Koshary, the non-Egyptian national dish
When I first began writing recipes for this site (formerly a blog), I was constantly asked if and when I would put up a recipe …
The foundation of the Egyptian table. Master the techniques for perfect vermicelli rice, creamy Roz Mu’ammar, and grain-based staples.
Sprouted bean snack or soup (ful nabet)
I’d be lying if I said I just whipped up a batch of this soup….in fact I’ve been waiting for months it seems to share …
Peas and beef stew with rice: Comforting Egyptian stew
Today will be one of my favourite comfort foods: peas and beef stew with rice. It’s commonly known as basila wa roz = peas and rice. Appropriately …
Mashi Phil-Phil (Egyptian Stuffed Peppers)
Today’s recipe is a wide-spread phenomena across cultures: stuffing vegetables. I guess you can only make so much vegetable soup before you need something else to do with all your vegetables.
The term “mashi” in Arabic means stuffed. In Egypt, anything that can be cleaned out to have an empty hole is game for stuffing. Eggplant, zucchini, potatoes, peppers, pigeon, grape leaf, and cabbage leaf are all popular items to be stuffed with the traditional meat and rice mix.
Roz Mu’ammar (Creamy Baked Rice)
After a recent trip to Egypt – this time to cover the completely transparent and good-willed COP27 conference… (my real thoughts here) – I spent a week exploring a new area by the sea and some old hangouts in Cairo.
This time, a new dish fell into my lap. I do vaguely remember eating a variation of it growing up, but not in this form. At the insistence of my cousin, we ordered this dish for a friend who was visiting the country for the first time, as we were trying to show her all the culinary wonders the country has to offer.
