40+ Traditional Egyptian Breakfast Recipes to Kickstart Your Day with Flavor

When it comes to Egyptian cuisine, breakfast holds a special place, offering a variety of rich flavors, comforting textures, and a fusion of savory and sweet dishes.

Traditional Egyptian breakfasts are not just about fuel to start the day—they’re an invitation to savor cultural heritage through food

Whether you’re craving something hearty to fill you up, or lighter, refreshing bites to kickstart your morning, Egyptian breakfast recipes offer an exciting mix of both.

From warm, spiced dishes like foul medames (fava beans) to sweet treats such as basbousa, there’s a world of flavors to explore.

In this blog post, we’ll share 40+ of the best Egyptian breakfast recipes, providing you with inspiration to recreate the tastes of Egypt right in your own kitchen.

40+ Traditional Egyptian Breakfast Recipes to Kickstart Your Day with Flavor

Egyptian breakfast recipes offer a wide array of tastes and textures, each dish telling its own story of the country’s rich culinary history.

Whether you’re enjoying the simplicity of foul medames or indulging in a decadent slice of fatta, these breakfasts are designed to nourish, satisfy, and delight.

With over 40 recipes to explore, you can dive into this world of flavors and bring the vibrant mornings of Egypt into your home.

So, next time you’re planning your breakfast menu, why not take a culinary journey and try something new?

Happy cooking, and may your mornings be as rich and flavorful as Egypt itself!

Taameya (Egyptian Falafel)

Taameya is Egypt’s version of falafel, made from fava beans instead of chickpeas, giving it a unique taste and texture. Often enjoyed with bread, tahini, or salad, it is a popular breakfast choice, packed with protein and fiber, making it both nutritious and filling. The crispy exterior and soft interior make it an irresistible treat that many Egyptians start their day with.

Ingredients:

• 2 cups dried fava beans (soaked overnight)
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon baking soda
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. Drain the soaked fava beans and blend them in a food processor until a coarse, thick paste forms.
2. Add the onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, and pepper to the mixture. Pulse until everything is well combined.
3. Let the mixture rest in the refrigerator for at least 1 hour to firm up.
4. Shape the mixture into small patties or balls, about the size of a golf ball.
5. Heat vegetable oil in a deep frying pan over medium-high heat. Fry the patties until golden brown and crispy on both sides (about 3-4 minutes per side).
6. Drain on paper towels to remove excess oil.

Taameya is not just a delicious breakfast option, but also a cultural staple that offers an authentic taste of Egypt. Its crispy, golden exterior combined with the rich flavors of herbs and spices inside makes it a perfect way to start the day. Pair it with pita bread, salad, or a drizzle of tahini for the full Egyptian experience. The balance of flavors and textures makes it a satisfying breakfast that will keep you full and energized throughout the morning.

Ful Medames (Egyptian Fava Bean Stew)

Ful Medames is a traditional Egyptian breakfast dish made from fava beans, cooked slowly and seasoned with a variety of ingredients like garlic, lemon, and olive oil. It is often served with bread and sometimes topped with hard-boiled eggs, making it a hearty and satisfying breakfast. This dish is rich in protein and fiber, making it an excellent way to kickstart the day.

Ingredients:

• 2 cups dried fava beans (soaked overnight)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• 2 hard-boiled eggs (optional)
• Fresh parsley for garnish
• Pita bread for serving

Instructions:

1. Drain and rinse the soaked fava beans. In a large pot, cover the beans with water and bring to a boil. Lower the heat and simmer for about 1 hour, or until the beans are soft.
2. In a separate pan, heat olive oil over medium heat. Add the garlic and sauté until fragrant, about 1-2 minutes.
3. Add the cooked garlic, cumin, paprika, lemon juice, salt, and pepper to the fava beans. Mash the beans slightly with a fork or potato masher to achieve a chunky consistency.
4. Let the stew simmer for another 10 minutes to allow the flavors to meld together.
5. Serve the ful in bowls, garnished with parsley and optional slices of hard-boiled eggs. Pair with pita bread on the side.

