Frequently Asked Questions

• Koshari: A national dish made from a mix of rice, lentils, macaroni, chickpeas, and topped with a spicy tomato sauce, crispy fried onions, and sometimes garlic vinegar. It's a hearty and affordable comfort food.
• Ful Medames: A classic breakfast dish made from fava beans stewed slowly with olive oil, garlic, tahina, and lemon juice. It's often served with bread, eggs, and a variety of toppings like tomatoes, onions, or pickles.
• Ta'ameya (Egyptian Falafel): Ta’ameya is made from fava beans (rather than chickpeas). It's crispy on the outside and soft inside, often served with tahina, salad, or pickles in pita bread.
• Molokhia: A green soup made from finely chopped jute leaves cooked with garlic and coriander. It's commonly served with rice, chicken, or rabbit.
• Mahshi: Vegetables like zucchini, bell peppers, eggplants, cabbage, or grape leaves stuffed with a mixture of rice, herbs, and tomato sauce, then cooked until tender.
• Hamam Mahshi (Stuffed Pigeon): A delicacy made from pigeons stuffed with seasoned rice or freekeh (cracked green wheat) and then roasted or grilled.
• Basbousa: A popular dessert made from semolina soaked in syrup, often flavored with rose water or orange blossom and topped with nuts.

These dishes showcase the flavors, spices, and traditions of Egypt and are staples for locals and visitors alike! Which one are you most curious about?

• Cumin: A cornerstone of Egyptian cooking, cumin is used in dishes like ful medames, shakshuka, and spiced meats. It’s warm, earthy flavor is integral to many recipes.
• Coriander: Coriander seeds or ground coriander are used in soups, stews, and vegetable dishes. It's often paired with garlic in dishes like molokhia.
• Cardamom: Cardamom pods are often used to flavor rice, stews, and beverages like tea or coffee. It provides a sweet, floral aroma.
• Allspice: Known for its warm, complex flavor, allspice is used in stews, marinades, and spice blends like baharat.
• Dried Mint: Dried mint is used to flavor salads, soups, and drinks, often paired with garlic or lemon.
• Anise and Fennel: Used for their sweet, licorice-like flavor, they are common in tea, desserts, and sometimes bread.
• Sesame Seeds: Often used as a garnish or ground into tahini, sesame seeds add nuttiness to many dishes.

These spices are the foundation of Egyptian flavors, giving the cuisine its unique and aromatic profile. Are you planning to try some Egyptian recipes?

• Start with simple dishes like koshari, ful medames, or ta’ameya (falafel). These dishes are straightforward and don't require specialized techniques or hard to find ingredients.
• Invest in essential spices including cumin, coriander, cardamom, allspice, dried mint, anise and fennel, and sesame seeds. Having these spices on hand ensures your dishes taste authentic.
• Master basic techniques such as: (1) Sautéing garlic and coriander: Many dishes, such as molokhia, start with garlic sautéed in oil or butter with ground coriander. This step forms the base of many savory recipes. (2) Layering flavors: Egyptian cooking often involves layering flavors, such as caramelized onions in koshari or spiced tomato sauce over stuffed vegetables.
• Practice patience because Egyptian recipes, especially those for stews and mahshi (stuffed vegetables), often involve slow cooking. Take your time to let flavors develop fully.
• Embrace bread like aish baladi or pita because it is essential in Egyptian meals, often used as a utensil to scoop up food. If you can’t find Egyptian bread, warm whole wheat pita works as a great alternative.
• Balance spices to make flavorful, but not overly spicy, Egyptian food. Start with small amounts of spices, then adjust to taste. Remember, you can always add more, but it’s hard to take away.
• Watch tutorials on YouTube channels like The Egyptian Cook or other platforms for easy-to-follow step-by-step instructions for cooking Egyptian food. Seeing the process visually can be very helpful.

Would you like a specific beginner-friendly recipe to get started?

