Healthy
Egyptian Koshari
Egypt's national street dish: layers of rice, lentils and pasta under a spiced tomato sauce, garlic vinegar and a…
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Egyptian recipes
Street food built on lentils, rice and crisp onions. 44 tested Egyptian recipes, from the everyday to the ambitious.
Egyptian recipes — all 44 recipes
Dinner
Molokhia
Jute leaves cooked to a green, silky stew with garlic and coriander fried in ghee and stirred in at the last second…
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Quick Meals
Ful Medames
Slow-cooked fava beans crushed with garlic, lemon, cumin and a great deal of olive oil — Egypt eats it for…
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Appetizers
Ta'ameya
Egypt's falafel, and a genuinely different thing from the Levantine one: split broad beans rather than chickpeas, a…
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Appetizers
Besara
Broad beans cooked to a purée with an enormous quantity of green herbs, poured out flat and topped with fried onion…
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Lunch
Shorbet Ads
Red lentil soup finished with cumin, lemon and fried bread. The default first course at every Egyptian table in…
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Appetizers
Salata Baladi
The chopped country salad that arrives with everything: tomato, cucumber, onion and pepper cut small, dressed with…
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Appetizers
Egyptian Tahina
The Egyptian tahini sauce, thinner and sharper than the Levantine one, cut with vinegar as well as lemon and always…
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Appetizers
Baba Ghanoug Masri
The Egyptian version, which is a salad rather than a purée: charred aubergine chopped rough and mixed with tomato…
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Appetizers
Torshi
The pink pickled turnips that come free with every plate of ta'ameya in Egypt. Beetroot does the colouring; the…
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Appetizers
Betengan Mekhalel
Small aubergines boiled, stuffed with garlic, chilli and pepper, and kept under oil and vinegar. Sharper and hotter…
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Appetizers
Batates Mohammara
Potatoes roasted hard with cumin, coriander and a lot of garlic until the edges go almost black. Sold from carts by…
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Appetizers
Dukkah
Toasted nuts, seeds and spices pounded to a dry rubble, eaten by dipping bread in oil and then in the dukkah. Every…
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Dinner
Bamia Masreya
The Egyptian okra stew: smaller pods than the Levantine version, more tomato, and finished with a hit of fried…
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Dinner
Torly
Vegetables cut large and roasted together in a tomato sauce until everything is soft enough to eat with a spoon…
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Dinner
Roz Mermah
Egyptian rice, which is short-grain and cooked with broken vermicelli browned in butter first. The default starch…
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Lunch
Kishk Masri
A thick soup of yogurt and flour cooked out slowly and poured over fried bread and onions. Sour, savoury and…
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Dinner
Hawawshi
Flatbread stuffed with spiced minced beef and baked hard until the bread crisps and the fat soaks into it…
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Dinner
Macarona Bechamel
Penne bound in béchamel over a layer of spiced mince, baked until the top sets into a sliceable crust. Egypt by way…
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Dinner
Fattah
Layers of fried bread, rice and slow-cooked lamb under a sharp garlic and vinegar tomato sauce. The dish of Eid and…
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Dinner
Mahshi Cromb
Cabbage leaves rolled thin around a herb-heavy rice filling with no meat in it, packed flat and cooked in tomato…
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Dinner
Kofta Masreya
Minced beef and lamb on skewers with onion, parsley and a lot of black pepper, grilled hard over coals or under a…
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Quick Meals
Kebda Eskandarani
Alexandrian liver: beef liver cut into strips and cooked in seconds with chilli, garlic and cumin. The whole dish…
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Dinner
Sayadeya Masreya
The Egyptian fisherman’s rice: fish fried rather than poached, rice cooked in the frying oil and stock, and the…
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Dinner
Hamam Mahshi
Pigeon stuffed with freekeh and roasted, the most special-occasion dish in the Egyptian repertoire. Small birds…
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Dinner
Ferakh Mashwi
Chicken spatchcocked and grilled under a cumin, garlic and lemon paste until the skin blackens in patches. The…
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Dinner
Mombar
Sausage casings filled with spiced rice and mince, boiled and then fried until they blister. Fiddly, cheap, and one…
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Appetizers
Renga
Smoked herring flaked and dressed with lemon, oil and raw onion, eaten at Sham el-Nessim with spring onions and…
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Dinner
Goulash Masri
Filo layered over spiced mince and baked in a tray, cut into squares. Nothing to do with Hungarian goulash — the…
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Baking
Aish Baladi
The wholemeal country loaf, baked on a bed of bran at a ferocious heat so it puffs into a hollow disc. The bread the…
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Baking
Eish Merahrah
A flat wholemeal loaf enriched with ground fenugreek and maize, from the villages of Upper Egypt. Bitter, nutty and…
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Baking
Feteer Meshaltet
Layered pastry stretched paper-thin, folded with ghee over and over, and baked into something between a pancake and…
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Appetizers
Gebna Domiati Salad
The soft white brined cheese of Damietta, cubed with tomato, cucumber and oil into a breakfast salad. Salty enough…
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Appetizers
Batarekh
Grey mullet roe, salted and pressed and dried into a hard amber block, sliced paper-thin with oil and lemon. Egypt…
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Desserts
Balah el Sham
Ridged fingers of choux fried rather than baked, dropped hot into cold syrup. The name means dates of Damascus…
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Desserts
Om Ali
Torn pastry baked in sweetened milk with nuts and coconut until the top blisters and the bottom turns to custard…
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Desserts
Roz bel Laban
Rice pudding cooked on the hob until it thickens by itself, with no eggs and no oven. Served cold in glasses with…
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Desserts
Qatayef Mahshi
One-sided pancakes stuffed with nuts and cinnamon, pinched shut and fried, then dropped into syrup. The Ramadan…
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Desserts
Zalabya
Yeasted batter dropped in spoonfuls into hot oil, fried into irregular golden balls and rolled in syrup or sugar…
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Desserts
Kunafa bil Manga
Shredded kunafa pastry baked crisp and layered with cream and fresh mango. A modern Cairo dessert, everywhere since…
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Drinks
Karkade
Dried hibiscus steeped into a drink the colour of ink and served either scalding or over ice. Sour, tannic and the…
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Drinks
Sobia
A cold white drink of soaked rice and coconut blended with milk and sugar, sold from urns in Ramadan. Cloudy, sweet…
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Drinks
Asab
Sugarcane juice, pressed and drunk within minutes. Nothing is added and nothing can be — it oxidises so fast that…
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Lunch
Shorbat Adas
Yellow lentil soup, smooth as cream, with a hard squeeze of lemon at the end. The first thing you are given in Egypt.
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