Ful Medames is a staple in Egyptian homes, enjoyed for its rich, savory flavor and satisfying texture. The simplicity of the dish, with its wholesome ingredients and comforting spices, makes it a beloved choice for breakfast. The addition of olive oil, garlic, and lemon gives it a savory depth, while the optional eggs add an extra protein boost. This dish is not only a classic Egyptian breakfast but also a symbol of nourishment and tradition.

Egyptian Koshari

Although typically considered a lunch or dinner dish, Koshari is sometimes enjoyed for breakfast, especially when there are leftovers from the previous day. It’s a combination of rice, lentils, pasta, chickpeas, and topped with crispy onions and a spicy tomato sauce. This hearty and filling dish is a perfect comfort food, offering a variety of textures and flavors in each bite.

Ingredients:

• 1 cup rice
• 1/2 cup lentils
• 1/2 cup small pasta (elbow macaroni or spaghetti broken into small pieces)
• 1/2 cup cooked chickpeas
• 2 large onions, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon vinegar (optional)
• For the tomato sauce:
  • 2 cups canned tomato sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder (optional)
  • 1 tablespoon olive oil

Instructions:

1. Cook the lentils in a pot of boiling water for about 20 minutes, until tender. Drain and set aside.
2. In a separate pot, cook the rice according to package instructions.
3. Boil the pasta in salted water until tender, drain, and set aside.
4. Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook until golden and crispy, about 10 minutes. Remove from the skillet and drain on paper towels.
5. In a separate saucepan, heat olive oil and sauté the tomato paste and canned tomato sauce. Add cumin, coriander, chili powder, salt, and pepper. Simmer the sauce for 10 minutes.
6. To assemble the Koshari, layer the rice, lentils, pasta, and chickpeas on a large platter. Pour the tomato sauce over the top and garnish with crispy onions.

Koshari is a beloved Egyptian dish, and while it’s usually a lunch or dinner choice, enjoying it for breakfast brings a sense of nostalgia and comfort. The combination of rice, lentils, pasta, and chickpeas offers a hearty and balanced meal, while the tangy tomato sauce and crispy onions add layers of flavor and texture. Whether served as a breakfast treat or a main meal, Koshari is a fulfilling and flavorful dish that reflects Egypt’s culinary heritage.

Egyptian Omelette (Eggs with Tomatoes and Onions)

The Egyptian-style omelette is a simple yet flavorful breakfast dish, often prepared with tomatoes, onions, and a variety of spices. This quick and easy meal offers a satisfying start to the day, providing a good balance of protein and vegetables. It is typically enjoyed with warm, crusty bread and can be customized with optional ingredients like cheese or herbs.

Ingredients:

• 4 eggs
• 2 medium tomatoes, diced
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• Pita or baladi bread for serving

Instructions:

1. Heat olive oil in a frying pan over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
2. Add the diced tomatoes to the pan and cook for another 5-7 minutes, until the tomatoes are soft and release their juices.
3. Sprinkle in cumin, paprika, salt, and pepper, and stir to combine the spices with the tomato-onion mixture.
4. Crack the eggs into the pan over the vegetables and gently scramble, cooking until the eggs are just set (about 3-4 minutes).
5. Garnish with fresh parsley and serve with warm bread on the side.

This Egyptian-style omelette is a quick and versatile breakfast option, rich in protein and nutrients from the eggs and vegetables. The warm spices, like cumin and paprika, give it a distinct flavor that makes it stand out from a typical Western omelette. It pairs beautifully with fresh, soft bread, making it an easy yet satisfying way to start the day. Whether enjoyed by itself or with a side of salad, it’s a filling, flavorful meal that reflects the simplicity and heartiness of Egyptian cuisine.

