Who better to share the choicest dishes from the Egyptian culinary traditions than our very own Chef Mustafa from Karma Karnak… just one more reason to join us on the Nile for a culinary and cultural adventure deep into Ancient Egypt and beyond…
Tamiya (Egyptian Falafel)
Tamiya, the Egyptian version of falafel, is a breakfast favourite made from dried fava beans rather than chickpeas, giving it a unique taste and texture. Blended with fresh herbs like parsley, coriander, cilantro, dill, celery, leek, garlic, and onions, the green mixture forms an aromatic, flavorful dough. Shaped into patties or balls, it’s fried until golden brown and crispy outside, yet soft inside.
Koshari
Koshari, Egypt’s national dish, is a hearty mix of rice, black lentils, macaroni, spaghetti, fried onions, tomato sauce, vinegar, garlic, and chilli sauce. Its blend of textures and flavours makes it a beloved comfort food.
Mahshi (Stuffed Vegetables)
Mahshi is a festive dish where grape leaves, zucchini, eggplants, peppers, cabbage, or tomatoes are stuffed with a spiced rice mix. Soaked in broth, it’s simmered until tender and often served with chicken and Molokhia.
Hawawshi
Hawawshi is a spiced meat-stuffed pita, baked to crispy perfection and often served with pickles. Filled with ground meat, onions, peppers, and spices, this street food is a warm, savoury delight.
Stuffed Pigeon (Hamam Mahshi)
Considered a delicacy among Egyptians, Hamam Mahshi features squab stuffed with spiced freekeh or bulgur and cooked until crispy. Often enjoyed on special occasions, it offers a rich, flavorful experience.
