Authentic Egypt Recipes

Ful Medames (Stewed Fava Beans)

Ingredients (serves 6+)

  • 2.5 cups dry fava beans ( 1 lb.)
  • 1.5 tablespoons dry rice (any kind will work)
  • 2 tablespoons dry red lentils
  • 1 Roma tomato, cut in fourths
  • 3 garlic cloves
  • 2 teaspoons baking powder
  • 1.5 – 2 liters boiling water
  • For serving:
    • Flat bread / Pita bread
    • Olive oil
    • Ground cumin
    • Ground coriander
    • Salt & pepper
    • Cayenne peppers
    • Limes
    • Green onions
    • Parsley


  1. Rinse the fava beans, rice and lentils very thoroughly for 5 minutes in a colander under cold water. (Important step, so don’t skip)
  2. Place the washed items in a slow cooker and add the tomato and garlic cloves.
  3. Add the boiling water, making sure the water level is 2″ above the legumes.
  4. Cover the slow cooker with aluminum foil and then put the lid on.
  5. Set on low and cook for 3 hours.
  6. After 3 hours, mix in the baking powder (this will soften the skin on the fava beans).
  7. Re-cover and cook for another hour, then check the beans. If you prefer them softer, cook longer until they are to your liking.
  8. To serve: season to your liking with cumin, coriander, salt, pepper and cayenne, then spoon into individual bowls. Squeeze a lime wedge over each bowl, drizzle with olive oil and garnish with green onions and parsley. Serve with flat bread or pita wedges to scoop up the beans and eat with your hands.

Basbousa cake

Cake Ingredients

  • 1 2/3 cups Farina (we recommend this brand from Amazon)
  • 1/2 cup ghee (or clarified butter)
  • 1 tablespoon honey
  • 1/2 cup sugar
  • 1/2 cup plain yogurt
  • 1/2 cup unsweetened finely shredded coconut
  • 1/2 tablespoon tahini
  • 1/2 tablespoon baking powder

Syrup Ingredients

  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon lemon juice
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • Almonds for garnishing (optional)

Cake Instructions

  1. Preheat oven to 350 degrees (F)
  2. In bowl, mix farine, baking powder, sugar and coconut
  3. Add ghee and honey, mix well to combine
  4. Add yogurt and mix until everything is well incorporated
  5. Brush round 12″ cake round with small amount of tahini
  6. Spread batter evenly
  7. Decorate with almonds on top
  8. Bake in middle rack until edges start to brown, around 10 minutes. Then move cake up to higher rack and bake until golden brown (another 12 – 20 minutes). Remove and turn off oven.

Syrup Instructions

  1. After moving the cake to higher rack, start making the syrup
  2. In small saucepan, combine syrup ingredients and bring to a boil over medium heat
  3. Reduce heat and simmer for 10 minutes
  4. Turn heat off, but keep syrup warm until cake is done baking
  5. Pour syrup evenly over baked cake, and immediately cover with foil
  6. Return to oven (that is turned off) for another 5 -10 minutes.
  7. Remove from oven, cut and serve.

Karkade (Hibiscus Tea)


  • Dried hibiscus flowers (we recommend these from Amazon)
  • Limes
  • Sweetener (your favorite: cane sugar, honey, agave, etc.)
  • Mint for garnish


  1. Boil water (1 cup for every serving)
  2. Steep 1 heaping tablespoon of dried flowers for every cup of water – 5 minutes.
  3. Use a tea infuser or fine mesh to strain flowers and pour into cup.
  4. You can serve hot or iced, depending on preference and time of year.
  5. Add a sweetener of your choice, squeeze a lime wedge and garnish with mint.