Best Egyptian Cookbooks

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In the vibrant culinary landscape of Egypt, an aromatic symphony of flavors dances to life. The nation’s signature dishes, like the profoundly satisfying Ful Medames, a breakfast staple infused with hearty beans and robust spices, or the comfort-drenched Koshari, a delightful medley of lentils, rice, and pasta, blanketed by a tangy tomato sauce and crowned with crispy onions, encapsulate its rich gastronomy. Our review of the best Egyptian cookbooks immerses you in these culinary delights, unlocking secrets from both traditional home kitchens and esteemed chefs, enabling you to experience the full palette of Egyptian culinary artistry.

Key Takeaways

The Top 10 Best Egyptian Cookbooks

A treasure trove of culinary wisdom awaits in these Top 10 Best Egyptian Cookbooks. Each one, carefully selected, promises to whisk you away on a delicious journey, unfolding the vast richness of Egypt’s beloved cuisine, one dish at a time.

Egyptian Cooking: And Other Middle Eastern Recipes by Samia Abdennour

  • Total Recipes: 500
  • Total Pages: 277
  • Recipes Preview: Hummus Bi-L-Tahina (Chickpeas With Tahini Sauce), Bitinjan Makdoos (Pickled Eggplant), Asabi’ Gullash Bi-L-Gibna (Dry Pastry Fingers Filled With Cheese)
  • The Best Recipe We Want To Try: Mana’ish (Pastry With Oregano Filling)
  • Affordability: Low

Egyptian Cooking: And Other Middle Eastern Recipes serves as a comprehensive guide to the vast, flavorful world of Egyptian and Middle Eastern cuisines. This edition is filled to the brim with over 500 time-tested recipes, capturing the essence of the region’s culinary traditions. Each recipe is meticulously detailed, taking into account the nuances that ensure authenticity and flavor. This guide walks readers through an array of dishes, from quintessential Egyptian classics to beloved Middle Eastern staples, and the authenticity is amazing. Both localized names for the dishes and their translation in English are supplied. 

The strength of this collection lies in its simplicity and accessibility. The instructions are easy to follow, making it a suitable choice for both beginners and more experienced home cooks. It also provides valuable insights into the cultural and historical contexts of the dishes, enhancing the cooking and dining experience. Although it lacks photographic illustrations, the vivid descriptions, and easy-to-follow instructions more than compensate for this. Egyptian Cooking: And Other Middle Eastern Recipes is a versatile, practical addition to any kitchen library, offering a hands-on approach to exploring these rich culinary traditions.

About The Author: Samia Abdennour, a prominent figure in the Egyptian culinary scene, is known for her meticulous approach to Middle Eastern cuisine. Born and raised in Egypt, Abdennour’s love for cooking was nurtured by the diverse food culture of her homeland. 

Eat, Habibi, Eat!: Fresh Recipes for Modern Egyptian Cooking by Shahir Massoud

  • Total Recipes: 100
  • Total Pages: 248
  • Recipes Preview: Egg In A Cloud Shakshuka, Hibiscus-Cured Arctic Char With Labneh, Summer Green Bean Fasolia
  • The Best Recipe We Want To Try: Lamb Shoulder Fattah With Orzo And Crisped Pita
  • Affordability: Low

Eat, Habibi, Eat!: Fresh Recipes for Modern Egyptian Cooking is a vibrant journey through the heart of modern Egyptian cuisine. It embodies a deep passion for culinary traditions, seamlessly integrating them with contemporary cooking techniques. This culinary guide is a treasure trove of recipes that traverse the spectrum from classic staples to modern reinterpretations. Readers should, however, note that not one dish is a cookie-cutter classic. Every last one can be considered an elevated modern masterpiece. The guide is artfully divided into various sections that encompass appetizers, main courses, desserts, and drinks. 

Each recipe is thoughtfully detailed with the consideration of the home cook, ensuring accessibility regardless of one’s familiarity with Egyptian cuisine. Furthermore, Eat, Habibi, Eat! also provides valuable insights into the cultural significance of each dish, helping readers understand Egyptian food beyond the plate. Vivid photography accompanies each recipe which serves as not only a visual guide to what’s being cooked but also beautifully showcases Egyptian culture and food aesthetics. Overall, this is a cookbook that is packed with some of the tastiest, spiciest recipes around and should be considered by all interested in Egypt’s food and culture. 

