Daily News Egypt
7 Min Read

CAIRO: Many are still hesitant to eat chicken or any type of poultry, as bird flu news never leaves the papers; others are worried about mad cow disease. The result is a number of people who are now following an almost strict vegetarian diet.

While the diet itself is healthy, many find it problematic to cook only vegetarian foods. They are always running out of ideas as the fuul, rice and sautéed vegetables become the sole daily attraction on the dinning table. Egyptian cuisine, however, is full of vegetarian dishes that are easy to prepare. Adding a bit of innovation to other cuisines will also produce new delicious vegetarian dishes. Just follow the recipe.


This is a unique dish from Southern Egypt. It is made of a mixture of beans and greens. It goes well with a twist of lemon and some bread. It also makes a nice dip.

Ingredients: 1 cup of split fava beans (fuul) or broad beans; 1 to 2 stock cubes; one fresh bunch of each: parsley, coriander and dill; 2 cups of water; 2 small onions; 2 tablespoons of oil for frying; salt and pepper.


1. Place the beans in the water, add the stock cubes and heat. Bring it to boiling point and give it a stir. 2. Gather the three bunches of greens together, hold tightly and slice across with a sharp knife into thin strips. Add all to the beans and mix them together.

3. Lower to a medium heat, partially cover and leave it to simmer, while stirring occasionally. You will need to add water every so often. Don t let it become too dry, as it should be a sloppy mixture. Keep on boiling until the beans are cooked and soft. This should take about one hour.

4. Once done, put the mixture through a strainer or in a food processor; the result should come out looking like very thick green soup. Put it aside. 5. Peel and chop the onions into small pieces, then put the oil in a small saucepan, heat for a minute, add the onion and fry until it turns brown.

6. Spoon out half of the onion onto absorbent paper. Put all the rest (the onion with the fried-in oil) into the Bosara mixture and stir well.

7. Pour the Bosara in a shallow dish and sprinkle the rest of the fried onion pieces over the top. Leave to cool.

Lentil Soup

Lentil soup, or “shorbet ads in Arabic, is a thick, nutritious, tasty soup. It can easily substitute for a full meal, especially if it’s served with croutons and salad.

Ingredients: 1 cup of yellow lentils; 8 cups of water; 3 medium-sized tomatoes; 3 to 4 stock cubes; 2 medium-sized onions; 1 to 2 garlic cloves; 1 medium-sized carrot (optional); 1 rounded teaspoonful of cumin; salt and pepper.


1. Start by removing the tomato skins: with a sharp knife cut off the ends and make three or four surface slits across each tomato. Put them in boiling water for around one minute. Take them out, run cold water over them and gently peel off the skin.

2. Cut the onions and tomatoes into quarters and slice the carrot into rings. Cut each garlic clove in two. Put everything in a large pan with the water. Rinse the lentils under some cold water and add them to the mix.

3. Place the pan on a high light and boil. Add the stock cubes and turn down the heat to low. Partially cover the pan and leave to simmer for about 45 minutes; the slower the better. Once the vegetables are soft, turn off the heat and leave the mix aside to cool slightly.

4. Put the cooled soup through a strainer or blend in a food processor. Return to a medium light, heat through and season to your taste with the salt, pepper and cumin.

5. As an option, you can sprinkle some chopped parsley on the soup, or you can fry a finely chopped onion in a small amount of hot oil until it turns golden brown, and then add it all to the soup just before serving. To make it creamier, you can melt a tablespoon of butter and add it to the hot soup just before serving.

6. Lentil soup is usually served with croutons and limes or lemons. To make the croutons, cut up a loaf of Egyptian or pita bread into small pieces and either fry, or put in a hot oven for five to seven minutes until they turn crisp.

Filo-Wrapped Pasta

This is a different and interesting way of serving everyday pasta.

Ingredients: 14 to 16 sheets of Filo pastry; 3 tablespoons of melted butter; spaghetti with tomato or white sauce


1. Gently melt the butter in a small saucepan. Use some of it to brush the bottom and sides of the oven pan. Heat the oven to a high temperature.

2. Cover the bottom and the sides of the oven tin with 8 to 10 single overlapping filo sheets, brushing each with melted butter as you go on.

3. Put the spaghetti with the sauce you’ve chosen in the middle of the filo layers, sprinkle the top with grated cheese. Close the filo parcel by folding over the bottom sheets firmly over the spaghetti. Add another 4 to 6 layers, brushing each with melted butter, tucking them down the edges of the pan. Finish by brushing the top with melted butter.

4. Place in the hot oven until the top browns. This should take around half an hour.

5. Leave to cool slightly. Then turn over on a platter. Serve with whipped yoghurt.






Lentil soup



Egyptian Omlete

Share This Article
Leave a comment