Masrawy Egyptian Kitchen

Koshary

Egypt's beloved street food: layered rice, lentils, macaroni, and chickpeas drenched in spiced tomato sauce and sharp garlic vinegar, topped with crispy fried onions — the textural contrast is the whole point

Ta'ameya

Egyptian falafel made from fava beans rather than chickpeas — intensely green inside, crispier shell, with a more herbaceous and earthy flavor than the Levantine version

Foul Medames

Slow-braised fava beans finished with olive oil, lemon, and cumin — Egypt's quintessential breakfast dish, deeply satisfying and best eaten with fresh bread

Hawawshi

Spiced minced meat — typically beef or lamb — stuffed inside bread and baked until the crust is crackling and the filling is juicy and fragrant with onion and pepper

Molokhia

Viscous green jute-leaf stew cooked with garlic and coriander, typically served over rice with chicken — an acquired texture for newcomers but deeply beloved by regulars

Om Ali

Egypt's answer to bread pudding — flaky pastry soaked in sweetened milk and cream, layered with nuts and coconut, baked until bubbling

Basbousa

Dense semolina cake soaked in sugar syrup with a touch of rosewater, the classic Egyptian sweet counter to a savory meal