Egyptian Recipes

Lentils, rice, crisp onions and garlicky tomato sauces from the Egyptian home kitchen.

A deep white bowl of Egyptian molokhia on a home table: a glossy, smooth, vivid green soup with fine dark-green flecks and golden fried garlic on top, beside a plate of white rice threaded with toasted vermicelli, golden-skinned chicken legs, lemon wedges, a torn round of brown flatbread and a small dish of red onion

Egyptian

Molokhia: Egyptian Green Soup with Garlic and Coriander

4 servings · 1 hr 30 min

A shallow off-white enamel bowl with a thin red rim of Egyptian ful medames on a pale-green painted table: soft brown fava beans with wrinkled, split skins in a moist half-mashed bean paste, a pool of golden olive oil in the centre topped with chopped tomato, parsley and scallion, ground cumin on the rim, beside two puffed brown flatbreads, a saucer of pink pickled turnips and green chillies, and lemon wedges

Egyptian

Ful Medames: Egyptian Slow-Stewed Fava Beans for Breakfast

6 servings · 5 hr 50 min

A wide steel bowl of Egyptian koshary on a pale-blue table: rice speckled with dark lentils and toasted vermicelli, elbow macaroni and broken spaghetti, chickpeas, orange-red tomato sauce poured over one side and a tall tangle of dark brown crisp onions, beside a bottle of garlic vinegar, chili oil, a spoon and half a lemon

Egyptian

Koshary: Egyptian Rice, Lentils and Pasta with Crisp Onions

6 servings · 1 hr 30 min