About The Author: Shahir Massou is a Canadian chef with Egyptian roots who has an extraordinary culinary background. A Le Cordon Bleu graduate and an alumnus of iconic restaurants such as the renowned L’Unita in Toronto, Massoud has demonstrated his culinary prowess on multiple platforms. He is a familiar face on Canadian television, having been a host on CBC’s The Goods and a frequent guest on Cityline. 

The New Book of Middle Eastern Food: The Classic Cookbook, Expanded, and Updated, with New Recipes and Contemporary Variations on Old Themes by Claudia Roden

  • Total Recipes: 800+
  • Total Pages: 528
  • Recipes Preview: Eggah Bi Eish Wa Kousa (Zucchini Baked Omelet), Egyptian Fritters In Tomato Sauce, Blehat Lahma Bi Beid (Split Pea Flatbread)
  • The Best Recipe We Want To Try: Batata Melousseh Bi Senobar (Spiced Mashed Potato With Butter & Pine Nuts)
  • Affordability: Moderate

The New Book of Middle Eastern Food: The Classic Cookbook, Expanded, and Updated, with New Recipes and Contemporary Variations on Old Themes is a comprehensive exploration of Middle Eastern gastronomy. This expanded and updated edition breathes new life into timeless classics while embracing contemporary variations. Extensive travel experience and personal heritage combine into a masterful compendium. Recipes, history, and cultural insights are woven together, painting a vivid picture of the Middle Eastern culinary landscape.

From the Levantine delights of Hummus and Falafel to the aromatic Persian Polo and the exotic Moroccan Tagine, The New Book of Middle Eastern Food is a veritable tour of the Middle East on a plate. Insightful narratives combine with tried-and-tested recipes of the highest caliber to create a true culinary adventure that’s sure to grip anyone intrigued by the nation’s cuisine. 

About The Author: Claudia Roden, an acclaimed food writer, is celebrated for her expertise in Middle Eastern, North African, and Mediterranean cuisines. Her influential works have won numerous awards, including the James Beard Foundation Book of the Year.

The Pharaoh’s Kitchen: Recipes from Ancient Egypt Enduring Food Traditions by Magda Mehdawy

  • Total Recipes: 98
  • Total Pages: 176
  • Recipes Preview: Keshk (Wheat Balls), Egga (Egyptian Egg Cake), Ful Medames (Fava Bean Stew)
  • The Best Recipe We Want To Try: Shamisi (Sun Bread)
  • Affordability: Low

The Pharaoh’s Kitchen: Recipes from Ancient Egypt Enduring Food Traditions takes readers on an enthralling culinary journey back to the times of the Pharaohs. This work is a celebration of Egypt’s enduring food traditions, cleverly bridging the past with the present, but it’s not quite your conventional cookbook. Readers should instead see it as a research book with recipes. Each recipe featured is tied to historical and cultural roots that date back thousands of years. The author does a remarkable job of adapting ancient recipes for the modern kitchen while maintaining authenticity.

This guide offers not only a culinary experience but also a rich historical narrative, including fascinating tidbits about the dietary habits and culinary techniques of ancient Egyptians. The photography and artwork in The Pharaoh’s Kitchen further enhance the book’s charm, bringing to life the ancient culinary traditions it seeks to preserve. There are even pictographs of many of the meals. This book is an intriguing blend of cookbooks and historical documents, offering readers a unique opportunity to recreate and taste dishes from one of the world’s oldest civilizations. Keep in mind many are so ancient that only the most devoted foodies will want to give them a try.

About The Author: Magda Mehdawy is a renowned food historian and author born in Alexandria, Egypt. Her passion for her country’s rich culinary history shines through her work. Mehdawy has devoted much of her career to researching and preserving the culinary heritage of Egypt, particularly the recipes and culinary traditions dating back to Pharaonic times. 

Nile Style: Egyptian Cuisine and Culture: Ancient Festivals, Significant Ceremonies, and Modern Celebrations (Hippocrene Cookbook Library) by Amy Riolo

    • Total Recipes: 150
    • Total Pages: 220
    • Recipes Preview: Baid Mil’on (Colored Eggs), Salata Khadra Bil Bassal (Mixed Herb And Spring Onion Salad), Assir Limoon (Egyptian Lemonade) 
    • The Best Recipe We Want To Try: Bamya Matbukh (Stewed Okra And Tomatoes)
    • Affordability: High

Nile Style: Egyptian Cuisine and Culture: Ancient Festivals, Significant Ceremonies, and Modern Celebrations offers an immersive experience into the heart of Egyptian culture through the lens of its rich and diverse cuisine. This compilation presents a unique mix of traditional recipes and their cultural significance within the context of Egypt’s ancient and modern celebrations. From festive dishes tied to specific religious and seasonal celebrations to the everyday staples that sustain the Egyptian people, this invigorating read showcases the breadth of Egyptian culinary traditions. 

