Craving something new and exciting for your dinner table? Egyptian cuisine offers a vibrant world of flavors that will transport your taste buds straight to the Nile. From comforting stews to aromatic rice dishes, these authentic recipes are surprisingly easy to recreate at home. Get ready to discover 20 delicious Egyptian dishes that will become instant favorites in your kitchen!
Koshari with Spicy Tomato Sauce
Craving something that’s pure comfort in a bowl? This Koshari with Spicy Tomato Sauce layers lentils, rice, and pasta for a carb-lover’s dream. Get ready to dive into a bowl that’s hearty, spicy, and totally addictive.
Ingredients
– 1 cup brown lentils (I always rinse these well to avoid any grit)
– 1 cup long-grain white rice (rinsed until the water runs clear—trust me, it makes it fluffier)
– 1 cup elbow macaroni (small pasta works best here for the perfect bite)
– 2 large yellow onions, thinly sliced (go for thin slices—they crisp up beautifully)
– 4 cloves garlic, minced (freshly minced gives the best punch)
– 1 (15-ounce) can crushed tomatoes (I use fire-roasted for extra depth)
– 2 tablespoons tomato paste (this adds that rich, concentrated flavor)
– 1 teaspoon ground cumin (toasted cumin is my secret for a warmer taste)
– 1/2 teaspoon crushed red pepper flakes (adjust if you’re sensitive to heat)
– 1/4 cup vegetable oil (for frying the onions—don’t skimp, it’s key for crunch)
– 4 cups vegetable broth (low-sodium lets you control the salt)
– Salt to taste (I start with 1 teaspoon and adjust from there)
Instructions
1. Heat 1/4 cup vegetable oil in a large skillet over medium heat until it shimmers.
2. Add the thinly sliced onions and fry for 15–18 minutes, stirring occasionally, until deep golden brown and crispy.
3. Remove the onions with a slotted spoon and drain on paper towels—reserve the oil in the skillet.
4. In a medium pot, combine 1 cup brown lentils and 4 cups vegetable broth; bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy.
6. Drain any excess liquid from the lentils and set aside.
7. In the same pot, add 1 cup rinsed rice and 2 cups water; bring to a boil.
8. Cover, reduce heat to low, and cook for 15 minutes until rice is fluffy and water is absorbed.
9. Cook 1 cup elbow macaroni according to package directions until al dente, then drain.
10. In the skillet with reserved oil, sauté 4 minced garlic cloves for 1 minute until fragrant.
11. Stir in 1 teaspoon ground cumin and 1/2 teaspoon crushed red pepper flakes; toast for 30 seconds.
12. Add 2 tablespoons tomato paste and cook for 1 minute, stirring constantly.
13. Pour in 1 can crushed tomatoes and simmer for 10 minutes until the sauce thickens slightly.
14. Layer the lentils, rice, and pasta in bowls, top with spicy tomato sauce, and garnish with crispy onions.
Grab a fork and mix it all up—the crispy onions add crunch, while the spicy sauce ties everything together. Serve it with a side of pickled vegetables for a tangy contrast, or enjoy it straight from the bowl for the ultimate cozy meal.
Ful Medames with Garlic and Lemon
Ready to upgrade your breakfast game? This Egyptian staple transforms humble fava beans into a protein-packed powerhouse. Grab your pita and let’s dive in.
Ingredients
- 2 (15-ounce) cans fava beans – I always keep the liquid for that authentic stewy texture
- 3 garlic cloves – freshly minced makes all the difference
- 1/4 cup extra virgin olive oil – my go-to for that fruity finish
- 1 lemon – freshly squeezed juice brightens everything up
- 1 teaspoon cumin – toasty and warm
- 1/2 teaspoon smoked paprika – for that subtle smokiness
- 4 large eggs – room temp cooks more evenly
- Fresh parsley – chopped for that pop of color
- Pita bread – warmed for dipping perfection
Instructions
- Drain one can of fava beans completely and add to a medium saucepan.
- Add the second can of fava beans WITH its liquid to the same pan.
- Place saucepan over medium heat and bring to a gentle simmer.
- Cook for 8 minutes, stirring occasionally until beans are heated through.
- While beans cook, mince 3 garlic cloves until fine.
- Juice one lemon until you have 3 tablespoons of fresh juice.
- Reduce heat to low and use a potato masher to partially crush the beans.
- Add minced garlic, 1 teaspoon cumin, and 1/2 teaspoon smoked paprika.
- Stir in 1/4 cup olive oil and 3 tablespoons lemon juice until fully incorporated.
- Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Create 4 wells in the bean mixture using the back of a spoon.
- Crack one room temperature egg into each well.
- Cover saucepan and cook for 6-8 minutes until egg whites are set but yolks are still runny.
- While eggs cook, warm pita bread in a 350°F oven for 3 minutes.
- Chop fresh parsley for garnish.
- Remove saucepan from heat and top with chopped parsley.
Serve immediately with warmed pita for dipping. Seriously creamy beans contrast with runny yolks that create a luxurious sauce. Try scooping everything onto toasted bread or stuff into pita pockets for the ultimate handheld meal.
Egyptian Molokhia Stew
Zesty Egyptian Molokhia Stew brings ancient flavors to your modern kitchen in under an hour. This vibrant green stew features tender leaves in a garlicky broth that clings perfectly to rice. Get ready for a cozy bowl that’s surprisingly simple yet packed with heritage.
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for rich flavor)
– 1 large yellow onion, finely chopped (I like mine sweet and soft)
– 8 cloves garlic, minced (don’t skimp—this is the star!)
– 1 pound boneless chicken thighs, cut into 1-inch pieces (thighs stay juicier than breasts)
– 6 cups chicken broth (homemade if you have it, but boxed works great)
– 1 teaspoon ground coriander
– 1 teaspoon ground cumin
– 1 (16-ounce) bag frozen molokhia leaves (no thawing needed—frozen is traditional and easier)
– 2 tablespoons white vinegar (a splash brightens everything)
– 1 teaspoon salt
– ½ teaspoon black pepper
– Cooked white rice, for serving
– Fresh lemon wedges, for squeezing (non-negotiable for that zing!)