Basbousa (Egyptian Semolina Cake)

Basbousa is a sweet Egyptian dessert often enjoyed for breakfast or as a snack. This semolina-based cake is moist, tender, and drenched in simple syrup, giving it a delightful sweetness. While traditionally a treat, it makes for a deliciously indulgent breakfast, paired with a cup of Egyptian tea or coffee.

Ingredients:

• 1 cup semolina
• 1 cup plain yogurt
• 1/4 cup sugar
• 1/4 cup melted butter
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• A pinch of salt
• 1/2 cup coconut flakes (optional)
• For the syrup:
  • 1 cup sugar
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon rose water (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a mixing bowl, combine the semolina, yogurt, sugar, melted butter, baking powder, vanilla, salt, and coconut flakes (if using). Stir until the mixture is smooth.
3. Pour the batter into the prepared baking dish and smooth the top with a spatula.
4. Bake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
5. While the cake is baking, prepare the syrup by combining the sugar, water, and lemon juice in a small saucepan. Bring to a boil and simmer for 10 minutes. Stir in the rose water if using.
6. Once the cake is done, remove it from the oven and pour the hot syrup over it, making sure to cover the entire surface.
7. Let the cake absorb the syrup and cool before slicing.

Basbousa is a deliciously sweet and satisfying breakfast treat that combines the simplicity of semolina with the richness of syrup. Its moist, sponge-like texture makes it a comforting food to enjoy with a hot drink. This cake is a beloved part of Egyptian cuisine, often enjoyed during holidays and special occasions but perfect for any morning when you crave a bit of indulgence. The combination of sweet syrup and semolina gives it a unique, aromatic flavor that brings joy to your taste buds.

Egyptian Cheese with Tomatoes and Olives (Gibna Bel Tomat and Zaytoun)

This simple but flavorful Egyptian breakfast dish consists of fresh, tangy cheese (such as white cheese or feta), paired with ripe tomatoes, olives, and olive oil. It’s often served as a light but satisfying breakfast, especially when accompanied by Egyptian flatbread. The combination of creamy cheese, juicy tomatoes, and salty olives creates a deliciously balanced dish that is both refreshing and nutritious.

Ingredients:

• 200g white cheese or feta, crumbled
• 2 ripe tomatoes, diced
• 1/4 cup black olives, pitted and sliced
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Fresh mint leaves for garnish (optional)
• Pita or baladi bread for serving

Instructions:

1. In a mixing bowl, combine the crumbled cheese, diced tomatoes, and sliced olives.
2. Drizzle the olive oil and lemon juice over the mixture and toss everything together gently.
3. Season with salt and pepper to taste, making sure all the ingredients are well coated.
4. Garnish with fresh mint leaves if desired.
5. Serve the cheese mixture with warm pita or baladi bread.

Gibna Bel Tomat and Zaytoun is a simple and healthy breakfast that packs a punch of flavors. The creamy, tangy cheese is complemented by the freshness of the tomatoes, the richness of the olives, and the earthy olive oil. It’s a meal that offers a balance of protein, healthy fats, and vitamins, making it a wholesome start to the day. When paired with warm, fresh bread, this dish becomes an ideal choice for those seeking a quick yet satisfying breakfast. This is a wonderful example of how Egyptian cuisine emphasizes fresh, local ingredients for a nutritious meal.

Egyptian Feta Salad (Salata Baladi)

Salata Baladi, or Egyptian Feta Salad, is a refreshing, light, and flavorful dish that’s perfect for breakfast. Combining crunchy vegetables like cucumbers, tomatoes, and onions with crumbled feta cheese and a drizzle of olive oil, this salad provides a fresh and satisfying start to the day. It’s often served alongside bread, making it a versatile option for a light yet fulfilling morning meal.

