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Mostly, Egypt is a great and interesting country that reminds us of its ancient civilization and monuments. But what about Egyptian recipes? Just like the country, Egyptian cuisine is also flavorful and incredibly diverse.

From familiar ingredients to creative food-making methods, there is a lot to admire it. Egyptian recipes are based on Egyptian food that is grown out of the ground for the most part. 

Egyptian recipes

If you have not visited Egypt to taste its delicious recipes, you can still explore the yummy Egyptian foods from home with a few recipes.

What is great about Egyptian Cuisine?

Since ancient times, people have been cooking food in Egypt which is considered one of the greatest countries to have influenced modern Mediterranean cuisine. They use foods grown out of the ground due to their fertile soil and warm climate. 

Egyptian cuisine is so diverse and includes dishes from all over the world combining vegetables, legumes, poultry, fruits, lamb, and seafood. You find varied cooking methods including grilling, boiling, frying, and stewing.

To make the main dish, they use Grains such as rice and wheat extensively with meats or vegetables. Egyptian foods are flavorful, hearty, and quite healthy. With just a few simple ingredients, Egyptian dishes are easy to make at home. 

The specialty is that their food culture dates back more than 5,000 years, so it’s no surprise that they have perfected one of the oldest fusion cooking styles in the world. The Egyptian recipes have been passed down from generation to generation in families throughout Egypt. 

Egyptian recipes


Egyptian food Koshary

Koshari, or kushari, is a hearty dish made of lentils, chickpeas, rice, and pasta in tomato sauce with crispy fried onions on top. This is one of Egypt’s national dishes. This is a mouth-watering dish that makes you feel fulfilled and delicious. You can toss ingredients into a slow cooker and make yourself a hot meal any time you want.


For Koshari,

For the Crispy Onion Topping,

For Tomato Sauce

How to make

To make the crispy onion topping, 

Sprinkle some salt on the onion rings and toss them in the flour to coat and shake the excess flour. Take a large skillet, add some cooking oil and keep over medium-high heat.  Cook the onion rings while stirring them often until it turns into caramelized brown color. It should be crispy but make sure it doesn’t burn. 

To make the Tomato Sauce, 

Take a saucepan and heat 1 tablespoon of cooking oil.  Add grated onion and cook on medium-high until the onion turns into translucent gold color. Add the garlic, coriander, and red pepper flakes, and saute briefly until fragrant for 30 to 45 seconds. 

Stir in tomato sauce and a pinch of salt. Bring to a simmer and cook until the sauce thickens for 15 minutes or so. Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.

To make the Koshari,

Cook the lentils and add 4 cups of water to a boil in a medium pot over high heat. Reduce to low and cook until they are tender. Drain from the water and season with a little salt. Then drain the rice from its soaking water. 

Mix the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tablespoon of cooking oil, salt, pepper, and coriander for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 ½ inch. Bring it to a boil. Then cover and cook until the liquid gets absorbed and both the rice and lentils are well cooked through.

Keep covered for 5 minutes or so. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain. Cover the chickpeas and warm them in the microwave briefly before serving.


This is one of the Egyptian recipes where they use ground lamb or beef to flavored with onions, garlic, and spices, form them into patties, and grilled them to perfection. It can be served with salads and sauces. The fragrant herbs and spices make kofta a cut above the rest.


How to make

Mix all the ingredients together until well blended. Divide them into eight balls and then with a cupped hand roll each ball on a board to turn them into ovals. Thread onto four metal skewers and brush with oil.

Heat the pan until you can feel a good heat rising and cook for 3-4 mins on each side. Don’t turn until they are well sealed or the meat will stick to the grill or pan. Season if you want and serve the koftas with yogurt and spiced flatbreads.

Ful Medames 

Ful medames Egyptian recipes

This Egyptian recipe is a traditional breakfast with fava beans. Garlic and olive oil are used to flavor filling and flavorful dishes served everywhere in Egypt. It is so terrific it’s even pharaoh-approved.  You can try this with other foods for breakfast. 


