Best Egyptian Food You Should Try At Least Once – 10 Recipes, Best Places to Eat & More

In Egypt, our common saying is “give bread to the bakery!” which translates as “don’t pretend to be an expert in everything.” It’s just not doable. Just be sure to specialize. And when it comes to the best Egyptian food, this is especially true. If you want to experience Egyptian food, all you have to do is go to Egypt or read an article written by an Egyptian food blogger, one of whom happens to be me.

Egyptian food adventures could sound insane at first, but once you try it, you will fall in love with it since you’re going to be in for a treat. This article will be a bible to know more about the heaviest Egyptian cuisines and other IMPORTANT information before ordering any food in Egypt. So why should you trust us! I heard you because— remember; I am an Egyptian dude!

Let’s dive in!

Why You Should Try Out the Best Egyptian Food?

I have always dreamed of writing about the best Egyptian food and letting other people know about the culture behind each dish since nothing in Egypt has been created by chance. Everything is steeped inside history or maybe mysteries. Egyptians have introduced tons of platters to the world, and they are proud of it! Not just that, these people have made a festival from food. In other words, it’s a way of celebrating—no wonder every national or religious occasion is tightly related to a different recipe. 

Need more exotic facts about Egyptian food?

Okay, food became their way to express joy, sadness, and revenge! People here say, “Atghada beh kabh estash bena!” which means “We will eat him at lunch before he eats us at dinner!” It refers to the need to keep an eye on your adversaries and launch an early morning attack on them before they can recapture you.

So, why should you try the best Egyptian food? It’s richly flavored, intense, and diverse. 

Things You Need to Know Before Eating the Best Egyptian Food

Egypt comes on nearly every traveler’s bucket list for many reasons; great history, pristine beaches, the pleasant sun kisses almost year-round, and stunning culture. And to identify each country’s culture, you need to dig deeper into its culinary legacy. But hang out for a sec; before you start eating, let’s go over some important points you should be aware of.

I have always dreamed of writing about the best Egyptian food and letting other people know about the culture behind each dish since nothing in Egypt has been created by chance. Everything is steeped inside history or maybe mysteries. Egyptians have introduced tons of platters to the world, and they are proud of it! Not just that, these people have made a festival from food. In other words, it’s a way of celebrating—no wonder every national or religious occasion is tightly related to a different recipe. 

Need more exotic facts about the best Egyptian Food?

Okay, Food became their way to express joy, sadness, and revenge! People here say, “Atghada beh kabh estash bena!” which means “We will eat him at lunch before he eats us at dinner!” It refers to the need to keep an eye on your adversaries and launch an early morning attack on them before they can recapture you.

• Not Enough of Snacks 

Foodies call it heaven; Egypt is the king when it comes to snacks. People in Egypt don’t let their mouths empty for more than 3 hours. So there is always something to eat no matter what the time is. Here is the thing: before coming to Egypt, plan to lose some weight before you go to Egypt since you will gain those pounds back plus a few more while you are there. Otherwise, you won’t be able to fit any of your clothing in.

• Most Restaurants Are not Open in the Morning of Holy Ramadan

Despite the fact of how Food takes over a substantial portion of Egypt’s lifestyle, in the holy month of Ramadan, you will not easily find restaurants open its door in the morning since people are fasting till the sunset, even the popular ones.

Even if you were lucky enough to locate a decent restaurant open during Ramadan’s daytime hours, there is no guarantee that the meal would be of good quality. Chefs will be working very hard to complete orders as quickly as possible before the sunset and to meet the demands of a large number of individuals who have been waiting for a long time,

“Okay, I’ll go to eat at sunset.”

I heard you, and unfortunately, your problem-solving skills will not work well in Ramadan because almost all restaurants become super busy in Ramadan, and you will find one seat to enjoy your meal. The only way is to make a reservation before you go.

Or, for your sake, don’t come to Egypt in Ramadan if you are willing to enjoy the nightlife. Every street will be screaming with congestion. So instead, try our brilliant recipes at your home just for now. 

• Please don’t Count on Food Restaurants and Call it the Best Egyptian Food!

Even if you have reserved a full-board hotel package, you need to taste the real best Egyptian food far away from your accommodation—even the hotel has various oriental Food, or even you see Falafel on the open buffet. No thank. Take a taxi from your hotel to a nearby respectable restaurant and get a taste of what it’s like to be a citizen of this great country.

• Be Prepared with Cash

I was hoping you wouldn’t assume that your credit card would work along your way, especially in the local restaurants, which I recommend for you. Instead, stock up on local currency in the form of different notes. Your dollars or euros or whatever are not widely accepted, just in tourist attractions or inside your hotel. Exchange your money from the nearby ATM or once you arrive at the airport.

• It Doesn’t Make Any Sense to Eat in Egypt Alone

It comes out of your choice to eat alone in Egypt. To be honest, Egyptians don’t draw more attention to privacy matters (maybe it’s out of socialism or curiosity! I think it’s the second, but we don’t say that 😉

Here is another popular and widely spoken proverb in Egypt (Elly Yakol Lwahdo Yazor!) which means (Who eats alone will be choking!). Yes, that’s how Egyptians appreciate food sharing. Please don’t misinterpret what I’m saying! I’m not going to attempt to teach you Egyptian slang here. It may take you a lifetime to learn everything there is to know about it. I’m only trying to show how deeply Food is woven into Egyptian culture.