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.
2. Add 1 chopped onion and cook for 5 minutes, stirring often, until translucent.
3. Stir in 8 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 pound chicken pieces and cook for 6 minutes, turning occasionally, until browned on all sides.
5. Pour in 6 cups chicken broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes until chicken is tender.
7. Stir in 1 teaspoon coriander, 1 teaspoon cumin, 1 teaspoon salt, and ½ teaspoon black pepper.
8. Add the entire 16-ounce bag of frozen molokhia leaves and 2 tablespoons vinegar.
9. Simmer uncovered for 10 minutes, stirring occasionally, until leaves are fully incorporated and dark green.
10. Remove from heat and let stand for 5 minutes to thicken slightly.
Warm and velvety, this stew coats your spoon with its distinct slippery texture—a hallmark of authentic molokhia. The garlic-forward broth mingles with earthy spices, while a squeeze of lemon cuts through the richness. Serve it over fluffy rice for a complete meal, or scoop it up with pita for a casual feast.
Taameya (Egyptian Falafel)
A crispy, herb-packed Egyptian street food that’s about to become your new obsession. Forget dry falafel—this fava bean version stays miraculously moist inside while frying up golden and crunchy. And yes, it’s naturally gluten-free and vegan.
Ingredients
– 1 cup dried split fava beans (soaked overnight—don’t skip this!)
– 1 small yellow onion, roughly chopped (I like the sweetness here)
– ¼ cup fresh parsley leaves (packed tight for maximum herb flavor)
– ¼ cup fresh cilantro leaves (trust me, it makes all the difference)
– 3 cloves garlic (fresh only, no jarred stuff)
– 1 tsp ground cumin (toasted whole seeds if you’re fancy)
– 1 tsp baking soda (your secret weapon for fluffiness)
– ½ tsp red pepper flakes (adjust if you’re heat-shy)
– 1 tsp salt (Diamond Crystal is my ride-or-die)
– Vegetable oil for frying (about 4 cups—use something neutral like canola)
Instructions
1. Drain the soaked fava beans completely and pat them dry with paper towels.
2. Combine fava beans, onion, parsley, cilantro, garlic, cumin, red pepper flakes, and salt in a food processor.
3. Pulse the mixture until it forms a coarse paste that holds together when pressed.
4. Transfer the mixture to a bowl and stir in the baking soda—this creates air pockets for a lighter texture.
5. Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the mixture.
6. Heat 3 inches of vegetable oil in a heavy pot to 350°F using a deep-fry thermometer.
7. Scoop 1 tablespoon of the mixture and form into small patties about ½-inch thick.
8. Fry 4-5 patties at a time for 3-4 minutes until deep golden brown, flipping once halfway.
9. Remove with a slotted spoon and drain on a wire rack set over a baking sheet—this keeps them crispy.
10. Repeat with remaining mixture, checking oil temperature between batches.
Light, crispy taameya reveals a vibrant green interior that’s surprisingly fluffy. The fresh herbs and cumin create an aromatic punch that pairs perfectly with tahini sauce or stuffed in pita with pickled turnips. For a next-level move, crumble them over a grain bowl with lemon-tahini dressing.
Mahshi (Stuffed Vegetables)
Veggie vessels get the ultimate glow-up with this Mahshi recipe. Transform humble squash and peppers into flavor-packed parcels bursting with spiced rice and herbs. Your dinner table just leveled up.
Ingredients
- 4 medium zucchini – I look for straight ones that are easier to hollow
- 4 bell peppers – any color works, but red adds sweetness
- 1 cup long-grain rice – rinse it until the water runs clear for fluffier results
- 1 lb ground beef – 85% lean gives perfect richness
- 1 yellow onion, finely diced – this is your flavor foundation
- 3 garlic cloves, minced – fresh only, the jarred stuff won’t do it justice
- 1/4 cup fresh parsley, chopped – flat-leaf has better texture than curly
- 1/4 cup fresh dill, chopped – don’t skip this, it makes the dish
- 1 tsp ground cumin – toasty and warm
- 1/2 tsp cinnamon – my secret weapon for depth
- 1/4 cup tomato paste – the concentrated flavor bomb
- 2 cups chicken broth – low-sodium lets you control the salt
- 2 tbsp olive oil – extra virgin is my kitchen staple
- Salt and pepper – season boldly throughout
Instructions
- Preheat your oven to 375°F.
- Slice zucchini lengthwise and scoop out centers using a melon baller, leaving 1/4-inch thick shells.
- Cut tops off bell peppers and remove seeds and membranes.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sauté diced onion for 5 minutes until translucent and fragrant.
- Add ground beef and cook for 6-7 minutes, breaking it up until no pink remains.
- Stir in minced garlic and cook for 1 minute until aromatic.
- Mix in tomato paste, cumin, cinnamon, salt, and pepper, cooking for 2 minutes to deepen flavors.
- Transfer beef mixture to a bowl and combine with rinsed rice, parsley, and dill.
- Stuff zucchini and peppers with the rice-beef mixture, packing gently but not too tightly.
- Arrange stuffed vegetables upright in a baking dish just large enough to hold them snug.
- Pour chicken broth around (not over) the vegetables until it reaches halfway up their sides.
- Cover tightly with foil and bake for 45 minutes.
- Remove foil and bake uncovered for 15 minutes until rice is tender and tops are lightly browned.
- Let rest for 10 minutes before serving – this allows the rice to fully absorb remaining liquid.
Hearty textures meet vibrant flavors in every bite – tender vegetables give way to fragrant, spiced rice. Serve these beauties with a dollop of Greek yogurt and lemon wedges for brightness, or crumble feta over top for salty contrast. Leftovers? Chop them up tomorrow and toss with greens for the ultimate salad upgrade.
