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    You are in: Home / Cookbooks / Egyptian Recipes
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    48 recipes in

    Egyptian Recipes

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    This is traditional Egyptian cookies which melt in your mouth as soon as you taste it; some times it even melts in your hands before biting to it! Its extremlly delicious and easy to make and bake. Egyptians are doing these cookies for thousands of years now and still doing it in especial occasions most of all the “Eftar Feast” Tips: *Add 1 egg white if it’s not holding it self * After baking slightly open the oven door (1cm) and leave the cookies in it till its rest/cold

    Recipe #392636

    Recipe From Postcards From Buster. A simple recipe that results in a delicious, dense cake that isn't excessively sweet. A great alternative to more commonplace desserts!

    Recipe #383259

    2 Reviews |  By Annacia

    I have not as yet tried this. I'm posting it for Zaar World Tour III. I'm not counting the time for cleaning the fish as most of us buy them pre-cleaned.

    Recipe #228286

    Beid hamine is an ancient Egyptian dish. The slow cooking yields eggs that are creamy and smooth. The onion skins impart a delicate brown color to the whites. The coffee grounds are optional, but they help add the desired brown color. Along with Ful Maddamas, Beid Hamine makes a typical Egyptian breakfast. Don't forgo the oil, it is added to minimize evaporation of the water during the long simmer.

    Recipe #233505

    This is a Middle Eastern classic, but I must say its made best by those in Egypt! Ask anyone you know from Egypt about this and see what they say. It's so yummy, seems a bit strange has almost a gelatinous texture and slimy in its consistency, but once you taste you'll be hooked! Remember, you can find find frozen molokheya in most Middle Eastern markets. The English names for it are Jew's Mallow, Jute Mallow, Nalta Jute. Fresh is best, but I never found it fresh anywhere in USA. Frozen is just as delicious too, don't worry. Here in Egypt they cook this molokheya with rabbits, I have not been brave enough to try yet. Something about the thought of that cute little rabbit...LOL....Enjoy!

    Recipe #195099

    This recipe is in my Mediterranean Light cookbook and I finally got around to trying it. The author describes this layered salad as "almost like a hummous casserole." All fatta recipes, whether prepared with meat or vegetarian use day old pita bread. If you're wanting lots of lemon, lots of garlic-this is it. PS< The olive oil and pine nuts are my addition.

    Recipe #185985

    Eggplant dish that can be served either as a side dish, or as as I prefer, a main dish over rice. We sometimes add a little browned ground beef to the mixture (about 1/2 pound) for a little variation. More traditionally it is made with a hot pepper rather than a green one, but my family prefers the green pepper. Spice it up as much as you want!

    Recipe #419171

    3 ingredients in this simple dessert recipe! It is sweet, tastes a little like a simple bread pudding, and is pretty rich so a small slice is plenty. Posted for Zaar World Tour III. Cook time includes chilling time.

    Recipe #232757

    3 Reviews |  By Alskann

    A delicious and simple, yet exotic, vegetable rice dish! You can adjust the seasonings to suit your taste. My personal preference is to go light on the curry and heavier on the sage and tarragon.

    Recipe #232869

    The following is an authentic Egyptian recipe for restaurant style kusherie--a traditional Egyptian dish. This dish was taught to me by my Egyptian husband. It is simple, healthy, inexpensive and a real crowd pleaser! I did not include directions below how to cook the rice, you need only to cook 2 cups dry rice in your favorite chicken (or vegetable if you'd like to make a vegetarian version) stock. It seems that depending on the type of rice used, the quantity of stock and cooking time can vary, so use the kind you like and cook it the way you like.

    Recipe #331676

    This is a classic Egyptian favorite! There are many variations, but this one is sure to please, it is my original recipe. It may seem like alot of steps, but really it is not too bad, the result is worth it, believe me. Enjoy and eat like a pharoah. LOL...

    Recipe #194764

    It is the most famous recipe in Egypt--very delicious. You can eat it with white rice or bread.

    Recipe #135937

    Adapted from an old cookbook. I have never knowingly had Egyptian food, so can make not guarantee as to its authenticity. But if you like an easy one-dish meal and okra, this if for you.

    Recipe #354702

    This is so yummy, so creamy and an excellent hearty soup for winter! There are many variations, I like this one, mine (uh em) best. It tends to thicken as it sits, so your leftovers, you may want to add a bit of chicken of vegetable stock to thin a bit. Believe me, don't skip the fried pita bread, or substitute croutons, the fried pita really makes this soup! Enjoy!

    Recipe #195533

    "Spices and flavorings from China, India, Spain, and tropical Africa have found their way into North African cooking. Garlic, coriander, cumin, and pepper season this open-faced Egyptian Eggplant Omelet. Typical Egyptian omelets are packed with vegetables and meat, making them thick, firm and perfect for lunch or supper." from Classic International Recipes. Planning for lots of eggplant from my garden this year!

    Recipe #369516

    4 Reviews |  By Nif

    A yummy recipe that features finely ground beef cooked on skewers. You can have these on rice or pita bread with cucumber and tomatoes or any other way that sounds good! If you don't have all of the spices, you can do without. Enjoy!

    Recipe #424032

    It enhances the flavour of many foods, I live in Egypt and use it often, I always have in the fridge to liven up the taste buds. Ideal condiment for Liver, spaghetti, foul medames (Egyptian fava beans)

    Recipe #107277

    This is usually sold from a street cart, you can smell this cooking from a few blocks away, however due to the lack of hygene I prefer to cook my own at home.This is not a commercialy made product and has been reproduced to my taste, you can adjust quantities to your own taste!

    Recipe #107591

    A savory meat pie from Egypt. The recipe calls for ground lamb, most frequently I don't have lamb available so I use ground beef. It is still quite delicious. You can either make snack size, in which case this recipe makes 20 pastries, or a larger size (similar to the size of a Hostess fruit pie, for those who know American junk food!) in which case you will get 12. This recipe is adapted from Claudia Roden, from her "The Book of Jewish Food."

    Recipe #317336

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