Discover the rich flavors and aromas of Egyptian cuisine with these 20 mouth-watering recipes that will transport you to the ancient streets of Cairo. From hearty stews to crispy pastries, each dish is a testament to the country’s cultural heritage and its people’s love for good food. Whether you’re a seasoned cook or just starting your culinary journey, these authentic Egyptian recipes are sure to become new favorites in your kitchen.
In this article, we’ll take you on a gastronomic tour of Egypt, highlighting some of the most popular and beloved dishes that have been passed down through generations. From spicy tomato sauce-topped koshari to fragrant stuffed vegetables (mahshi), each recipe is carefully crafted to showcase the unique flavors and techniques that make Egyptian cuisine so distinct.
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Koshari with Spicy Tomato Sauce
Koshari is a beloved Egyptian dish made with pasta, lentils, and tomato sauce. This recipe adds a spicy kick to the classic version by incorporating red pepper flakes into the sauce.
Ingredients:
– 8 oz macaroni
– 1 cup cooked lentils
– 2 cups water
– 2 tbsp vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp red pepper flakes
– Salt and black pepper to taste
– Chopped fresh parsley or cilantro for garnish
Instructions:
1. Cook the macaroni according to package instructions. Drain and set aside.
2. In a large pot, heat the oil over medium heat. Add the onion and garlic; cook until softened.
3. Add the cooked lentils, diced tomatoes, red pepper flakes, salt, and black pepper. Stir well.
4. Bring the sauce to a simmer and let cook for 10-12 minutes or until thickened slightly.
5. Combine the cooked macaroni with the spicy tomato sauce. Serve hot, garnished with parsley or cilantro.
Cooking Time: 20-25 minutes
Ful Medames with Garlic and Lemon
A staple of Middle Eastern cuisine, Ful Medames is a hearty fava bean dish that’s perfect for any meal. This recipe adds a boost of flavor with garlic and lemon.
Ingredients:
– 1 cup dried fava beans, soaked overnight and drained
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper to taste
– 1/4 teaspoon cumin (optional)
Instructions:
1. In a large saucepan, combine fava beans, garlic, olive oil, lemon juice, salt, pepper, and cumin (if using).
2. Cook over medium heat, stirring occasionally, until the fava beans are tender and creamy, about 20-25 minutes.
3. Use an immersion blender or a regular blender to puree the mixture to your desired consistency.
4. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 20-25 minutes
Egyptian Molokhia Stew
A hearty and flavorful stew originating from Egypt, Molokhia is a comforting dish typically served with rice or pita bread.
Ingredients:
– 1 pound beef or lamb cubes (or combination of both)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup fresh molokhia leaves (or 1/4 cup dried and rehydrated leaves)
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and black pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the beef or lamb cubes and cook until browned, about 5-7 minutes.
5. Add the molokhia leaves, diced tomatoes, cumin, salt, and black pepper. Stir well to combine.
6. Bring the stew to a boil, then reduce heat to low and simmer for 1 hour, or until the flavors have melded together and the meat is tender.
Cooking Time: 1 hour
Taameya (Egyptian Falafel)
Taameya, also known as Egyptian falafel, is a popular street food in Egypt and the Middle East. This crispy, flavorful snack is made with chickpeas, herbs, and spices, and is often served in a pita bread with vegetables and tahini sauce.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 1 egg, lightly beaten
– Vegetable oil, for frying
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 350°F (175°C).
2. In a large bowl, mash the chickpeas using a fork or a potato masher.
3. Add the garlic, parsley, cilantro, lemon juice, cumin, paprika, salt, and black pepper to the mashed chickpeas. Mix well.
4. Stir in the beaten egg until well combined.
5. Using your hands, shape the mixture into small patties or balls.
6. Fry the falafel for 3-4 minutes on each side, or until golden brown and crispy.
7. Drain the falafel on paper towels and serve hot.
Cooking Time: 10-12 minutes
Mahshi (Stuffed Vegetables)
A traditional Middle Eastern dish where tender vegetables are stuffed with a flavorful mixture of rice, herbs, and spices. This recipe yields a delicious and aromatic side dish perfect for special occasions.