Fattah with Lamb and Rice
Just when you thought comfort food couldn’t get better—this Fattah with Lamb and Rice will blow your mind. Juicy lamb, fluffy rice, and crispy pita come together in one epic Middle Eastern dish that’s pure satisfaction. Get ready to level up your dinner game instantly.
Ingredients
– 2 lbs lamb shoulder, cut into 1-inch cubes (this cut stays incredibly tender)
– 2 cups basmati rice (rinsed until water runs clear—trust me, it makes all the difference)
– 3 large pita breads, torn into bite-sized pieces (day-old pita gets extra crispy)
– 4 cloves garlic, minced (fresh only—jarred just doesn’t hit the same)
– 1 large yellow onion, diced (I always go for sweet onions here)
– 3 tbsp extra virgin olive oil (my go-to for that fruity finish)
– 1 cup plain Greek yogurt (full-fat version gives the creamiest texture)
– 1 tbsp tomato paste (adds that deep, rich color and flavor)
– 1 tsp ground cumin (toasted first for maximum aroma)
– 1/2 tsp ground cinnamon (just a hint—it’s the secret warmth)
– 4 cups chicken broth (homemade if you have it, but boxed works great)
– 1/4 cup pine nuts (toasted until golden—don’t skip this crunch)
– 1/4 cup fresh parsley, chopped (for that bright pop at the end)
– Salt and black pepper to taste (I’m generous with both)
Instructions
1. Preheat your oven to 400°F.
2. Spread the torn pita pieces on a baking sheet in a single layer.
3. Bake the pita for 8-10 minutes until golden and crisp, flipping halfway through.
4. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat.
5. Season the lamb cubes generously with salt and pepper.
6. Sear the lamb in batches until browned on all sides, about 3-4 minutes per batch.
7. Remove the lamb and set aside—don’t wipe the pot; those browned bits are flavor gold.
8. Add the remaining 1 tbsp olive oil to the same pot over medium heat.
9. Sauté the diced onion for 5-7 minutes until softened and translucent.
10. Stir in the minced garlic and cook for 1 minute until fragrant.
11. Add the tomato paste, cumin, and cinnamon, cooking for 1 minute to bloom the spices.
12. Return the lamb to the pot along with any accumulated juices.
13. Pour in the chicken broth, scraping up any browned bits from the bottom.
14. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until lamb is fork-tender.
15. While the lamb simmers, rinse the basmati rice under cold water until it runs clear—this prevents gummy rice.
16. After 1.5 hours, stir the rinsed rice into the lamb and broth mixture.
17. Cover and cook over low heat for 15-18 minutes until rice is tender and liquid is absorbed.
18. In a small skillet, toast the pine nuts over medium heat for 2-3 minutes, shaking frequently until golden.
19. Stir the Greek yogurt until smooth in a small bowl.
20. To assemble, layer the crispy pita pieces at the bottom of a serving platter.
21. Top with the lamb and rice mixture, spreading it evenly.
22. Dollop the yogurt over the top, then sprinkle with toasted pine nuts and fresh parsley.
Unbelievably satisfying, this Fattah delivers contrasting textures—crispy pita, tender lamb, and fluffy rice—all tied together with creamy yogurt and nutty pine nuts. Serve it family-style right in the pot for maximum comfort vibes, or plate it individually for a stunning dinner party centerpiece that’s as visually impressive as it is delicious.
Shakshuka with Egyptian Spices
Spice up your morning routine with this Egyptian-inspired shakshuka that’ll make your taste buds dance. Sizzle those spices right in the pan for maximum flavor impact—trust me, your kitchen will smell incredible. Serve this beauty straight from the skillet for that perfect brunch moment.
Ingredients
- 2 tbsp extra virgin olive oil (my go-to for that fruity base note)
- 1 medium yellow onion, diced (I like them sweet and caramelized)
- 1 red bell pepper, chopped (the color pop is everything)
- 3 garlic cloves, minced (fresh only—no jarred stuff here)
- 1 tsp ground cumin (toast it first for deeper flavor)
- ½ tsp smoked paprika (adds that smoky magic)
- ¼ tsp cayenne pepper (adjustable, but I like the gentle heat)
- 28 oz canned crushed tomatoes (San Marzano are my favorite)
- 4 large eggs (room temp eggs cook more evenly)
- ¼ cup crumbled feta cheese (the salty tang balances everything)
- 2 tbsp chopped fresh parsley (for that fresh finish)
- Salt to taste (I start with ½ tsp and adjust)
Instructions
- Heat olive oil in a 10-inch skillet over medium heat for 1 minute until shimmering.
- Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
- Stir in chopped bell pepper and cook for 4 more minutes until slightly softened.
- Add minced garlic and cook for 30 seconds until fragrant—don’t let it brown.
- Sprinkle in cumin, smoked paprika, and cayenne, toasting for 45 seconds to bloom the spices.
- Pour in crushed tomatoes and add ½ teaspoon salt, stirring to combine.
- Simmer the sauce uncovered for 12 minutes, stirring occasionally, until slightly thickened.
- Use the back of a spoon to create 4 wells in the sauce for the eggs.
- Crack one egg into each well, being careful not to break the yolks.
- Cover the skillet and cook for 6-8 minutes until egg whites are set but yolks are still runny.
- Sprinkle crumbled feta cheese evenly over the top during the last 2 minutes of cooking.
- Remove from heat and garnish with chopped fresh parsley.
Nothing beats breaking into those runny yolks as they mingle with the spiced tomato sauce. The feta adds creamy saltiness against the smoky paprika kick. Try serving it with crusty bread for dipping—you’ll want to scoop up every last bit of that sauce.