Each recipe comes with fascinating historical or cultural insights, transforming each cooking endeavor into an exploration of Egypt’s vibrant heritage, and they’re some of the best traditional recipes you’ll find anywhere. The inclusion of healthy and vegetarian alternatives for traditional dishes is a testament to the adaptability of Egyptian cuisine to modern dietary trends. Beautiful photography complements the text, providing a visual feast that will stimulate your senses and inspire your Egyptian cooking journey. 

About The Author: Food historian, cooking instructor, and award-winning author, Amy Riolo, is recognized for her ability to weave together culture, history, and cuisine in a seamless narrative. With her Italian-Egyptian heritage, she offers a unique perspective on Mediterranean cuisine. Riolo’s passion for promoting cross-cultural understanding through food has made her a popular figure with accolades, including the Cooking Up a Career Award and the IACP Cookbook Award.

The Sultan’s Feast: A Fifteenth-Century Egyptian Cookbook by Ibn Mubarak Shah & Daniel L. Newman (Translator)

  • Total Recipes: 600+
  • Total Pages: 280
  • Recipes Preview: Muba’Thara, Ujja (Omelette), Sanbusak (Meat-Filled Pastry), Malban (Dried Fruit & Sugar Sweet) 
  • The Best Recipe We Want To Try: Hummadiyya (Meatballs)
  • Affordability: Low

The Sultan’s Feast: A Fifteenth-Century Egyptian Cookbook presents a remarkable culinary journey back to medieval Egypt. This book is an English translation of a 15th-century Arabic cookbook, offering an authentic snapshot of the culinary culture during that period. This exemplary translation of a fragment of one of Egypt’s most iconic cookbooks covers an extensive range of dishes, from lavish banquets fit for a sultan to humble everyday meals. Newman’s translation allows modern readers to appreciate the culinary artistry of medieval Egypt, and his footnotes provide useful historical and cultural contexts that will enable cooks to transport flavors and ingredient combinations to more modern meals.

Food historians and anyone interested in the gastronomic heritage of the Middle East will be blown away by both the coverage itself and the detailed scholarly commentary accompanying it. There are few books that compare to the way that The Sultan’s Feast presents its envisioning and translation of ancient concepts for the modern world. You’ll have to hunt long and hard for certain ingredients, but staying true to traditions sure does pay off. Other recipes and cooking insights featured are so archaic (think along the lines of the cooking practices of rotten meat) that you’ll want to give them a skip, but they sure are interesting.  

About The Author: Daniel L. Newman is a professor of Arabic and Course Director of the master’s program in Translation and Interpreting at the University of Durham. His extensive knowledge of the Arabic language and culture is evident in his translation work. Newman’s expertise lies in Arabic literature, language, and translation, with a particular focus on Arabic culinary history. 

Bel Hana: An Egyptian Cookbook by Mary Greiss

  • Total Recipes: 250
  • Total Pages: 140+
  • Recipes Preview: Damiatti With Onions, Dry Crushed Fava Beans With Molokheya Ya, Tagen Chicken With Cracked Wheat Bulgur
  • The Best Recipe We Want To Try: Pumpkin Stew With Chickpeas
  • Affordability: High

Bel Hana: An Egyptian Cookbook is a culinary gem that captures the essence of Egyptian home cooking. Readers are introduced to the heart of Egypt’s culinary heritage, with a focus on the warm, comforting dishes that Egyptians cook in their homes daily. From savory Molokhia and hearty Koshari to sweet Konafa, this book traverses the full extent of Egyptian cuisine. There are also iconic meals from nearby regions like Syria, Lebanon, and Turkey featured. 

Bel Hana is filled with personal anecdotes and insight into Egyptian culture, which adds a personal touch from the author. Both detailed instructions and practical tips of value to cooks of all skill levels fill the pages, making this cookbook a true celebration of Egyptian cuisine. Health-conscious individuals will love the inclusion of nutritional information for each recipe, while the descriptions are provocative and enticing enough to coax anyone to want to try each meal. 

