Easy & Stylish Egyptian Recipes
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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Egyptian Tehina sauce, also known as Tahini or Tahina, is a quintessential fluffy and silky sauce that is irreplaceable on the Egyptian table. It is served as a dip, spread, and a salad and pairs perfectly with barbecue dishes.
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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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Eggplant-Pomegranate Dip is a vegan mezzah/appetizer dish that is so simple to make but it will be the star of your mezze tray. The creamy eggplant mixed with fresh onions and garlic is tamed by a drizzle of pomegranate molasses, creating a wonderful balance between the sweet, salty, and tart.
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Chipotle Turkey is spicy, tender with perfect crispy, golden skin. This dazzling recipe will prove the turkey haters wrong.
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A show stopper vegan turmeric cake that is inspired by the Lebanese cake Sfouf.
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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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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.
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