Roz Bel Laban (Egyptian Rice Pudding)
Whip up the creamiest, dreamiest dessert that’ll make you forget all about boring rice pudding. This Egyptian Roz Bel Laban transforms simple ingredients into pure comfort magic—think silky rice swimming in rosewater-kissed milk with that perfect hint of cinnamon warmth. Get ready to level up your dessert game with this Middle Eastern treasure that’s surprisingly easy to master.
Ingredients
– 1 cup short-grain white rice (I always rinse mine until the water runs clear—removes excess starch for creamier results)
– 4 cups whole milk (don’t skimp here—the richness makes all the difference)
– ¾ cup granulated sugar (adjust to your sweetness preference, but this is my sweet spot)
– 1 teaspoon rosewater (my secret weapon for that authentic floral aroma)
– ½ teaspoon ground cinnamon (freshly ground if you’re feeling fancy)
– ¼ cup slivered almonds for topping (toasting them first is my non-negotiable step)
– Pinch of salt (just a tiny bit to balance the sweetness)
Instructions
1. Rinse 1 cup short-grain white rice under cold running water until the water runs clear, about 1 minute of swirling.
2. Combine the rinsed rice and 4 cups whole milk in a heavy-bottomed saucepan over medium heat.
3. Bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon to prevent sticking.
4. Reduce heat to low and cook for 25 minutes, stirring every 5 minutes to prevent scorching on the bottom.
5. Add ¾ cup granulated sugar and a pinch of salt, stirring continuously until completely dissolved, about 2 minutes.
6. Continue cooking on low heat for another 15 minutes until the rice is tender and the mixture has thickened noticeably.
7. Remove the saucepan from heat and stir in 1 teaspoon rosewater and ½ teaspoon ground cinnamon.
8. Let the pudding cool for 10 minutes before transferring to serving bowls.
9. While the pudding cools, toast ¼ cup slivered almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant.
10. Sprinkle the toasted almonds over the cooled pudding before serving.
Nothing beats that first spoonful of warm, creamy goodness with the subtle floral notes dancing on your tongue. The toasted almonds add that perfect crunch against the silky texture—try serving it chilled the next day for a completely different (but equally amazing) experience. This pudding somehow manages to be both comforting and elegant at the same time.
Alexandrian Liver with Peppers
Unlock next-level flavor with this Egyptian street food classic. We’re transforming humble liver into a vibrant, spice-kissed masterpiece that cooks in minutes. Your taste buds won’t know what hit them.
Ingredients
- 1 lb beef liver, sliced thin – freezing for 20 minutes first makes slicing so much easier
- 2 large bell peppers (I mix red and green for color), sliced into strips
- 1 large onion, thinly sliced – yellow onions work best for that sweet caramelization
- 3 garlic cloves, minced – fresh only, the jarred stuff just doesn’t compare
- 2 tbsp extra virgin olive oil – my go-to for that fruity finish
- 1 tbsp white vinegar – cuts through the richness perfectly
- 1 tsp ground cumin – toasty and essential
- 1/2 tsp paprika – for that beautiful red hue
- 1/4 tsp cayenne pepper – adjust based on your heat tolerance
- Salt to taste – I use about 1 tsp total
Instructions
- Pat liver slices completely dry with paper towels – this ensures proper searing instead of steaming.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add liver slices in a single layer, working in batches if needed to avoid crowding.
- Sear liver for 90 seconds per side until browned but still pink inside – overcooking makes it tough.
- Transfer cooked liver to a clean plate, leaving any drippings in the skillet.
- Reduce heat to medium and add remaining 1 tablespoon olive oil to the same skillet.
- Add sliced onions and cook for 4 minutes, stirring occasionally, until slightly softened.
- Add bell pepper strips and continue cooking for another 3 minutes until peppers begin to soften.
- Stir in minced garlic and cook for 60 seconds until fragrant but not browned.
- Sprinkle cumin, paprika, cayenne, and salt directly over the vegetables.
- Return cooked liver to the skillet, pouring in any accumulated juices.
- Drizzle vinegar over everything and toss gently to combine.
- Cook for exactly 2 more minutes to warm through and let flavors meld.
- Remove from heat and serve immediately.
Perfectly tender liver meets sweet peppers and aromatic spices in every bite. The vinegar adds just enough brightness to cut through the richness. Serve this piled high on warm pita or over rice for an unforgettable weeknight meal that feels anything but ordinary.
Egyptian Hawawshi (Spiced Meat Pies)
Haven’t tried Egyptian street food at home? Hawawshi delivers that punch of spiced meat wrapped in crispy bread. These handheld pies pack serious flavor and make perfect party snacks or weeknight dinners.
Ingredients
– 1 lb ground beef (80/20 works best for juicy filling)
– 4 large pita bread rounds (I grab the thickest ones I can find)
– 1 large yellow onion, finely diced (trust me, smaller pieces mean better distribution)
– 2 tbsp tomato paste (the concentrated kind adds depth)
– 3 tbsp olive oil (extra virgin is my kitchen staple)
– 2 tsp ground cumin (toasted whole seeds if you’re feeling fancy)
– 1 tsp paprika (smoked version adds nice complexity)
– ½ tsp cayenne pepper (adjust this based on your heat tolerance)
– 1 tsp salt (I use kosher for even seasoning)
– ½ tsp black pepper (freshly ground makes a difference)
– ¼ cup fresh parsley, chopped (flat-leaf has more flavor than curly)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat 1 tablespoon olive oil in a skillet over medium heat until shimmering.
