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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Salated Zabadi Bel khiatr is a refreshing and cooling mint-scented yogurt cucumber salad that is a quintessential appetizer as well as side dish that pairs perfectly with a number of spicy and hearty Egyptian dishes such as rolled grape leaves and hearty protein dishes.Â
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Thanks to the Air Fryer, Pita bread was never easier to make! This is a no-fail recipe for a soft pita bread with a large pocket. It takes four minutes in the air fryer to bake it. Mini Pita bread is perfect for school lunch. Eat it hot off the air fryer as a snack, arrange it on your appetizer tray, or use it to scoop the sauce of your favorite stew.
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Beid Bel Basturma is an iconic Armenian-Egyptian breakfast or brunch that reflects the influence of the Armenian minority on Egyptian Cuisine. Cracking eggs over thin slices of basturma (spiced cured beef) that are sizzling in a pool of hot ghee or butter, can’t be more glorious.
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Kobeba pronounced as Ko-Be-Bah, (also known as Kibbeh) is a delightful festive appetizer or side dish made of crispy, wafer-thin crust of bulgur and meat that encases a luscious ground meat mixed with nuts and raisins.
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Koshari Iskandarani is a typical Egyptian dish that hails from Alexandria, Egypt. It is made of simple pantry ingredients, which are orange lentil and rice. This dish is vegan, yet some variations has Egyptian fried boiled Eggs, placed on top of the dish.Â
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Baba Ghanoush is an Egyptian vegan appetizer and dip that is served either with festive kabab dishes or humble vegan foul Mesdames or falafel.
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