Okra is one of those vegetables that people tend to have strong feelings about, and I am among the okra lovers of the world. Bamieh is simply the Arabic word for okra – and this stew can be made bil lahme – or with meat (as I’ve done here), or without – which makes it…
I am a chili head – I am known to put hot sauce on everything. Our dinner table is never without hot sauce, or some homemade chili sauce of some sort – regardless of the cuisine we’re eating. I see spiciness warnings on restaurant menus as a dare, and order my Thai food ‘Thai hot’…
I was watching a television program the other day when one of the characters mentioned koshari, and suddenly it was the only thing I wanted to eat for the rest of the week. Koshari is an Egyptian dish, and I liken it to a much more elaborate version of mujadarrah. All of the ingredients are…
Namoura (or basbousa, as it is known in Egypt) is a traditional dessert made from semolina (the flour one typically thinks of for making pasta). It’s a relatively simple dessert with only a few ingredients, but it’s soaked in syrup fragranced with orange blossom water, and includes a little bit of shredded coconut, which gives…