3. Add diced onion and cook for 5-7 minutes until translucent and slightly golden.
4. Stir in tomato paste and cook for 1 minute until fragrant and darkened.
5. Add ground beef to the skillet, breaking it up with a wooden spoon.
6. Cook beef for 6-8 minutes until no pink remains, stirring frequently.
7. Mix in cumin, paprika, cayenne, salt, and black pepper until evenly distributed.
8. Remove skillet from heat and stir in chopped parsley.
9. Let the meat mixture cool for 10 minutes until safe to handle.
10. Carefully slice open one edge of each pita to create a pocket.
11. Divide the meat mixture evenly among the four pita pockets.
12. Press gently to spread filling evenly without tearing the bread.
13. Brush both sides of each stuffed pita with remaining olive oil.
14. Place hawawshi on prepared baking sheet, spacing them 2 inches apart.
15. Bake for 12-15 minutes until pita is crisp and golden brown.
16. Flip each hawawshi carefully using tongs at the 8-minute mark.
17. Remove from oven when edges are deeply golden and crispy.
18. Let rest for 3 minutes before slicing to allow filling to set.
19. Cut each hawawshi into quarters using a sharp serrated knife.
20. Serve immediately while the crust is at its crispiest. Warm from the oven, these pies deliver crackly bread that gives way to warmly spiced meat. The cumin-forward filling pairs perfectly with cool yogurt sauce or pickled vegetables for contrast.
Baba Ganoush with Tahini
Make your taste buds dance with this smoky, creamy baba ganoush. Char those eggplants until they’re silky-soft, then whip up a dip that’s pure magic. Trust me, this is the party starter you’ve been craving.
Ingredients
- 2 large eggplants (go for firm, glossy ones—they roast up beautifully)
- 1/4 cup tahini (I always use well-stirred, runny tahini for smoother blending)
- 3 tbsp extra virgin olive oil (my go-to for that fruity finish)
- 2 tbsp freshly squeezed lemon juice (bottled just doesn’t hit the same)
- 2 garlic cloves (minced fine—raw garlic packs a punch, so adjust if you’re sensitive)
- 1/2 tsp salt (I use fine sea salt for even distribution)
- 1/4 tsp smoked paprika (for that extra smoky vibe)
- Fresh parsley (a handful, chopped—it brightens everything up)
Instructions
- Preheat your oven to 400°F and line a baking sheet with foil.
- Prick the eggplants all over with a fork to prevent bursting. Tip: Place them directly on the oven rack for even charring—the foil catches drips.
- Roast the eggplants for 45–50 minutes, turning once halfway, until the skins are blackened and the flesh collapses when pressed.
- Transfer the hot eggplants to a colander and let them cool for 20 minutes—this helps drain excess liquid for a thicker dip.
- Peel off the charred skins and discard them; scoop the soft flesh into a bowl.
- Mash the eggplant with a fork until mostly smooth but with some texture. Tip: Don’t over-blend if you like a rustic feel.
- Add the tahini, olive oil, lemon juice, minced garlic, and salt to the bowl.
- Stir vigorously until everything is fully combined and creamy.
- Taste and adjust salt or lemon if needed—it should be tangy and well-balanced. Tip: Chill it for 30 minutes before serving to let the flavors meld.
- Sprinkle with smoked paprika and chopped parsley right before serving.
This dip is luxuriously creamy with a subtle smokiness from the roasted eggplants. Serve it with warm pita wedges or as a bold spread on grilled chicken—it’s so versatile, you’ll want to slather it on everything.
Samak Mashwi (Grilled Fish with Spices)
Just discovered this Middle Eastern grilled fish that’s about to become your new weeknight obsession. Jam-packed with aromatic spices and ready in under 30 minutes, it delivers restaurant-quality flavor with minimal effort. Seriously, your taste buds won’t know what hit them.
Ingredients
– 2 whole branzino or sea bass (about 1 lb each), scaled and gutted – I find branzino holds up beautifully on the grill
– 3 tbsp extra virgin olive oil – my go-to for that fruity flavor base
– 2 tbsp freshly squeezed lemon juice – bottled just doesn’t hit the same
– 4 garlic cloves, minced – fresh only, the powdered stuff won’t do justice here
– 1 tbsp ground cumin – toasty and earthy, my secret weapon spice
– 1 tsp smoked paprika – adds that subtle smokiness before it even hits the grill
– 1 tsp ground coriander – underrated but essential for depth
– ½ tsp cayenne pepper – adjust if you’re sensitive to heat
– 1 tsp kosher salt – I prefer Diamond Crystal for better control
– Fresh parsley for garnish – flat-leaf holds its texture better than curly
Instructions
1. Pat both fish completely dry inside and out with paper towels.
2. Score 3 diagonal cuts about ½-inch deep on each side of both fish.
3. Whisk together olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, cayenne, and kosher salt in a small bowl.
4. Rub the spice mixture evenly over both fish, making sure to get inside the cuts and cavity.
5. Let the fish marinate at room temperature for exactly 15 minutes – this allows the flavors to penetrate without making the fish mushy.
6. Preheat your grill to medium-high heat (400-450°F) and oil the grates thoroughly.
7. Place fish directly on the grill and cook for 6-8 minutes until the skin releases easily and has clear grill marks.
8. Carefully flip the fish using a wide spatula and grill for another 6-8 minutes.
9. Check for doneness by inserting a knife near the backbone – the flesh should be opaque and flake easily.
10. Transfer fish to a platter and let rest for 3 minutes before serving.
Done right, you’ll get perfectly flaky fish with crispy, spice-crusted skin that crackles with each bite. The cumin and coriander create this warm, aromatic backbone while the lemon cuts through the richness beautifully. Serve it family-style with warm pita and a simple cucumber salad for the ultimate Mediterranean feast.
Egyptian Lentil Soup
Whip up this Egyptian lentil soup when you need a cozy hug in a bowl. Warm spices and creamy lentils come together in under 30 minutes—perfect for busy weeknights. Watch it disappear faster than your TikTok feed refreshes.