The phrase "Where's the lahma?" originated as a playful joke that Muhammed Elgammal, also known as The Egyptian Cook, used to say during family meals long before he started creating content. Whenever a dish was served without lahma, Muhammed would humorously ask, “Where's the lahma?” to jokingly point out the absence of the key ingredient that many Egyptians consider essential for a satisfying meal.

This joke became a signature phrase in his household, reflecting his love for meat and its cultural significance in Egyptian cuisine. Over time, as Muhammed began sharing his recipes and experiences on social media to showcase Egyptian food and culture, the phrase stuck. It became a lighthearted and relatable way for him to connect with his audience, particularly when discussing traditional dishes where meat is a central component. Through this joke, Muhammed emphasizes the idea that no Egyptian meal feels truly complete without "the lahma," adding both humor and authenticity to his content.

Muhammed Elgammal, better known as The Egyptian Cook, has won hearts with his vibrant personality and love for Egyptian cuisine. His videos are filled with memorable phrases that reflect his enthusiasm for sharing Egyptian food and culture:

1. "You have to try this Egyptian food!"
   This catchphrase perfectly captures his mission to introduce the world to the rich and flavorful dishes of Egypt. It's a call to action for viewers to embrace a new culinary experience.
2. "Where's the lahma?"
   A playful reminder of how essential meat (lahma in Arabic) is in many Egyptian dishes, often adding humor and excitement to his cooking process. 
3. "Okay, khalas!"
   A fun, yet serious way to signify that a task is finished, bringing a relatable and humorous vibe to his videos.
4. "Yallah, Bismillah."
   Combining the Arabic words for "let's go" and "in the name of God," this phrase marks the start of cooking or tasting, infusing his videos with cultural and spiritual warmth.

These quotes, delivered with Muhammed’s signature energy, create a connection with his audience and highlight his dedication to preserving and celebrating Egyptian food and culture.

1. Molokhia: A vibrant green soup made from jute leaves, often flavored with garlic and coriander, and served with rice or bread and meat like chicken or rabbit.
2. Hawawshi: A spiced meat filling encased in bread and baked until crispy, creating a hearty and flavorful street food favorite.
3. Kebab Halih: A slow-cooked meat stew simmered in a rich, flavorful sauce, perfect for a comforting and aromatic meal.
4. Goulash: A savory pie featuring layers of phyllo dough filled with spiced meat and baked to golden perfection. 

Would you like to know how to make any of these dishes?

Yes, many Egyptian dishes are naturally vegetarian or vegan, and others can be easily adapted to fit these dietary preferences. Egyptian cuisine includes a wide variety of plant-based staples such as legumes, vegetables, and grains, making it quite friendly to vegetarian and vegan diets. Here's a breakdown:

Naturally Vegetarian and Vegan Foods:

1. Koshari: A popular street food made from rice, lentils, pasta, and chickpeas, topped with tomato sauce and crispy onions. It’s typically vegan, but always confirm the preparation method.
2. Ful Medames: Slow-cooked fava beans seasoned with olive oil, lemon juice, and garlic. Served with bread, it’s a hearty vegan option.
3. Taameya (Egyptian Falafel): Made from fava beans instead of chickpeas and flavored with herbs, it’s naturally vegan. Often served with tahini, pickled vegetables, and pita bread.
4. Mahshi (Stuffed Vegetables): Vegetables like zucchini, peppers, or grape leaves stuffed with a mixture of rice, herbs, and spices. While some versions include meat, they’re often made vegan.
5. Bessara: A creamy fava bean dip blended with herbs, olive oil, and spices. Perfect with pita bread or vegetables.

Adaptable Dishes:

1. Hawawshi: Replace the spiced meat filling with mushrooms, lentils, or seasoned vegetables for a vegetarian or vegan version.
2. Molokhia: A green soup made from jute leaves, flavored with garlic and coriander. To make it vegan, skip the meat broth and use vegetable stock.
3. Fattah: Use vegetable broth and omit the meat to make this rice-and-bread dish vegetarian. Replace ghee with olive oil for a vegan adaptation.

Egyptian cuisine offers a wealth of options for vegetarians and vegans without sacrificing flavor. Would you like recipes or guidance on adapting a specific dish?