Ingredients:
– 4 large bell peppers (any color)
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/2 cup chopped scallions
– 1/4 cup chopped fresh mint
– 2 tablespoons olive oil
– Salt and black pepper to taste
– 2 cloves garlic, minced (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a bowl, combine cooked rice, parsley, scallions, mint, olive oil, salt, black pepper, and garlic (if using). Mix well.
4. Stuff each bell pepper with the rice mixture, filling them as full as possible.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes or until the peppers are tender.
Cooking Time: 45-50 minutes
Fattah with Lamb and Rice
A classic Middle Eastern dish, Fattah is a flavorful rice bowl topped with tender lamb and crunchy onions. This recipe serves 4-6 people.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 lb boneless lamb shoulder or leg, cut into small pieces
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. Heat the olive oil in a large skillet over medium-high heat. Add the lamb and cook until browned, about 5 minutes.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
4. Serve the cooked rice in a bowl, topped with the lamb mixture, and sprinkle with salt and pepper to taste.
5. Garnish with chopped parsley if desired.
Cooking Time: 30-40 minutes
Shakshuka with Egyptian Spices
Shakshuka, a North African favorite, gets an Egyptian twist with the addition of warm spices and aromatic flavors. This flavorful dish is perfect for breakfast, brunch, or even dinner.
Ingredients:
– 2 large bell peppers (any color), sliced
– 1 large onion, chopped
– 3 garlic cloves, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cardamom
– Salt and pepper, to taste
– 6 eggs
– Feta cheese, crumbled (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Heat a large cast-iron skillet over medium-high heat.
2. Add the sliced bell peppers and cook until tender, about 5 minutes.
3. Add the onion and garlic; cook for an additional 2-3 minutes.
4. Stir in the cumin, coriander, cinnamon, cardamom, salt, and pepper.
5. Pour in the diced tomatoes and bring to a simmer.
6. Create 6 wells in the tomato mixture; crack an egg into each well.
7. Cook for 8-10 minutes or until the whites are set and yolks still slightly runny.
8. Garnish with feta cheese and parsley, if desired.
Cooking Time: 20-25 minutes
Roz Bel Laban (Egyptian Rice Pudding)
A creamy and comforting dessert that’s a staple in Egyptian cuisine, Roz Bel Laban is a perfect treat for any occasion.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup milk
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1/2 teaspoon rose water (optional)
Instructions:
1. In a medium saucepan, combine the cooked rice, milk, sugar, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
2. Reduce the heat to low and simmer for 15-20 minutes, or until the pudding has thickened and the rice is fully coated in the creamy liquid.
3. Remove from heat and stir in rose water, if using. Let it cool slightly before serving.
Cooking Time: 20-25 minutes
Alexandrian Liver with Peppers
This classic Egyptian dish is a flavorful and aromatic combination of liver, peppers, onions, and spices, served over rice or with pita bread. A hearty and comforting meal that’s perfect for any occasion.
Ingredients:
– 1 pound beef or lamb liver, sliced into thin strips
– 2 large onions, chopped
– 2 large bell peppers (any color), chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onions and cook until translucent, about 5 minutes.
3. Add the peppers and cook until tender, about 5-7 minutes.
4. Add the garlic, cumin, coriander, salt, and black pepper. Cook for 1 minute.
5. Add the liver strips and stir to combine with the spice mixture.
6. Cook for an additional 2-3 minutes or until the liver is cooked through.
7. Serve hot over rice or with pita bread.
Cooking Time: 20-25 minutes
Egyptian Hawawshi (Spiced Meat Pies)
A classic Egyptian street food, Hawawshi is a flavorful and savory pastry filled with spiced meat and onions. These delicious pies are perfect for snacking or as a main course.
Ingredients:
– 1 pound beef or lamb, finely chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon paprika
– Salt and black pepper to taste
– 2 tablespoons olive oil
– 4-6 Hawawshi dough sheets (available at Middle Eastern markets or online)
– Water, for brushing
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the chopped meat, onion, garlic, cumin, coriander, paprika, salt, and pepper.
