Welcome to the Celtnet Recipes Egyptian Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the North African country of Egypt. Here you will find all the recipes from Egypt on this site all gathered into one place. I have attempted to gather together here as many Egyptian recipes as possible in one place. The current collection represents the largest gathering of Egyptian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Egypt given below.)

Please note that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Egypt and its Cuisine

Egypt (Egyptian: km.t ; Coptic: Ⲭⲏⲙⲓ Kīmi ; Arabic: مصر Miṣr ; Egyptian Arabic: Máṣr); officially: جمهورية مصر العربية Gumhūriyyat Miṣr al-ʿArabiyyah [Arab Republic of Egypt] ranks amongst the most populous countries in Africa, with an estimated population of 78 million people, the vast majority of whom live near the fertile banks of the nile. Egypt itserlf covers an area of some 1 million square kilometers and includes the Sinai Peninsula, a land bridge to Asia. It borders the Mediterranean sea to the North and the Red Sea to the East. Egypt is famous for its ancient civilization and some of the world's most famous monuments, including the Pyramids and the Great Sphinx; the southern city of Luxor contains a particularly large number of ancient artifacts such as the Karnak Temple and the Valley of the Kings. Today, Egypt is widely regarded as an important political and cultural centre of the Middle East. One of the ancient Egyptian names for Egypt is km.t, or "black land"; a name derived from the fertile soil deposited by the Nile duiring its floods. Miṣr, the Arabic and modern official name of Egypt (Egyptian Arabic: Maṣr), is of Semitic origin, directly cognate with other Semitic words for Egypt such as the Hebrew מִצְרַיִם (Mitzráyim), literally meaning "the two straits" (a reference to the dynastic separation of upper and lower Egypt). The English name derives, via the Latin Aeguptus from the ancient Greek word Αίγυπτος (Aigyptos). The term was adopted into Coptic as gyptios, and from there into Arabic as qubt (whence again English Copt). Egyptians form by far the largest ethnic group in the country (97–98%) with ethnic minorities that included the Bedouin Arab tribes living in the eastern deserts and the Sinai Peninsula, the Berber-speaking Siwis (Amazigh) of the Siwa Oasis, and the ancient Nubian communities clustered along the Nile.

Egyptian cuisine is very diverse, reflecting the country's long history and it's position as the bridge between Africa and Arabia. The fertile plains of the Nile made Egypt a major producer of grains and grains, beans (especially broad beans), fruit and fish have long been staples of the diet. Meat is traditionally a luxury, used in small amounts and honey is the traditional source of sweetness and is still used in many Egyptian desserts.


stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The alphabetical list of recipes from Egypt follows (limited to 100 recipes per page). There are 50 recipes in total:


Page 1 of 1



Al Burtugal Wal Zabib Al Mutabal
(Creamy Paprika Chicken)
     Origin: Egypt
Fool Medames
(Egyptian Beans)
     Origin: Egyptian
Molohia
     Origin: Egyptian
Amar-el-Deen
(Apricot Leather Drink)
     Origin: Egypt
Ful Nabed
(Bean and Vegetable Soup)
     Origin: Egypt
Molokhia
(Egyptian Greens Soup)
     Origin: Egyptian
Baklawa
     Origin: Egypt
Halawa Tahiniya
(Sesame Seed Paste Halva)
     Origin: Egypt
Omm 'Ali
(Egyptian Chocolate Cake)
     Origin: Egypt
Bamia
(Okra in Tomato Sauce)
     Origin: Egyptian
Hamam Meshwi
(Char-grilled Pigeon)
     Origin: Egyptian
Roz bi Laban
(Egyptian Rice Pudding)
     Origin: Egypt
Batatis Mahshiya
(Stuffed Potatoes)
     Origin: Egypt
Hindbeh for Ramadan
(Ramadan Dandelion Flowers)
     Origin: Egypt
Ruzz Bil Mukassarat
(Rice with Nuts)
     Origin: Egypt
Bazngan Mkhalel
(Pickled Aubergines)
     Origin: Egypt
Kahk bi Loz
(Almond Bracelets)
     Origin: Egypt
Salata
(Egyptian Salad)
     Origin: Egyptian
Beef Stew with Eggs
     Origin: Egyptian
Kebab Halla
(Stewed Beef)
     Origin: Egypt
Saniyit Kufta
(Baked Beef Patties)
     Origin: Egypt
Biram Ruzz
(Baked Rice and Chickents)
     Origin: Egypt
Keeka Baladi min Shokolata
(Egyptian Chocolate Cake)
     Origin: Egypt
Sayadeya Fish Tagen
(Egyptian Fish Tagine)
     Origin: Egypt
Dukkah
     Origin: Egyptian
Khoshaf'ar'asali
(Pumpkin Pudding)
     Origin: Egypt
Stuffed Tomatoes
     Origin: Egypt
Egyptian Basboosa
(Semolina Cake)
     Origin: Egypt
Koshaf
(Chilled Fruit Soup)
     Origin: Egypt
Sweet and Sour Okra
     Origin: Egypt
Egyptian Fig Cakes
     Origin: Egypt
Kosheri
     Origin: Egyptian
Ta'amia
(Egyptian Falafel)
     Origin: Egyptian
Egyptian Lentils
(Egyptian lentils)
     Origin: Egyptian
Koushari
(Lentils, Macaroni and Rice in Oil)
     Origin: Egypt
Tabilich
(Egyptian Courgette Stew)
     Origin: Egypt
Egyptian Moussaka
     Origin: Egypt
Koushry
     Origin: Egyptian
Tagin Lisan 'asfur
(Orzo Casserole)
     Origin: Egypt
Egyptian Shrimp Pâté
     Origin: Egyptian
Lahma Mu'assaga
(Savoury Minced Lamb)
     Origin: Egypt
Tagin Sabak Bi-l-firik
(Tagine of Fish with Hulled Grain)
     Origin: Egypt
Egyptian Smen
     Origin: Egypt
Ma'Loobet el Bedingan
(Aubergine, Lamb and Rice Casserole)
     Origin: Egypt
Tahin Hamam Bi-l-firik
(Tagine of Pigeon with Hulled Grain)
     Origin: Egypt
Feteeret el Sabanekh wa Lisan el Asfour
(Spinach and Orzo Pasta Pie)
     Origin: Egypt
Mahshy
(Aubergine Stuffed with Rice)
     Origin: Egypt
Zabadee el Mishmish
(Apricot Mousse)
     Origin: Egypt
Fish Kufta
     Origin: Egypt
Melokhia
     Origin: Egypt

Page 1 of 1



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stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The image above shows the entire continent of Africa with North Africa picked out in red. North Africa is formed from seven states: 1: Algeria; 2: Egypt; 3: Libya; 4: Morocco; 5: Tunisia; 6: Sudan and 7: Western Sahara (which is currently a disputed territory under the governance of Morocco).

This list of Egyptian recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

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Must-have Quotes About Chocolate

By gwydion | Published 2008-03-18 20:19:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...

The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

Waffles for Breakfast - The Art of Waffle Cooking

By gwydion | Published 2008-09-30 14:57:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.

Traditional Barbecue Recipes

By gwydion | Published 2008-11-19 18:37:55 | 2008 Recipes and Cookery Articles |

Recipe Information:

Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.

Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

Halloween Recipes - The Foods and History of Halloween

By gwydion | Published 2008-10-07 14:00:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.


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