Ingredients:

• 2 ripe tomatoes, diced
• 1 cucumber, diced
• 1 small onion, thinly sliced
• 100g feta cheese, crumbled
• 1/4 cup black olives, pitted and sliced
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish
• Pita or baladi bread for serving

Instructions:

1. In a large bowl, combine the diced tomatoes, cucumber, and sliced onion.
2. Add the crumbled feta cheese and sliced olives to the vegetable mixture.
3. Drizzle the olive oil and lemon juice over the salad and toss everything gently to combine.
4. Season with cumin, salt, and pepper to taste.
5. Garnish with fresh parsley before serving.
6. Serve with pita or baladi bread on the side.

Salata Baladi is a light, refreshing, and healthy option for breakfast that perfectly complements the heavier dishes in Egyptian cuisine. The crisp vegetables and briny feta cheese make for a delightful combination, while the olive oil and lemon juice dressing adds a touch of richness and acidity. This dish is versatile and can be adjusted to taste, making it an ideal start to any morning, especially when paired with Egyptian flatbread. Its balance of textures and flavors makes it an incredibly satisfying yet simple meal.

Moussaka (Egyptian-Style Eggplant Casserole)

Moussaka is a savory, comforting casserole made with layers of fried eggplant, ground meat, tomatoes, and a rich béchamel sauce. While it’s more commonly enjoyed as a lunch or dinner dish, Egyptian-style moussaka can be served for breakfast, especially during weekends or family gatherings. It’s a filling and flavorful option, offering a good balance of protein, vegetables, and carbohydrates.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 500g ground beef or lamb
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 cups canned tomato sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 tablespoon olive oil
• For the béchamel sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Fry the eggplant slices in batches until golden brown and soft. Remove and drain on paper towels.
2. In the same pan, sauté the onion and garlic until softened. Add the ground meat and cook until browned, breaking it up with a spoon.
3. Add the tomato sauce, cumin, cinnamon, salt, and pepper to the meat mixture. Stir well and simmer for 10 minutes to combine the flavors.
4. In a separate saucepan, melt the butter to make the béchamel sauce. Stir in the flour and cook for 2 minutes, then gradually add the milk while whisking constantly. Simmer until thickened and creamy, then season with nutmeg, salt, and pepper.
5. Preheat the oven to 375°F (190°C). In a baking dish, layer the fried eggplant, then add the meat sauce on top. Pour the béchamel sauce over the casserole, spreading it evenly.
6. Bake for 30-35 minutes until the top is golden and bubbly.

Moussaka is a rich, comforting dish that is both filling and satisfying, perfect for a weekend breakfast or special occasion. The layers of soft, fried eggplant and flavorful ground meat, topped with creamy béchamel sauce, create a delicious combination that is sure to please. While it takes some time to prepare, the end result is a hearty and flavorful meal that brings together the savory tastes of Egypt. Served with fresh bread, it offers a full, nourishing breakfast that can be enjoyed by the whole family.

Egyptian Rice Pudding (Roz Bel Laban)

Roz Bel Laban is a traditional Egyptian rice pudding that is creamy, comforting, and naturally sweetened with sugar and vanilla. It’s a beloved breakfast treat that provides a warm and satisfying start to the day. Often sprinkled with cinnamon or topped with nuts, it can be enjoyed warm or chilled, making it a versatile dish perfect for any occasion.

Ingredients:

• 1 cup short-grain rice
• 4 cups milk
• 1/2 cup sugar (or to taste)
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon (optional)
• Chopped nuts (such as pistachios or almonds) for garnish (optional)

Instructions:

1. Rinse the rice under cold water until the water runs clear.
2. In a large saucepan, combine the rice and milk and bring to a gentle simmer over medium heat. Stir occasionally to prevent the rice from sticking to the bottom of the pan.
3. Once the milk starts to thicken, add the sugar and continue to cook for another 15-20 minutes, stirring frequently, until the rice is tender and the pudding reaches a creamy consistency.
4. Stir in the vanilla extract and remove from the heat.
5. Spoon the rice pudding into individual bowls. Sprinkle with cinnamon or garnish with chopped nuts if desired.
6. Serve warm or allow to cool and refrigerate for a chilled version.

