinkled with a mixture of toasted nuts and topped with a layer of silky smooth and sweet béchamel sauce.
Read MoreBuftek (Egyptian Fried Beef Steak): بوفتيك
Buftek is Egyptian fried steak. It is an iconic meat delicatessen that scores high among adults as well as kids. Try to make it once in your kitchen and you will become a huge fan.
Read MoreMeshabek (Vegan Egyptian Funnel Cake): المشبك المصري
Meshabek is a luscious Egyptian sweet street food that translates to tangled, given the way those syrupy fritters look. Meshabek calls for basic ingredients, so try it in your kitchen to have a taste of this ancient and exotic treat.
Read MoreShorbet Tarbia (Egyptian Lemon-Chicken Soup): شوربة تربية
Shorbet Tarbeya (Egyptian lemon-chicken soup) is a warming comfort and creamy soup that warms your soul and body in chilled fall and winter days.
Read MorePumpkin-Sahlep Pudding Dessert: قرع عسلى بالسحلب
Pumpkin-Sahelp Pudding is a scrumptious, no-bake and eggless dessert that is laden with fall flavors with a Middle Eastern twist.
Read MoreEgyptian Fried Boiled Egg (Beid Meza’lil): بيض مزعلل
Beid Meza’lil is hard boiled eggs fried in ghee. It is an iconic holiday egg dish that surface on Copts’ festive tables on Christmas and Easter nights to break a long fasting.
Read MoreEgyptian Orzo-Beef Casserole: لسان عصفور باللحمة
Egyptian Orzo – Beef Casserole or “Lean Asfour bel Lahma” is an economic crowd pleaser of creamy orzo and melt-in-your-mouth beef cubes.
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