You left the bananas sitting for days and they’re way ripe, again. Well, those bananas will thank you once you show them your baking skills with this recipe!
With plenty of garlic, cinnamon, chili powder, and ginger these drumsticks come with a kick. These tender legs are a great backyard finger food.
Void of any added sugar if you so desire, this espresso smoothie is rich and the perfect morning jolt without a sugar crash later.
Crispy pastries filled with beef and pine nuts and then fried. Serve with a side of mint chutney, as an accompaniment, or enjoy on their own.
During Ramadan, rice becomes a star, infused with cinnamon or browned in sugar, studded with ground beef or chicken liver and gizzards.
Rocket pairs very well with slow roasted duck. Here it’s served with a simple, but delicious pasta.
A refreshing orzo salad that packs in the flavor and makes use of leftover chicken.
A crispy spiced aubergine that holds itself well when paired with a ginger-mustard mayo.
Karkadeh has been used in Egyptian homes to poach pears and to mimic a non-alcoholic mulled wine, served warm and sweet after a long simmer in cinnamon, cloves, star anise and citrus notes.
Aged for at least 120 days, Roumi cheese, especially melted, leaves lingering traces in the room that are slow to dissipate.
A slightly updated version of the traditional Egyptian mastic mehalabia.
Koshari is a mixture of rice, macaroni, lentils, chickpeas, fried onions, tomato sauce, chili sauce, and a liquid combination of vinegar and finely minced garlic.
“Bread! Freedom! Social Justice!” – words that echoed through Tahrir Square during the first months of 2011 have resurfaced.
An aromatic lentil tart based on a simple mixture of aromatics and roasted vegetables, topped with a light sprinkling of Parmesan.
Served for a mid-week late lunch or early dinner, Egyptian Sha’reya is a great comfort food.
A simple egg bhurji breaks children into Indian food without the bold slap-in-your-face flavors.
Celery-scallion sole en papillote served with a side of Egyptian dukkah.