Mussel Mariene by Luyanda Ntuli
Mussels boiled for about 5min, to get the stock. I sauteed onions in white one and added a roux to thicken it. Then added the mussels to the sauce.
Dolma-Grape Leaves by هويام
Dolmades ( Dolmathes ) refers to Greek dishes made with either cabbage or vine/ grape leaves, stuffed with delicious herb-y rice mix, shaped into little rolls and boiled until wonderfully tender. Some dolmades recipe variations besides rice, herbs, and seasonings also include minced meat.
Algerian Baklava by Djamila Mekki
The Algerian baklava is one of the sweets with wheat flour and contains almonds, sugar, and honey.
Tarabiesh Osmanli by Djamila Mekki
Mainly made of Suger, Almond, and Egg.
Donuts by Djamila Mekki
Wheat flour, ghee, rose water and fillings made of almonds, soft sugar and eggs.
Mulukhiyyah Bil Aranib by هويام
Mulukhiyah is the leaves of Corchorus olitorius commonly known as The Arab's mallow. This dish is cooked with Rabbit's meat. It's considered one of Egypt's most famous daily meals.
Pasta Frittata by Luyanda Ntuli
Hey, I know this dish doesn't look that pretty, but it's packed with flavor. I call it "Pasta Frittata" it is a dish that has pork rashers strips with mixed veggies. Served with Pasta screws. And the Egg forms the crus of the dish.
Holawat Al Araish by Djamila Mekki
Consisting of wheat flour, margarine, sugar, rose water, almonds, eggs and soft sugar.
Mombar by هويام
Mombar or what is also called sheep Fawaregh is a dish brought in some of the Arab countries such as Egypt, Syrian, Algeria, Tunisia, and Libya, it is Sheep intestines or Beef Sausage stuffed with a rice mixture and deep fried in oil.
Chorak by Djamila Mekki
A sweet called Chorakو means crescent in Turkish containing wheat flour, wet sugar, and almonds.