Cook Like an Egyptian, one recipe at a time
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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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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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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Foul Medames or stew of fava beans, is Egypt’s quintessential vegan breakfast and an unmistakable street food staple. Instead of using canned foul medames, Learn how to make it from scratch in your slow cooker.
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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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Kar’ Asali is an Egyptian trademark pumpkin dessert. This crowd pleaser consists of a velvety layer of slowly cooked sweet pumpkin, spiked with warm spices, sprinkled with a mixture of toasted nuts and topped with a layer of silky smooth and sweet béchamel sauce.
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Meshabek is a luscious Egyptian sweet street food that translates to tangled, given the way those syrupy fritters look. Meshabek calls for basic ingredients, so try it in your kitchen to have a taste of this ancient and exotic treat.
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