Browse our collection of authentic Egyptian recipes from home cooks like you, including kushari, Egyptian broad beans and more.
For Egypt's vegetarians this highly spiced dish is a protein staple. On their own, lentils do not contain a lot of protein, but combined with the wheat in the pasta, they make a good protein dish that is low in fat.
Egyptian dukkah is a wonderful blend of nuts and spices. The more you eat it the more addictive it becomes. Serve with toasted crusty bread and olive oil. Dip bread into olive oil, then into the dukkah and enjoy this unique and addictive mix.
In this recipe for the Egyptian street food 'ta'ameya', fava beans (also known as broad beans) and herbs are blended together, then rolled in toasted sesame seeds and fried into crisp falafel. Serve in warm pitta breads.
This highly spiced dish from Egypt is perfect for vegetarians because it is so rich with protein, due to the combination of lentils and pasta. You'll love the interesting texture and mix of flavours.
A deliciously seasoned broad bean, onion and tomato spread. This recipe is inspired by a dish traditionally served with pitta bread for breakfast in Egypt. A great way to use broad beans when they're in season, but feel free to use frozen when they're not.
A delicious vegetarian meal that is of the most famous recipes from Egypt. Very traditional Egyptian fare. If you can't find black beluga lentils, try brown or Puy lentils. To save time, you can prepare the lentils the day before and reheat before serving.
This super-easy bean dish is high in fibre and protein. Broad beans are simmered with olive oil, onions, garlic and tomatoes. Enjoy with warm pitta bread.
Baked puff pastry is crumbled and mixed together with walnuts, pecans, hazelnuts, raisins and desiccated coconut, before being drenched in sweetened milk and whipped cream. The final dessert is grilled until golden brown.
This lentil soup is a traditional Egyptian dish. Cumin seeds, turmeric and bay leaf spice up a simple soup, to serve as is or blend until smooth. Use oil, butter or ghee depending on personal taste.
A quick and tasty snack my Grannie use to make me 50 years ago. This will work just as well with vegetable oil.