About The Author: Mary Greiss is a passionate home cook and culinary enthusiast with Egyptian roots. Her love for her native cuisine shines through every recipe she shares. Washington-based Greiss’s firsthand experience with Egyptian home cooking brings an authentic touch to her cookbook.

Egyptian Food Made Easy: Second Edition by Shama Farag

  • Total Recipes: 19+
  • Total Pages: 122
  • Recipes Preview: Koshari, Basbosa, Samosa
  • The Best Recipe We Want To Try: Fetir Pies
  • Affordability: Moderate

Egyptian Food Made Easy: Second Edition is a culinary guide that exudes the vibrancy and authenticity that hallmarks Egypt’s gastronomy. It holds a wonderful collection of recipes that span generations and the whole of the country. From the traditional Ful Medames and Koshari to the decadent Basbousa and Om Ali, the author lays the secrets of Egyptian kitchens bare. The detailed instructions couldn’t be easier to follow thanks to the simplistic layout, straightforward language, and step-by-step guidance. 

Not only is Egyptian Food Made Easy a veritable treasure trove of recipes and information, but it is a visual feast that evokes the vibrancy of Egyptian markets, the mystique of Nile-side cafes, and the quiet comfort of home kitchens. The food photography couldn’t be better. With ample information on Egyptian food culture, the history behind each dish, regional variations, customary serving methods, and mealtime traditions, this book not only satiates the palate but also feeds the curiosity of those interested in Egypt’s cultural richness.

About The Author: Shama Farag is an acclaimed author with a deep-rooted passion for Egyptian cuisine. Farag’s lineage in Egyptian cooking, combined with her commitment to making this fascinating cuisine accessible to all, positions her as an influential figure in the culinary world. 

The Ultimate Egyptian Cookbook: 111 Dishes from Egypt To Cook Right Now (World Cuisines) by Slavka Bodic

  • Total Recipes: 111
  • Total Pages: 166
  • Recipes Preview: Egyptian Rose Cookies, Egyptian Rice With Vermicelli, Vegetarian Eggplant Casserole (Mesakaa)
  • The Best Recipe We Want To Try: Bamya Bil Lahme (Okra Meat Stew)
  • Affordability: Moderate

The Ultimate Egyptian Cookbook: 111 Dishes from Egypt To Cook Right Now (World Cuisines) presents a veritable treasure trove of Egyptian culinary delights. This comprehensive guide takes readers on an epicurean journey through the rich tapestry of Egyptian cuisine, with an impressive roster of the nation’s most iconic dishes that showcase the diversity and depth of the country’s food culture. Detailed instructions accompany each recipe, providing clarity and confidence to cooks of all skill levels. 

While not written by an Egyptian, The Ultimate Egyptian Cookbook stands proudly as a collection of the country’s best recipes. There’s no room left for ambiguity or confusion, and the ingredients are all easy to source. Approachable with ample cultural context for each dish, it’s a great collection of recipes, but potential readers should be warned not all are completely traditional. Instead, expect tasty dishes perfectly adapted for a Western pantry and palate. 

About The Author: Slavka Bodic is a culinary explorer known for her dedication to introducing global cuisines to the home kitchen. Her cookbook series, World Cuisines, is a testament to her passion for diverse food and cooking traditions. 

Best Print-Only Egyptian Cookbooks

Embrace the charm of the tangible with our curated selection of the best print-only Egyptian cookbooks. These hard-copy culinary guides, brimming with Egyptian gastronomic wisdom, extend a tempting invitation to explore the myriad of flavors that define this ancient cuisine.

Egyptian Cooking: A Practical Guide by Samia Abdennour

  • Total Recipes: <400
  • Total Pages: 199
  • Recipes Preview: Arnabit musa a’a (Moussaka Cauliflower), Samak bi-l-tahina (Fish with Tahini Sauce), Kosa Matbukha Bi-L-Zabadi (Zucchini Stewed in Yogurt)
  • The Best Recipe We Want To Try: Lahma mu’assaga (Savory Minced Beef)
  • Affordability: Very High

Egyptian Cooking: A Practical Guide brings the culinary tradition of Egypt to life, taking the reader beyond the superficial realm of recipes and delving into the cultural and historical context of each dish. The practicality of the guide is evident, making it a valuable resource for those who are new to the cuisine or have been cooking Egyptian dishes for years. It is organized by meal type, from starters and salads to main dishes and desserts, making it easy for readers to navigate. Recipes are meticulously detailed, each one accompanied by tips on ingredient selection and preparation methods, ensuring successful results in the kitchen. The depth of information is amazing.  

