Mahshi Basal (Egyptian stuffed onions): Ù…Øشي البصل
Mahshi Basal is stuffed onions with a mixture of rice, ground beef, aromatic herbs and spices. It is by far the easiest stuffed vegetable.
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Akawi Be Mahshi Al Salk (Egyptian Oxtail & Rolled Swiss chard in clay Pot): طاجن العكاوي Ùˆ Ù…Øشى السلق
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.
Read MoreSeman Mashwi (Egyptian Grilled Quail): سمان مشوي
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.
Read MoreBaskoot Nashader (Egyptian Ammonia Cookies): بسكوت النشادر
“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.
Read MoreKahk Bel Agameya (Egyptian Agameya-Filled Cookies): ÙƒØÙƒ بالعجمية
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.
Read MoreOne Pot Kushari: كشرى الØلة الواØدة
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 MoreTa’amia (Egyptian vegan fritters): الطعمية المصرية
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 MoreMesaka’a (Vegan Eggplant & Pepper bake): مسقعة صيامي
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.
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