Buying guides
Cow ghee against buffalo, fresh Mallawi against aged, and how the honeys differ — answered once, each with the products it compares.
Cow vs buffalo baladi samna — which to use when
Buffalo samna is stronger in aroma and richer in taste; cow samna is lighter and gentler. What you are cooking decides, not the price.
Read: Cow vs buffalo baladi samna — which to use whenMallawi cheese, fresh or aged — the difference and how to choose
Fresh Mallawi is softer, milder and less salty; aged Mallawi is firmer, sharper and more concentrated — and the same cheese becomes the second with time.
Read: Mallawi cheese, fresh or aged — the difference and how to chooseHoney types: clover, citrus, sidr and marjoram — what differs
Every difference between honeys comes down to one flower: the blossom the bees drew from decides the colour, the taste and the aroma.
Read: Honey types: clover, citrus, sidr and marjoram — what differsKishk and freekeh: what differs, and how to cook each
Both are preserved Upper Egyptian staples, but one starts as milk and the other as wheat — and they are cooked nothing alike.
Read: Kishk and freekeh: what differs, and how to cook eachShamsi and bettaw bread: the difference, and how to keep them
Both are Upper Egyptian breads, but shamsi is wheat risen in the sun and bettaw is corn — and the difference shows in the taste and in what you eat them with.
Read: Shamsi and bettaw bread: the difference, and how to keep them