Because of this, if you plan on dining alone in one of the city’s short alleys, expect to discover a stranger eager to share his food with you or want to strike up a conversation with you since this is a common practice in the city.

• Never Get Enough With Tea

Never say no to a cup of tea in the evening as the sun is setting. If you have ever asked somebody in Egypt (particularly younger folks), “What is the nicest part of your day,” they would most likely respond with “mmm… Afternoon tea with my buddies at a neighboring popular café” Yes, trust him when he says so. Tea is one of the Egyptian ways to unwind and relieve your mind of the stresses of the day. “Ta3 Asb Shay!” or “Come have a cup of tea with us!” is another popular phrase in this part of the world. So, the next time someone asks you for a cup of tea, just respond with “I’ll be there!”

• Don’t Assume that You Can Enjoy Any Alcoholic Beverages While Eating

Egypt is a somewhat conservative community. People tend to showcase their dedication to their religion. Since alcoholic beverages are banned or haram in Islam— the main religion of Egyptians, you can’t find it easily. However, some international restaurants, situated in tourist locations, could serve some kinds of alcoholic drinks but don’t expect a high standard of them, especially local brands.

• Healthy Food in Egypt… No way, Forget About it

Just kidding! You can find some restaurants serving healthy Food, including just grilled chicken and other kinds of fresh vegetables and various salads. But are you serious about it, healthy Food in Egypt? If you are, please turn back and don’t come here since the traditional best Egyptian food should be another reason for your visit.

• It’s CHEAP!

Why should someone try the best Egyptian food? That’s an easy one for me to answer: it’s CHEAP! Of course, I’m joking. Egypt offers some of the world’s most delectable cuisine. In addition, the food was really affordable; a mega-size of koshari would cost you less than $3 dollars, and I bet you would not be able to consume it all.

Best Egyptian Food You Should Try Right NOW!

Besides its glorious history, world-class resorts offering exclusive access to pristine because and breathtaking scuba diving spots, and bustling downtown, the best Egyptian food should be one of your considerations when visiting this charming country. First of all, you should be aware that Egypt’s cuisine is a product of the country’s long and illustrious past. As a result, the more you immerse yourself in the cuisine, the more you learn about its civilization and culture.

• Koshari ( A mix of rice, macaroni, lentils, among other things)

One of the most traditional dishes in Egypt, koshari is an authentic stuffed recipe you will lose a lot if you don’t try it out at least on time while visiting this Arab nation. But, honestly, if you think of excellent cuisine that will make you be attached to Egyptian food, koshari will do the best.

“Okay, I am not in Egypt, but I want to eat it right now. Could I order it from the nearest oriental restaurant?” Of course, it depends on which part of the world you live in now. But anyway, this plate will not be based on raw recipes on mast cases. So, skip koshari delivery and let me tell you how to make it on your home.

What You Need to Have to Make Homemade Koshari: Ingredients

Since it’s a combination of rice, macaroni, lentils, chickpeas, onion, and a special tomato sauce, it could be more challenging than you might think to prepare a koshari for dinner. But let’s break it down into steps till you nail it.

• Onions
• Vinger
• Macaroni
• Tomato or a fresh tomato sauce
• Chickpeas
• Garlic
• Salt
• Cooking oil

Koshari Recipe

First Step: Prepare Onions:

Side tip: Your ultimate goal is to make it crispy.

• Slice one large onion into small pieces or rings.
• Sprinkle salt and pepper over the onion rings. 

Extra step: Dredge the onions in flour, shake off them and then sift out any excess flour.

• On a hot pan, add two tablespoons of cooking oil. To get a lovely caramelized brown color, flip the slices over from time to time. Oversee your onions, and don’t leave them until they’re charred. 

*this step could take between 10-20 minutes.

Step Two: Prepare Tomato Sauce

Side tip: You need to make special tomato sauce with vinegar and garlic flavor.

• In a small bowl, add one spoon of cooking oil. After a few seconds, bring the grated onion to the heated oil. Turn the heat down to a moderate degree and don’t stop stirring them.
• Once the onions get a golden color, add the grated garlic (4 cloves are more than enough.)

Extra step: Crushed coriander and finely chopped red paper slices are popular additions, but I’m not a fan. If you’d rather have a more flavorful dinner, you may do so.

• It would help if you didn’t stop mixing it until it began to smell pleasant.

(If you don’t have ready-made tomato sauce, squeeze four tomatoes together and season with a bit of pinch of salt.)

• Now your dish is complete! Please keep it on a simmer while you prepare the other components of koshari. (It is intended that the sauce be thicker.)

*this step could take between 20 minutes or more.

Step Three: Prepare the Main Course, Koshari

Side tip: Some individuals may find the fragrance of Koshari to be a little too much for them. Please take advantage of the time when no other members of your family are present to make it.

• Prepare lentils by dropping them in a skillet filled with 4 cups of water. Leave them to boil over high heat. After 10 minutes, bring the lentils to a simmer on a burner and cook the additional ingredients while they soften. Remove from water, and then sprinkle with a tiny amount of salt before putting them aside.

