Raising the Flag of Egyptian Cuisine
A deeply nourishing and flavorful Egyptian bone broth made with marrow bones, aromatics, warming spices, and slow-simmered goodness. Rich in collagen, minerals, and comforting flavor, this traditional broth can be enjoyed on its own or used as the base for soups, stews, grains, and sauces.
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Discover a nourishing twist on Egyptian Mahshi with savory meat and walnuts instead of rice. It is comfort and guilt-free.
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Kofta al Hatee is Egypt’s iconic grilled ground meat skewers, celebrated for their rich flavor, juicy interior, smoky char, and irresistible aroma. This Kofat recipe is keto, eggless and gluten-free.
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Discover this fluffy keto bread—light, airy, and ready in just 20 minutes. Completely flourless and naturally gluten-free, it’s perfect for quick breakfasts, burger sandwiches, or wholesome snacks. With simple ingredients and no fuss, this high-protein loaf delivers on texture, nutrition, and flavor.
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Are you looking for smoked herring recipes? Look no further. This Egyptian Tahini-Smoked herring is mouthwatering and so easy to assemble. When deboned, doused in spiced, garlicky tahini, and mixed up with fresh juicy tomatoes, crunchy bell peppers, a mundane store-bought herring transforms into a grommet dish bursting with flavors.
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Mangauna is Port Said’s take on Easter brioche—pillowy, perfumed, and golden as the spring sun. Traditionally made by Portsaidi families during Sham El-Nessim and Eastertide, Mangauna carries the sweetness of celebration, the influence of Italian expats and the warmth of generations gathered around coastal festive tables.
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Learn how to make Duck à l’Orange with my Egyptian twist. Juicy, tender duck meets a bright orange glaze infused with warm Egyptian spices for a vibrant balance of sweet, tangy, and savory.
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Beid Meza’lil is hard boiled eggs fried in ghee. It is an iconic Egyptian holiday egg tradition that surfaces on Copts’ festive tables to break a long fasting.
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Bouza is a delightful and traditional Arabic/Egyptian/Middle Eastern ice cream spiked with mastic and rose water and studded with chewy, chopped dry apricots and crunchy toasted pistachios.
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Kebdah Eskandarani or spicy liver Alexandrian style is Egyptian tender strips of beef or veal liver, drenched in a fiery, garlicky sauce infused with tangy vinegar, ground cumin, and coriander—aromatics that pack a punch and awake the senses.
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