Ingredients
– 1 cup brown lentils (I always rinse them well to remove any debris)
– 1 yellow onion, diced (medium-sized works best here)
– 2 carrots, chopped (peeled for smoother texture)
– 2 celery stalks, sliced (use the inner stalks for tenderness)
– 3 garlic cloves, minced (fresh is key for that aromatic punch)
– 1 tbsp olive oil (extra virgin is my go-to for richer flavor)
– 6 cups vegetable broth (low-sodium lets you control the salt)
– 1 tsp cumin (toasted whole seeds ground fresh if you have time)
– ½ tsp coriander (adds a subtle citrusy note)
– ¼ tsp cayenne pepper (adjust if you like more heat)
– Salt to taste (I start with ½ tsp and adjust later)
– Lemon wedges for serving (a squeeze brightens everything up)
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until it shimmers.
2. Add diced onion, chopped carrots, and sliced celery, then sauté for 5 minutes until onions turn translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Tip: Scrape any browned bits from the bottom of the pot to build flavor.
5. Add 1 cup rinsed brown lentils, 1 tsp cumin, ½ tsp coriander, and ¼ tsp cayenne pepper, stirring to coat everything.
6. Pour in 6 cups vegetable broth and bring to a boil over high heat.
7. Reduce heat to low, cover the pot, and simmer for 20 minutes until lentils are tender.
8. Tip: Skim off any foam that rises to the top for a cleaner soup.
9. Carefully blend the soup with an immersion blender until smooth, or transfer to a countertop blender in batches.
10. Tip: For extra creaminess, blend half the soup and leave the other half chunky.
11. Season with salt starting with ½ tsp, then simmer uncovered for 5 minutes to thicken.
12. Ladle into bowls and serve immediately with lemon wedges on the side.
You’ll love the velvety texture that hugs each spoonful, with earthy lentils and warm spices shining through. Try topping it with a drizzle of olive oil and fresh herbs for a restaurant-worthy twist. Yes, it’s that good—leftovers taste even better the next day, if there are any.
Basbousa with Coconut Syrup
Fierce dessert lovers, meet your new obsession. Basbousa with coconut syrup transforms simple pantry staples into a showstopping Middle Eastern treat that’s ridiculously easy to nail. Get ready for a semolina cake soaked in sweet, fragrant syrup that’ll have everyone begging for the recipe.
Ingredients
– 1½ cups fine semolina (don’t sub coarse—it changes the texture)
– 1 cup plain yogurt (full-fat gives the best moisture)
– ¾ cup granulated sugar (for the batter)
– ½ cup unsalted butter, melted (I always use melted, not softened)
– 1 tsp baking powder (fresh is key for that perfect rise)
– ½ cup shredded coconut (unsweetened lets the syrup shine)
– 1 cup water (for the syrup)
– 1 cup granulated sugar (for the syrup)
– ½ cup coconut milk (canned, shaken well)
– 1 tsp rose water (optional but adds a floral kick)
– ¼ cup blanched almonds (for topping, whole or slivered)
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking pan thoroughly.
2. In a large bowl, whisk together 1½ cups fine semolina, ¾ cup granulated sugar, ½ cup shredded coconut, and 1 tsp baking powder until no lumps remain.
3. Pour in 1 cup plain yogurt and ½ cup melted unsalted butter, then mix with a spatula until the batter is smooth and thick.
4. Spread the batter evenly into the prepared pan using a spatula, smoothing the top.
5. Score the surface into diamond or square shapes with a sharp knife, pressing lightly.
6. Press ¼ cup blanched almonds into the center of each scored section for decoration.
7. Bake on the middle rack for 30–35 minutes, until the top is golden and a toothpick inserted comes out clean.
8. While the cake bakes, combine 1 cup water, 1 cup granulated sugar, and ½ cup coconut milk in a saucepan over medium heat.
9. Stir the syrup mixture constantly until the sugar fully dissolves, about 3–4 minutes—don’t let it boil.
10. Remove the syrup from heat and stir in 1 tsp rose water, if using, for a floral aroma.
11. As soon as the cake comes out of the oven, pour the warm syrup evenly over the hot cake.
12. Let the cake cool completely in the pan, allowing it to absorb all the syrup, about 2 hours.
13. Cut along the scored lines to serve, revealing moist, syrup-soaked pieces.
Just baked, this basbousa boasts a tender, slightly grainy crumb that melts with each bite. The coconut syrup seeps deep, balancing sweetness with a hint of floral rose. Serve it chilled for a refreshing twist or warm with a dollop of Greek yogurt to contrast the richness.
Macaroni Béchamel (Egyptian Pasta Bake)
Unexpected comfort food alert! This Egyptian pasta bake transforms basic macaroni into a creamy, cheesy masterpiece that’ll have everyone begging for seconds. Think lasagna’s cooler cousin with a Middle Eastern twist.
Ingredients
– 1 lb elbow macaroni (I always grab the ridged kind—better sauce grip!)
– 4 tbsp unsalted butter (European-style butter makes it extra rich)
– 1/4 cup all-purpose flour
– 4 cups whole milk, warmed (cold milk makes lumpy béchamel—trust me)
– 1 tsp ground nutmeg (freshly grated if you’re fancy)
– 2 cups shredded mozzarella
– 1 cup grated Parmesan (the real stuff, not the green can)
– 1 lb ground beef (85/15 for perfect fat content)
– 1 large onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp tomato paste
– 1 tsp ground cinnamon
– 1/2 tsp cayenne pepper
– 1/4 cup chopped parsley
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add elbow macaroni and cook for 8 minutes until al dente.
4. Drain pasta immediately and toss with 1 tbsp butter to prevent sticking.
5. Heat a large skillet over medium-high heat.
6. Add ground beef and cook for 6 minutes, breaking it up with a spatula.
7. Stir in diced onion and cook for 4 minutes until translucent.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Mix in tomato paste, cinnamon, and cayenne pepper.
