THANKS FOR JOINING US!
We hope you’ve had as much fun as we did with you in our kitchen.
Before we say goodbye, we wanted to share the recipes with you so
you can continue to make these dishes time and time again for your friends & loved ones.
You’ll find most of these ingredients at your nearest Arab convenience store, along with a dozen people eager to share all their tips & tricks from back home to ensure
you’re able to cook the best meal!
Cheese & Tomato Dip
Prep. time: 10 minutes | Serves: 2-3 Individuals
About this dish:
A common breakfast food which can sometimes
be served as an appetizer option at restaurants.
Cheese and tomato dip is usually made with Egyptian white cheeses; most commonly Barameely cheese or Domiaty cheese due to their salty flavor and crumbly texture.
Ingredients:
1 medium tomato or 2 small ones
100-150 grams of your favorite fresh cheese
(In Egypt we use a salty barameely cheese
similar to Greek feta)2-3 Tbsp. of Olive Oil
Optional: you can add bell peppers or
Cucumbers. Mint also adds a nice flavor
Instructions:
Dice your tomatoes and other vegetables to uniform size - keep the juice of the tomato for added flavor.
Mix your tomatoes, cheese and olive oil till well incorporated and creamy.
Plate your mixture in a bowl, drizzle some olive oil and garnish with any fresh herbs you have available.
Enjoy on toast (sourdough makes a great pairing) or with pre-heated baladi bread if available.
Flavorful tips:
You can add cucumbers or bell peppers for added color.
Nigella seeds, dried thyme or fresh mint add a depth of flavor and make the dish more interesting.
You can substitue Egyptian cheese for
Greek feta.Make this vegan/lactose friendly by using your favorite soft vegan/lactose free cheese!
REVIEWS HELP US GROW, We’d love
to read yours!
EGGS WITH BASTERMA
Prep. & Cook time: 10 minutes | Serves: 2-3 Individuals
About this dish:
Egyptian pastrami, called basterma, is a flavorful, air-dried cured beef or buffalo that's a favorite in Egyptian cooking. After drying, it’s coated with a spicy paste made from caraway, paprika, fenugreek, black pepper, cumin, garlic, and other spices. This gives basterma its rich red color and unique taste. The curing takes about a month and is usually done in cooler weather to keep it fresh.
Ingredients:
4 Large Eggs.
80-100 grams of Egyptian (or Armenian)
basterma.Salt & Pepper to Taste.
1 Tbsp. of ghee or neutral oil.
Instructions:
Melt Ghee in a pan on a medium heat and lay your basterma slices flat.
While the basterma fries beat your eggs and add salt and pepper to taste.
(Note that the basterma is already salty)Pour your eggs making sure the basterma is evenly spaced in the mixture
Cook eggs to your liking.
Serve with bread or a side of fresh vegetables
Flavorful tips:
You can add diced tomato or some shredded mild cheese for a more filling dish (and satisfying cheese pull).
This dish can also be made with sunny
side up eggs.A sprinkle of freshly cracked pepper really elevates this dish.
want to cook even more dishes when you’re back home?
Download our e-cookbook here. Use code FIFTYOFF for a 50% discount.
falafel (Taamiya) from Scratch
Pre Prep.: 12 HR soak | Prep. Time: 10 min. | Cook Time: 15 Min. | Serves: 2-3 Individuals
About this dish:
Egyptian Falafel, known as Taamiya in Cairo, is a little different from the falafel you might know. Instead of chickpeas, it’s made with fava beans. giving it a fluffier, lighter and more distinct flavor. The name “falafel” might come from Alexandria, where they first stuffed Taamiya with lots of tiny peppers (called “felfel” in Arabic). Another story says Coptic Christians created falafel during Lent to add some variety, with the name coming from their use of fava beans (foul).
Ingredients:
200 grams split fava beans (soaked overnight).
½ a small red onion.
2 garlic cloves.
2-3 stalks of parsley leaves.
½ cup fresh cilantro leaves.
50-60 grams of chopped leeks
(green and white parts).1 tablespoon water.
½ teaspoon ground cumin.
½ teaspoon ground coriander.
½ teaspoon salt.
½ teaspoon baking soda.
Sesame seeds, for garnish (optional).
Vegetable oil, for frying.
Instructions:
Drain and rinse the soaked split fava beans. Make sure they’re as dry as possible before you begin.
In a food processor, blend the beans with onion, garlic, parsley, cilantro, leeks, and 1 tablespoon of water until smooth.
Transfer to a bowl, add cumin, coriander, salt, and baking soda, then whisk well for 1-2 minutes to add air and make the mixture light.
Wet your hands and shape into small walnut-sized patties or balls. Optional: sprinkle sesame seeds on top.
Heat vegetable oil to 180°C (350°F) in a deep pan. Test by dropping a small piece of mixture—it should sizzle right away.
Fry the patties in batches for 3-4 minutes, turning until golden and crispy. Drain on paper towels.
Flavorful tips:
Always use a red onion instead of white or yellow for it’s low water content.
Always add the greens a small amount at a time till you reach the desired light green color.
Falafel goes well with fried eggplants, fries and even Basterma!
Low on Tehina? no problem, yoghurt with a dash of minced garlic and mint or even a dollop of cream cheese can be a delicious and different way to eat your Falafel.
Falafel always tastes better when eaten fresh!
tehina salad
Prep. time: 10 minutes | Serves: 2-3 Individuals
Ingredients:
¼ Cup of raw sesame paste
2 Cloves of garlic (minced)
Juice of 1 key lime (or half a lemon)
3 Tbsp. of white distilled vinegar (5%)
½ cup of cold water
Salt & Pepper to taste
Sprinkle of paprika (Optional)
About this dish:
In Arabic tehini s referred to as tehina which is derived from the Arabic word meaning to “grind”. It’s a thick paste made from grinding sesame seeds till smooth. Tehina is then used to make a variety of dips and sauces including the famous tehina Salad, a savory dip that is smooth, creamy and acidic. This dip or dressing is eaten with a variety of different dishes ranging from sandwiches to beef dishes, chicken and seafood.
Instructions:
In a bowl, add the sesame paste and whisk while slowly pouring in the cold water.
The mixture should begin to turn white and have a lighter consistency similar to crepe mixture.
Add the minced garlic cloves, lemon juice and vinegar. Mix well.
Add salt & pepper to taste along with your paprika.
Flavorful tips:
Always use cold water for the best creamy texture.
A little minced garlic goes a long way.
You can replace Egyptian lemons with key limes to get the same acidic taste profile.
Paprika gives a nice garnish, flavor and pop
of color.
