Egyptian Mulukhiyah

To prepare mulukhiyah soup:

1.   Grind about 1/2 kg of molucheya leaves in either a food processor or hand grinder until the leaves almost resemble a green paste.

2.   Fry 4 or 5 large garlic “teeth” in olive oil, and add about a tablespoon of  chopped coriander, known to locals as “cusbara”.

3.  Have either a meat or chicken stock ready to use to mix the molucheya paste and other ingredients in.

4.  Add the beef or chicken soup stock with the other ingredients and add pieces of either boiled meat or chicken, and cook all the ingredients together in a pot on a low fire for 10 – 15 minutes. You can add other spices like black pepper, cumin, and salt to taste.

Mulukhiyah soup is best served hot with a lot of rice added. It takes a bit getting used to, but once you do, it’s easy to understand why this ancient dish was once a favorite of the Pharaohs. Vegetarians can make their own version of this soup, substituting vegetable soup for beef or chicken stock.

Butheina Al-Nounou 

Cardamom-Spiced coffee

(Yield:  2 servings) 


2 c hot water

3 – 5 TB medium-coarse ground coffee (depending on taste)

1 tsp unsweetened cocoa powder

1 tsp brown sugar or turbinado sugar

2 cardamom pods

Splash of milk (optional) 


Bring the water up to a boil; shut off the heat and let the water cool for 3 minutes.  The cardamom pods can be lightly crushed (using a mortar and pestle or the flat side of a large knife – similar to crushing garlic) or ground (using a coffee grinder, blender, etc.); grinding them will give the mocha a more intense cardamom flavor.  

Add the coffee to a French press and once the water cools, bloom the coffee grounds by adding just enough water to cover the coffee.  Now add the rest of the water, along with the cocoa, sugar, and cardamom, and stir 5 times.  

Butheina Al-Nounou

Baked chicken



1 whole chicken
1 tablespoon salt
1 teaspoon white pepper
1 teaspoon lemon juice
1 tablespoon cornflour
2 cups oil (for frying)


1-Clean the chicken and dry it with kitchen towel.
2-Marinate chicken with salt, pepper, lemon juice & corn flour (preferably over night).
3-Heat oil in a big pan and fry chicken on high flame keep on changing direction of chicken so it should cook equally from all sides.
4-For parties you can half cook it and also bake it to serve hot.

Butheina Al-nounou

Arnabeet (fried Cauliflower)



1-    Cauliflower

2-    Corn oil

3-    Cumin

4-    Lemon juice

5-    Turnip pickle

1. Cut Cauliflower into florets, put the florets in large bowl and add water to cover and allow to soak for 10 minutes, then drain very well.

2. Deep fry cauliflower florets in corn oil until golden brown in color.

3. Serve with Arabic bread, cumin, lemon juice, lemon slices, and turnip pickle, or serve with Arabic bread, cumin and yogurt.

Butheina Al-Nounou


Roasted Spiced Chickpeas


425g tin of chickpeas
1/2 tbsp. paprika
1/2 tbsp. cumin
1/4 tbsp. ground coriander seed
Pinch of salt and pepper
 Olive Oil (approximately 1 tbsp.) but depends on the size of the bowl used.

Pre-heat the oven to 210 degrees
Add all of the spices and oil to small mixing bowl.
Strain the chickpeas and then rinse them in cold water.
Dry the chickpeas on some paper towel or a tea towel. The drier, the better they’ll turn out in the end.
Pour the chickpeas into the bowl and stir through the spicy oil until they’re all coated.
Lay the chickpeas onto a lined baking tray and roast in the oven until they’re toasted and crunchy - approximately 40 – 45 minutes.

Butheina Al-Nounou