10. Cook for 2 minutes until the beef is browned and spices are toasted.
11. Remove skillet from heat and stir in chopped parsley.
12. Melt remaining 3 tbsp butter in a saucepan over medium heat.
13. Whisk in flour and cook for 2 minutes until golden—this is your roux.
14. Gradually pour in warm milk while whisking constantly.
15. Cook sauce for 5 minutes until it thickens enough to coat the back of a spoon.
16. Remove from heat and stir in nutmeg, 1 cup mozzarella, and 1/2 cup Parmesan.
17. Combine cooked macaroni, beef mixture, and béchamel sauce in a large bowl.
18. Transfer everything to a 9×13 inch baking dish.
19. Top with remaining mozzarella and Parmesan.
20. Bake at 375°F for 25 minutes until bubbly and golden brown.
21. Let rest for 10 minutes before serving—this helps the layers set.
Magical transformation complete! The crispy cheese crust gives way to a creamy, spiced interior that’s somehow both comforting and exciting. Serve it straight from the baking dish with a simple cucumber salad to cut through the richness, or pack the leftovers for next-level lunchbox envy.
Egyptian Stuffed Pigeon
Egyptian stuffed pigeon transforms humble ingredients into a showstopping feast. Elevate your dinner game with this aromatic dish that’s surprisingly simple to master—your taste buds will thank you.
Ingredients
- 4 whole pigeons, about 1 lb each—thawed completely for even cooking
- 2 cups medium-grain rice, rinsed until water runs clear to prevent mushiness
- 1 large yellow onion, finely diced—this builds the flavor foundation
- 3 tbsp extra virgin olive oil, my go-to for its fruity notes
- 1 tbsp ground cumin, toasted first for maximum aroma
- 1 tsp ground coriander
- ½ tsp cayenne pepper, adjust if you’re heat-sensitive
- 3 cups chicken broth, warmed to help the rice absorb it evenly
- ¼ cup pine nuts, lightly toasted for crunch
- 2 tbsp chopped fresh parsley, added last for vibrant color
Instructions
- Preheat your oven to 375°F—this ensures a crispy skin and tender interior.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Sauté diced onion for 5–7 minutes until translucent and fragrant.
- Add rinsed rice, cumin, coriander, and cayenne; toast for 2 minutes, stirring constantly.
- Pour in warm chicken broth, bring to a boil, then reduce heat to low.
- Cover and simmer rice for 15 minutes until liquid is absorbed but rice is still slightly undercooked.
- Fold in toasted pine nuts and chopped parsley—this keeps the nuts crunchy.
- Pat pigeons dry inside and out with paper towels for crispier skin.
- Stuff each pigeon cavity loosely with rice mixture, leaving ½ inch space for expansion.
- Truss pigeons with kitchen twine to hold their shape during roasting.
- Arrange pigeons breast-side up in a roasting pan, not touching.
- Roast for 45–50 minutes until internal temperature reaches 165°F at the thigh.
- Rest pigeons for 10 minutes before serving—this redistributes juices.
Golden-brown skin crackles with each bite, revealing fragrant rice that’s absorbed all the pigeon’s savory juices. Get creative by serving it over a bed of lemony greens or with a side of cool yogurt sauce to balance the spices.
Baladi Bread with Za’atar
OBSESSED with this Middle Eastern street food vibe? Baladi bread with za’atar is about to become your new pantry hero. Think warm, pillowy flatbread meets herby, nutty za’atar spice blend—perfect for tearing and sharing.
Ingredients
- 2 cups all-purpose flour (I always use King Arthur for consistent results)
- 1 cup warm water (around 110°F—test it on your wrist like baby formula)
- 1 tsp active dry yeast (check the expiration date—old yeast is a flatbread killer)
- 1 tsp sugar (this gets the yeast party started)
- 1 tsp salt (I prefer fine sea salt for even distribution)
- 2 tbsp extra virgin olive oil (the good stuff—it makes a difference)
- ¼ cup za’atar spice blend (get the one with sumac for that tangy kick)
- 2 tbsp sesame seeds (toasted if you’re feeling fancy)
Instructions
- Combine warm water, yeast, and sugar in a large bowl.
- Let the mixture sit for 5 minutes until foamy—this proves your yeast is alive.
- Add flour, salt, and olive oil to the yeast mixture.
- Mix with a wooden spoon until a shaggy dough forms.
- Knead the dough on a floured surface for 8 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl and cover with a damp kitchen towel.
- Let the dough rise in a warm spot for 1 hour until doubled in size.
- Punch down the dough to release air bubbles.
- Divide the dough into 4 equal pieces using a bench scraper.
- Roll each piece into a ¼-inch thick circle on a floured surface.
- Preheat a cast iron skillet over medium-high heat for 5 minutes.
- Cook one bread at a time for 2 minutes per side until golden brown spots appear.
- Brush the hot bread immediately with olive oil using a pastry brush.
- Sprinkle generously with za’atar blend and sesame seeds while still warm.
- Repeat with remaining dough pieces, keeping cooked bread wrapped in a towel.
That warm, chewy texture with the earthy za’atar crust is pure comfort food magic. Tear pieces to scoop up hummus or labneh for the ultimate snack. Try stacking them with sliced cucumbers and mint for a refreshing open-faced sandwich situation.
Egyptian Okra Stew
Ready to transform your weeknight dinner game? This Egyptian okra stew brings bold Mediterranean flavors to your table in under an hour. Grab your Dutch oven—we’re building layers of flavor that’ll have everyone asking for seconds.
Ingredients
- 1 lb fresh okra (look for small, firm pods—they’re less slimy)
- 2 tbsp extra virgin olive oil (my go-to for that fruity depth)
- 1 large yellow onion, diced (sweet varieties work best here)
- 4 garlic cloves, minced (fresh only—jarred just doesn’t compare)
- 1 lb beef stew meat, cubed (chuck roast holds up beautifully)
- 2 cups beef broth (homemade if you have it, but boxed works fine)
- 1 (14.5 oz) can diced tomatoes (I prefer fire-roasted for smoky notes)
- 2 tbsp tomato paste (that concentrated umami bomb)
- 1 tsp ground cumin (toast it first for maximum aroma)
- 1/2 tsp paprika (smoked paprika adds wonderful complexity)
- Salt and black pepper (be generous with the seasoning layers)
- 1/4 cup fresh cilantro, chopped (save some for garnish)
- Juice of 1 lemon (brightens everything up at the end)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- Pat beef cubes completely dry with paper towels—this ensures proper browning.