Roz Bel Laban is a comforting and creamy rice pudding that evokes feelings of warmth and nostalgia. It’s a perfect breakfast dish for those who enjoy a sweeter start to their day, providing both richness and a satisfying texture. The simplicity of rice, milk, and sugar is elevated by the addition of vanilla and cinnamon, creating a soothing, flavorful treat. Whether served hot or cold, this dish is a beloved Egyptian breakfast staple, offering a comforting and indulgent experience.

Egyptian Pancakes (Atayef)

Atayef are small, fluffy pancakes that are a popular Egyptian breakfast, especially during Ramadan. These pancakes are filled with sweet or savory fillings like nuts, sweet cheese, or even meat. They are often served with a drizzle of syrup or honey, making them a delightful and indulgent morning treat. Though typically enjoyed during special occasions, Atayef can be prepared any day for a comforting breakfast.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 1/4 cups warm water
• 1 teaspoon instant yeast
• 1 tablespoon olive oil
• For the filling (optional):
  • 1/2 cup unsweetened ricotta cheese or sweet cream cheese
  • 1/4 cup chopped pistachios or walnuts
  • 1 tablespoon sugar or honey
  • For syrup:
  • 1 cup sugar
  • 1/2 cup water
  • 1 tablespoon lemon juice

Instructions:

1. In a bowl, mix flour, sugar, salt, and baking powder. In a separate small bowl, combine warm water with instant yeast and let it sit for a few minutes until frothy.
2. Add the yeast mixture and olive oil to the flour mixture. Stir to form a smooth batter. Let it rest for 30 minutes.
3. Heat a non-stick skillet over medium heat and lightly grease with oil. Pour small rounds of batter into the skillet, about 2-3 inches in diameter.
4. Cook the pancakes for about 1-2 minutes until bubbles appear on the surface, then flip them to cook the other side for an additional minute.
5. For the filling, mix the ricotta or cream cheese with chopped nuts and sugar or honey.
6. For syrup, combine sugar, water, and lemon juice in a saucepan, bring to a boil, and simmer for 10 minutes.
7. Once the pancakes are cooked, add a spoonful of filling in the center of each and fold into half-moon shapes. Drizzle with syrup before serving.

Atayef are delicious, fluffy pancakes that bring a sweet, festive touch to any breakfast. The warm, soft pancakes with a rich, nutty filling and a touch of syrup make for a delightful morning indulgence. Whether prepared with sweet cheese or nuts, these pancakes are a beloved part of Egyptian culinary tradition, offering a satisfying balance of flavors. Perfect for special occasions or as a treat any day, Atayef are sure to leave you with a full and contented stomach.

Egyptian Chickpea Soup (Shorbat Hummus)

Shorbat Hummus, or Egyptian chickpea soup, is a comforting, nutritious soup that’s often enjoyed for breakfast. This warm dish is made with chickpeas, tomatoes, garlic, and a variety of spices. It’s easy to make and provides a filling start to the day with its rich, earthy flavors and hearty texture. This soup is often paired with a side of bread and is a great way to stay energized throughout the morning.

Ingredients:

• 2 cups dried chickpeas (or 2 cans of cooked chickpeas)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 4 cups vegetable broth or water
• 2 tablespoons fresh lemon juice
• Fresh parsley for garnish
• Pita bread for serving

Instructions:

1. If using dried chickpeas, soak them overnight in water. Drain and rinse them before using. If using canned chickpeas, drain and rinse them.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant.
3. Add the diced tomatoes and cook for 5 minutes until they begin to break down and release their juices.
4. Add the chickpeas, cumin, paprika, coriander, salt, and pepper to the pot. Stir well to combine.
5. Pour in the vegetable broth or water and bring to a simmer. Let the soup cook for about 30 minutes (if using dried chickpeas, cook until the chickpeas are soft).
6. Add lemon juice to the soup for a touch of acidity, then taste and adjust the seasoning if needed.
7. Garnish with fresh parsley and serve with pita bread on the side.