There are few cookbooks that can compare to the sheer number of recipes in Egyptian Cooking: A Practical Guide. Every last one remains authentic while being approachable by Western cooks, thanks to the way that all the recipes have been meticulously updated for US and European kitchens. A certain degree of familiarity with cooking, in general, is assumed, but even with this considered, there’s little chance that even newcomers will struggle with these straightforward but sumptuous dishes. 

About The Author: Samia Abdennour is an Egyptian culinary expert with years of experience in the kitchen. Born and raised in Egypt, her passion for cooking and her deep love for her country’s culinary traditions are evident in every last word of her work. 

My Egyptian Grandmother’s Kitchen: Traditional Dishes Sweet and Savory by Magda Mehdawy

  • Total Recipes: 376
  • Total Pages: Unspecified
  • Recipes Preview: Bisara Khadra (Crushed Bean Stew With Greens), Diqqiyat Bamya (Okra Casserole), Kishk Gambari (Shrimp In Thick Cold Sauce)
  • The Best Recipe We Want To Try: Halabasa (Chickpea Soup)
  • Affordability: Low

My Egyptian Grandmother’s Kitchen: Traditional Dishes Sweet and Savory can be seen as a portal into the heart of an Egyptian household, where food is the primary language of love, celebration, and tradition. The author’s narrative style transports readers to the bustling kitchens of Egypt, where grandmothers, with their vast culinary knowledge, create mouthwatering dishes that are interwoven with history and culture. Each recipe comes with detailed instructions, making it approachable for even novice cooks. 

Yet it’s the compelling stories accompanying each recipe that truly set My Egyptian Grandmother’s Kitchen apart, providing valuable insights into the cultural and familial significance of each dish. This culinary guide strikes a wonderful balance between authenticity and modernity. While maintaining the essence of traditional recipes, there’s no shying away from suggesting modern techniques that simplify the cooking process, making Egyptian cooking more accessible. It feels less like a cookbook and more like a keepsake, with its nostalgic anecdotes, old family photos, and time-tested recipes.

About The Author: Magda Mehdawy, famous for her profound knowledge of Egyptian culinary history, brings a unique blend of expertise and passion to the culinary world. Born and raised in Alexandria, Egypt, Mehdawy developed an early love for cooking and has since dedicated her life to preserving and promoting Egyptian culinary heritage. 

Authentic Egyptian Cooking: From the Table of Abou El Sid by Nehal Leheta

  • Total Recipes: 50+
  • Total Pages: 144
  • Recipes Preview: Aubergine With Garlic, Special Lentils, Tahina
  • The Best Recipe We Want To Try: Fettah (Aromatic Rice With Tomato Stew)
  • Affordability: High

Authentic Egyptian Cooking: From the Table of Abou El Sid presents a compilation of recipes straight from the kitchens of the famed Egyptian restaurant Abou El Sid. This cookbook offers readers the unique opportunity to recreate the restaurant’s popular dishes at home. The entire collection is beautifully curated and preserves the authenticity that Abou El Sid is celebrated for. The guide is a rich tapestry of over fifty traditional Egyptian recipes, from classics like Koshari and Feteer to more unique offerings like Pigeon Soup. Each recipe is meticulously documented, with easy-to-follow instructions. Most are accompanied by vivid photographs. The only drawback is that quantities are often vague, so inexperienced cooks beware. 

Authentic Egyptian Cooking goes beyond merely being a collection of recipes. It takes readers on a journey through Egypt’s rich culinary history, highlighting the diverse influences that have shaped its cuisine. The introduction to typical Egyptian ingredients and a comprehensive guide to the Egyptian kitchen prepares readers for the culinary adventure ahead. In a world where fusion cuisine is all the rage, the commitment to authenticity reflected in this guide is refreshing. It gives readers a true taste of Egypt, one recipe at a time. This is not just a cookbook but a love letter to Egyptian cuisine, making it a must-have for anyone interested in exploring the richness and diversity of Egypt’s culinary heritage.

About The Author: Nehal Leheta is a native of Egypt and the owner of Abou El Sid, one of Cairo’s most famous restaurants. She is passionate about sharing her love of Egyptian cuisine with the world.

