Typical Egyptian Dishes Appetizers Soups and Stews)

Typical Egyptian Dishes
Appetizers
•
•
Baba Ghanoush (Middle Eastern eggplant dip)
Hummus bi Tahini (Chickpea and sesame dip)
Soups and Stews)
•
Milookhiyya (Green herb soup)
Eggs and Dairy
•
•
•
•
Beid Hamine (Egyptian slow-cooked eggs)
Gibna Beida (Feta-style cheese)
Gibna Rumy (Cheddar-style cheese)
Mish (Ancient farmhouse-style cheese)
Poultry
•
•
Biram Ruzz (Baked rice mold with chicken)
Hamam Mahshi (Pigeons stuffed with bulgur)
Meats
•
•
Bamia (Ground lamb and okra stew)
Kuftat (Spiced meatballs)
Vegetables and Beans
•
•
•
Fool Medames (Fava bean stew)
Koshari (Lentils, rice and pasta)
Tamiyah (Fried chickpea patties)
Breads and Grains
•
•
•
•
•
Aish (Pocket bread)
Biram Ruzz (Baked rice mold with chicken)
Feteer Meshaltet (Egyptian puff pastry with dips)
Fireek (Cracked green wheat)
Kushari (Lentils, rice and pasta)
Sauces
•
Dim’a Musabika (Spicy tomato sauce)
•
Taratour (Sesame sauce)
Desserts
•
•
•
•
Basboosa (Semolina cake with honey-lemon syrup)
Couscous (Cinnamon-scented sweet)
Esh es Seraya (Bread and honey sweet)
Mihallabiya (Rose-scented pudding)
Breakfast
•
•
Ful Medames (Fava bean stew)
Beid Hamine (Egyptian slow-cooked eggs)
Recommended Cookbooks
Recommended Cookbooks
Egyptian Cooking: A Practical Guide
Food fit for Pharaohs: An Ancient Egyptian Cookbook
Egyptian Recipes
Aish
(Mediterranean pocket bread; see Pita recipe)
Baba Ghanoush
(Middle Eastern eggplant dip)
Baba ghanoush is a very popular appetizer and dip in the Middle East. Its smoky, rich flavor of
the eggplant goes well with wedges of pita bread or with raw vegetables. Try using it as a
sandwich spread or rolled up in wraps. Read more »
Basboosa
(Egyptian semolina cake)
A favorite Egyptian sweet, basboosa is a semolina cake that is baked and soaked with a floralscented syrup. Its melting sweetness goes well with a cup of hot coffee or tea. Read more »
Beid Hamine
(Egyptian slow-cooked eggs)
Beid hamine is an Egyptian dish with origins in Egypt's ancient Jewish community. The long
cooking time comes from the Jewish tradition of slow cooking food overnight to serve on
Shabbat, when cooking is forbidden. Slow, steady heat makes the eggs creamy and smooth, and
the onion skins impart a delicate flavor and attractive brown color to the whites. Coffee grounds
aren't necessary, but they help give the eggs the desired brown color. The oil keeps the water
from evaporating too quickly. Read more »
Ful Medames
(Egyptian slow-cooked fava beans)
Ful medames is an ancient Egyptian dish with origins that reach back to the time of the pharaohs.
This simple dish of slow-simmered fava beans seasoned with olive oil, lemon juice, garlic and
spices is the daily breakfast meal for millions of Egyptians. To do ful medames right takes some
time, most of it spent soaking and simmering. Start this recipe in the morning to have it ready for
breakfast the next day. Especially popular during Ramadan. Read more »
Hamam Mahshi
(Egyptian braised squab stuffed with cracked wheat)
Egyptians have kept pigeons, also known as squab, since ancient times, and their mud brick
pigeon lofts dot the skyline up and down the Nile. One of their favorite ways of serving pigeon is
as hamam mahshi (ha-MAM mah-SHEE), stuffed with cracked wheat and gently braised.
Read more »
Hummus bi Tahina
(Middle Eastern chickpea and sesame dip)
Hummus is popular appetizer, or meze, throughout the Middle East. Serve with grilled or toasted
pita bread cut into wedges. Or use as a sandwich or wrap spread. Read more »
Kefta
(Middle Eastern spiced meatballs)
Spiced meatballs are common in one form or another from Morocco in the west through the
Middle East (kefta or kufta), to Greece (keftedes), Turkey (köfte), Armenia (kyufta), Iran (kufteh,
or koofteh) and all the way to India (kofta) in the east. All names for these little balls of wonder
derive from the Persian verb kuftan, which means "to grind." Read more »
Kushari
(Egyptian pasta, rice and lentils with tomato sauce)
Kushari is a simple yet healthful dish of pasta, rice and lentils widely sold in small Egyptian
restaurants and roadside stands. With its full complement of protein, a spicy topping of tomato
sauce and crispy fried onions, kushari is often considered the Egyptian national dish.
Read more »
Limoonada
(Middle Eastern lemonade; see Lemonade recipe)
Tamiya
(Egyptian fried fava bean patties; see Falafel recipe)
Also spelled taamiyah, ta'amiyah, taamiya, or ta'amiya. Read more »
Taratour
(Middle Eastern sesame sauce)
Taratour is a favorite sauce in the Eastern Mediterranean. Serve it with shawarma, fish, falafel,
kefta or over vegetables. Sometimes spelled taratoor or tarator. Read more »
partner-pub-7630 FORID:10
ISO-8859-1
Search