*Please note that we don’t need the lentils to be overdone or thoroughly cooked since they will be added to the rice only before the final stage of plating the dish.

Extra step: Add the desired amount of rice to a few cups of water as the first step of preparing koshari– 15 minutes will be perfect

• Prepare the rice by draining it from water then adding it to the saucepan filled with boiling water. Remember the pre-cooked lentils; bring them to the rice over a medium-heat cooker. Now is the time to season with a pinch of salt a drizzle of olive oil, pepper, and coriander. Keep an eye on the quantity of water in the pan; after the rice has chiefly absorbed the water, turn the heat down and let them cook for around 15 minutes more. Don’t forget to keep the rice saucepan covered. Take a scoop out of the pan, and it should be perfectly done. Tasty? Okay, turn off the heat and get ready for the next phase in the cooking process.
• Prepare the macaroni by cooking it in salted water until al dente (we prefer the elbow pasta or spaghetti). Don’t forget to season with salt and sauté in olive oil. Allow them to cook over medium heat until they are al dente. Please remove it from the stove and pour the water out of it. Don’t forget to rinse the pasta well under cold running water.
• Prepare chickpeas by boiling them over high heat until they are thoroughly cooked. Lift them out of the water, and it seems that you have done. Finally!

Final Step: Put them all together and sprinkle the crunchy onions on the top. Distribute the sauces on separate plates so that everyone may arrange them according to their own tastes.

Side tip: If you are willing to make a brilliant dish like an Egyptian restaurant and leave a mark on the preparation of your table, make it in the following sequence: rice with lentils, followed by pasta, followed by chickpeas, all of which are copped with crispy onions.

*It could take more than 1 hour to get done with your koshari, so plan your time accordingly not to let your kids starve.

Best Places to Eat Koshari in Egypt?

• Koshari Abou Tarek (for me, it’s the best—one of the oldest Koshari restaurants in Egypt, located in Cairo —Downtown, New Cairo, and Sheikh Zayed City)
• Zooba (Most sophisticated traditional restaurant, located in Cairo, Zamalek, Maddi, and New Cairo.)
• Koshari el-Tahrir (one of our favorite picks. Scattered throughout Egypt, but in Cairo, you can find them in Downtown, New Cairo, Maadi, Zamalek, and in each famous district)

Egyptian Lentil Soup

Like in most Middle Eastern countries, soup is a big part of any meal (specially launch since the launch is the primary meal in the day meals) And when it comes to hot soups, you can find many alternatives related to Egyptian culture. Now, I will introduce you to one of the most traditional soups in Egypt, Lentil Soup.

Egypt seems to be devoid of everything except lentils! Oh, come on! Man, don’t be so harsh with us! Our kitchen is a kaleidoscope of different cuisines; just watch and learn 😉

Let’s surprise your family and friends by gathering and celebrating and inviting them to taste one of the densest delicious soups in the world! —It’s not as complicated as you may think, and there are many fewer stages than with koshari!

What You Need to Have to Make Homemade Lentil Soup: Ingredients

• Lentils.
• Tomato.
• Carrot
• Onion.
• Garlic.
• Cube of chicken bouillon (you can skip it)
• Ground cumin (not necessary, you can skip it too)
• Ground coriander (not necessary, you can skip it too)
• Salt
• Black pepper
• Potato (depending on your personal preference, but I like adding it)

Side tip: The number of veggies required varies depending on the number of people eating this dinner, but 1 cup of lentils and one piece of each component will be more than plenty for two people.

Lentil Soup Recipe

• After adding water, combine all ingredients in a saucepan or a stockpot (depending on the quality of your ingredients). *Please note that the water should be covered entirely with all veggies. Please bring it to a simmer over medium heat until all veggies are soft to the bite. Once you have removed it from the water, wash them quickly and then drain the water out again.

*this step could take between 20- 25 minutes.

Very Important side tip: Allow them to cool before moving on to the second step of the process.

• Place the whole mixture in a blender, put it on, and keep an eye on how soft the veggies are becoming.
• As soon as they’ve become smoother, place the stockpot over medium heat and drop the mixture in it.
• Seasonings like salt, pepper, and other chosen spices must be applied at this point. Make a commotion out of them.

Side tip: If you’re not pleased with the soup’s consistency, you may simply add water. Once it’s done cooking for 10 minutes, you may remove it from the heat and serve them in a bowl, and Bon Appetit!

Best Places to Drink Lentil Soup in Egypt?

• Zooba (In Cairo, pick the nearby shop for you, you also can find it in Huguda, Red Sea Government)
• Khan El Khalili Restaurant et Naguib Mahfouz Coffee Shop (located in Cairo, Downtown, El Gamaliya)
• Kazaz Restaurant (located in Cairo, Abdeen, El Gamaliya) 

Bread (Aish Baladi)

When eating an Egyptian dinner, you can’t go wrong if you start with some bread. Not at all. It’s one of the top traditional Egyptian food favorites Egyptians. Not just a central component of any meal, it’s a whole meal in and of itself. Egyptians are very proud of their bread, and no home in Egypt (I literally meant it no home) might be empty from Aish Baladi. Actually, the translation of its name means national bread, reflecting how this is so important to each one in Egypt.

