EG Top 10 traditional Egyptian recipes.

Ingredients

• 1½–2 cups rice
• 1½–2 cups lentils
• 10–12 oz / 280–340 g pasta
• 1½–2 cups chickpeas
• 1–2 cups prepared tomato sauce
• 1–2 cups prepared onions
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Koshari and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 1½–2 cups fava beans
• 1 tsp–2 tbsp lemon, to taste
• 1 tsp–2 tbsp cumin, to taste
• 1–3 tbsp olive oil
• 1 tsp–2 tbsp garlic, to taste
• salt, to taste

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Ful Medames and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• molokhia leaves, as needed
• 1–3 cups stock
• 1 tsp–2 tbsp garlic, to taste
• coriander, as needed
• 1 lb / 450 g chicken
• rabbit, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the molokhia leaves and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1½–2 cups fava beans
• 1–2 cups prepared herbs
• 1 tsp–2 tbsp garlic, to taste
• 1 tsp–2 tbsp spices, to taste
• 1–3 tbsp oil
• salt, to taste

Method

1. Prepare the filling, batter or coating before heating the oil.
2. Shape, fill or coat the fava beans for Taameya.
3. Heat oil over medium-high heat until a small test piece sizzles steadily.
4. Fry in batches until crisp and golden, turning as needed.
5. Drain on a rack or paper towel and season while hot.
6. Serve with a sauce, salad, pickles or fresh herbs.

Ingredients

• enough flatbread for serving or wrapping
• 1 lb / 450 g ground beef
• 1–2 cups prepared onion
• 1–2 cups prepared peppers
• 1 tsp–2 tbsp spices, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Mix the batter or dough until it comes together, then rest it if the recipe benefits from resting.
2. Prepare the filling, toppings or sauce while the dough rests.
3. Shape or pour the Hawawshi into the right size portions.
4. Cook on a hot pan, griddle or oven until golden and cooked through.
5. Add toppings, sauce or garnish and serve warm.

Ingredients

• 1–2 cups prepared zucchini
• 1–2 cups prepared peppers
• 1½–2 cups rice
• 1–2 cups prepared herbs
• 1–2 cups prepared tomato sauce
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Mahshi and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 1½–2 cups rice
• enough toasted bread for serving or wrapping
• 1 lb / 450 g beef
• 1 lb / 450 g lamb
• 1 tsp–2 tbsp garlic, to taste
• 1–2 cups prepared tomato sauce
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Fattah and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 1½–2 cups rice
• 1–3 cups milk
• 1 tsp–2 tbsp sugar, to taste
• 1 portion vanilla
• 1 tsp–2 tbsp cinnamon, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Roz Bel Laban and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 1 portion semolina
• 1 portion yogurt
• 1 tsp–2 tbsp sugar, to taste
• 1–3 tbsp butter
• 1 portion syrup
• salt, to taste

Method

1. Preheat the oven if baking, then grease or line the pan.
2. Mix the dry ingredients in one bowl and the wet ingredients in another when relevant.
3. Combine gently to make the base for Basbousa, avoiding overmixing.
4. Bake, steam or cook until set and fragrant.
5. Cool slightly, then add syrup, glaze, cream or finishing sugar as the dish requires.
6. Serve warm or at room temperature.

Ingredients

• 1½–2 cups red lentils
• 1–2 cups prepared carrot
• 1–2 cups prepared onion
• 1 tsp–2 tbsp cumin, to taste
• 1 tsp–2 tbsp lemon, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the red lentils and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.