EGYPT

EGYPT

WHERE IS IT?

Egypt is located in the northeast corner of Africa.

Ta'ameya

Fried meatballs made with broad beans (instead of chickpeas) and spices. Ingredients:

1. 500g (approx. 2 cups) dried split fava beans (skinless)
2. 1 large bunch fresh coriander
3. 1 bunch fresh parsley
4. 1 bunch fresh dill (optional)
5. 1-2 white onions or 5-6 spring onions
6. 5-8 cloves garlic
7. 1 tbsp ground coriander
8. 1 tbsp ground cumin
9. Salt (to taste, approx 2 tsp)
10. Sesame seeds and coriander seeds (for coating)
11. 1/2 tsp baking soda or baking powder (added only before frying)

£6.99

TUTORIAL

Om Ali

"Ali's mother", a dessert similar to bread pudding, made with puff pastry, milk, cream, nuts, raisins and coconut.Ingridients:

1. Base: 1 sheet frozen puff pastry (baked/broken) or 7-8 stale croissants
2. Liquid: 4-5 cups (1 liter) full-fat milk
3. Sweetener: 1 cup white sugar or 1/2 cup sweetened condensed milk
4. Cream: 1 cup (200-250ml) heavy cream or clotted cream (eshta)
5. Nuts/Dry Fruit: 1/4 cup each slivered almonds, pistachios, pine nuts, and raisins
6. Flavorings: 1 tsp vanilla extract, 1/4 tsp cinnamon, or 1 tsp rose/orange blossom water

£4.90

TUTORIAL

EGYPTIAN MENU

Starter

Nile & Co

A typical Egyptian menu reflects a millenary agricultural tradition centered on legumes, grains, and vegetables from the Nile Valley, flavored with spices like cumin and coriander.

Main Course

Side Dishe

Dessert

thank you

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Hawawshi

Hawawshi: Pita bread filled with spiced minced meat, vegetables and sometimes chili peppers, baked until crispy.Ingridients:

1. Meat: 1 lb to 1.5 lbs (500g-700g) ground beef or lamb (fatty is better for flavor).
2. Vegetables: 1 large onion, 1 green bell pepper (finely chopped or minced).
3. Aromatics: 2-3 garlic cloves, 1/4 cup fresh parsley (chopped).
4. Optional Filling: 1 small tomato (seeds removed), 1/2 jalapeño or serrano pepper for heat.
5. Seasonings: 1-2 tsp salt, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp allspice or cinnamon.
6. Extras: 1-2 tbsp tomato paste (optional, adds depth).
7. Bread: 4-6 pita bread pockets (thick/Egyptian style preferred).
8. Fat: Olive oil or butter (for brushing)

£12,5

TUTORIAL

Koshari

£6

Core Components

1. Grains/Legumes: Brown or green lentils, short-grain rice, and sometimes vermicelli noodles.
2. Pasta: Elbow macaroni, small macaroni, or spaghetti.
3. Chickpeas: Canned or boiled garbanzo beans.
4. Topping: Crispy fried onions (sliced onions fried in oil, often tossed in flour).

Sauces & Seasoning

1. Tomato Sauce: Tomato paste, crushed tomatoes, garlic, onion, cumin, coriander, salt, and chili powder.
2. Vinegar Sauce (Daqqa): White vinegar, garlic, lemon juice, chili, and water.

Key Preparation Details

1. Rice: Usually sautéed with vermicelli before boiling to add flavor.
2. Lentils: Boiled until tender but not mushy.
3. Assembly: Typically served in layers: rice/lentils/pasta base, topped with sauce, followed by chickpeas, and finished with a generous amount of crispy onions.

TUTORIAL

EGYPTIAN MENU

Starter

A typical Egyptian menu reflects a millenary agricultural tradition centered on legumes, grains, and vegetables from the Nile Valley, flavored with spices like cumin and coriander.

Main Course

Side Dishe

Dessert