Ta’miyya/Falafel ( Fried Crushed Bean Patties)
1 kg of crushed broad beans
1 Bunch of parsley
1 Bunch each of fresh mint, coriander and leek
1/2 Garlic head
1 Large onion
1 Pinch of salt
1 Tablespoon cumin
2 Table spoons dried coriander
1 Teaspoon red pepper
Oil for deep frying
1- Soak crushed broad beans for 12 hours. Then strain, chop greens, garlic and onion. Grind all ingredients well, using an electric or manual grinder.
2- Season with mix of salt, cumin, dried coriander and red pepper. Refrigerate.
3- Beat egg and add to above mixture directly before frying. Shape into patties. Lightly dip each side in sesame seeds. Deep fry in hot oil (about 5cm deep). Serve
Note: keep the mixture in several small bags in the freezer and use one at a time.
Musaqqa’a (Stewed Eggplant)
1 kg of rumi eggplants
Salt and pepper
1/2 kg of tomatoes
1/2 kg of meat cubes or minced meat (optional)
1/4 cup of small dried chickpeas, soaked into hot water for 1 hour (Optional)
2 Tablespoons of ghee
1- Wash eggplants, Peel and cut into medium slices.
3- Peel tomatoes: to facilitate peeling immerse in hot water for one minute then wash with cold water. Cut in cubes.
4- In a cooking pot, layer half the ingredients in the following order:
Eggplant, tomato, and repeat.
Adding a layer of meat cubes or minced meat or chickpeas is optional.
5- Add ghee to the top, cover tightly and simmer over low heat until completely cooked.
Waraq ‘Inab (Stuffed Grape Leaves)
1/2 kg of grape leaves
1/2 recipe basic dolma mix
1 tomato, sliced
1 onion, sliced
4 garlic cloves, crushed
3-4 sticks of celery bay leaf
2 tablespoons of ghee
Juice of 2 limes
salt & pepper
2 cups of meat broth
1- Remove stems from grape leaves. Boil in salted water for 5 minutes. Rinse with cold water.
2. Spread out individual leaves, Place a small amount of the filling at the base of each leaf. Fold the edges while rolling tightly, continue stuffing leaves doing so until you run out of the filling.
Make sure you are filling the leaves from the smooth side not the rough one.
3. In the bottom of a deep pot arrange in layers the tomato and half onion slices, crushed garlic, celery, bay leaf, and some of the grape leaves left over from stuffing.
4. Arrange stuffed grape leaves in layers, add ghee, lime juice, salt, pepper, and the broth. Cover with the rest of the onion slices and cook for 30 minutes. Serve hot.
Visitors to Egypt will be pleasantly surprised with the variety of the Egyptian cuisine, inspired by oriental flavours and exotic spices. These flavours and spices and the way they are applied, usually date back many centuries. This also goes for the traditional preparation and cooking methods.
You will find exquisite and taste dishes in Egypt as a result of hundreds of years of ‘cuisine blending‘. Adding to the feel is bread being baked in old clay ovens on every street corner and vendors cooking basic foods with a small charcoal grill. It will surely encourage you to try the domestic cuisine once your senses have been encouraged!
The contemporary Egyptian cuisine is also the result of `cooking folklore`, passed on from mother to daughter. Now what has Egypt got in store for you, either invited at home in the best tradition of Egyptian hospitality or in one of the cosy restaurants that fill the streets of Egypt.
The Egyptians love their food and are very proud to show it off. They will often invite complete strangers to their homes to try their homemade foods. It is not unusual to be invited at feast times to eat at ‘iftar’. This is the first time in the day that muslims are allowed to eat after fasting for many hours.
Traditionally, the family will sit on the floor where the food is served on mats or rugs and the food is then eaten with the fingers. It is a real treat as the dished are varied and plentiful all home made by the mother of the family.
Koshari is a remarkable mix of ingredients It´s very tasty and cheap and extremely popular with the Egyptians. It is made from basmati rice, lentils, pasta shells, garlic, onions, chopped tomatoes and chili pepper flakes. It only takes a short time to prepare and it is cooked within 45 minutes. It is in essence a vegetarian meal but cooked individually to preference, meat can be added if required.
Ta’miyya (Fried Crushed Bean Patties)
Also locally known as falafal, the ingredients for tameeya are based on fava beans, minced garlic, parsley, cilantro and baking powder. Firstly, the ingredients are mixed and cooked. Subsequently, the resulting substance is rolled into disc/shaped balls, coated with sesame seeds and then fried. Truly a delicious and favoured dish.
Mashy (Stuffed Cabbage)
Mashy is just another extremely popular and tasty vegetarian dish It´s made from rice and herbs, all rolled and ´stuffed´ inside cabbage leaves. This dish is part of the Egyptian staple diet.
Lahma bil basil (Beef In Rich Onion Sauce)
Here we have a lovely and very tasty dish, very often served with rice or pasta. The key to the flavour of this delightful dish is in the rich sauce, made with finely diced onion, basil bay leaf and chicken cubes. Meat lovers will just love it.
Fool ( Fava Beans)
You will see this dish being eaten almost any time of the day. Originally it‘s a breakfast dish and definitely part of the staple diet with locals. Egyptians can be seen eating fool 24/7 from street vendors. The fava beans have to be soaked overnight in a pot, then prepared with the water still in the pot, then mashed up and boiled until it forms a stew. Only few ingredients are added,. It’s served with Egyptian pitta bread.
Shawarma ( Shoarma)
Shoarma is very traditional and relatively cheap food, made from a pitta bread wrap with grilled chicken, plain yoghurt, onion, garlic, salt & pepper. Many street vendors and traditional food chains sell this tasty and simple dish.
When in Egypt, beware of sweets. Egyptians passionately love their sweets. They grasp at each and every opportunity to justify eating sweets. Legend has it that Egypt has an abundance of holidays and feasts to satify their sweet demand…Here are some popular sweet dishes:
Made from semolina, vanilla, butter milk & baking powder
Made from pastry sheets, coconut flakes, rich cream, chopped nuts and raisins
Roz bil laban
Rice baked with milk
Baked pumkin with milk, flour and butter
Baked noodles with cream, nuts and double cream
A glorious form of fruit salad with ice cream