Sauce for topping

How to make

Into a colander, pour the fava beans and the chickpeas together to drain. Rinse the beans in cold water. Shift the rinsed and drained beans to a medium saucepan and keep over medium heat. Add 1 and a half cups of cold water. Season with cumin and kosher salt. Bring it to a boil. 

Reduce the heat to low and let simmer uncovered for 20 minutes. Make sure that most of the water is absorbed, and smash occasionally with the back of a wooden spoon to get the desired consistency.

Combine all the ingredients for the sauce in a small bowl. And when the beans and chickpeas are done cooking, serve the sauce on top or next to the full medames. You can stir half the sauce with the bean mixture and serve the other half on the side.

Serve with fresh parsley on top along with warm pita, tomatoes, and radishes.


dukkah Egyptian spice mix

This is a signature Egyptian that is made with seasoning and combining nuts, seeds, and spices. This is one of the unique Egyptian recipes to try. 


How to make

Roast the hazelnuts, almonds, and sunflower seeds in a pan gently for about three minutes. Take them out and pop them into a blender. slowly roast the fennel seeds, normal cumin, coriander, and white sesame seeds for about 2 minutes. 

Put the second batch into the blender and just press the pulse button a couple of times. Make sure to have a nice crunchy mix and it should not get into a powder. Add the green pepper, sea salt, black sesame seeds, black cumin, and paprika powder, and give it a last quick blend.

Put it all in an airtight glass. Use it to intensify soups, dips, and salads, or for oily bread and dukkah. 

Egyptian Falafel

Egyptian Falafel

This Egyptian food recipe is a tasty and cheap wrap that can be found pretty much everywhere. Falafel, in Egypt, is called Tamiya. It is street food and in much of the Middle East, it’s made with chickpeas, in Egypt, falafel is made from dried fava beans. 


How to make

Take a large bowl and place fava beans. Cover it with two inches of water. before draining, let it soak for 8-12 hours. Combine soaked fava beans, red onion, fresh parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor. 

Blend to a dough-like consistency.

Take a skillet and heat over medium heat. Add sesame seeds and cook, stirring occasionally, until toasted. Transfer to a platter. Scoop fava bean mixture into handful-sized balls and roll fava bean balls in sesame seeds to coat.  Fill a saucepan 1/4 full with oil. Heat over medium heat.

Fry fava bean balls until golden brown and remove fava bean balls from heat and let dry on a paper towel. Serve on naan with freshly chopped tomato, parsley, onion, and tahini.

Egyptian Lentil soup

In Egyptian cuisine, Lentils are a staple. Soups are generally awesome and this soup is made in different versions in different Egyptian states. Red lentils, potatoes, carrots, onion, and celery are pureed to make one smooth, creamy, and ridiculously tasty soup. You can add warmth and spice to boot using Cumin, paprika, turmeric, and cayenne. Every vegetable adds a different layer of flavor, and the blend of spices makes it delicious. 


How to make

Keep the stockpot over medium heat and place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon. Cook all of them until vegetables and lentils are softened for 20 to 25 minutes. Remove from heat and cool to lukewarm.

With an immersion blender, blend the vegetable and lentil mixture until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into the soup mixture and cook over medium heat until warmed.


This is one of the Egyptian recipes that originated from Lebanon, Tooma is a white garlic paste with rich condiments and can be usually an accompaniment to barbecues, kabobs, and shawarma. You can use it as a filling for pita bread and panini or seasoning for boiled potatoes.


How to make

Make sure that the ingredients are at room temperature. Use 3 heads of garlic if you are using a large food processor. Add the garlic and salt to the food processor and run for 10-20 seconds. Repeat the process 3 to 4 times until the garlic starts to turn pasty. Turn the processor back on and keep it on until the end. 

Slowly, start adding the oil in a very thin stream. And after adding the first half cup you will start seeing the garlic emulsify and turn into a shiny paste already. Add ½ teaspoon of lemon juice very slowly while it runs in a thin stream. 

Until the lemon juice is well absorbed, wait on it for a few seconds and then go back to repeating the same process of slowly adding ½ cup of oil in a thin stream, waiting a few seconds, then adding ½ teaspoon of lemon juice until you’ve used all ingredients. This process should take 8-10 minutes.

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