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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
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
Pecan and date syrup pie! 🇺🇸🐔🇪🇬 Happy Thanksgiving, friends! I made a pecan pie for my American friends at… read more>
Pecan and date syrup pie! 🇺🇸🐔🇪🇬
Happy Thanksgiving, friends! I made a pecan pie for my American friends at work today adding a little Egyptian twist to it of course, date syrup! The syrup gave it a beautiful glossy finish and adding chunks of dates with the pecans balanced out the crunch/chewy ratio!
A packet of ready-to-use shortcrust pastry (500g)
125g unsalted butter
1 cup of dark brown/ muscovado sugar
1/2 cup date syrup
1/2 teaspoon salt
180g pecan halves
6 medjool dates, pitted and halved
1 teaspoon vanilla extract
2 large eggs
1 tablespoon bourbon (optional) .
Preheat oven at 190C, toast pecans for 10 minutes on a baking tray.
Roll out the cold pastry into a 12 inch circle, or a couple of inches bigger than your pie dish. Place in dish and trim off the edges. Poke the base all over with a fork, fill with pie weights and bake for 15 minutes at 190C. Remove weights and bake for another 10.
In the meantime, prepare your filling! Melt butter, sugar, date syrup, vanilla and salt over medium heat. Remove from heat and leave to cool for 10 minutes before whisking in the eggs and adding bourbon. Fold pecans and dates and pour in pie dish.
Bake for 40 minutes until filling is firm but wiggles a bit! #egyptianepicurean #pecanpie
Bamya lamb and okra stew! One of my faaaavourites by far and the definition of comfort food (it's all about… read more>
Bamya lamb and okra stew!
One of my faaaavourites by far and the definition of comfort food (it's all about that comfort food anywhere from November til March 😄) I'm also really happy with how the rice came out! I really suck at cooking rice and was pleasantly surprised last night. Finally getting the hang of it! Check out the recipe a few posts back 🍚
Back to Bamya - to make enough for 4 you'll need:
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon butter
500g stewing lamb
A packet frozen okra (400g)
1 jar plum tomatoes
3 tablespoons good quality tomato paste
1 lemon .
In a large casserole dish, melt butter and oil. On medium-high heat, add the meat and fry in batches, turning frequently.
Transfer meat to a plate and leave to one side. Add onion to the same dish until soft, making sure you scrape all those yummy juices. Add garlic and fry for a couple of minutes, add plum tomatoes, paste and season.
Add okra and stir well. Place meat back in the dish and add water if necessary (it should cover the meat by about an inch.
Lower heat, cover and leave to stew for 30-40 minutes or until lamb is super tender. Add a squeeze of lemon juice before serving!
You can leave out the meat for a veggie option and leave to stew for about half the time. 🍋🍛❤️Sidenote: I got my first @bloomonnl delivery last night! Aren't they gorgeous? 🌷#egyptianepicurean #bamya #بامية
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!
To make the loaf you'll need:
125g softened butter
1 cup brown or granulated white sugar
2 large ripe bananas, mashed
1/4 cup milk
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
Pinch of salt .
Pre-heat oven to 180C and grease a loaf pan. Cream together butter and sugar, add eggs and whisk until blended. Add milk, vanilla and mashed bananas.
Mix dry ingredients and sieve into wet ingredients. Stir with a spatula well and pour into loaf pan. Cook for about 50 minutes but check it at 40. (Almost burnt mine!) 🙄
For the icing, I mixed equal parts (1 tablespoon) icing sugar, tahini and powdered milk then added a few tablespoons of oat milk to water it down. I added a few sugar crystals that were lying around as well. Enjoy and don't forget the ☕️☕️☕️#egyptianepicurean #bananabread
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