Walking through the many markets of Egypt, the colours were matched only by the wafting aroma of the gorgeous spices employed in Egyptian cookery.  Baskets of pink hibiscus petals for Karkady tea, buckets of cinmamon sticks, drawers full of cumin.

Waleed had been promising us his favourite family recipes and a guided trip to a spice market, and he didn’t disappoint.  After a late lunch on board our ship, he met with us in a quiet lounge.

“The most important place to start is with the spices.  In every Egyptian pantry you will find black and white peppercorns, cumin, coriander, cinnamon, saffron and bay leaves.”  I was surprised at the number of dishes that contained cinnamon.  One example, in rice.  Add cinnamon to taste.  It’s delicious!

Tonite we headed into Aswan for the night market, and Waleed directed us to his favourite spice stand.   We all came home with bags of enticing spices.

Waleed had also ensured we had tasted all the most popular dishes, – Tahini, Baba Ganoush, Falafel, Shawurma, and Koshari.  Some of us went for a meal of pigeon, and goat served with a selection of 9 sauces and condiments.  Those of us who were too tired that night and went back to the hotel for a quick bite, also enjoyed our three rare sauces:  Heinz ketchup, mustard and HP sauce! 😀

All of Waleed’s recipes are attached on a page you can link to at the top of the blog.  I think my favourite is Shawurma, whether Egyptian-style or Syrian.

Waleed calls out, “Fam-il-leeee!!”, but my family’s call, Julia Child-style, is “Bonnnn Appetiiiiiiiiiit!

Best,

Jan