Shorbat Hummus is a hearty, flavorful soup that combines the goodness of chickpeas with the warmth of spices. Its rich texture and comforting flavors make it an ideal breakfast dish, especially during cooler months. The addition of lemon juice brings a refreshing contrast to the savory depth of the soup. Paired with bread, this soup becomes a complete and filling meal, perfect for starting the day with energy and satisfaction.

Egyptian Lentil Soup (Shorbat Adas)

Shorbat Adas is a classic Egyptian lentil soup that is both healthy and flavorful. Known for its comforting qualities, this soup is made with red lentils, onions, garlic, cumin, and other spices. It’s a nutritious and satisfying breakfast option that is quick to make and provides a good source of protein and fiber. Whether served as a light meal or paired with some bread, Shorbat Adas is a wholesome start to the day.

Ingredients:

• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon olive oil
• 4 cups vegetable broth or water
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• Fresh cilantro for garnish
• Pita bread for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant.
2. Add the chopped carrot, cumin, coriander, salt, and pepper. Stir to combine and cook for another 5 minutes.
3. Add the rinsed lentils and vegetable broth (or water) to the pot. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes until the lentils are soft and the soup has thickened.
4. Use an immersion blender to blend the soup until smooth, or leave it chunky if you prefer more texture.
5. Stir in the lemon juice and adjust seasoning if necessary.
6. Serve the soup hot, garnished with fresh cilantro and accompanied by pita bread.

Shorbat Adas is a simple yet flavorful Egyptian soup that is both nutritious and satisfying. The combination of lentils, vegetables, and aromatic spices creates a comforting and rich dish that’s perfect for breakfast. The addition of lemon juice gives the soup a slight tang, balancing the hearty flavors. Whether served as a light meal or paired with warm bread, this lentil soup is a staple in Egyptian cuisine and an excellent choice for a nourishing start to your day.

Egyptian Bean Fava Mash (Ful Medames)

Ful Medames is one of the most popular and beloved Egyptian breakfast dishes. Made with slow-cooked fava beans, this hearty and nutritious dish is typically served with olive oil, garlic, lemon juice, and spices. It is often enjoyed with warm, fresh bread, making it a filling and satisfying meal that provides energy for the day ahead. This dish can be customized with toppings like boiled eggs, vegetables, or tahini.

Ingredients:

• 2 cups dried fava beans
• 4 cups water
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh lemon juice
• 1 tablespoon tahini (optional)
• Chopped parsley for garnish
• Pita or baladi bread for serving

Instructions:

1. Soak the fava beans in water overnight. Drain and rinse the beans before using.
2. In a large pot, add the soaked beans and cover them with 4 cups of water. Bring to a boil, then reduce to a simmer and cook for about 1.5 to 2 hours, or until the beans are soft.
3. Once the beans are tender, use a potato masher or fork to mash them slightly, leaving some whole beans for texture.
4. Heat olive oil in a small pan and sauté the garlic until fragrant. Add the garlic, cumin, paprika, salt, and pepper to the mashed beans and stir well.
5. Stir in the lemon juice and tahini, if using, and cook for another 5 minutes.
6. Garnish with chopped parsley and serve with fresh bread on the side.

Ful Medames is a simple, nutritious, and filling breakfast that has been a staple of Egyptian cuisine for centuries. The rich, creamy texture of the beans is perfectly complemented by the bold flavors of garlic, cumin, and lemon. It’s a versatile dish that can be enjoyed on its own or with various toppings such as boiled eggs or vegetables. Paired with fresh bread, Ful Medames is an incredibly satisfying meal that offers a great source of protein and fiber, making it an ideal breakfast choice for any day.

