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Egyptian vegetables recipes

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

• 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.
• Ful Nabet, sourced from Egypt. The beans are sprouted for two days before they are cooked at all, which changes them into something else entirely. vegan.
• Hamam Mahshi, sourced from Egypt. The cavity is filled only two-thirds, because green freekeh swells and will split a bird that is packed.
• Hummus, sourced from Egypt. The chickpeas are peeled, which is the only thing that makes it genuinely smooth. vegan.
• Kaware', sourced from Egypt. Cooked until the broth sets to a jelly when a spoonful is cooled, which is the only test that matters.
• Koshary, sourced from Egypt. Four starches cooked separately and layered, never cooked together, under three separate sauces. vegan.
• Mesaqa'ah, sourced from Egypt. No béchamel and no meat, and it is as good cold as hot — which is the opposite of the dish it shares a name with. vegan.
• Rozz Me'ammar, sourced from Egypt. The rice bakes in milk until a browned skin forms on top and the grains below set in cream.
• Salata Baladi, sourced from Egypt. Everything is cut to the same small dice, and the dressing is lemon, oil and salt with nothing else in it. vegan.
• Shakshouka, sourced from Egypt. The sauce is cooked until the oil separates out of it before any egg goes near the pan. Egg, vegetarian.
• Ta'ameya, sourced from Egypt. Fava beans and not chickpeas, which is why the inside is bright green rather than pale. vegan.

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