Egypt: Just the Recipes

 



Fatta (Rice & Meat Layered Dish)

Description: Often made for Eid al-Adha celebrations.
Servings: 6

Ingredients:

  • 2 lbs lamb or beef (bone-in preferred)

  • 2 cups rice

  • 3 pita breads, toasted until crisp and broken into pieces

  • 4 cloves garlic, minced

  • 2 tbsp vinegar

  • 2 cups beef/lamb broth

  • 2 tbsp ghee or butter

  • Salt & pepper

Instructions:

  1. Boil meat with onion, bay leaf, salt, and pepper until tender. Keep the broth.

  2. Cook rice separately.

  3. For sauce: Fry garlic in ghee, add vinegar, then 1–2 cups of broth, simmer 5 min.

  4. Assemble: layer toasted pita on bottom of dish, sprinkle with broth to soften. Add rice on top, then meat. Pour garlic sauce over everything. Serve immediately.

Ful Medames (Fava Bean Stew)

Description: A staple Egyptian breakfast dish.
Servings: 4

Ingredients:

  • 2 cans (15 oz each) fava beans (or cook dried ones overnight)

  • 2 tbsp tahini (optional, but common)

  • 3 tbsp olive oil

  • 2 garlic cloves, minced

  • Juice of 1 lemon

  • 1 tsp ground cumin

  • Salt & pepper

  • Chopped parsley, tomato, onion, and chili (for garnish)

Instructions:

  1. Warm fava beans with a splash of water in a saucepan. Mash lightly with a fork.

  2. Stir in tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper.

  3. Garnish with parsley, chopped tomato, onion, and chili. Serve with pita bread.

Molokhia (Jute Leaf Stew)

Description: A green stew made from molokhia leaves, served with rice or bread.
Servings: 6

Ingredients:

  • 2 packs frozen molokhia (or 400 g fresh leaves, finely chopped)

  • 4 cups chicken stock (or rabbit stock, traditional)

  • 1 tbsp butter or ghee

  • 6 cloves garlic, minced

  • 1 tsp ground coriander

  • Salt & pepper

Instructions:

  1. Bring stock to a simmer in a pot. Add molokhia and stir gently until dissolved and just simmering (don’t boil hard, or it becomes slimy).

  2. In a small pan, melt butter/ghee, fry garlic with coriander until fragrant and golden.

  3. Stir this garlic mix (“tasha”) into the molokhia. Season with salt & pepper.

  4. Serve hot with rice or bread and lemon wedges.

Koshari (Egypt’s National Dish)

Description: A hearty street food made of lentils, rice, pasta, chickpeas, and a spicy tomato sauce with crispy onions.
Servings: 6

Ingredients:

  • 1 cup brown lentils

  • 1 cup short-grain rice

  • 1 cup small macaroni (or ditalini)

  • 1 can (15 oz) chickpeas, drained

  • 2 large onions, thinly sliced

  • 3 tbsp vegetable oil

  • Salt & pepper

Tomato Sauce Ingredients:

  • 2 tbsp oil

  • 4 garlic cloves, minced

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1/2 tsp chili flakes (optional)

  • 1 can (15 oz) crushed tomatoes

  • 2 tbsp vinegar

  • Salt & pepper

Instructions:

  1. Cook lentils in salted water until tender (20–25 min). Drain.

  2. Cook rice separately until fluffy. Boil pasta until al dente.

  3. For the sauce: sauté garlic in oil, add spices, then tomatoes, vinegar, salt, and simmer 15–20 min.

  4. Fry onions in oil until very crispy and golden brown. Drain on paper towels.

  5. To serve: Layer rice, then lentils, then pasta, top with chickpeas, spoon over tomato sauce, and finish with crispy onions.

Eish Baladi (Egyptian Flatbread)



Description: Traditional Egyptian flatbread, slightly chewy with a soft interior, baked to golden perfection.

Servings: Makes ~8 flatbreads

Ingredients:

  • 4 cups all-purpose flour (or a mix of white and whole wheat flour)

  • 1 tbsp active dry yeast

  • 1 tsp sugar

  • 1 tsp salt

  • 1 ½ cups warm water (adjust as needed)

  • 1 tbsp olive oil (optional, for softer dough)

  • Extra flour for dusting

Instructions:

  1. In a small bowl, dissolve sugar in ½ cup warm water, sprinkle yeast on top, and let sit for 5–10 minutes until frothy.

