Raising the Flag of Egyptian Cuisine
Vegan Egyptian Fried Cauliflower, or Karnabeet Maklee, is a beloved dish that combines bold flavors with vibrant colors, showcasing the richness of Egyptian vegan cuisine.
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Egyptian freekeh (fereek) pilaf is a smoky, quick, and easy grain dish made from roasted green wheat. Packed with fiber and naturally filling, it’s a nourishing choice for Lent and a wholesome side dish for Ramadan iftar.
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Are you looking for vegan and easy recipes?! Weeka is a wholesome Egyptian vegan okra soup that will comfort your body and soul in the coldest season. Give it a try!
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Shobet Kharshouf is an easy comforting Egyptian artichoke soup with a clean, delicate flavor and naturally creamy texture.
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Torte au Chocolat is a royal cross between a pudding and a cake. The creamy interior is encased in a gossamer, crispy crust. Faithful to French subtlety, it is barely sweetened not to overpower the coffee and chocolate notes.
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Halabessa is an Egyptian vegan, spicy and cumin-spiked chickpea soup that will put your taste buds on fire.
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Kabab Halla is Egyptian slow-cooked beef stew bathed in a velvety caramelized onion sauce—pure comfort, especially when scooped up with vermecilli rice or warm baladi bread.
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Shorbet Kolkas, Egypt’s Swiss chard and taro soup, is a winter superfood and a Coptic Epiphany food tradition. This velvety green soup, featuring tender chunks of buttery taro, is infused with the irresistible aroma of garlic and toasted coriander.
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“Baskoot Nashader” (Egyptian ammonia cookies) are festive butter cookies that are baked to celebrate religious feasts in Egypt. They are fairly easy to make and a a lovely addition to your cookies repertoire.
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Lentil Soup with its vibrant color and nutrients is the ultimate comfort food on a cold night. It also makes a stunning starter for company.
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