- Sear beef in a single layer for 3-4 minutes per side until deeply browned, working in batches if needed.
- Transfer seared beef to a plate, leaving drippings in the pot.
- Add diced onion to the hot pot and cook for 5 minutes until translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Mix in tomato paste and cook for 2 minutes until it darkens slightly.
- Sprinkle cumin and paprika over the onion mixture, toasting for 30 seconds.
- Return beef to the pot along with any accumulated juices.
- Pour in beef broth and diced tomatoes with their juices, scraping up browned bits from the bottom.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Meanwhile, trim okra stems without cutting into pods to prevent sliminess.
- After 30 minutes, add okra to the stew, submerging them in the liquid.
- Cover and simmer for another 20 minutes until okra is tender but still intact.
- Stir in fresh cilantro and lemon juice just before serving.
Outrageously tender okra melts into the rich tomato broth while the beef shreds with a fork. That bright lemon finish cuts through the richness perfectly. Serve over fluffy rice or with crusty bread to soak up every last drop—leftovers taste even better the next day.
Umm Ali (Egyptian Bread Pudding)
Y’all, this Egyptian bread pudding will absolutely wreck your dessert rotation. Think warm, creamy, nutty layers that hit every texture spot. Seriously, it’s the cozy hug your kitchen has been missing.
Ingredients
– 6 cups torn day-old croissants (I grab them from yesterday’s bakery run—stale works better!)
– 4 cups whole milk (don’t skimp—the richness matters)
– 1 cup heavy cream (my secret for extra indulgence)
– 3/4 cup granulated sugar (adjust if your sweet tooth isn’t wild)
– 1/2 cup chopped pistachios (toasted first for maximum crunch)
– 1/2 cup sliced almonds
– 1/4 cup golden raisins (plump them in warm water for 10 minutes first)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– 1/2 tsp ground cinnamon
– Pinch of salt (balances the sweetness perfectly)
Instructions
1. Preheat your oven to 350°F.
2. Tear croissants into 1-inch pieces and spread them in a 9×13-inch baking dish.
3. Sprinkle chopped pistachios, sliced almonds, and golden raisins evenly over the croissants.
4. Combine whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt in a saucepan.
5. Heat the milk mixture over medium heat until it reaches 180°F on a thermometer—steamy but not boiling.
6. Pour the warm milk mixture evenly over the croissant and nut layers.
7. Press down gently with a spatula to ensure all croissant pieces soak up the liquid.
8. Bake at 350°F for 30-35 minutes until the top is golden brown and the edges bubble.
9. Let it rest for 15 minutes before serving to allow the custard to set.
Rich, creamy layers melt into crunchy nuts and plump raisins with every spoonful. Serve it warm with a dusting of powdered sugar or a scoop of vanilla ice cream for that hot-cold contrast that’ll have everyone asking for seconds.
Egyptian Pickled Eggplant
Y’all won’t believe how these tangy eggplant bites transform your sandwich game. Slice firm eggplants into perfect spears, soak them in a vibrant brine, and watch them become your new fridge obsession. This Egyptian staple brings serious crunch and zing to everything from pita pockets to grain bowls.
Ingredients
– 2 medium eggplants (I always pick firm, shiny ones with no soft spots)
– 1 cup white vinegar (the sharp kind cuts through the eggplant’s richness perfectly)
– ½ cup water
– 3 garlic cloves (freshly crushed releases the best aromatic punch)
– 1 tbsp salt (I use fine sea salt for even dissolving)
– 1 tsp sugar (just a pinch to balance the acidity)
– ½ tsp black peppercorns (whole ones give subtle heat bursts)
– 2 tbsp olive oil (extra virgin is my go-to for finishing)
Instructions
1. Wash 2 medium eggplants under cool running water.
2. Trim off the stem ends with a sharp knife.
3. Slice each eggplant lengthwise into ½-inch thick spears.
4. Place eggplant spears in a large colander in the sink.
5. Sprinkle 1 tbsp salt evenly over all eggplant surfaces.
6. Let eggplants sit for 30 minutes to draw out bitter juices.
7. Rinse salt thoroughly under cold water while gently squeezing spears.
8. Pat eggplants completely dry with paper towels.
9. Combine 1 cup white vinegar and ½ cup water in a medium saucepan.
10. Add 1 tsp sugar and ½ tsp black peppercorns to the saucepan.
11. Bring liquid to a boil over high heat, then reduce to simmer for 2 minutes.
12. Crush 3 garlic cloves with the flat side of your knife.
13. Pack dried eggplant spears tightly into a clean 1-quart jar.
14. Tuck crushed garlic cloves between eggplant layers in the jar.
15. Carefully pour hot vinegar mixture over eggplants until completely submerged.
16. Tap jar gently on counter to release any air bubbles.
17. Drizzle 2 tbsp olive oil over the surface to create a protective layer.
18. Seal jar tightly with its lid and let cool to room temperature for 1 hour.
19. Refrigerate pickled eggplants for at least 48 hours before serving.
Brace for that satisfying crunch and tangy garlic kick that makes these impossible to stop eating. The texture stays remarkably firm while soaking up all the briny goodness—perfect for stacking on crusty bread with hummus or chopping into potato salads. Trust me, you’ll be sneaking these straight from the jar once you taste how the eggplant transforms from spongy to addictively pickle-crisp.
Summary
A treasure trove of Egyptian flavors awaits in these 20 authentic recipes! From comforting koshari to sweet basbousa, there’s something for every home cook to explore. We’d love to hear which dishes become your favorites—drop a comment below and share your culinary adventures on Pinterest. Happy cooking!
