Best Egyptian Recipes

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Egyptian Shopping Tips

Middle Eastern cuisine relies on some fragrant and expensive spices and seasonings such as cinnamon, clove, nutmeg, coriander, turmeric, and sumac. If possible, buy and store them whole; whole spices have a stronger aroma and flavor.

Egyptian Cooking Tips

For a stronger flavor and aroma, toast spices before grinding them, and only grind the amount that you need for the recipe. Keeping spices whole until needed extends their shelf life.

Ancient Egyptian Recipes

Ancient Egypt lasted a long time and encompassed a great many cooking traditions and recipes. Looking at our own food over the past hundred years, we would barely recognize things our great grandparents ate on a daily basis. Egypt is much the same, except we're talking over the thousands of years. However, they were a key people in how food evolved among the ancient world. International trade also brought a great many novel processes and ingredients over time.

Gorge on these Delish Egyptian Food!

Full medames is a popular breakfast favorite almost everywhere in Egypt, from village households to fast foods on the city streets. It is a dish of fava beans cooked in vegetable oil with cumin, chickpeas, parsley, and garlic. It is served with hard-boiled eggs, occasionally with a lemon juice or tomato dash for a tangy flavor. You might want to scoop it in some pita bread to balance out the creamy and pungent taste.

Bread, chickpeas, and egg are the primary ingredients of breakfast recipes in Egyptian food. Ful Medames, falafel, and Beid Bel Basturma are common dishes found in most homes and food outlets. Egyptian falafel, also called Ta Meya, is made of crushed fava beans. Beid Bel Besturma is a dish made of beef and eggs.

Egyptian Kofta

This one is for the beef or lamb lovers. You must have had Kofta before, maybe you called it Kefteh, kefta or sikh kebab, so many names, all pointing to the same deliciousness! This is the burger meat of the Middle East. Adding lamb to the recipe gives it a richer flavor but feel free to omit that if you don’t like lamb.

One of the easiest preparations for beef and lamb, it’s popular to make at home or to buy from a recipe for your next family dinner. Mom showed me a nice trick to give it the charcoal flavor all year round with starting that grill in the backyard. Let’s get cooking!

Serving Ideas: Serve Kofta as your meat dish at dinner , in a sandwich at lunch or in your Middle Eastern- themed BBQ. It can also be served as an appetizer with a Tahini or Yogurt dip and mini pita breads on the side.

Condiments: Tahini sauce is a typical condiment. You could also serve Hummus or Yogurt dips with Kofta.

Serving Size: 3 pieces per person, serves 5 persons

1 lb ground beef
1/4 lb ground lamb (optional, if not using then add more ground beef instead)
1/2 cup minced parsley
1 grated small onion
2 minced garlic
1 Tbs salt
1 tsp crushed black pepper
1/2 tsp cumin powder
1 tsp nutmeg
Extra virgin olive oil Spray
1 piece of charcoal


Mix the onion and garlic with the spices and let it sit in room temperature for 15 minutes

Add the meat and the parsley to the onion and mix well. Shape the meat into kofta shapes.

Spray the bottom of a large pan with the olive oil. Heat the pan over medium high heat.

When the pan is hot, add the koftas and pan fry on all sides. Lower the heat and cover the pan.

Let it cook for 5 minutes. Then uncover the pan and let any liquid evaporate.

The kofta is now ready to serve or you can continue to the next steps to add the charcoal smokey taste:

When cooking the kofta, get the charcoal ready by putting it on a medium high fire until it turns grey.

Make a small pocket that will hold the charcoal: Take a piece of aluminium foil (8࡮″/20x20cm), fold in half then fold the edges to make the pocket shape.

Place 1 Tbs of olive oil and the hot charcoal to the foil.

When the kofta is cooked, remove from the heat. Make a hole in the middle of the pan, pushing aside the koftas.

Put the foil pocket in that hole and quickly cover the pan. The smoke from the charcoal will fill the pan and infuse the koftas.

After 2 minutes, your kofta is ready to be served.

Delicious homemade kofta, great to pack for a picnic!

Best Places to Try this Dish in Egypt:

Any 𔄟atti” or “Hatti” restaurant, which is a restaurant that sells grilled & roasted meats.

Marinated Vegetables Salad

In a culture that is rich in celebrations and family get-togethers, small dishes are great additions on those banquet tables. They’re also great starters on a mezzeh / appetizers table. Served at room temperature, those marinated vegetables are refreshing. When picking tomatoes for this salad, choose them firm and in season for full flavor. For [&hellip]

4. Mahshi

Mahshi is a favorite hit amongst Egyptians and great for vegetarian travelers.

