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Bites Fil Beit: Sandwachet tania lel-owda lel madares – More Back to School sandwiches

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We love food. We love the real, down to earth, tried-and-tested, handed-down-through-the-generations, local Egyptian food. Here is your chance to learn how to make these local delicacies in your own home. And just so you know what to ask for, we have added how to say the ingredients in Arabic. No more excuses, off to the souq!

Bites Fil BeitSalamon be kraymet el gibna – Salmon with cream cheese sandwich


  • 250gr smoked salmon, sliced – sa-la-mon me-dakh-an
  • 1 red onion, shredded – ba-sal
  • 1 cup cream cheese – kray-met gib-na
  • 5 tortillas – ‘eysh tor-tee-ya
  • 2 tsp lemon juice – a-seer la-moon
  • corn oil – zeit dor-a
  • salt and pepper – malh and fel-fel


Mix the onion, cream cheese, lemon juice, salt and pepper in small bowl and combine well, set aside.
Place a tortilla on a flat plate and spread 1/5 of the onion mix on the bread and top with a layer of 2 slices of smoked salmon. Roll up the tortilla.
Brush the rolled up tortillas with oil. Heat a large skillet over medium heat. Place the tortillas in the skillet and warm on both sides. Serve immediately.

Sodoor ferakh gowa ‘eysh torteeya – Chicken breasts in tortilla



  • 1 chicken breast, boiled and diced – so-door fe-rakh
  • 1/4 cup cheddar cheese, shredded – gib-na sha-dar
  • 2tbsp sweet corn – dor-a
  • 1 green pepper, cubed – fel-fel akh-dar
  • 1 tomato, cubed – ta-ma-tem
  • 1/4 cup parsley, chopped – ba’-doo-nis
  • tortillas – ‘eysh tor-tee-ya
  • corn oil – zeit dor-a
  • salt and pepper – malh and fel-fel



  • Combine the cheese with the green pepper, tomato, parsley and corn  in medium bowl. Stir well and set aside.
  • Add the diced chicken to a medium bowl and season with salt and pepper.
  • Spread cheese mix on the tortillas, top with the chicken and roll up. Heat the oil in a frying pan and cook the tortilllas on both sides until the cheese melts. Serve hot or cold.

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