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Egyptian vegetarian recipes

16 Egyptian vegetarian 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.
• Basbousa, sourced from Egypt. Desiccated coconut goes into the batter, and it is cut only after all the syrup has gone in. 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.
• 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.
• Hummus, sourced from Egypt. The chickpeas are peeled, which is the only thing that makes it genuinely smooth. vegan.
• Kahk, sourced from Egypt. The filling is agameya, a cooked paste of honey, ghee and nuts, made and set before the dough is touched. vegetarian.
• Kar' Assaly, sourced from Egypt. A béchamel goes over the top, which is unexpected in a pumpkin dessert and is the whole point of this one. vegetarian.
• 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.
• Om Ali, sourced from Egypt. The pastry is baked dry and broken up before any milk touches it, so it swells rather than dissolving. vegetarian.
• 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.
• Tamriyeh, sourced from Egypt. The semolina filling is set firm and chilled before it is wrapped, or it bursts out in the oil. vegetarian.
• Zalabiyeh, sourced from Egypt. A poured batter rather than a dough, which is what separates it from the squeezed fritters it resembles. vegan.

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