3 dishes people actually cook in Egypt: what they are, how long they take, and what you need to buy.
What can you cook from Egypt? 3 traditional Egypt dishes, from Koshari (75 min, the quickest) to Ful medames (1030 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Egypt on the map. Drag to spin the planet.
Small brown Egyptian fava beans simmered for hours until they collapse, crushed coarsely with their skins and dressed with olive oil, lemon and cumin.
Egypt's street bowl of rice, lentils, vermicelli and macaroni, layered rather than mixed, and finished with crisp fried onions, spiced tomato sauce and a sharp garlic-vinegar daqqa.
Finely minced jute mallow leaves held just under a boil in chicken broth, finished by pouring a sizzling ta'leya of garlic fried in ghee with coriander into the pot.
Copper documents three dishes from Egypt: Ful medames, Koshari and Molokhia. Garlic and lemon each appear in more than one recipe. All three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 27 different ingredients.
The three recipes need 27 ingredients between them, of which 2 are shared by more than one dish. Copper's atlas covers 586 dishes from 198 countries, and these three are the Egypt entries. Every ingredient list on this page is complete, with quantities, and free to read.
Koshari is the quickest at 75 minutes. Ful medames is the longest at 1030 minutes, most of it unattended. The median is 85 minutes — a weekend dish rather than a weeknight one.
Ful medames is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Egypt is part of North African.
Countries close to Egypt on the globe — and close on the plate.
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