Many visitors’ reviews who came to Egypt always said something like, “Oh! It’s the best tasty bread in the whole world!” So that’s why when you visit Egypt next time, order Egyptian flatbread and let me know your reflection in the comments below.

For those of us who have no plans to visit Egypt but yet want to learn how to prepare traditional Egyptian dishes at home, here are the recipes for making Aish Baladi at your home.

Baking at home! NOWAY!

No dear, you can do it; trust me, it’s simple, and the result will be rewarding. Kids will beg you to bake this bread again and again, I’m sure of it.

*Don’t consume too much of it since bread can ruin your mental agility!

What You Need to Have to Make Homemade Egyptian Bread: Ingredients

• Flour (any kind of it, Egyptians tend to bake with plain flour)
• Mild honey
• Dry yeast
• Cooking oil (you can use olive oil as well)
• Salt

Side tip: Did you know that this bread returned to the Ancient Egyptians? Yes, it’s true. It was discovered on the wall of Senet’s tomb at Luxor, Egypt, that the recipe for flatbread had been written down. As a result, the original recipe has been retained as much as possible. Right on the money, huh?

Egyptian Bread Recipe

• Bring 6 cups from the warm water and blend them with a big tablespoon of honey using the electric mixer.

Side tip: If you don’t have an electric one, you can use a manual mixer, but it could take more time. Otherwise, it works perfectly.

• Add one tablespoon (7gm) of yeast, and don’t stop the blending process.
• When the ingredients have been combined into a single mixture, set it aside for five minutes to allow the yeast to do its work (the mixture will turn to get higher and foamy)
• Then add the flour, salt, and oil and stir them up by the mixer till the whole combination becomes smoother. 

Side tip: If you feel that the dough is too thick and unhappy with its form, add a little more flour. However, please take care not to make it more fluid than is really necessary.

• Bring a bowl to the table after scrubbing it with a teaspoon of oil and place the dough inside it.*Don’t forget to cover the bowl with any plastic paper, and we highly recommend using cling film.
• Let it rest for at least 2 hours in the most heated point of your house. Check it from time to time until it doubles in size and becomes foamier. 
• Now it’s time to get down to business with the baking! Preheat your oven to 220°C and place baking flat trays inside it. *the flat trays must be heated before putting the dough onto them.
• Dry your table and sprinkle flour on it. Transfer the dough and cut it into two pieces. And cover it again with cling film and make a cup of tea or coffee and get rest for 10 minutes. 
• One piece of dough should be flattened on the floured floor (keep the other piece covered)
• Immediately remove the baking pan from the oven and set the slice on it; then repeat this process with the second piece.
• Leave it for 20 minutes, or until the dough is golden brown. 
• Make sure each piece is wholly roasted on the opposite side by flipping it.
• Please turn off the oven and take the bread out of it. Allow the bread to breathe and become cool completely before serving it with cheese or jam for breakfast the following day.

Best Places to Get Flatbread in Egypt?

You can order them from the nearby bakery, but emphasize that you want Aish Baladi. And that’s it. Congratulations, we will give you the nationality after eating our beloved bread 🙂

• Egyptian Appetizers

In appetizers, we are the masters; every visitor should try at least once. We advise you to order mezze from breakfast to dinner when coming to this beautiful country. It’s mouth-watering, diverse, and you can consider it as a main course, not just an appetizer. You can find an extensive collection of mezze, including baba ghanoush, hummus, or tahini. If you have been before in the middle east, like Lebanon or Jordon, you might taste these platers before. Yes, it’s true because Other cultures have influenced Egyptian culture over the centuries.

It’s a melting pot of cultures here, with people from all over the world making their mark. Every dish in Egypt has been revamped by Egyptians, who have added their twists to make it more attractive to their unique culture.

I have compiled a list of the most delicious mezze you need to know, and you can make it at your home with easy-peasy steps and inexpensive ingredients. Here is the summary for you you. 

What You Need to Have to Make Homemade Baba Ghanoush: Ingredients

Confession: Baba Ghanoush is not an authentic Egyptian dish. It’s a Mediterranean one, and you can find different recipes. But we pick the simplest one to make it easier for you. 

• Aubergine / Eggplant (one is more than enough for two persons)
• 4 teaspoons of tahini *you can get it ready from a supermarket or if you want to taste your cooking skills, scroll down further to read more about how to prepare tahini.
• 4 teaspoons of lemon juice (it’s preferable to be fresh and make it by yourself. Just squeeze a big one lemon)
• 4 ground garlic coves (grind it by a blinder or a garlic crusher, or you can use a grater)
• 2 tablespoons of cooking or olive oil ( here is the secret: Egyptians don’t prefer olive oil too much. It’s much related to Levant culture)
• Coriander (unnecessary additional)
• A handful of parsley leaves, finely chopped.

Baba Ghanoush Recipe

• Bring Eggplant (Egyptians prefer the big size and call it “Romi Bazngan”). After washing and drying it, make a whack at it with a knife to ensure that it will be well roasted. Then transfer Eggplant into a flat tray and bring a simmer till it gets tender.

*this step could take between 10-15 minutes, depending on the size of the Eggplant.

Side tip: In Egypt, we roast it on the stovetop, turning it over on each side. Keep an eye on it since the Eggplant may quickly get overcooked.

