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Egyptian Cuisine

Egyptian gastronomy is rife with meats, particularly beef and lamb, vegetables such as lentils, chickpeas and eggplants, and rich sauces. The most common meat dishes include kabab, kofta, shawerma. It also features many sweet delicious desserts based on nuts and honey such as baklava. To lighten up heavy dinners, local people drink a lot of green or mint tea.

Kofta Wrap

1 lb ground beef or lamb
2 cups rice, cooked
1 large yellow onion, chopped
2 cloves of garlic, minced
½ cups fresh parsley, chopped
1 egg
1 tablespoon melted butter
1 tablespoon Cajun or All spice
salt and pepper to taste
tahini sauce

Mix the meat, rice, onion, garlic, parsley, egg, butter, spices, salt and pepper. Cover the meat mixture and let it cool in a fridge for about two hours. When ready, roll the meat into 3-inch balls. Grill or fry for 5 minutes on each side. After kofta balls are ready, toast the pita and place kofta inside of it. Add tahini, lettuce, tomatoes and spread some hummus on top of it. Enjoy!


1 lb grated mixed nuts (Brazilian, pecan etc.)
1 teaspoon cinnamon powder
1 package phyllo dough
1 cup melted butter
1 cup white sugar
1 cup water
½ cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest

Mix up cinnamon powder and grated nuts. Unroll the dough and cut it in halves. Place two sheets of dough in the bottom of buttered 9×13 inch baking dish. Brush generously with butter. Sprinkle two to three tablespoons of the cinnamon-nut mixture on top. Repeat layers until the dough and cinnamon-nut mixture are used (last layer should be the dough). Cut the baklava into four long rows and then diagonally to make diamond shapes. Place it into a preheated oven (350F) and bake it for about an hour until golden and crisp. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring it to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer the mixture for 20 minutes. When baklava is ready, spoon the syrup over it. Serve the dessert cool. Bon Appétit!



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