World Flavors Cookbook

Egypt Recipes

Egyptian cuisine is one of the oldest in the world — a cuisine shaped by 5,000 years of civilization on the Nile. Ful medames (fava beans) has been eaten since Pharaonic times. Kushari (a layered dish of rice, lentils, pasta, and fried onions) is Egypt's beloved street food, and molokhia (jute leaf soup) dates to ancient times.

Recipes from Egypt

• Foul Medames

  Egypt's 5,000-year-old breakfast — fava beans slow-cooked until creamy, seasoned with olive oil, cumin, and lemon, served with boiled eggs and baladi bread.

• Egyptian Fattah

  A grand celebratory dish consisting of layers of crispy flatbread, rice, and tender meat, topped with a tangy vinegar and garlic tomato sauce.

• Molokhia (Egyptian Jute Leaf Soup)

  A silky, nutrient-rich green soup made from finely minced jute leaves, flavored with a potent garlic and coriander tempering (tasha).

• Egyptian Koshary

  The ultimate Egyptian street food — a unique and satisfying combination of rice, lentils, macaroni, and chickpeas, topped with a spicy tomato sauce and crispy fried onions.

• Kebda Iskandarani (Alexandrian Liver)

  A spicy and aromatic stir-fry of beef liver, unique to the city of Alexandria, heavily seasoned with garlic, cumin, and green chilies.

• Hammam Mahshi (Stuffed Pigeon)

  A delicacy reserved for special occasions — whole pigeons stuffed with a savory mixture of spiced "frikeh" (cracked green wheat) or rice, then boiled and roasted to perfection.

• Egyptian Messakaa (Eggplant Casserole)

  The Egyptian version of Moussaka — layers of fried eggplant and bell peppers baked in a rich garlic-tomato sauce, often served cold as a mezze or hot as a main.

• Hawawshi (Meat Stuffed Pie)

  A popular Egyptian street food — spiced minced meat stuffed inside a special "baladi" flatbread and grilled until the bread is crispy and the meat is juicy.

• Feter Meshaltet

  An ancient Egyptian layered pastry made of paper-thin dough and plenty of clarified butter, baked until puffed and golden.

• Mombar (Stuffed Sausage)

  Sheep intestines stuffed with a spicy mixture of rice, herbs, and tomatoes, boiled and then deep-fried until crispy.

• Ful Medames

  Egypt's ancient national breakfast — slow-cooked fava beans mashed with garlic, lemon, cumin, and drizzled with olive oil and tahini.

• Koshari

  Egypt's beloved street food — a towering bowl of rice, lentils, macaroni, and chickpeas topped with spicy tomato sauce and crispy fried onions.

• Couscous Royale

  Morocco's Friday feast — fluffy steamed semolina couscous piled with a rich lamb and vegetable stew of seven vegetables.

• Harees (Wheat and Meat Porridge)

  An ancient Arabian slow-cooked porridge of cracked wheat and lamb, simmered for hours until the grains dissolve into a silky, savory pudding.

• Kabsa

  The Arabian Peninsula's beloved spiced rice and meat dish — basmati rice cooked with a fragrant blend of cardamom, cinnamon, cloves, and tomatoes, topped with roasted chicken or lamb.

• Mujaddara

  A humble masterpiece — lentils and rice cooked together and topped with a mountain of deeply caramelized onions.