• Place the Eggplant in a bowl once you’ve checked to make sure it’s cooked through. Cover them firmly and let them sit for at least 30 minutes to keep the toasted taste.

Pro chef tip: You will see that a liquid has escaped from the Eggplant; do not discard them. It will enhance the smoky taste of the dish.

• Remove the skin of the Eggplant and add your desired toppings (lemon, salt, garlic, tahini, oil, and other preferred spices)
• You may use a mixer or blender to smash all of the ingredients together, or you can use a hand masher to combine them all.
• Disperse chopped parsley on the top, and you can add drops of oil if desired.
• Then your plat is ready to serve. 

Side tip: It goes well with just about every meal of the day as a side dish. Baba ghanoush is perfect with toasted bread, but you may also eat them plain. With falafel or fish, it’s a popular choice in Egypt. Please remember that it’s served chilled.

What You Need to Have to Make Homemade Hummus: Ingredients

Our Egyptian book of recipes doesn’t make any sense to prepare food without side dishes like hummus, one of the most commonly served dishes not just in Egypt but actually in the Middle East. Like other dishes in Egypt with twisted roots that could go to different countries, hummus is served in other countries like Lebanon, Syria, and Jordon with a subtle difference. Variations are allowable. But when it comes to an authentic hummus recipe, you need to follow the recipe below. Plus, we add some optional ingredients if you are willing to try other hummus recipes.

• Chickpeas
• Olive oil (cooking oil works fine as well)
• Tahini (buy one that is already prepared at a nearby grocery.)
• 2 tablespoons of vinegar (you can add red wine for intense flavor)
• Crushed parsley
• 2 tablespoons of fresh lemon juice.
• 2 tablespoons of each nut like shelled pistachios, shelled walnuts, hazelnuts, almonds (it’s optional or if you make it more likely to the Middetrain recipe)
• Salt

Side tip: In the Mediterranean countries, they add other condiments like thyme, caraway seeds, and coriander seeds. If you like the taste of this mixture, bring them in the final step.

Hummus Recipe

• Bring chickpeas to a boil, lower the heat and let them simmer for a few minutes. (For a family of four, one cup of chickpeas is enough)
• After around 30 minutes, test one and remove it from the heat if it’s soft enough to mash. The chickpeas may also be made smoother by soaking them in water for a longer period.
• Mash the chickpeas with a fork or a potato masher until they resemble dough.
• Add the oil, tahini, and vinegar and continue stirring until they become thoroughly combined.

Side tip: If you want to use nuts and herbs, you may toast them in a skillet with two tablespoons of oil. After just 5 minutes, take the pan from the heat by swiftly stirring it. Keep an eye on the pan since it can quickly burn if not watched carefully.

• Disperse parsley and mint as a final step. You can make your plate more appealing by adding a slice of lemons on the top (not squeezing them)
• Now, your amazing hummus is ready to be served.

Side tip: You can prepare it for breakfast, dinner, or even as an appetizer before the main course. In Egypt, hummus is often served with kabab and kofta (stay tunned, you will get the recipe for this fantastic meal so soon)

What You Need to Have to Make Homemade Tahini: Ingredients

Pro Chef tip: Some recipes don’t require carefully measuring or weighing things since cooking is not about cast-in-stone instructions. But we encourage you to follow these steps precisely since traditional food is just like the ten commandments. If you overlook something, the whole recipe will ruin. 

• Tahini paste *call the nearest supermarket and order one, or you can order it online from Amazon, for example.

*another note: you will need just 2 tablespoons of tahini for four persons.

• 1/4 cup water *It is possible that this quantity will be more or lower depending on the thickness of the tahini you choose. As a result, it is best to add 2 tablespoons initially, and you may adjust the consistency by dipping in the water until pleased.
• White vinegar.
• Fresh mint or lemon juice.
• 2 Garlic cloves- mashed.
• Coriander. (it’s optional, skip it if you haven’t)
• Cumin
• Salt
• Slices of onions, olive oil, red pepper, and cumin for garnishing (it’s optional)

Tahini Recipe

• In a blender, add all the ingredients and turn it on. 
• Mix them appropriately till it becomes well-combined.
• Transfer the mixture to a bowl, and that’s it. Easy and delicious.

Side tip: It’s no wonder the Egyptians love tahini so much. This sauce is used in a variety of dishes. Tahini works its wonders, for example, on falafel and fava bean sandwiches. With fish, kofta, and grilled chicken, you’ll often find the tahini spread on the side. It’s smooth, flawless, and really potent.

Best Places to Eat Appiters in Egypt?

No specific place, but for us, Abou Shakra is the top. Many branched are scratted Cairo; find it in El Mohandseen, Maadi, El Kasr El-ani, and Heliopolis.

Kofta Kebab

I’ve always dreamed of writing a kofta cookbook. If Egypt had nothing but kofta in its kitchen, it would suffice. It’s one of the most popular recipes in Egypt when people get together for a BBQ celebration. The word “kofta” comes from Persian “kufte,” which means minced meat. Again, another proof of how Egyptians have melted with other cultures. This beef could be lamb or any other. But mutton would be worth dying for. This smoothy meat mixture comes with even more of a mouthful of species. 

