Egyptian egg recipes

6 Egyptian egg recipes, each written for this site and each saying what its method turns on.

Aboukir Almonds, sourced from Egypt. A whole roasted almond is wrapped in marzipan, shaped back into an almond, and dipped in hot syrup. Egg, vegetarian.
Eggah, sourced from Egypt. The egg is there to bind the filling rather than the filling to fill the egg — it is far firmer than an omelette. Egg, vegetarian.
Ful Medames, sourced from Egypt. The beans cook overnight in a narrow-necked pot, so almost nothing evaporates and they collapse in their own liquid. Egg, vegetarian.
Gollash, sourced from Egypt. The filo is layered flat in a tray with the meat as a filling between, never wrapped round it. Beef, Egg.
Macarona bil-Bechamel, sourced from Egypt. The béchamel is thinned so it sinks through the pasta instead of sitting on top as a lid. Beef, Egg.
Shakshouka, sourced from Egypt. The sauce is cooked until the oil separates out of it before any egg goes near the pan. Egg, vegetarian.

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