Koshari is a vegan recipe with brown lentil rice, spicy tomato sauce, pasta, and crispy onions
Egyptian ful mudammas is a popular vegan dried fava bean dip that crosses breakfast tables all over Egypt.
Molokhia is a thick green slimy soup made with jute mallow leaves. Egyptian molokhia is made with homemade chicken broth and served with rice.
Tameya is the Egyptian falafel equivalent made with split fava beans, chickpeas, garlic cloves, onion, herbs, and spices. Tameya is fried in oil and served with pita bread.
Hawawshi is ground meat stuffed pitas that are baked in the oven. Serve with homemade french fries and pickles.
Mahshi crumb is stuffed cabbage leaves that are simmered in chicken or duck broth.
Basbousa is a sweet semolina cake made with coarse semolina, tahini, yogurt, sugar, and ghee. It's topped with a fragrant simple syrup.
Atayef is a popular Egyptian Ramadan dessert made with stuffed and fried pancakes drizzled with simple syrup or honey.
Kolkas is taro root stew made with homemade broth, leafy vegetables, cilantro, and fried garlic. Serve with rice.
Egyptian spinach stew is made with fresh spinach and homemade tomato sauce.
Bamia is okra stew that's simmered in tomato sauce. This recipe is made with or without meat, and it's popularly made with oxtail.
Spicy Egyptian refrigerator pickles are made with in a few hours and stored in the fridge!
Renga is a smoked herring fish dip made with yogurt, tahini, onion, bell peppers, and spices. It's served with pita, fries, and onions.
Mese'ah is fried eggplants simmered in spicy tomato sauce. It's a delicious side dish that goes with tameya, ful medames, and fried eggs.