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Carol Mahna
@theegyptianepicurean
London, UK
An Egyptian who is always looking to add a personal touch to traditional recipes.

How to scrape a Vanilla Bean

in partnership with Hatchery
My Recipes
Banana And Cinnamon Bread With Halva Icing
Banana and cinnamon bread with halva icing! Am I the only one that never intentionally makes banana bread… read more>
Banana and cinnamon bread with halva icing! Am I the only one that never intentionally makes banana bread unless I've got a couple of bananas on death's row? For this one, I took a traditional banana bread recipe, added some spices and made halva icing for the first time. I'd recommend drizzling the icing right before you serve!
Recipe
Classic Koshari With Chickpeas
Koshari for 6 packed and ready to go! Did you guys figure out what I was making from my Instagram Story last… read more>
Koshari for 6 packed and ready to go! Did you guys figure out what I was making from my Instagram Story last night? Can't get any more traditional than that!
Recipe
Ta'meya unlike falafel is traditionally made with fava beans and a vegan friendly dish eaten across the… read more>
Ta'meya unlike falafel is traditionally made with fava beans and a vegan friendly dish eaten across the country every single day. These fluffy fried bites of goodness are good on their own or in a sandwich (tahini sauce yessss). Weird tradition though, my family always has them with homemade fries on Good Friday! You'll need: 500g raw fava beans skin removed and soaked overnight (your friendly Middle Eastern supermarket will know what you're looking for) Handful parsley Handful dill Handful leek, roughly chopped 1 white onion, roughly chopped 6 or 7 garlic cloves 1 teaspoon salt 1 teaspoon baking powder Optional: Sesame seeds Add everything to a food processor (in batches if you need to until it's a green paste). At this point you can freeze the mixture or if you're ready to cook, mix in the baking powder. Heat 2 inches of vegetable oil in a shallow pan on medium heat. Roll a small amount of the mix in the palm of your hands like a meatball then lightly press down to flatten to a thickness of about half an inch. Pat some sesame seeds on both sides then fry for 2 minutes on each side until browned. Use a slotted spoon and place on a kitchen paper lined plate to absorb any excess oil. Serve hot! The mixture can also last up to 6 months in the freezer. P.S I'm coming at you with a feast of a recipe for Easter tomorrow, stay tuned! 🐣#EgyptianEpicurean #feedfeed #tameya
Super Easy Dairy-Free Chocolate Cake! I love this recipe so much, it's one my grandmother makes regularly and… read more>
Super Easy Dairy-Free Chocolate Cake! I love this recipe so much, it's one my grandmother makes regularly and it's perfect during Lent if you're craving something sweet. You'll need: 1 cup sugar 1 cup water 1/2 cup vegetable or sunflower oil 1 heaped tablespoon baking powder 2 cups all-purpose flour 2 tablespoons cocoa powder 1 teaspoon ground cinnamon Pre-heat oven at 180C. Add sugar, water and oil in a sauce pan on low heat, stirring until sugar has dissolved. In a bowl, add dry ingredients: flour, cocoa, baking powder, cinnamon and mix. Pour the wet ingredients into the dry and use a spatula to mix well. Pour mixture into an 8" cake tin and bake for 25-30 minutes. Take out and leave to cool completely. I added powdered sugar and some date syrup on top for extra sweetness. Enjoy, lovely people! #egyptianepicurean #dairyfreerecipes
Sweet potato waffles, za'atar chicken with garlic labneh! 🔸 What. A. Combo. And whipped up in less than 30… read more>
Sweet potato waffles, za'atar chicken with garlic labneh! 🔸 What. A. Combo. And whipped up in less than 30 minutes. 😵Also, I can't stop using my waffle iron! Here's what you need: 2 chicken breasts 2 tablespoons za'atar 1 tablespoon smoked paprika 1 tablespoon olive oil 2 medium sweet potatoes, grated 2 eggs 1/4 cup labneh 1 large garlic clove, minced Squeeze of lemon juice Preheat your oven to 180C, place chicken on a baking tray and add za'atar, paprika, oil and season. Mix well and bake for 25 minutes. In the meantime, mixed grated sweet potato and egg in a bowl, season with salt and pepper and add a pinch of paprika. Get your waffle iron ready and cook, mine took about 6-8 minutes each. In a food processor, blend labneh, garlic and lemon juice with a pinch of salt. Place waffles on plate, slice up chicken and add a dollop of labneh on top. Heaven! (Find out how I made them into breakfast waffles in my stories!) 🙌🏽 #egyptianepicurean #sweetpotatowaffles
My Tuesday night was basically baked kobeba and back to back Brooklyn 99 🙌 Kobeba (ko-beh-buh) is the Middle… read more>
My Tuesday night was basically baked kobeba and back to back Brooklyn 99 🙌 Kobeba (ko-beh-buh) is the Middle East's meatloaf and @mattersofthebelly's makes it look so easy! Go check out the recipe on Noha's blog. 💛 #kobeba #kibbeh #feedfeed #egyptianepicurean
Dukkah sweet potato fries! 🔶 One of my favourite meals out in Cairo was at @zoobaeats where I caught up with… read more>
Dukkah sweet potato fries! 🔶 One of my favourite meals out in Cairo was at @zoobaeats where I caught up with old friends over a table spread of ful, tameya (Egyptian falafel), baba ghanoush, fries topped with dukkah and bottomless cups of tea. Adding dukkah to these sweet potato baked fries gave it this gorgeous nutty flavour and I added dried onion flakes to give it a bit of a kick! 💃 To make your own Egyptian blend dukkah you'll need just 4 ingredients: 500g toasted red (or regular) sesame 250g yellow split peas 2 tablespoons dried coriander leaf 1/2 teaspoon salt Make sure the sesame is well toasted and blend everything in a food processor on high until it's a powder. Store in an airtight container for up to six months. Easy peasy! How do you use dukkah? #egyptianepicurean #dukkah
100th post and just in time for Christmas (Eve)! This is my grandmother's famous Konafa Bel Crema made with… read more>
100th post and just in time for Christmas (Eve)! This is my grandmother's famous Konafa Bel Crema made with love by the wonderful woman herself 💕 (check out Stories!). You'll need: 500g konafa or kataifi pastry, shredded and cold 1/4 cup melted ghee 3 heaped tablespoons sugar For the filling: 2 cups whole milk 2 large eggs 3 tablespoons flour 2 tablespoons sugar Vanilla extract 🔶 Mix the sugar, ghee and pastry with your fingers until well combined. Add half to a well-greased pan and push down. In a saucepan, whisk the filling ingredients together and beat with an electric whisk on a low heat until it thickens up. Pour in the pan then add the rest of the pastry. Place in a pre-heated oven at 180C for 45 minutes until golden brown. Enjoy and Merry 🎉🎁🎅! #egyptianepicurean #konafa
I'm spending some quality family time in El Gouna for a few days and having the rainbow for dinner tonight!… read more>
I'm spending some quality family time in El Gouna for a few days and having the rainbow for dinner tonight! What flavours do you add to roasted vegetables? 🥕🌽🌶🥔🍅 #egyptianepicurean
Guys, baklava pancakes exist! 🥞I made @thedallah's recipe and added ground cloves and nutmeg to the mix. So… read more>
Guys, baklava pancakes exist! 🥞I made @thedallah's recipe and added ground cloves and nutmeg to the mix. So perfect with coffee. Why not make them on Boxing Day tomorrow? 🥞🍳💚 #egyptianepicurean #baklava