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The Egyptian Kitchen

recipes to help you cook typically egyptian food at home

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August 29, 2010

Dinner: Macarona bil beshemel (macaroni with beshemel)

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Camping: Ful on the run

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Egyptian hamam ma'shi, aka stuffed pigeon

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Breakfast/Light Meal: Basturma b'il bayd (basturma with eggs)

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Dinner: Mashi Phil-Phil (stuffed peppers)

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Got fire? Make kofta, Egypt style

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Lunch/Dinner: Kobeiba and Khiar be Lebaan (Cucumber with Yogurt Salad)

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Dinner: Ma'sa ha (moussaka)

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Lunch/Dinner: Brown Lentil Soup

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Anne-Marie Bissada

abissada: I've always loved to cook and I've always loved learning about my Egyptian heritage. As the first generation born outside of Egypt, my connection to the country has been primarily through food, not language. I created this blog to introduce people to my favourite foods that are found in Egypt, and explain the historical or cultural background of each dish or ingredient. I try to keep each dish simple and not too 'modernized' as I like the traditional approach to cooking. I hope this blog will showcase another aspect of Egypt that is often eclipsed by other Middle Eastern countries in the food department.

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