Celtnet Egyptian Recipes and Cookery, 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 not that 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:

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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.


The alphabetical list of recipes from Egypt follows (limited to 100 recipes per page). There are 90 recipes in total:


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Al Burtugal Wal Zabib Al Mutabal
(Spiced Oranges and Raisins)
     Origin: Egypt
Hindbeh for Ramadan
(Ramadan Dandelion Flowers)
     Origin: Egypt
Riz Balkbdh
(Rice with Liver)
     Origin: Egypt
Amar-el-Deen
(Apricot Leather Drink)
     Origin: Egypt
Hummus bil Dukkah
(Hummus with Dukkah)
     Origin: Egypt
Riz Egyptienne
(Egyptian-style Rice)
     Origin: Egypt
Atar Allecha
(Spiced Green Pea Purée)
     Origin: Egypt
Kabees Left
(Pickled Turnips)
     Origin: Egypt
Roz bi Laban
(Egyptian Rice Pudding)
     Origin: Egypt
Baklawa
     Origin: Egypt
Kabob Egyptienne
(Egyptian Kebabs)
     Origin: Egypt
Ruzz Bil Mukassarat
(Rice with Nuts)
     Origin: Egypt
Balah el Sham
(Sweet Fried Pastries)
     Origin: Egypt
Kahk bi Loz
(Almond Bracelets)
     Origin: Egypt
Sabanikhiay
(Spinach)
     Origin: Egypt
Bamia
(Okra in Tomato Sauce)
     Origin: Egypt
Karkady
(Iced Hibiscus Tea)
     Origin: Egypt
Sabnekh
(Spinach)
     Origin: Egypt
Batatis Mahshiya
(Stuffed Potatoes)
     Origin: Egypt
Kebab Halla
(Stewed Beef)
     Origin: Egypt
Salade Egyptiene
(Egyptian Salad)
     Origin: Egypt
Bazngan Mkhalel
(Pickled Aubergines)
     Origin: Egypt
Keeka Baladi min Shokolata
(Egyptian Chocolate Cake)
     Origin: Egypt
Salata
(Egyptian Salad)
     Origin: Egypt
Beef Stew with Eggs
     Origin: Egypt
Khalota
(Egyptian Vegetable Medley)
     Origin: Egypt
Salated Sabanekh
(Spinach Salad)
     Origin: Egypt
Biram Ruzz
(Baked Rice and Chicken)
     Origin: Egypt
Kharroob
(Egyptian Carob Drink)
     Origin: Egypt
Salated Zabady Bil Ajur
(Egyptian Cucumber and Yoghurt Salad)
     Origin: Egypt
Breakfast Ful Mesdames
     Origin: Egypt
Khoshaf'ar'asali
(Pumpkin Pudding)
     Origin: Egypt
Samak Maqly bal Batats
(Fried Fish with Potatoes)
     Origin: Egypt
Dukkah
     Origin: Egypt
Konafa
     Origin: Egypt
Samak Mawsa Maqly
(Fried Plaice Fillets)
     Origin: Egypt
Egyptian Basboosa
(Semolina Cake)
     Origin: Egypt
Korrat
(Stewed Leeks)
     Origin: Egypt
Saniyit Kufta
(Baked Beef Patties)
     Origin: Egypt
Egyptian Fig Cakes
     Origin: Egypt
Koshaf
(Chilled Fruit Soup)
     Origin: Egypt
Sayadeya Fish Tagen
(Egyptian Fish Tagine)
     Origin: Egypt
Egyptian Haroset
     Origin: Egypt
Koshari
(Lentils, Pasta and Rice)
     Origin: Egypt
Sharba Ads
(Egyptian Lentil Soup)
     Origin: Egypt
Egyptian Lentils
(Egyptian lentils)
     Origin: Egypt
Kosheri
     Origin: Egypt
Shurit Ads
(Lentil Soup with Garlic and Cumin)
     Origin: Egypt
Egyptian Moussaka
     Origin: Egypt
Koushari
(Lentils, Macaroni and Rice in Oil)
     Origin: Egypt
Shurit Ads II
(Egyptian Lentil Soup)
     Origin: Egypt
Egyptian Shrimp Pâté
     Origin: Egypt
Koushry
     Origin: Egypt
Stuffed Tomatoes
     Origin: Egypt
Egyptian Smen
     Origin: Egypt
Lahma Mu'assaga
(Savoury Minced Lamb)
     Origin: Egypt
Sweet and Sour Okra
     Origin: Egypt
Esi Asūd Balthinh
(Molasses with Tahini)
     Origin: Egypt
Louvia
(Blacky-eyed Pea Stew)
     Origin: Egypt
Ta'amia
(Egyptian Falafel)
     Origin: Egypt
Ethiopian Coffee
     Origin: Egypt
M'raad
(Egyptian Aubergine Salad)
     Origin: Egypt
Tabilich
(Egyptian Courgette Stew)
     Origin: Egypt
Fassoulia Beda
(White Bean Stew)
     Origin: Egypt
Ma'Loobet el Bedingan
(Aubergine, Lamb and Rice Casserole)
     Origin: Egypt
Tagen Hamam Bil Freek
(Casserole of Pigeon with Hulled Grain)
     Origin: Egypt
Feteeret el Sabanekh wa Lisan el Asfour
(Spinach and Orzo Pasta Pie)
     Origin: Egypt
Mahshi
(Moroccan-style Lamb Patties with Harissa Sauce)
     Origin: Egypt
Tagin Lisan 'asfur
(Orzo Casserole)
     Origin: Egypt
Fish Kufta
     Origin: Egypt
Mahshy
(Aubergine Stuffed with Rice)
     Origin: Egypt
Tagin Sabak Bi-l-firik
(Tagine of Fish with Hulled Grain)
     Origin: Egypt
Fool Medames
(Egyptian Beans)
     Origin: Egypt
Melokhia
     Origin: Egypt
Tahin Hamam Bi-l-firik
(Tagine of Pigeon with Hulled Grain)
     Origin: Egypt
Ful Nabed
(Bean and Vegetable Soup)
     Origin: Egypt
Menenath
(Date Pastries)
     Origin: Egypt
Tajine Lahmh ou Riz
(Rice and Lamb Dish)
     Origin: Egypt
Halawa Tahiniya
(Sesame Seed Paste Halva)
     Origin: Egypt
Molohia
     Origin: Egypt
Taqliya
(Fried Garlic with Ground Coriander)
     Origin: Egypt
Hamam Mahshi
(Braised Pigeons with Crushed Wheat Sfuffing)
     Origin: Egypt
Molokhia
(Egyptian Greens Soup)
     Origin: Egypt
Warah Enab
(Egyptian Stuffed Vine Leaves)
     Origin: Egypt
Hamam Meshwi
(Char-grilled Pigeon)
     Origin: Egypt
Omm 'Ali
(Egyptian Bread and Butter Pudding)
     Origin: Egypt
Ye'abesha Gomen
(Egyptian Collard Greens)
     Origin: Egypt
Hamud
(Chicken Soup with Lemon)
     Origin: Egypt
Riz Ahmr Baltmatam
(Rice with Tomatoes)
     Origin: Egypt
Zabadee el Mishmish
(Egyptian Apricot Mousse)
     Origin: Egypt