Mahshi is basically vegetables of choice stuffed with a rice filling, such as zucchini, eggplants, bell peppers, tomatoes, cabbage leaves, or grapevine leaves (similar to Greek dolma).

The filling consists of rice, herbs (parsley, cilantro, and dill), tomato sauce with seasoning and a touch of cinnamon. Some people like to add minced meat to the filling for a generous meal.

Mahshi is definitely a dish you have to try when in Egypt. You will fall in love, it&rsquos one of my favorites!

Egyptian Food: 10 Must Know Dishes

For centuries, Egypt has fascinated the world with its culture, history and heritage. But did you know that the country also offers some very tasty and generous cuisine?

Here are 10 traditional Egyptian dishes we have selected to get better acquainted with the local gastronomy.

Falafel heaven

Preparation time: 15 minutes, plus overnight soaking
Cooking time
: 5-8 minutes

Serves 4-6
250g dried split fava beans, covered in cold water and soaked overnight
3 garlic cloves, crushed
½ leek, finely chopped
5 spring onions, finely chopped
½ tsp bicarbonate of soda
1 tsp gram flour
1 tbsp chopped coriander
1 tbsp chopped parsley
1 tsp ground cumin
A pinch of cayenne pepper
Salt and black pepper
Sesame seeds
Oil, for frying (rapeseed, rice bran or sunflower)

Serve with a simple minty yoghurt sauce and some flatbread. Photograph: Jill Mead/The Guardian

1 Drain the split fava beans well in a sieve or colander. Tip them into a food processor, along with the rest of the ingredients, except for the sesame seeds. Blitz the ingredients to a rough paste and tip it out on to a clean surface.

2 Divide the mixture into 12-16 pieces, each about the size of a small golf ball. Press them down with your fingers to make small patties.

3 Sprinkle around 3 tbsp sesame seeds on to a plate and coat each side of the falafels roughly with the seeds. Transfer them to the fridge for at least 10 minutes.

4 To cook the falafel, fill a small pan with oil to a depth of about 3cm. Heat the oil – it will be ready when a piece of bread dropped in sizzles and turns brown quickly. Turn the heat down and start to cook the falafel in batches. I cooked mine 4 at a time and kept them warm on a baking tray in a low oven. Cook each side for 2-3 minutes, or until it is golden brown then flip them over and fry the other side.

5 Serve with a minty yoghurt sauce (see below), flatbreads and spiced aubergine (recipes below).

Molokhia – The Egyptian Recipe

I fell in love…in Alexandrie.

With Molokheya… For all my senses, it was love at first… of everything.

Molokheya or Molokhia, the soup that was once only the privy of the Pharaohs. I call it the soup of life, and love. So simple, so healthy, so unassuming, so Egyptian… So good, it has made it into my list of some of life’s best things.

We first met a few months ago at Alexandrie. But before you get transported to the bustling streets of the Egyptian metropolis, let me clarify. I am talking about Alexandrie, the only address in upmarket Kensington neighbourhood in London for seriously good Egyptian food – gourmet-style.

It was a long winter evening, and I had been in London for the day. That evening, I had plans to meet a friend for dinner at Alexandrie. The menu, filled with every dish I wanted to try, transported me to foodie heaven. One dish caught my eye… Molokheya. My Egyptian friend nodded in agreement. I felt he too, wanted me to experience molokheya. I was convinced. The deal was sealed. My main course had just been selected, and ordered. When it arrived, it was love at first sight. A dark green and viscous soup. Mysterious and intriguing. Beckoning from the bowl…to be tasted, and savoured. My curiosity had been piqued by the aroma coming from the soup bowl, and I was damn going to satisfy my curious senses!

Molokhia is a traditional and low-calorie Egyptian soup, made from jew’s mallow leaves. Jew’s mallow is a vegetable prolific in almost every country in Africa, although it is difficult to ascertain the exact origins of the plant. It has been cultivated and eaten as a herb in Africa for thousands of years. It goes by different names in different parts of Africa Molokhia in Egypt, Ewedu or Rama in Nigeria, Murere in Kenya, and across the middle east, several regions have their own characteristic way of preparing molokhia Lebanese molokhia, Egyptian molokhia etc.