A Culinary Legacy: Recipes from a Sephardi Egyptian Kitchen by Viviane Bowell

  • Total Recipes: 260
  • Total Pages: 367
  • Recipes Preview: Roz We Hamud (White Bolognese), Megadarah, Samak B’fereek
  • The Best Recipe We Want To Try: (Brown Lentils and Rice with Caramelized Onions)
  • Affordability: Low

A Culinary Legacy: Recipes from a Sephardi Egyptian Kitchen presents an exceptional look into the heart of Sephardi Egyptian cuisine. Sephardi Egyptian cuisine refers to the culinary traditions of Sephardi Jews in Egypt. Sephardi Jews originally hail from the Iberian Peninsula (Spain and Portugal), but they were expelled in the late 15th century during the Spanish Inquisition. Many found new homes in North Africa, the Middle East, and other parts of the Mediterranean, including Egypt. Sephardi cuisine represents a fusion of diverse culinary influences. It blends traditional Sephardi Jewish recipes – known for their Spanish and Mediterranean roots – with Egyptian and wider Middle Eastern flavors. 

The best aspects of A Culinary Legacy: Recipes from a Sephardi Egyptian Kitchen are its storytelling and authenticity. Each recipe is accompanied by a narrative, connecting the dish to its cultural and historical context. It supplies a comprehensive introduction to the Sephardi Egyptian kitchen, including staple ingredients and common cooking techniques, which thoroughly prepares readers for the culinary journey ahead. This allows them to cook each dish confidently and with eager anticipation. Even those unfamiliar with Sephardic cuisine will be able to pull off these dishes at home thanks to the clarity of instructions, guiding narrative, and ever-useful ever-present selection of tips. 

About The Author: Born in Egypt to a Sephardi family, Viviane Bowell grew up surrounded by the rich culinary traditions that she now shares through her cookbook. Bowell, who now lives in London, is a regular contributor to food magazines and newspapers, and she has appeared on several television programs. 

Dining on the Nile: Exploring Egyptian Cooking by Sally Elias Hanna

  • Total Recipes: 135
  • Total Pages: 132
  • Recipes Preview: Mulukhiyah (Jute Mallow Stew), Stuffed Grape Leaves, Falafel
  • The Best Recipe We Want To Try: Koshari (Egyptian National Dish – Fried Rice)
  • Affordability: Moderate

Dining on the Nile: Exploring Egyptian Cooking provides a fresh perspective on the cuisine of Egypt. Readers can look forward to an impressive collection of recipes that bring to life the unique flavors and textures of Egyptian food. The focus on authenticity and simplicity is what sets this cookbook apart, presenting recipes that respect traditional preparation methods while also being accessible to home cooks. The structure reflects the typical meal structure in Egypt, moving from appetizers to main dishes, then to desserts and drinks. All of the meals can be considered true examples of cuisine typically enjoyed by Egyptian Coptic Christians.

The recipes included in Dining on the Nile come from a variety of sources – some have been passed down through generations of the author’s own family, while others have been carefully researched and adapted from traditional Egyptian cooking. This authenticity is also evident in the way the recipes are presented, with each dish accompanied by its name in both English and Arabic, offering readers a deeper connection to the cuisine. This is a cookbook that goes beyond being a mere recipe book. It acknowledges the social and cultural significance of food in Egyptian society, highlighting how certain dishes are associated with specific holidays and celebrations. 

About The Author: With her roots embedded in Egyptian soil and a flair for communicating her knowledge in an accessible way, Florida resident Sally Elias Hanna of Egyptian descent, grew up surrounded by the flavors and traditions of her national cuisine. Her writing is a wonderful celebration of her heritage, grounded in the Egyptian-American’s firm intelligence as a pediatrician.  

Nora’s Recipes From Egypt by Nora George

  • Total Recipes: Unspecified
  • Total Pages: 269
  • Recipes Preview: Dokka (Spice, Herb & Nut Mixture), Kofta Bil Roz (Meatballs With Rice), Sambousic (Half Moon Pie)
  • The Best Recipe We Want To Try: Sabankhiat (Spinach Pie)

Nora’s Recipes From Egypt is a wonderfully informative book that depicts exactly how to pull off key Egyptian cooking techniques in addition to featuring a range of winning recipes. The author provides brilliantly written guidance backed up by illustrations for the more complex procedures, such as folding dough and the like. There aren’t many books that go into as much detail as this refreshingly authentic cookbook that’s also well suited to the modern kitchen and pantry at the same time. 

