Cook Like an Egyptian, one recipe at a time
Kushari (Koshari) is the king of vegan Egyptian street food. It includes heaps of playful vermicelli-rice, mixed with lentils and al dente pasta, topped with crispy fried shallots and drizzled with three different sauces: tangy, mild and fiery. Using just one pot, you can easily make Kushari in your own kitchen.
Read More
Graced with a tantalizing crunchy crust and a vibrant green and creamy interior, Egyptian Ta’amia are iconic vegan fritters, bursting with nostalgic, and memorable flavors.
Read More
Sweet, acidic, and spicy, Egyptian Mesaka’a hits all your taste buds at once. Mesaka’a is formed of layers of meaty fried eggplants studded with mild and spicy pepper, smothered under rich garlicky-tomato sauce and warmed with a touch of cumin.
Read More
Foul Medames or stew of fava beans, is Egypt’s quintessential vegan breakfast and an unmistakable street food staple. Instead of using canned foul medames, Learn how to make it from scratch in your slow cooker.
Read More
Laden with flavors, and nutrients, chicken broth is instrumental in Egyptian cuisine, as it represents essential foundation for hearty stews, delicious soups and elevated rice dishes.
Read More
Om Ali is the iconic Egyptian bread pudding that garners unmatched affection from tourists and locals alike. Bonus: It is a semi-homemade dessert that you can easily create in your own kitchen.
Read More
I have the best news to share with y’all! My Egyptian Festive table made it all the way to The New York Times!
Read More
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 More