Literally unknown outside Africa, and relatively unloved, the African Jew’s mallow has nutritional credentials that rival that of kale or quinoa. It contains more protein and iron than kale, and twice as much vitamin A as spinach. Jew’s Mallow, with its nutritional properties, is a superfood in its own right.

Folklore has it that in ancient Egypt, molokhia was historically prepared for, and eaten by royalty in Ancient Egypt. Those Pharaohs sure knew a good thing when they saw one! Over time though, molokhia became more mainstream in Egypt, enjoyed by all. However, it still has a claim to some sort of special status, albeit informally. Friends tell me that in Egypt, molokhia is still eaten at special occasions, especially on those occasions where there is a large gathering of family and/or friends.

Anyway, back to the evening at Alexandrie, “taste it“, he tells me, from across the table. I close my eyes to relish in the slimy and slippery pleasure of molokhia, as I take the first spoonful. Oh yes, jew’s mallow leaves have mucilaginous properties when minced, reminiscent of okra, although in my opinion, jute mallow leaves are not as slimy as okra. But I digress. It didn’t disappoint..that first spoonful. I was bowled over by the flavours.

After I had shamelessly slurped down every last drop of the soup, in record time, might I add, two things happened. I learned that the molokhia served at Alexandrie Restaurant is prepared based on a good old authentic Egyptian recipe that had been handed down through a few generations. And I subconsciously set about the challenge to recreate molokhia in my own kitchen… Well, I do take this relationship with food rather seriously..

After a lot of research and a few attempts at some Egyptian recipes of molokhia, I have come to the conclusion, now more than ever, that the best things in life are also the simplest. A cliché, I know, but one that rings true. Think about it for a second. A warm bed, holding hands with a loved one, that first bite of a decadent dessert,… simple things, reminiscent of this molokhia recipe. So simple, you will read this recipe and you will think “really?” Two words. Yes, Really!.

Let’s talk about this recipe for a minute. If you do a quick search for molokhia, you’ll find recipes that include several ingredients including spinach, cardamom, coriander seeds and the like. I must confess, I haven’t tried them all, but I find that you only need 4 ingredients to whip up a steaming bowl of the perfect molokhia chicken broth (substitute the chicken broth with vegetable broth for a vegan version of this dish), jew’s mallow leaves, garlic and olive oil or ghee. All other ingredients are optional, and, might even detract from the distinct flavour of molokhia. With molokhia, less is definitely more.

One tip about the garlic. It is super easy to overcook garlic when frying it in oil. Fry garlic too fast, too long or at too-high a temperature, and it turns on you – acrid, bitter and rather unpleasant. To achieve the piquant notes that the garlic introduce to this dish, you have to gently sauté the garlic on low heat until it caramelized.

Serve it with rice or pita bread, and some vinegar on the side as is customary in Egypt, or with yam flour and tomato sauce as is done in Nigeria. I served it as a soup with a dollop of natural yogurt and some nuts and seeds, just because I can.

Or better still, just book a table at Alexandrie, and be transported to Egypt, one meze at a time. Mention Foods From Africa, and you’ll even get a complimentary welcome drink. Hit me up on my FaceBook page please with your reviews if you visit the restaurant. And for your recipe photos, for which by now, you know that I am a sucker for, Instagram me @foodsfromafrica.

Authentic Egyptian Kofta Recipe

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 LB Ground Beef or Lamb
  • 1 Large Yellow Onion finely chopped
  • 1 clove of garlic finely minced or 1 tsp garlic paste
  • 1/4 cup finely chopped fresh parsley (preferred) or 2 tbsp dried parsley
  • 1 egg
  • 1 tbsp melted butter
  • 1 tbsp salt
  • 2 tsp pepper
  • 1 tbsp Cajun seasoning or All Spice
  • Pita Pocket Bread
  • Garlic Tahini Sauce (will post in a minute)


  • 1 LB ground beef or lambshopping list
  • 1 Large yellow onion finely chopped shopping list
  • 1 clove of garlic finely minced or 1 tsp garlic pasteshopping list
  • 1/4 cup finely chopped fresh parsley (preferred) or 2 tbsp dried parsleyshopping list
  • 1 eggshopping list
  • 1 tbsp melted buttershopping list
  • 1 tbsp saltshopping list
  • 2 tsp peppershopping list
  • 1 tbsp cajun seasoning or All spiceshopping list Bread shopping listtahini Sauce (will post in a minute) shopping list