Just imagine the smell when the steak is rolled onto a skewer and flipped over hot coals for a few minutes. Oh, dear! It’s not a barbeque party; it’s a torture party to tummies.

To be clear, this does not rule out the possibility of making kofta kebab at home, but when we have barbecue events, we will provide you with a simple formula for doing so.

What You Need to Have to Make Homemade Kofta Kebab: Ingredients

• 2 pounds of powered meat *please note that we don’t lean to be more than 85%. For lamb beef, it’s okay to be 50% at maximum.
• I large grounded onions.
• Toppings; a tablespoon of each of the following components: cilantro, chopped parsley, salt, black pepper, and allspice powder for meat. (other optional species for yummy kofta: cardamom and chili powder)
• 3 grounded garlic cloves.

Side tip: to increase the amount of kofta regardless of the meat, you can add 1/4 cup of breadcrumbs.

Kofta Kebab Recipe

• In a large mixing bowl, pour the meat after sweeping it with drops of cooking oil.
• Place all species, onion, and garlic in the blender or food processor and turn it on until it becomes a combination. 
• All of this mixture should be applied to the meat. Make use of your hands to ensure that the spice combination is well dissolved into the beef.

Side tip: It’s now time to add the last component, breadcrumbs, to the mix. Blend them in with your hands until they are entirely smooth.

Pro Chef tip: It is always better to prepare your kofta dough ahead of time. So, you may wrap it in plastic wrap and set it aside for 24 hours. It would help the meat sock up all species and deliver a deliciously flavorful kofta dish.

• Shape your meat whatever you like (patties, meatballs, or classic fingers); Egyptians prefer fingers. And make sure to make each one at least 3/4 – 1 inch thick.
• Transfer the kofta kebab fingers to a flattened pan that has been heated with 2 tablespoons of oil. Keep an eye on it and flip it over until the juices begin to drain out of your fingers.

Side tip: Here’s a simple yet effective method for making tidy kofta kebab fingers: Rolling the meat around a pen is an option. Yes, it’s a well-guarded secret, so don’t tell anybody.

• Removing it from the heat after it has become brown is all that’s needed.

Invite your kids to taste what you have just prepared and let them know how seasoned a chef you are. They’ll be nibbling on their fingers in no time! But, not to worry; this Egyptian saying illustrates just how delectable the country’s cuisine is.

Side tip: It’s often served with rice in certain parts of Egypt, but it’s also common to see it wrapped in bread and topped with tahini sauce. Wow, it’s out of the world.

Best Places to Eat Kofta Kebab in Egypt?

• Abou Shakra, again it’s one of the most prestigious and traditional restaurants in Egypt.
• Hamam Farhat, it’s the best kofta I’ve ever had. It’s zesty and full of flavor, the oldest branch located downtown but be prepared to stroll down through narrow lanes. It’s for travelers who are fascinated with Egyptian culture.
• Sobhy Kaber, it’s a less-costly restaurant but highly recommended as well.

Rozz Me’ammar

Rozz means rice. Being Egyptian, there are many ways to eat rice, but we pick the best you don’t need to miss. Rozz me’ammar could seem plain and straightforward, which means rice with whole milk.

“It’s rice, man; what is the big deal about it!” When I propose this meal to someone unfamiliar with it, I often get queries like these. It may seem like white rice at first sight, but with the first spoonful, your eyes will widen, and you’ll exclaim, “Oh!” It’s because rozz me’ammar is cooked with the traditional milk, butter, or cream.

This platter is perfect for a family gathering on Thanksgiving or Christmas night, and it’s always a hit. All ingredients can be cooked in the oven, taking about a half-hour. 

Take a look at how to prepare this Egyptian dish, rozz me’ammar.

What You Need to Have to Make Homemade Rozz Me’ammar: Ingredients

• 2 cups of Egyptian rice (white short-grain rice)
• ¾ cup whole milk
• ¼ cup cooking cream (it’s optional, if you don’t have it, you can add more milk)
• 1 pod of cardamom (it’s optional)
• 1-2 pods of mastic (it’s optional)
• 1 bay leave
• ¼ teaspoons of ground cinnamon
• ¼ teaspoons of nutmeg (it’s optional)
• ¼ teaspoon of black pepper
• 1 teaspoon of salt
• ½ tablespoon of butter.
• ½ tablespoon of cream. (it’s optional)

Rozz Me’ammar Recipe

• Allow rice to soak in water for one hour. Remove the water and set it aside.
• Bring a deep dish that can go into the oven, such as a metal bowl. Transfer the rice to it after coating it with a bit of butter.
• With a food processor or a mixer, blend all species and add them to the milk. 
• Bring the milk with a flavored mixture to a simmer over medium heat, but do not bring it to a boil.

Side tip: Withing this preparation process, preheat the oven to 200.  

• Add cream to the milk and use a strainer when pouring the milk over the rice. Gently stir the mixture.

Side tip: If desired, more cream may be poured over the rice to give it an excellent form and taste.

• Now, put the rice dish in the oven with the grill turned on. Once the top has become golden brown or frothy, drop the oven temperature down to 180 degrees and transfer the rice to the lower shelf.
• Leave it for 30-45 minutes, depending on the depth of the bowl and the heat of your oven.
• You can check it after 30 minutes to make sure it is fully cooked from all sides.

