Explore the nourishing foods of Egypt as Maeve discovers the country's favourite dishes. Meet chef and restaurateur Ramy Megalaa who introduces the key ingredients in Egyptian cooking and prepares an aromatic fish tagine.

We learn what to expect from a traditional Egyptian breakfast including the popular fava bean dish, ful medames, and discover how to make it when Alice Ibrahim shares her favourite recipe.

As part of the great tradition of street food in Egypt, Tereza Shehata makes kushari, a fragrant mix of rice, lentils and pasta served with onions and delicious tomato sauce. We see how important bread is in Egyptian cooking and how to make a good loaf.

Nadia Fawzi makes okra and lamb stew showing how to prepare the nutritious vegetable to its best. A teacher of Egyptian cooking, Mary Maksemos, reveals how her ancestors used the potent molokhia leaves to make the national soup, which she serves with rabbit and rice.

Morris Mansour is a chef and restaurateur passionate about dukkah - a mix of nuts, seeds and spices. Finally we discover Egypt's sweet side as Amira Georgy talks Maeve through her mother's recipe for a semolina and rosewater syrup dessert, basbousa.

Featured Businesses

Essential Ingredients Segment
Ramy Megalaa is owner and head chef at Tagine.

Tagine Restaurant
679 Darling Street
Rozelle NSW 2039
Ph: (02) 9810 6108
W: www.tagine.com.au

Segment filmed at:
Harkola
3-7 Highgate Street
Auburn NSW 2144
Ph: (02) 9737 8883
W: www.harkola.com.au

Five Star Foods
37 Ryedale Road
West Ryde NSW 2110
Ph: (02) 9809 1209

Kushari Segment
Tereza Shehata is a passionate home-cook.

Segment filmed at:
Morris’ Restaurant
445 New Canterbury Road
Dulwich Hill NSW 2203
Ph: (02) 9560 1346
W: www.morrisrestaurant.citysearch.com.au

Bread – Eish Segment
Amani Mohamed works at A Taste of Egypt.

Segment filmed at:
A Taste of Egypt
Shop 6/18 Greenfield Parade
Bankstown NSW 2200
Ph: (02) 9708 0869

Bamya (Okra) Segment
Nadia Fawzi is a passionate home-cook.

Segment filmed at:
Kheir’s Quality Fruit Market
Shop 2/ 783 Punchbowl Road
Punchbowl NSW 2196
Ph: (02) 9707 2983

Molokhia Segment
Mary Maksemos runs classes in Egyptian food at her cooking school, The Max’s Kitchen in Melbourne.

The Max’s Kitchen
Mary Maksemos
Chef/Culinary Consultant
Ph: 0403 150 252
W: www.themaxskitchen.com.au

Fish Tagine Segment
Ramy Megalaa is owner and head chef at Tagine.

Tagine Restaurant
679 Darling Street
Rozelle NSW 2039
Ph: (02) 9810 6108
W: www.tagine.com.au

Segment filmed at:
Sydney Fish Market
Bank Street
Pyrmont NSW 2009
Ph: (02) 9004 1100
W: www.sydneyfishmarket.com.au

Basbousa Segment
Amira Georgy is a passionate home-cook and works for Delicious magazine.