Page 1 of 1



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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).

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Solution Graphics

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

10 Types of Chocolate Bark: Homemade Gifts for Christmas

By Rick Quatraro | Published 2011-12-13 15:50:53 | 2011 Recipes and Cookery Articles |

Recipe Information: 5

Learn how to make dark chocolate peanut bark and 10 different variations of chocolate bark for homemade gifts for the holidays. Easy to make, more fun to eat.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

Halloween Recipes - The Foods and History of Halloween

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

Recipe Information: 35

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.

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

How Does a Water Softener Work?

By Adrianna Noton | Published 2011-12-10 22:56:43 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

If you live in an area with higher than average levels of calcium and magnesium in the earth, your water will be hard. The solution to the hard water problem is a water softener. A water softener is a water station that is installed in your home to remove the minerals from the water before they reach your taps.

What Is A Stainless Steel Turkey Fryer?

By Zach Winsett | Published 2011-11-21 02:13:48 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Tired of the same turkey year after year? This year do something different, fry it! A stainless steel turkey fryer will provide different cooking options that your family will love.

A Keurig Coffee Maker Is Great For Offices

By Jenny Tompsona | Published 2011-11-29 23:25:45 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

A keurig coffee maker can be useful in many offices. They allow for quick and easy brewing and selection of coffees.

Everything You Need To Know About Organic Coffee

By Ray Forrest | Published 2011-11-24 06:51:53 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

Natural foods are otherwise known as organic foods, and they are produced strictly through natural methods rather than modern synthetic processes. When it comes to organic foods, there are many different options that have become widely popular worldwide.


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