Pro chef tip: It is always better to cover the bowl with plastic wrap and keep it in a warm place until everyone is ready to taste your yummy rice.

It’s usually served with grilled chicken or veggies as a side dish. It’s perfect for a celebration feast. 

Best Places to Eat Rozz Me’ammar in Egypt?

• Al Prince (it’s not typical rozz me’ammar, but it is the most incredible rice you will get in Egypt.)
• Abou Shakra (be sure to order rozz me’ammar, not just rozz!)
• Tagen W Bram, located in Nasr City, Cairo– it’s the ideal place to taste rozz me’ammar as it’s.

Ful Mudammas

If you are willing to taste the Egyptian street food, let me introduce you to the king of them all.

It’s hard to find anyone in Egypt not obsessed with having his full meal at breakfast or dinner. Obviously, no breakfast is complete without it. So while French people are most likely to keep themselves warm in winter by eating soup whenever possible, Egyptians don’t look further than this popular dish, ful, which keeps them feeling full for as long as possible.

This traditional dish is ingrained in Egyptian culture, and you can efficiently serve it wherever you go. And don’t assume that there is the only type of ful. Absolutely not; you will find Egyptians try out all possible or not possible toppings and sauce to make it challenging for everyone to count how the number of ful recipes in Egypt.  

What You Need to Have to Make Homemade Ful Mudammas: Ingredients

Important side tip: This recipe couldn’t be done without fava beans, and if it doesn’t seem familiar to you, go to the canned beans or international food section of the supermarket pick the fava beans coming with brown pods. However, you can always use fresh fava beans. Unfortunately, it’s not easily found around—especially this kind of beans has a super short season. Canned will work perfectly, but if you need to make it from scratch, bring fresh fava beans from your local grocery store, soak them in water for at least one day, and then drain them from the water. After you’ve seasoned the beans with cumin and salt:

1. Turn the heat up to a medium setting.
2. Once the beans are thoroughly cooked and have absorbed the water, remove them from the heat.
3. Set it aside for the time being.

How to Prepare Egyptian Ful Dish?

• Fava beans (as we have settled down that canned or not, both options are good, so select the one that works best for you)
• ¼ tablespoon of ground cumin.
• For species lovers (it’s the authentic Egyptian recipe, by the way, but if it would cause some digestion problems, skip them): 2 mashed cloves garlic, chili peppers, fresh mint.
• 2 teaspoon of olive oil or cooking oil or even linseed oil
• Extra toppings: some small slices of tomato, onion, chopped parsley, or tahini. (for me, it’s the recipe of the perfect Egyptian ful ever, however, pick what feels you okay)

Ful Mudammas Recipe

• Bring a deep pan over medium heat, and if you find it so dry, you can add ¼ cup of water.
• Drizzle salt and cumin over the ful and gently flip it over to coat it.
• Remove it from the heat and bring your potato masher to crush beans. (If you don’t have a masher, don’t worry, a fork will be enough for this task.)

Side tip: It seems impossible to mash every single pod of beans but do your best to make it a combined mixture.

• Blend the garlic with chilly pepper and lemon juice. You can also use a mortar and pestle to do the job.
• After finishing, add the blended sauce to your ful dish, and finally, you can garnish it with desired toppings and plenty of drizzles of oil.
• Congratulations, you have already made the best homemade ful dish ever enriched with tasty flavors. 

Side tip: It’s served with slices of tomato and flatted bread (Aish Baladi) or pita bread. And if you have cooked more than your need, pack beans in a plastic refrigerator box. No fret, it can last for three days without being rotten, and each time will be delicious enough. 

Best Places to Eat Ful Mudammas in Egypt?

• Arabiata, with more than 10 branches around Cairo, you will be about to eat the best-flavored ful dish ever.
• Felfela, one of the classic popular restaurants in Egypt, but you will enjoy it till the moon and back.
• Akher SAA, one of our favorite, especially the branch you can find in Al Falki street, Downtown, Cairo

Fattah

Fattah is not just popular in Egypt; it is also widespread across the Middle East, with each country attempting to establish that their version is the greatest by adding something different to the recipe (although it’s a relief to finally have a chance to prove that Egyptian fattah is incomparable)

I am not trying to push you to taste our fattah (honestly, yes, I do!) because I have a ways to go before I master it myself and have had experiences with them all. But, finally, I found out that Egyptian fattah is dramatically different from exquisite flavors to exotic spices. 

Because it is associated with Eidul Adha, it is considered a holy dinner and is eaten with lamb. But you can also serve it with any meat since it can stand alone as a main course. It’s velvety, intense, and refreshing (or at least for me 🙂

While almost traditional food may be a challenge, Egyptian fattah is easy. Or Egyptians have chosen not to complicate this recipe.

Side tip: Be prepared with fresh lemon juice after eating this meal since garlic-flavored fattah can irritate your digestive system and cause gas. Even Egyptians have difficulty with it too. But it’s worth trying at all costs 🙂 

What You Need to Have to Make Homemade Fattah: Ingredients

• Bring meat/ lamb (we highly recommend buying lamb to get the whole experience)

Pro chef tip: When ordering, make sure you specify if you want shank, brisket, neck, round, or chuck pieces of meat. They are the most appropriate for your fattah feast.

