Recipes
Upper Egyptian cooking with the products we sell: kishk soup, freekeh with chicken, basisa with black honey, slow ful medames and dried molokhia — written with quantities and steps, each linked to the product itself.
Saidi kishk soup with garlic and samna
The best-known kishk dish in Upper Egypt: soaked kishk, garlic fried in baladi samna, and a creamy soup with a light sourness.
Recipe: Saidi kishk soup with garlic and samnaFreekeh with chicken, the Saidi way
Coarse whole freekeh cooked in chicken stock with baladi samna — lightly smoky, with separate grains rather than a porridge.
Recipe: Freekeh with chicken, the Saidi waySaidi basisa with black honey and tahini
An Upper Egyptian breakfast in five minutes: basisa, black honey, sesame tahini and a little samna — worked by hand and eaten with bread.
Recipe: Saidi basisa with black honey and tahiniBaladi ful medames, slow-cooked
Baladi fava beans soaked overnight and simmered low until soft all the way through — with cumin, tahini and shamsi bread.
Recipe: Baladi ful medames, slow-cookedDried molokhia with garlic-coriander taqliya and samna
Dried molokhia over chicken stock, finished with garlic and coriander fried in baladi samna — the taqliya is the flavour.
Recipe: Dried molokhia with garlic-coriander taqliya and samnaTahini with black honey — an Egyptian breakfast in 3 minutes
The simplest Egyptian breakfast: sesame tahini and black honey one to one, stirred to a cream and eaten with shamsi bread.
Recipe: Tahini with black honey — an Egyptian breakfast in 3 minutes