3. Mix well with your hands until just combined.
4. Place a dough sheet on a lightly floured surface. Brush the edges with water.
5. Spoon about 1/4 cup of the meat mixture onto one half of the dough, leaving a small border around the filling.
6. Fold the other half of the dough over the filling and press the edges to seal.
7. Place the pie on a baking sheet lined with parchment paper. Repeat with the remaining ingredients.
8. Brush the tops with olive oil and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Baba Ganoush with Tahini
A creamy and smoky dip that’s perfect for veggie sticks, pita chips, or as a topping for your favorite dishes. This recipe combines the rich flavors of roasted eggplant, tahini, garlic, and lemon juice.
Ingredients:
– 2 large eggplants
– 1/4 cup tahini
– 3 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce the eggplants with a fork several times and roast for 45-50 minutes, or until they’re charred and soft.
3. Let the eggplants cool slightly, then peel off the skin and place them in a blender or food processor.
4. Add tahini, garlic, lemon juice, salt, and olive oil to the blender.
5. Blend until smooth and creamy, stopping to scrape down the sides as needed.
6. Serve at room temperature with your favorite dippers.
Cooking Time: 50 minutes
Samak Mashwi (Grilled Fish with Spices)
Experience the bold flavors of Middle Eastern cuisine with this simple and aromatic recipe for grilled fish, infused with a blend of warm spices.
Ingredients:
– 4 fish fillets (any white fish works well, such as tilapia or cod)
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– Juice of 1 lemon
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together cumin, smoked paprika, cayenne pepper, salt, and black pepper.
3. Brush both sides of the fish fillets with olive oil, then sprinkle the spice mixture evenly over each fillet.
4. Place the fish on the grill and cook for 8-10 minutes per side, or until cooked through.
5. Squeeze lemon juice over the fish during the last minute of cooking.
6. Garnish with parsley or cilantro, if desired.
7. Serve hot and enjoy!
Cooking Time: 16-20 minutes
Egyptian Lentil Soup
Warm up with a hearty bowl of Egyptian Lentil Soup, a comforting and nutritious dish that’s perfect for any time of the year.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper (optional)
– 4 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
– Salt and black pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the cumin, coriander, cinnamon, and cayenne pepper (if using); cook for 1 minute.
4. Add the lentils, broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with chopped parsley or cilantro (if desired).
Cooking Time: 40-45 minutes
Basbousa with Coconut Syrup
Basbousa, a traditional Middle Eastern sweet bread, is elevated to new heights with the addition of rich coconut syrup. This simple yet impressive dessert is perfect for special occasions or as a sweet treat any time of the year.
Ingredients:
– 1 cup semolina flour
– 1/2 cup granulated sugar
– 1/4 teaspoon baking powder
– 1/2 cup whole milk
– 1/4 cup vegetable oil
– 1 egg, beaten
– 1 teaspoon orange blossom water (optional)
– Coconut syrup (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine semolina flour, sugar, and baking powder.
3. Add milk, oil, and beaten egg; mix until smooth.
4. Pour batter into a greased and floured 9×13-inch baking dish.
5. Bake for 35-40 minutes or until golden brown.
6. Allow to cool before drizzling with coconut syrup.
Cooking Time: 35-40 minutes
Macaroni Béchamel (Egyptian Pasta Bake)
This hearty pasta bake combines the creamy richness of béchamel sauce with the comforting warmth of macaroni and a blend of Egyptian spices. Perfect for a cozy dinner or potluck gathering.
Ingredients:
– 8 oz macaroni
– 2 cups chicken broth
– 1/2 cup milk
– 2 tbsp butter
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Whisk in flour to make a roux, cooking for 1 minute.
4. Gradually add chicken broth and milk, whisking constantly. Bring mixture to a simmer and cook until thickened.
5. Remove from heat and stir in cheddar cheese, parsley, cumin, paprika, salt, and pepper.
6. Combine cooked macaroni and béchamel sauce. Transfer to a baking dish and top with additional grated cheese if desired.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 25-30 minutes
Egyptian Stuffed Pigeon
A classic Middle Eastern dish, Egyptian Stuffed Pigeon is a flavorful and aromatic main course that’s perfect for special occasions.
Ingredients:
– 1 pigeon (or chicken thighs), boned and cleaned
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Stuff the pigeon cavity with the chopped onion, minced garlic, olive oil, cumin, paprika, salt, and pepper.