• One piece from each vegetable onion, carrots, tomato, and celery.
• 4 mashed- cloves garlic.

Pro chef tip: you can add ⅓ teaspoons of sugar. Yes, as you may have heard! Sugar works great for making a beef smoothie in a short amount of time.

• ¼ teaspoons of each spacy: cardamom, pepper, and salt, in addition to 2 bay leaves. *you can add more salt further if it’s needed.
• Mastic gum has an unbeatable scent that can’t be surpassed. (optional)
• Cooking oil or butter.
• Rice.
• Vinegar.
• Tomato sauce or the pasta for the red sauce (optional and “I think it’s not the original version of Egyptian fattah.” that’s what my grandmother told me, and it rings true to me. However, you can try with and without tomato sauce and decide what the best for you is)
•  Pita bread 

Side tip: The thicker the pita bread, the less likely it will wear out soon.

Fattah Recipe

• Bring a large pan of water to a boil, and then add the chunks of beef. After a few minutes, pour some cardamom, pepper, salt, and bay leaves, and cook for another 30 minutes over medium heat, stirring occasionally.

Side tip: Please keep in mind that we do not want the meat to be cooked entirely. Instead, it is acceptable to be competent enough to bite.

• Please remove it from the heat, get the meat out of the bowl and keep the broth.

Pro chef tip: You may cook the beef with some vegetables such as carrots, onions, garlic, and celery to get the most delicate broth to taste possible, and then strain the soup through a sieve to remove any contaminants and when anything appears on the surface like foaming, remove it immediately.

• In a deep saucepan, add a piece of butter or drizzles of cooling oil over medium heat. And before the butter gets melted or oil become overheated, add tiny bits of mastic (optional for intense flavor)
• Put your meat inside the pan, and don’t stop stirring over the heat till turning to a golden brown.
• Place all spices; the bay leaves, sugar, black pepper, cardamom, and sugar stirring. *don’t stop stirring when it comes to frying the meat.
• Turn down the heat, add ½ cup of water and let them for 10 minutes. After that, lift it from the stove and let it rest peace. Wrap it with plastic paper or any cover and prepare yourself for the main component of your meal. *Oh, this smell you can die for! What’s not to like about that? It’s certainly something worth your whole life.

Side tip: A few minutes before turning the heat off, remember to add salt.

• Another small saucepan *(yes, it seems there will be tons of dishes you need to wash after finishing fattah. But it’s worth it, by the way) put a piece of butter or drops of oil over medium-high heat.
• The butter is melting; OK, add the rice and turn it over constantly until the entire rice is covered with the butter.
• Remember the broth we prepare before, then transfer it to the rice. Bring it to a boil, and after 2-3 minutes, when the broth is soaked up, turn the heat down to the lowest setting.

Side tip: if the soup or your broth is small and not covered by the rice, you can add heated water.

• Watch the rice till it is done after 12 minutes, lift the saucepan from the heat and get the pita bread ready by cutting it into small pieces.
• Turn your oven to 360 degrees, transfer the bread to the flatted tray brushed with oil.
• Once the bread gets toasted (golden brown,) take it out of the oven and set the crispy bread aside.
• Another skillet and another butter should be placed over medium heat. Add the garlic, stir and stir not to get burnt. After two minutes, add vinegar and remix it. After just 3 minutes, lift the sauce from the heat and set it aside.

*Addition recipe: meanwhile, you can get ready with tomato sauce if you like it. With a food processor, blend four pieces of tomato and place the sauce in another skillet; bring salt, pepper, 7-spice blend and while stirring, add the tomato paste and then pour the broth. Let the sauce simmer until it gets thicker, and don’t forget to bring the heat to a simmer and after less than ten minutes, turn off the heat.

*another additional recipe: if there is no broth, you can boil a cup of water and add soup powder, stir it well and add to the sauce.

• Add a layer of crispy bread to a Pyrex roster, followed by a layer of rice, and then a drizzle of white sauce or red sauce.
• Finally, it’s ready to be served! See? Egyptian fattah isn’t that hard to understand

Side tip: It’s OK to do specific steps ahead of time, such as boiling the meat and frying it afterward or making the sauce the night before. There’s no need to speed through the process and accumulate a mound of unclean pans, bowls, and plates.

Here is our secret: you can make “dukkah” and add it to your fattah party. It works fantastic, and its ingredients are available everywhere. Just add these things together: coriander, cumin, sesame seeds, nuts, two teaspoons of vinegar, two ground cloves of garlic, and ½ teaspoon of butter. This secret sauce can be kept in your refrigerator and add it whenever you want vegetables, meat, some salads, and so on.

Best Places to Eat Fattah in Egypt?

• Seekh Mashwy, it’s our favorite located in Giza, especially in Dokki, with atmospheric vibes.
• Sobhy Kaber, again it’s the best for oriental Egyptian food.
• Abou el Sid could be a little bit expensive, but you will be rewarded, located in Heliopolis, Cairo.

Don’t forget to share your experiences with Egyptian food in the comments section, or if you find yourself overwhelmed with attempting any of the recipes, which we would really appreciate, please don’t hesitate to post your images in the section below. Take pleasure in your food!

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