Tahini sauce
A Levantine sesame sauce of tahini thinned with water and brightened with lemon and garlic, the base of tarator served with falafel and shawarma, with Egyptian and Iraqi variants.
Egypt
Recipes by the places recorded in their sources.
Egypt
Bosomat (Egyptian crunchy sesame breadsticks)
Amira Ibrahim’s Egyptian bosomat are yeast-raised wheat sticks scented with optional fennel and anise, topped with sesame and baked until dry and crisp.
High risk
Domiati
Domiati is a soft Egyptian white cheese made by salting milk before renneting. It is eaten fresh or ripened in brine, with cow and buffalo milk used in varying proportions.
Shoreek (Egyptian sweet rolls)
Egyptian sweet wheat rolls shaped into coils or braids, enriched with milk, egg and fat and eaten at breakfast, with tea or milk, and at family celebrations.
Aish baladi (Egyptian whole-wheat pita)
This home adaptation of Egyptian aish baladi uses a refrigerated yeast biga, whole-wheat dough, bran dusting and a very hot baking surface to make 16 pocketed rounds.
Feteer meshaltet
Egyptian layered pastry made from a soft wheat dough stretched thin, folded with ghee, and baked until crisp and golden. Serve plain with sweet or salty accompaniments.