20 recipes
Flame-charred eggplant with a deep smoky taste, mashed with tahini, garlic, lemon and cumin, and finished with olive oil and parsley.
Small okra and beef simmered in a thick tomato sauce and finished with a garlic and ground-coriander ta'leya, served with rice.
A popular Egyptian dish of split fava beans cooked with dill, parsley, coriander and garlic, blended smooth and green and topped with crisp fried onions.
Thin chicken breast cutlets marinated with garlic, lemon and onion, coated in breadcrumbs and fried until golden and crisp.
Layers of toasted bread soaked in broth and white rice, doused with garlic-vinegar and tomato sauces and crowned with tender, browned lamb.
A square pie of paper-thin dough layers brushed with ghee and butter, baked until puffed and crisp, and eaten with honey and white cheese.
Warm fava beans half-mashed with cumin, dressed with lemon, garlic and olive oil, topped with tomato and parsley and eaten with flatbread.
Egyptian flatbreads stuffed with a layer of spiced minced beef, onion and peppers, baked until the bread is crisp and the meat juicy.
Thin strips of liver seared fast over high heat with garlic, chili and cumin, eaten in Egyptian flatbread.
Egypt’s beloved street dish of rice, lentils, pasta and chickpeas, topped with spicy tomato sauce and crispy onions, served with a garlic-vinegar daqqa.
A smooth yellow-lentil soup with carrot, tomato and onion, flavoured with cumin and butter, served with lemon and toasted bread.
Two layers of penne sandwiching tomato-simmered minced beef, covered in creamy béchamel and baked until golden on top.
Zucchini and bell peppers stuffed with rice seasoned with tomato, parsley, dill, coriander and mint, simmered in a tomato broth.
Oven-roasted eggplant slices covered with a tomato, pepper, garlic and cumin sauce, baked until thick and jammy.
Silky green molokhia cooked in chicken broth, finished with a sizzling garlic and coriander taqliya in ghee, served with roasted chicken and rice.
Egyptian rice with vermicelli toasted in ghee, the grains separate and glossy — the classic side on the Egyptian table.
Rice turned deep brown by caramelised onions and cumin, served with seasoned fried fish and a light tomato sauce.
A tomato broth seasoned with cumin and coriander, with shrimp, white fish, orzo and vegetables.
Egyptian semolina cake with coconut, butter and yogurt, baked until golden and soaked in syrup, with an almond on each piece.
Baked puff pastry broken up with nuts, raisins and coconut, soaked in sweetened milk and baked until the top is golden and bubbling.
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Recipes from Egypt
