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10 Egyptian breakfast recipeand 20 Traditional Egyptian Recipes – Insanely Good step by step guide
Recipe by :chef ssentongo
From : Easy Recipes / cook smart
Here are 10 authentic Egyptian breakfast recipes, celebrated for their robust flavors, cultural significance, and nutritious ingredients. Each includes step-by-step guidance and tips for authenticity, curated from traditional sources.
🫘 1. Ful Medames (Egyptian Fava Bean Stew)
Egypt’s national breakfast since Pharaonic times. Slow-cooked favas are mashed with cumin, garlic, lemon, and olive oil, served with boiled eggs and pita .
Key Steps: Simmer soaked beans 1.5–2 hours (or use canned). Sauté onions, garlic, cumin; mash into beans. Top with olive oil, parsley, and lemon .
Pro Tip: Add tahini sauce (whisk tahini + lemon juice + garlic) for creaminess .
🥗 2. Ta’ameya (Egyptian Falafel)
Green-centered fritters made from fava beans (not chickpeas), blended with cilantro, parsley, and leeks, fried until crisp .
Key Steps: Soak dried favas overnight. Blend with herbs and spices. Form into patties; deep-fry. Serve with tahini and chopped tomatoes .
Pro Tip: Air-fry for a lighter version .
🌿 3. Bissara (Creamy Fava Bean Dip)
A herb-packed dip of split fava beans, mint, parsley, and chili flakes, topped with fried onions .
Key Steps: Boil split favas until soft. Blend with herbs, garlic, lemon juice. Drizzle with olive oil and chili .
Serving: Warm with aish baladi (Egyptian pita).
🍳 4. Egga (Egyptian Herb Frittata)
🍰 Sweets & Drinks
A baked savory cake with caramelized onions, potatoes, dill, parsley, and spices like cumin and coriander .
Key Steps: Sauté onions, tomatoes, potatoes. Whisk eggs with flour, baking powder (for fluffiness), and herbs. Bake at 375°F (190°C) until golden .
Serving: Cut into wedges with pita and pickles.
🥩 5. Beid Bel Basturma (Eggs with Cured Beef)
Spiced air-dried beef (basturma) sautéed with eggs, replacing pork in this Muslim-majority country .
Key Steps: Pan-fry basturma (paprika/cumin-seasoned beef) in ghee. Add whisked eggs; scramble until set .
Pairing: Serve with aish baladi for scooping.
🔥 6. Beid Meza’lil (Fried Hard-Boiled Eggs)
A Coptic Christian tradition: hard-boiled eggs fried in ghee until golden and crisp-skinned .
Key Steps: Boil eggs 10–12 mins, peel, then fry in ghee until blistered. Season with za’atar or smoked paprika .
Occasion: Eaten to break Christmas/Easter fasts.
🥖 7. Aish Baladi (Egyptian Whole Wheat Pita)
“Bread of life”: Whole-wheat pita baked in communal ovens, forming a perfect pocket for dips .
Key Steps: Mix whole-wheat flour, yeast, water. Rest dough; bake at high heat until puffed.
Tip: Reheat in an air fryer for crispness .
🍯 8. Feteer Meshaltet (Layered Pastry)
Flaky “Egyptian croissant”: Thin dough layered with samna (ghee), served sweet (honey/cheese) or savory (minced meat) .
Key Steps: Stretch dough paper-thin, brush with ghee, fold repeatedly. Bake until golden .
🧀 9. Labneh with Za’atar (Strained Yogurt)
Tangy yogurt cheese drizzled with olive oil and za’atar (thyme/sesame/sumac blend) .
Key Steps: Strain full-fat yogurt overnight. Top with olive oil, za’atar, and olives.
A creamy mix of white cheese, tomatoes, chili, and mint, often eaten with bread .
Key Steps: Sauté tomatoes with garlic and chili. Stir into diced feta or gebna rumi (hard cheese). Garnish with mint .
📝 Pro Tips for Authenticity
Beans: Use dried fava beans (soak overnight) for ful and ta’ameya . Canned work for quick versions.
Spices: Cumin, coriander, and garlic form the “holy trinity” of Egyptian breakfasts .
Bread: Aish baladi is non-negotiable—substitute whole-wheat pita if unavailable .
Vegetarian Focus: Most breakfasts are plant-based; meat appears as a garnish (e.g., basturma) .
Tea Pairing: Serve with Egyptian mint tea or karkadeh (hibiscus tea) .
“Breakfast in Egypt is a ritual: communal, unhurried, and anchored in legumes, herbs, and bread.” – Inspired by food memories in Chez Nermine .
20 Traditional Egyptian Recipes – Insanely Good step by step guide
Here are 20 traditional Egyptian recipes with step-by-step guides, celebrating the rich flavors of the Nile. From street food staples to festive dishes, each recipe includes key tips for authenticity. 🇪🇬
🍛 Savory Mains
Koshari (Egypt’s National Dish) Layers: Rice, lentils, macaroni, chickpeas, crispy onions. Sauce: Spicy tomato-vinegar sauce. Key Step: Fry onions until caramelized for crunch.
Ful Medames (Slow-Cooked Fava Beans) Classic Breakfast: Simmer beans with cumin, garlic, lemon. Serve: Topped with olive oil, boiled eggs, and pita. Tip: Mash slightly for creaminess.
Molokhia (Jute Leaf Stew) Prep: Finely chop fresh molokhia leaves (or use frozen). Broth: Simmer with chicken/rabbit and coriander-garlic sauce (taqliya). Serve: Over rice with lemon.
Mahshi (Stuffed Vegetables) Fill: Zucchini, bell peppers, eggplants, vine leaves. Stuffing: Herbed rice with tomatoes, parsley, dill. Cook: Simmer in tomato broth 45 mins.
(Spiced Meat-Stuffed Bread) Filling: Ground beef, onions, peppers, cumin, chili. Bake: Stuffed in pita bread until crispy. Street Food: Serve with pickles.
Sayadiya (Fish with Spiced Rice) Fish: White fish (like bass) pan-seared. Rice: Cooked in fish broth with caramelized onions. Topping: Crispy fried onions.
🥘 Soups & Sides
Lentil Soup (Shorbet Ads) Blend: Red lentils, carrots, onions, cumin. Finish: Lemon juice and fried pita croutons.
Bamya (Okra Stew) Trick: Sauté okra with vinegar to reduce sliminess. Stew: Simmer with lamb/tomatoes and cilantro.
Rozz bi Khalta (Rice with Nuts & Liver) Sauté: Chicken liver, raisins, almonds, pine nuts. Mix: Into turmeric rice.
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