Koshari, a staple of Egyptian street food, masterfully combines rice, pasta, and lentils for a hearty, flavorful dish. Start by frying 350 g of rice in 1 tablespoon of oil for 3 minutes, stirring frequently. Add 75 cl of water and a pinch of salt, then simmer for about 20 minutes. Separately, cook the macaroni and lentils until tender. For the topping, sauté 2 onions in 1 tablespoon of oil until caramelized. Add 2 cloves of garlic and cook for 5 more minutes. Set aside. In the same skillet, return half the onion-garlic mixture. Stir in 3 tablespoons of white vinegar, 4 diced tomatoes, 130 g of tomato purée, chili and cumin to taste, plus salt and pepper. Simmer for 10 minutes. Layer the rice, pasta, and lentils on plates, then top with caramelized onions and tomato sauce. Serve hot for an authentic taste of Egypt.
Baba ganoush is a creamy eggplant dip enriched with sesame, perfect for sharing. Grill 2 eggplants under the broiler for 40 minutes, turning regularly until the skin is charred and blistered. Scoop out the flesh with a spoon and blend with 60 ml lemon juice, 60 ml tahini or sesame paste, 3 tablespoons olive oil, and 4 chopped garlic cloves. Season with salt and pepper. Refrigerate for 2 hours to let flavors meld. Serve sprinkled with chopped coriander, a drizzle of olive oil, and warm pita bread—an ideal appetizer rooted in Levantine tradition.
Mahalabiya, a silky Egyptian dessert custard, shines with delicate orange blossom notes. In a saucepan, combine 4 glasses of milk, ¾ glass powdered sugar, ½ glass cornstarch, and 2 teaspoons orange blossom water. Gently heat to a simmer, whisking continuously until thickened. Pour into small glasses, cool to room temperature, then chill. Enjoy plain or topped with fresh fruit for a refreshing finish to any meal.
