Cook Like an Egyptian, one recipe at a time
Tagen Akawi be Mahshi El Shalk translates to Oxtail and Rolled Swiss chard in a clay pot. It is a slow cooked dish that bursts with flavors.
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Seman Mashwi or Egyptian Grilled Quail is a summer delicatessen that Egyptian enjoy when the weather warms up and bbq meals become their first preference.
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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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Egyptian religious feasts are incomplete without Kahk (Festive Egyptian cookies). Kahak Bel Agameya is by far, the king of all Egyptian cookies. It is a flaky cookie stuffed with Agameya, a candy like filling made of ghee, flour, sesame, and nuts. This blog post will show you how to make these heritage cookies like a pro.
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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.
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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.
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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.
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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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