Egyptian Stuffed Pita (Feteer Meshaltet)

Feteer Meshaltet is a traditional Egyptian pastry that can be served as breakfast. It’s often described as an Egyptian version of a layered, stuffed flatbread. The dough is flaky and buttery, and it is stuffed with a variety of fillings, from savory options like cheese and herbs to sweet fillings like honey or sugar. Feteer Meshaltet can be enjoyed alone or with a side of tea for a comforting and indulgent morning meal.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup warm water
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 1/4 cup melted butter
• 1/2 cup ricotta cheese (for savory version) or honey (for sweet version)
• 1 tablespoon fresh parsley (optional, for savory)
• Additional butter for brushing

Instructions:

1. In a bowl, combine the flour, sugar, salt, and yeast. Gradually add the warm water to form a dough. Knead the dough for 10-15 minutes until smooth and elastic.
2. Cover the dough and let it rise for 1-2 hours until doubled in size.
3. Preheat the oven to 375°F (190°C) and grease a baking sheet.
4. Once the dough has risen, divide it into two portions. Roll each portion into a thin circle or oval shape on a lightly floured surface.
5. For the savory filling, spread ricotta cheese and sprinkle fresh parsley in the center. Fold the edges of the dough over the filling to seal.
6. For the sweet filling, drizzle honey or sprinkle sugar over the dough before folding it up.
7. Place the filled dough onto the prepared baking sheet, brush with melted butter, and bake for 20-25 minutes, or until golden brown and crispy.
8. Remove from the oven and serve warm.

Feteer Meshaltet is a versatile and delicious Egyptian pastry that can be adapted to suit both sweet and savory preferences. The flaky, buttery layers of the dough, paired with rich fillings, create a satisfying and indulgent breakfast treat. Whether you opt for the savory version with cheese and herbs or the sweet version with honey, Feteer Meshaltet is sure to make your breakfast feel special. This dish is perfect when served with tea or coffee, making it an excellent choice for leisurely mornings or special occasions.

Egyptian Sweet Semolina Pudding (Hareeseh)

Hareeseh is a traditional Egyptian semolina pudding, commonly enjoyed as a sweet breakfast or dessert. Made with semolina, sugar, ghee, and a rich syrup, this pudding has a smooth, velvety texture and a delightful sweetness. It’s often garnished with almonds or pistachios for added crunch. Hareeseh offers a comforting start to the day and can be enjoyed warm or chilled, depending on preference.

Ingredients:

• 1 cup semolina
• 1/2 cup sugar
• 2 tablespoons ghee or unsalted butter
• 2 cups milk
• 1 teaspoon vanilla extract
• 1 tablespoon rose water (optional)
• For the syrup:
  • 1 cup sugar
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon rose water (optional)
• Chopped almonds or pistachios for garnish

Instructions:

1. In a saucepan, heat the ghee or butter over medium heat. Add the semolina and cook, stirring frequently, for 5-7 minutes, until it becomes golden brown and fragrant.
2. Gradually add the milk, sugar, and vanilla extract to the semolina, stirring constantly to prevent lumps from forming.
3. Continue to cook the mixture over low heat, stirring occasionally, until it thickens to a pudding-like consistency.
4. For the syrup, combine sugar, water, lemon juice, and rose water in a small saucepan. Bring to a boil and simmer for 10 minutes, then remove from heat.
5. Pour the syrup into the semolina mixture and stir until well combined.
6. Transfer the pudding to serving dishes and allow it to cool. Garnish with chopped almonds or pistachios.
7. Serve warm or chilled.

Hareeseh is a comforting and indulgent Egyptian semolina pudding that’s perfect for breakfast or as a sweet treat. Its smooth texture and sweet, aromatic flavor make it a comforting dish to enjoy on a leisurely morning. The addition of rose water and the syrupy sweetness elevates the dish, while the crunchy garnish of almonds or pistachios adds a satisfying texture. Whether served warm or chilled, Hareeseh is a delightful way to enjoy semolina, making it a cherished part of Egyptian breakfast traditions.

Note: More recipes are coming soon