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Egyptian food reflects a crossroads culture. Mediterranean and African spices complement a great variety of seasonal fruits, nuts, vegetables, grains, and legumes from the Nile Delta. Breakfast is usually ful, slow-cooked fava beans seasoned with cumin and lemon, and often served with an egg. At lunch, favas are mashed and fried to make tamiyya, similar to falafel, to fill dark flat bread for sandwiches. Cairo street food may be lamb kebab or the unique koshari, a mix of vermicelli, macaroni, rice, lentils, chickpeas, garlic and onions, dressed with tomato sauce and hot chili sauce. Some Egyptians serve a late afternoon British-style tea, and dinner is late in the evening. Egyptians were the first to tame the wild yeasts that turn barley into beer, and then to turn yeasty barley mash into leavening for bread. Though dark Turkish coffee is now more common than beer in Egypt, flat, round loaves of aish--the word means both ‘bread’ and ‘life’-- are still present at every table.
 

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Al Kashir

Cooking Level: Expert

Living In: Alexandria, Al-Iskandariyah, Egypt
About me:
 I am so simple, funny and friendly guy. I have some temper, but mostly controlable. I love and care for others and have so many friends worldwide. I am romantic, love to create magical surroundings and surprise my partner with things she loves.

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Katherine

Cooking Level: Intermediate
Home Town: Cairo, Al-Qahirah, Egypt
Living In: Fairfax, Virginia, USA
About me: I'm a legal studies student at George Mason University. I live with my lovely sister (who is studying culinary arts) and I enjoy fishing, raiding the local library and Barnes & No…
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Gitana

Cooking Level: Intermediate
Home Town: Dallas, Texas, USA
Living In: Cairo, Al-Qahirah, Egypt
About me: My mom is Egyptian with Syrian and Persian roots. My dad is American with Spanish/Native American roots (big mestizo family). I lived in Texas before moving back to Cairo. I spent…
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UMKATIBA

Cooking Level: Expert
Home Town: Mobile, Alabama, USA
Living In: Alexandria, Al-Iskandariyah, Egypt
About me: I have 5 kids ages 6-12 yrs so EVERYTHING I make must be 'quick&easy'. I don't have time for anything too convoluted. Also, living in Egypt has required me to learn to make a lot …
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.

Easy Roasted Red Pepper Hummus

Reviewed on Aug. 17, 2008 by Gitana
Really good recipe for a twist on hummus. I would decrease the amount of tahini and use chopped fresh basil. Whole different experience fresh basil in this is. I also added sun dried tomatoes for a bit of tangy sweetness, but that's just a personal preference.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.

Guacamole

Reviewed on Jul. 27, 2008 by Gitana
Absolutely, HANDS DOWN, the BEST gucamole recipe EVER. I actually learned this recipe from a few waiter friends I knew that worked at this AMAZING Mexican joint. The key, and I seriously mean this, is good avocados. This is ALL ABOUT the avocados. Don't bother to use this recipe if you don't have good, creamy, ripe ones. It will turn out chalky and unpleasant. If your avocados aren't ripe yet, stick them in newspaper with a banana in a cupboard for a few days. If you insist on using bad avocados I would suggest adding some sour cream and a couple of teaspoons of olive oil and they should improve the taste.
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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.

Shuk Shuka

Reviewed on Jun. 26, 2008 by Gitana
This was ok, but bland. I decided to try it because I'm Arab and not a big fan of this dish (shak shooka) the way we make it, but this is very bland in comparison to the way we make it at home. If you want to give it a kick add onions with the garlic then some mild to hot green peppers (depending on your liking) then season with cumin. That's how we make it here in Egypt and, more specifically, my house.
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