Feast Bread by Djamila Mekki
Delicious Eid (feast) bread is made from high semolina, eggs, fat, and yeast - free from sugar.
Tajin Bamia by هويام
Okra Stew cooked with the Mutton meat
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.
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.
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.
A couple of Stuffed Pigeon by هويام
Stuffed Pigeon with special Egyptian Rice and Spices
Stuffed Duck by هويام
Stuffed duck with mixed rice and nuts
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.
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.