THANKS FOR JOINING US!
We hope you’ve had as much fun as we did. Before we say goodbye, we wanted to leave you with this list to keep the memory of this tour with you.
Fish and Chips
BABA GHANOUG, TAHINI SALAD, AND FRIED EGGPLANTS
Baba Ghanoug is a creamy eggplant dip that packs a smokey flavor and lots of texture. It’s a fantastic side for molokhiya as well as seafood, and it’s made with tahini (sesame paste), spices, lemon, oil and eggplants that are roasted/smoked/fried. Tahini is also used to make “tahini salad” which is sesame paste, vinegar, lemon, salt and other spices blended together; an essential part of most dinner spreads. Fried eggplants are also a very popular side. When treated properly, eggplants lose their bitterness and are enhanced by acidic flavors that come from the da’ah (or salsa) served on top. The da’ah is made with garlic and parsley that are all crushed together with vinegar and lemon.
MOLOKHIYA & RICE
Molokhiya gets its name from the word Molokiya (which means royalty), because in the 12th century it was banned from the public’s consumption and only members of the royal family could have it. It is made with jews mallow leaves (very similar to okra leaves, and sharing the same viscous texture), any stock, and a fragrant base of garlic and dried coriander. Molokhiya has to be cooked in a specific way and that’s what makes it a great dish to test a new bride’s cooking skills with. It is typically served with rice or bread and in most coastal cities it is served with seafood, specifically shrimp like in this case.
Abo Tarek
Egypt’s favorite meal (and national dish), Koshary is filling, delicious and extremely cheap, it also happens to be wonderfully vegan. This dish is made with macaroni, spaghetti, vermicelli, lentils, rice, whole hummus, and fried onions only to be topped off with tomato sauce and a special garlic vinegar dressing called “da’ah”.
REVIEWS HELP US GROW, We’d love to read yours!
DESSERT
middle eastern desserts
Kunafa, basbousa, zalabya and balah el sham are just a few of the incredible sweets available around the Middle East. They’ve been a staple in Egyptian cuisine for hundreds of years and are increasingly popular during Ramadan and special celebrations like the feast, weddings or during family visits. Middle Eastern sweets are usually almost always drenched in sugar syrup, butter/ghee and are extremely sticky and delicious. Kunafa is made with a special type of hair like dough, where as basbousa is made with semolina flour and sometimes flavored with orange or rose water.
want to cook some of these dishes when you’re back home?
Download our e-cookbook here. Use code MeyaMeya to download book for free!
MORE DESSERT (optional)
Feteer is an Egyptian pastry made with flour, water and lots of ghee. The dough is elastic and neither salted or sweetened. After the dough is rested in the form of a ball, it is spread out and flattened to form a very thin layer. It can then be stuffed or left plain, and it goes into the oven to cook. The dough separates similarly to a croissant and becomes flakey and delicious. If left plain, feteer can then be topped with powdered sugar or sugarcane molasses, or be enjoyed with a side of salty cheese.
BEER AND GREAT CONVERSATIONS
Egyptian beers Stella and Sakara are both lagers produced by the same company, Al Ahram Beverages. Sakara has a slightly lower alcohol content which gives it a light and refreshing feel, making it perfect for the warm weather. Stella on the other hand is the older and more historical beer, it’s been around since 1897, not to be confused with Stella Artois, it is an Egyptian beer.
