Food, Kids, and a Camera
Egyptian massak’aa is easily one the tastiest dishes out there. In this version, sliced eggplants and peppers are lightly fried and then cooked in an irresistible tomato sauce simmering with garlic, onions, cumin, and vinegar. It’s really a simple dish to prepare with complex flavors…
Kunafah is a sweet Middle Eastern pastry, made of shredded pastry dough which is drenched in syrup, and filled with a variety of delicious fillings ranging from crunchy cinnamon and sugar coated nuts, a sweet cheese, or a smooth filling of cream (kishta). I have fond memories…
This is a delicious citrus cake that is divinely moist, and bursting with tangy cranberries throughout! The recipe is so simple, anybody can whip it up in no time. Orange cake is one of those nostalgic recipes that takes me back to my childhood visits to Egypt. My grandmother and my Tunte Zaineb often made this delicious citrus cake, and we would often eat it on our long drives to Alexandria from Cairo, or in the morning for breakfast with tea or milk. They would cut it into simple little squares and store it in a plastic container that I can still visualize. Spotting that storage container on the kitchen counter was always a welcomed experience. For this recipe, I combined my grandmother’s and aunt’s recipes and some extra pizzaz of juicy cranberries to recreate an orange cranberry muffin, which continues to be a favorite treat of mine at local cafes and bakeries.
The recipe uses fresh orange zest, which is essential for that pure and refreshing orange flavor and scent. Along with some fresh squeezed orange juice, milk, and olive oil, this cake gets very citrusy and moist! Olive oil is one of my preferred modifications in my baking. In many of my cakes I use olive oil, and you would not notice it if you tasted it and your heart will be all the healthier for this simple swap. The cake is still moist and fluffy, and a favorable fresh flavor that pairs well with citrus. You could certainly use butter instead, if you must. Butter always lends a nice buttery taste, but for health reasons and because the cake comes out just as moist, I prefer to bake this with olive oil. 
I also use fresh whole cranberries which are perfect because they are in season in the fall and winter, along with the deliciously juicy oranges. The festive pop of color, along with their tart and juicy flavor, goes so perfectly with this sweet orange cake! I try to buy the cranberries and keep them for a few days to make sure that they ripen and are not so tart in the cake. I found that if I use cranberries right away after I purchase them, they tend to be less sweet, which could definitely make this recipe go sour!
This dish is easily a favorite for all in our family, a comfort food that triggers nostalgia, and a delicious and easy recipe to include in every kitchen! The chicken is juicy and tender, with a crunchy and flavorful outer crust. Chicken pane is classic Egyptian…
This is another classic Egyptian dish. Oozing a creamy béchamel sauce, savory beef, and yummy cheesiness, this pasta casserole will be a huge hit with the whole family. There are many variations to make this casserole slightly healthier such as using vegetables instead of…
When you think of typical Egyptian food, kushary may come to mind. Kushary is a classic Egyptian comfort food. It is a popular street food in Cairo and throughout Egypt. Come along with me to try this delicious combination of common pantry grains, chickpeas, crispy onions, garlic, and savory-tangy vinegar and tomato sauces!
If you’re on a low-carb diet… this might not be your moment.
Kushary is unapologetically carb-forward. It’s hearty. It’s filling. It’s deeply satisfying. And while it’s not low calorie, it is packed with powerful nutrition and steady, carb-fueled energy.
At the heart of this Egyptian classic are lentils — tiny but mighty. Lentils are rich in dietary fiber, magnesium, and slow-burning complex carbohydrates that help regulate blood sugar and provide sustained energy. They’re also high in iron and naturally low in fat, making them an affordable, plant-based alternative to red meat.
In other words? This is comfort food that works hard for you.
At its core, kushary is beautifully simple:
Cook rice.
Cook lentils.
Cook pasta.
Layer them together.
But what transforms this humble trio from ordinary to unforgettable is what comes next — the tangy garlic-vinegar tomato sauce and a generous shower of crispy golden onions on top. The contrast of soft grains with crunchy onions and bright, punchy sauce is what makes every bite irresistible.
It’s budget-friendly, feeds a crowd, and travels beautifully — perfect for potlucks, picnics, family gatherings, or Ramadan tables.
The magic is in the texture.
Each component — the rice, lentils, and pasta — must be cooked just right. Tender but not mushy. Fluffy but not sticky. The goal is a layered dish that holds its structure when mixed, not something… well… smushy.
If you’ve ever struggled with overcooked lentils or sticky rice, don’t worry. I’ll walk you through each step so you get perfectly separate grains every time.
Because kushary isn’t complicated — but it is precise.
And once you master it?
It becomes a staple you’ll come back to again and again.
Bil hana wil shifa
Follow my guide for perfect lentils and rice in my recipe posts.
In my original post to this recipe, I suggested using store-bought french fried onions. You can still do this, BUT I have a very easy and quick way to get delicious crunchy onions at home. Since my posts are all about home-made recipes and clean eating from scratch, I am going to suggest you try this. You simply need to slice onions thinly and fry in pure olive oil or safflower oil as these oils have a high smoke point and will do well for frying. I made a convenient mistake once and did this in a pot with a small diameter, so the onions sat atop one another and released a lot of water. The onions started to simmer in its juices, instead of browning and crisping. I decided to toss in a sprinkling of corn starch to absorb the excess moisture and let me tell you- this trick worked like a charm! The onions started to blister and caramelize beautifully. Now, I always sprinkle in a tablespoon of corn starch to get nicely crisp onions. I do advise to still use a large, bottom heavy pot for the onions to fry in to get an even crisp result, but also because you can utilize the large pot to toss the cooked pasta in the leftover onion infused oil in later.
Another important secret to a flavorful kushary, is to boil the pasta in a generously salted and garlicky water so that the noodles are infused with flavor as they cook. Typical Egyptian kushary street vendors will use a combination of half elbow pasta and half broken spaghetti noodles. I also include vermicelli noodles when I cook the rice for extra texture. It is essential to toss the pasta in some olive oil (use the leftover oil from frying the onions!) once it drains, before the pasta clumps together from the hot starches.