How to make it

  • This is the easiest recipe in the world.
  • Mix first 9 ingredients in a large mixing bowl together until all well incorporated.
  • Cover and put in fridge for at least 3 hours (let it marinade over night for optimal flavorage )
  • When ready to cook, roll the beef into fingers the size of a man's thumb.
  • Some people like to skewer them the long way, I never did though.
  • Preheat Grill to Med High Heat and put fingers on the grill so that they are opposite the grill lines (you don't want them falling through).
  • Cover and cook 5 mins. Turn over and cook another 5 mins.
  • Similar to cooking a burger.
  • Toast the pita pockets on the grill.
  • To plate: Cut Pita into triangles and plate then put a couple koftas on the pitas so the pita can absorb some of that great grill flavor. Tahini on the side for dipping of course! Cucumber tomato salad is great next to this too! MMmmm my mouth is watering!
People Who Like This Dish 16
  • qcumbersCampbell River, CA
  • mac81Nowhere, Us
  • telsaadiqNowhere, Us
  • 3gdogsNowhere, Us
  • ronniepNowhere, Us
  • quazieflyALL POINTS
  • angieaugustaAdelaide, Australia
  • bangandbiff1Nowhere, Us
  • charrm1Gatineau, Canada
  • miltonkelChico, CA
  • Plus 6 othersFrom around the world!

that should bind the meat well. Also, can substitute the seasoning with Corriander seed (pounded) and cumin powder. Happy trying :D

Horrible. I used 1 TBSP of salt like the recipe calls for. I thought it seemed like a bit much! My grandfather is Egyptian and taught me how to make kofta. I looked up this recipe to try something a little different. Thanks for ruining my authentic Egyptian dinner. I am so pissed, 1. Because of the retarded amount of salt in this recipe. 2. Because I'm not good enough of a cook to know that 1 tbsp of salt was too much. These are disgusting and in edible! Make this recipe without the salt. And I use cumin instead of allspice.

Egyptian Stuffed Grape Leaves Recipe

This is a traditional Egyptian Stuffed Grape Leaves recipe shared with What’s Cooking America by Chef Maha Barsoom. Maha is a personal chef and caterer specializing in Egyptian cooking. Maha travels all over North America and Europe teaching about Egyptian cooking and cuisine.

Article by Maha Barsoom, Personal Chef and Caterer

Maha says, “Egyptian stuffed grape leaves are not hard to make – but they take forever to roll, and they are eaten in no time! This is why they are generally served for special occasions such as Christmas, Easter, or for special guests. They do not even take that long to cook, but the rolling is the issue. If you have a big family, then this will help as everyone can join in and the pot is filled in no time.

My mother used to make them for us all the time. She would make them soft and juicy and she would roll for hours to make a huge pot full for all of us. Then we all sit together and enjoy eating the whole pot in less than an hour! She would flip them on the serving dish and then squeeze lime juice on top – the smell and the taste is out of this world!

My mom made them for us vegan or with lamb meat… So yummy! It is a big tradition in our family to have vegan stuffed grape leaves on Good Friday with falafel and sprouted beans soup. My mom cooked the best Good Friday dinner. We would come home from church looking forward to dinner after fasting the whole day.

On Easter Monday, there was always another bigger pot with Egyptian Stuffed Grape Leaves, but this time with lamb meat! Sometimes, I would help my mom in rolling them while sitting on our big dining table. I always loved to add lots of rice and make them fatty rolls. The fattier they are, the juicier they become after they are cooked. This is how I love them, but my mom would say ‘you will finish all the rice before rolling all the leaves!’ My mom was very fast in stuffing and rolling the leaves and always made sure to set aside a few big fatty ones especially for me. She would say ‘if they are all big and fat, they will not look nice and appetizing to eat.’

A dish of Egyptian stuffed grape leaves is often served as an appetizer in restaurants throughout Egypt. But, in homes, it is one of the favorite main dishes served at the dinner table. For Easter lunch there will be fresh green Molokheia, rice, chicken, stuffed grape leaves, cucumber yogurt salad, and green salad all together as a feast. Or, as we do at home on occasion, you can make the grape leaves as a main dish with meat or chicken and eat it with a salad.”

Watch the video: How To Make Hummus. With English Subtitles. Easy Recipe I SKs Tasty Dishes (July 2022).


  1. Akecheta

    Noteworthy, it's the funny phrase

  2. Devin

    And have you understood?

  3. Aurelius

    In this you and I are falling apart.

Write a message