3. Close the opening and secure it with kitchen twine.
4. Place the stuffed pigeon in a baking dish and bake for 45-50 minutes or until cooked through.
5. Garnish with parsley and crumbled feta cheese (if using).
6. Serve hot with your choice of sides.
Cooking Time: 45-50 minutes
Baladi Bread with Za’atar
Experience the authentic flavors of the Middle East with this traditional recipe for Baladi Bread, infused with the aromatic herb za’atar. This crusty flatbread is perfect for sopping up juices from grilled meats or vegetables.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon active dry yeast
– 3/4 teaspoon salt
– 1 tablespoon olive oil
– 1 cup lukewarm water
– 2 tablespoons za’atar (wild thyme, oregano, and marjoram blend)
– Sesame seeds for topping (optional)
Instructions:
1. In a large mixing bowl, combine flour, yeast, and salt.
2. Gradually add olive oil and lukewarm water, mixing until a shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
5. Preheat oven to 400°F (200°C).
6. Punch down the dough and shape into a round or oval flatbread.
7. Sprinkle za’atar evenly over the bread, leaving a small border around edges.
8. Bake for 15-20 minutes, or until golden brown.
9. Brush with olive oil and sprinkle with sesame seeds if desired.
Cooking Time: 15-20 minutes
Egyptian Okra Stew
This hearty stew is a staple of Egyptian cuisine, perfect for a cozy dinner or lunch. With the tender okra and flavorful spices, you’ll be transported to the bustling streets of Cairo.
Ingredients:
– 1 cup dried okra
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 2 cups water
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the okra and soak it in hot water for at least 30 minutes. Drain and chop.
2. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, coriander, and cayenne pepper. Cook for 1 minute.
4. Add the chopped okra, diced tomatoes, water, salt, and black pepper. Stir well.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the okra is tender.
6. Taste and adjust seasoning as needed. Garnish with parsley, if desired.
Cooking Time: 40-50 minutes
Umm Ali (Egyptian Bread Pudding)
Umm Ali is a classic Egyptian dessert that dates back to the Fatimid era. This sweet treat is made with stale bread, nuts, and spices, resulting in a rich, aromatic pudding.
Ingredients:
– 4 cups stale Egyptian bread, cut into small pieces
– 1 cup milk
– 1/2 cup sugar
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 1/4 cup chopped almonds
– 1 tablespoon unsalted butter, melted
– 1 egg, beaten
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine bread, milk, sugar, cardamom, cinnamon, and cloves. Let it soak for 10 minutes.
3. Stir in almonds and melted butter.
4. Pour the mixture into a baking dish and top with beaten egg.
5. Bake for 35-40 minutes or until golden brown.
6. Serve warm or at room temperature.
Cooking Time: 35-40 minutes
Egyptian Pickled Eggplant
Pickling eggplant in a sweet and tangy mixture is a popular technique in Egyptian cuisine, adding depth of flavor to this already delicious vegetable. This recipe showcases the simplicity of preserving eggplant for later use.
Ingredients:
– 2 large eggplants
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup (60 g) granulated sugar
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp ground cumin
– 2 cloves garlic, minced
Instructions:
1. Slice the eggplants into 1-inch (2.5 cm) thick rounds.
2. In a large bowl, combine vinegar, water, sugar, salt, black pepper, and cumin. Stir until sugar dissolves.
3. Add the sliced eggplant to the liquid mixture, ensuring they are fully submerged.
4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours or up to 2 weeks.
Cooking Time: None
Summary
Discover the rich flavors of Egyptian cuisine with this collection of 20 authentic recipes. From classic dishes like Koshari with Spicy Tomato Sauce and Ful Medames with Garlic and Lemon, to hearty stews like Egyptian Molokhia Stew and Egyptian Lentil Soup, there’s something for every taste. Try your hand at making Taameya (Egyptian Falafel) or Shakshuka with Egyptian Spices, or indulge in sweet treats like Roz Bel Laban (Egyptian Rice Pudding) or Umm Ali (Egyptian Bread Pudding). With this diverse range of recipes, you’ll be transported to the bustling streets of Cairo and beyond.
