In one of the poorest nations on earth, pulses and beans are used extensively and creatively as a source of protein, fibre and comfort. Bread (called "eish", which means "life"), along with fava beans, has been the staple of the national diet for thousands of years. Read more

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Egyptian

Mahshi filfil

The roots of stuffed vegetables apparently come from the Ottomans who historically ruled parts of the Middle East over centuries. This is my grandmother’s recipe...
Egyptian

Egyptian peanut dukkah

The origins of dukkah are in Egypt, where peanuts are used widely. It is a staple in many households as a condiment to eat with bread and olive oil.
Egyptian

Charcoal-infused flatbread

Channel the streets of Egypt with this spiced mince flatbread. The smoky effect is easy to achieve – and doesn't require a coal-filled barbecue.
Egyptian

Grilled chilli mango

Sweet, tangy and spicy: this Egyptian recipe for grilled mango uses chilli and sumac for a burst of surprisingly delicious flavour. Perfect served with ice cream...
Egyptian

Lamb tagine

Marinating the lamb for at least two hours allows the juices and flavours to release, creating a nice stock in which to cook the tagine.
Egyptian

Dukkah chicken salad

This fresh salad is packed with flavour thanks to its nutty dukkah coating and tangy dressing. 
Egyptian

Egyptian falafel

There is an Egyptian kebab shop around the corner from our house that makes the best broad (fava) bean falafel we've ever eaten. This recipe is our homage to them.
Egyptian

Carrots with dukkah and preserved lemon

Dukkah is a tempting mix of bashed nuts and spices. In this simple dish, it’s soaked with preserved lemon, olive oil and lemon juice, then tossed with grated raw...
Egyptian

Egyptian carrot salad with pita, almonds and olives

A beautiful salad to share with friends.
Egyptian

Taro and lamb stew

Taro is a popular root vegetable in Egypt and this stew, known as kolkas (also the word for taro), is a favourite way to use it. Silverbeet or chard is added for...
Egyptian

Egyptian bread pudding

This dessert, often compared to a bread and butter pudding, is made with filo pastry and sweetened condensed milk. With its combination of rose water, pistachios...
Egyptian

Grape vine leaves stuffed with beef and rice

Egypt’s version of dolma is generally eaten hot.  The rolls are filled with a cardamom-spiced beef mixture and are much smaller in size than other global...
Egyptian

Lentils and rice with tomato

This tasty rice and lentil dish is Egypt’s national comfort food. Flavoured with tomato, garlic and chilli, it’s hearty, flavoursome and inexpensive to prepare....
Egyptian

Chicken soup with mallow and rice

This simple, yet hearty dish is named after its star herb, molokhia, which is often referred to as Egyptian spinach. Known as the king’s soup, it’s flavoured with...
Egyptian

Fattoush

This Egyptian salad makes the most of fresh seasonal vegetables and left over pita bread. The dressing is a zesty mix of lemon and sumac, a Middle Eastern spice...
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