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Alexandrian Style Liver (Kebda Eskandarani)
An Egyptian dish of beef, coriander and green chilies, fragrant with cumin and chilli.
Ancient river delta cuisine famous for nourishing legume pots, garlicky green soups, and layered flaky pastries.
Egyptian cooking has continuously evolved along the banks of the Nile for thousands of years, developing enduring culinary staples that sustained pyramid builders and bustling Cairo street markets alike.
Flaky layered pastry brushed generously with clarified butter and baked until crisp, served sweet or savory.
Ancient stew of slow-simmered fava beans seasoned with extra virgin olive oil, fresh lemon juice, cumin, and garlic.
Hearty street bowl combining rice, lentils, and macaroni, topped with spiced tomato sauce, chickpeas, and crispy fried onions.
أطباق أصيلة وطهي منزلي من Egyptian.
An Egyptian dish of beef, coriander and green chilies, fragrant with cumin and chilli.
Sesame seeds and almonds come together in this Egyptian spice blend, fragrant with coriander and cumin and cooked in a pan.
Dates, walnuts and honey made without cooking and perfumed with cinnamon and cardamom.
Lamb, wild spinach and coriander come together in this soup, baked in the oven. Serve with turkish bread.
Finely minced jute leaf potage simmered in seasoned chicken or rabbit broth, finished with sizzling garlic and ground coriander.
Crisp herb-flecked patties made from soaked dried fava beans, fresh leeks, and coriander seeds, fried to golden perfection.