Cook Like an Egyptian, one recipe at a time
Ruz Sayadeya is Egyptian seafood rice, which is known of its deep amber color and distinctive caramelized and spicy flavor. Ruz Sayadeya is served as a quintessential side dish to all types of Egyptian fish and seafood dishes. It is an easy, and wholesome addition to your rice repertoire.
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Bessela (Bazella) We Gazar is an economic, yet mouthwatering and easy Egyptian stew of carrots, peas, and beef chuck. It is a healthy dish, that you can resort to as an easy weekend dinner.Â
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Wendy Hill’s Gut Healing Green Smoothie is packed with nutrient-dense food. Don’t be fooled by the bright green color, this is still rather sweet and can be enjoyed by the whole family.
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Egyptian Lentil soup is an easy and nutritious warmer. This recipe is offered by Chef Khaled Alelimi, owner of Pistachio Middle eastern and Mediterranean Grill in Singapore.
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This chocolate bark studded with toasted pistachios, almonds, and cranberries are easy-to-make, healthy snack, mood booster, and a decadent vegan treat.
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Orange Cranberry Sauce is the easiest holiday sauce that is ready in no less than twenty minutes with ingredients that you probably have in your fridge. Given its vibrant, festive color and fresh flavors, Orange Cranberry Sauce is a scrumptious addition to your holiday table.
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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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Beetroot and Baba Ganoug is bursting with colors as well as flavors, and nutrition benefits. You can top it with nuts, seeds , small greens leaves ( parsley, micro-greens..etc) , fruits ( pomegranate is the best choice ) and for non vegans it’s awesome with goat cheese, crumbled ricotta or cottage cheese. And above all, its ready in just 30 minutes.
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