Readers are taught how to make a complete range of Egyptian staples that are used across the country’s dishes featured. Essential tips and helpful hints are scattered throughout Nora’s Recipes From Egypt, but there isn’t all too much historical context other than one or two tasteful titbits. It’s a great book to cook from with enough clarity to present a zero learning curve. Beginners and experienced cooks are sure to fall in love with its presentation, advice, and selection of amazing recipes. 

About The Author: Nora George is a culinary expert hailing from Cairo. Nora is renowned for her expertise in traditional Egyptian cuisine and her knack for making complex dishes approachable for home cooks.

The Taste of Egypt: Home Cooking from the Middle East by Dyna Eldaief

  • Total Recipes: Unspecified
  • Total Pages: 184
  • Recipes Preview: Zabadi (Natural Yogurt), Beid Iskutlandi (Scotch Egg), Fasolya Tabikh (One-Pot Beef And Bean Stew)
  • The Best Recipe We Want To Try: Beans And Basterma (Fenugreek-Spiced Cured Beef) 

The Taste of Egypt: Home Cooking from the Middle East offers up an array of recipes that strikes a practical balance between tradition and modernity. There’s a diverse range of dishes featured, from staples such as Kushari and Molokhia to lesser-known regional specialties. Readers are given a look at what a typical Egyptian kitchen would run like, covering everything from basic preparation to cooking itself. Every recipe is transformed into a brief story that incorporates history and anecdotes granting superb cultural context. The touches of family history interwoven add a level of intimacy and authenticity. 

The structure of The Taste of Egypt is a great aid, with recipes divided into sensible categories such as ‘Street Food,’ ‘Feasts,’ and ‘Sweets.’ The step-by-step photographs accompanying the more complex recipes are a wonderful help toward demystifying the process and making these dishes accomplishable by new and busy cooks. Substitutions for ingredients that may be hard to find outside of Egypt are readily supplied, but every last meal is among the most authentic you’ll find anywhere, even if alternatives are resorted to. Overall, this is an Egyptian cookbook that’ll teach you how to cook traditionally in a modern home and a publication that’s as close to a must-buy as you get. 

About The Author: Dyna Eldaief grew up in Alexandria, Egypt, with a family that cherished its rich culinary heritage. This love for food was passed down to her, and she has since made it her mission to share Egyptian cuisine with the world. 

Frequently Asked Questions – Best Egyptian Cookbooks

Have you been left wondering anything about the best Egyptian cookbooks or the country’s top cuisine? We may have the answers you’re looking for here. 

What Are Traditional Egyptian Foods?

Traditional Egyptian cuisine boasts a plethora of unique dishes, each reflecting the country’s rich cultural heritage. Koshari, a mix of lentils, rice, pasta, and tomato sauce topped with caramelized onions, is a popular street food. Molokhia, a soup made from jute leaves, is another staple, often served with chicken, rabbit, or beef. Egyptian cuisine also includes various types of flatbreads, such as baladi and eish fino. We’ve got a must-try recipe for easy Egyptian hawawshi that’s essentially a spiced beef pita-like sandwich. Quick and delicious, it’s a meal you’ll keep coming back to.

Is Egyptian Food Spicy?

Generally, Egyptian cuisine is not overly spicy but is instead well-seasoned with a blend of spices like coriander, cumin, and cardamom. Hot chili sauce or pickled lemons are often provided on the side for those who prefer a kick of heat.

What Do Egyptians Eat For Breakfast?

Egyptian breakfasts tend to be hearty and filling. A popular dish is ful medames, a fava bean stew usually served with bread and an array of accompaniments like tahini, hard-boiled eggs, or pickled vegetables. Another staple is ta’amiya, the Egyptian version of falafel, often eaten in a sandwich with tahini sauce and vegetables.

What Do Egyptians Eat For Lunch?

Lunch is the main meal in Egypt and often includes dishes like roasted chicken or beef, rice, and vegetables. A traditional Egyptian dish often served for lunch is moussaka, a baked eggplant casserole with tomato sauce. Stews made with okra, lentils, or beans are also common.

What Do Egyptians Eat For Dinner?

Dinner in Egypt is usually a lighter meal, often consisting of leftovers from lunch, fresh bread, cheese, and salads. Sandwiches made with falafel or shawarma are also popular options. A typical dinner might include lentil soup, rice-stuffed vegetables, and a fresh green salad.

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