  2. In a large bowl, combine flour and salt. Make a well and pour in the yeast mixture, remaining warm water, and olive oil (if using). Mix until a soft dough forms.

  3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.

  4. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1–1.5 hours until doubled in size.

  5. Preheat oven to 450°F (230°C) with a baking stone or tray inside. Divide dough into 8 equal balls.

  6. Roll each ball into a flat, round disc (about ¼-inch thick). Dust with flour to prevent sticking.

  7. Place rounds on the hot baking stone or tray. Bake for 8–12 minutes until puffed up and lightly golden.

  8. Serve warm with hummus, cheese, or alongside stews and dips.

Hawawshi (Egyptian Spiced Meat-Stuffed Bread)



Description: Egyptian spiced meat-stuffed bread.

Servings: 6

Prep Time: 20 min

Cook Time: 25–30 min

Ingredients for the Meat Filling:

  • 1 lb (450 g) ground beef or lamb (or a mix)

  • 1 large onion, finely diced

  • 1 small green bell pepper, finely diced

  • 1 small tomato, deseeded and finely diced

  • 3 cloves garlic, minced

  • 1 small chili (optional), finely minced

  • 2 tbsp finely chopped parsley

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1/2 tsp paprika

  • 1/2 tsp allspice

  • 1/4 tsp cinnamon (optional, but traditional in some regions)

  • Salt and pepper to taste

  • 1 tbsp olive oil or ghee

Ingredients for Assembly:

  • 6 small baladi breads (or pocket pita breads)

  • 3 tbsp melted ghee, butter, or olive oil for brushing

Instructions:

  1. Prepare the Filling: In a bowl, combine the ground meat with onion, bell pepper, tomato, garlic, chili, parsley, and all the spices. Mix well by hand until it’s cohesive and slightly sticky — this ensures it cooks evenly inside the bread. Let rest for 10 minutes while you prepare the bread.

  2. Stuff the Bread: Slice each baladi or pita bread in half to form a pocket (if it doesn’t open easily, carefully separate the sides with a knife). Divide the meat mixture into 6 portions. Stuff each bread evenly with one portion of meat, pressing it gently to spread the filling edge to edge. Lightly brush both sides of the stuffed bread with melted ghee or olive oil.

  3. Cook (Option 1 – Oven, most common): Preheat oven to 425°F (220°C). Place the stuffed breads on a parchment-lined baking sheet. Bake for 20–25 minutes, flipping halfway, until golden and crisp.

  4. Cook (Option 2 – Pan-fried, street style): Heat a lightly oiled skillet over medium heat. Cook each hawawshi for 5–6 minutes per side, pressing gently, until the bread is browned and the meat is fully cooked.

  5. Serve: Cut each hawawshi into quarters and serve hot with tahini sauce or Egyptian pickled vegetables (torshi), a side of Eish Baladi or salata baladi (Egyptian salad).

Optional Upgrades:

  • Add chili flakes or harissa for a spicier version.

  • Mix a spoon of tomato paste into the meat for a juicier interior.

  • Sprinkle black seed (nigella) or sesame on the bread before baking for a traditional bakery touch.

Ta’meya (Egyptian Falafel)



Description: Egyptian falafel is made with fava beans instead of chickpeas.

Servings: Makes ~20

Ingredients:

  • 2 cups split fava beans (soaked overnight)

  • 1 onion, chopped

  • 4 garlic cloves

  • 1 bunch parsley

  • 1 bunch cilantro

  • 1 bunch dill (optional but traditional)

  • 1 tsp ground cumin

  • 1 tsp coriander

  • 1 tsp baking soda

  • Salt & pepper

  • Sesame seeds (for coating)

  • Oil for frying

Instructions:

  1. Drain soaked fava beans. Blend with onion, garlic, and herbs into a smooth paste.

  2. Mix in cumin, coriander, baking soda, salt, and pepper.

  3. Shape into small patties. Coat lightly with sesame seeds.

  4. Fry in hot oil until golden and crisp.

  5. Serve in pita with tahini sauce, tomato, and pickles.

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