Spice things up
Spice things up. Learn how to blend your spices and get phenomenal results with your cooking.
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make people smile
Make People Smile : If you want to make them smile discover the recipes that make their tastebuds dance & that excites their senses.
Are your Taste Buds Ready To Dance?
Are your taste buds ready to dance? They will with these wonderful Egyptian recipes, full of vibrant, exciting flavours, here at “Secrets of a Cairo Kitchen”.
Enjoy this exhilerating journey, discovering vibrant, exciting flavours.
- “Secrets of a Cairo Kitchen” has wonderful recipes full of vibrant, exciting flavours to share with you.
- You’ll be taken you on an exhilarating journey discovering the culinary delights Egypt has to offer.
- You’ll learn how to blend herbs and spices to make food that make your taste buds dance.
- You’ll discover recipes that make people smile.
- And you’ll learn a little about Egyptian culture along the way.
So, Are your taste buds ready to dance with joy?
Learning new and exciting ingredients and recipes can make every mealtime a culinary adventure which will awaken your taste buds and have them dancing.
The Importance of Herbs and Spices
You’re learn the art of blending herbs and spices, with “Secrets of a Cairo Kitchen”. You’ll also learn how important herbs and spices are when you want to create dishes that excel.
Your taste buds will be brought to life by multiple layers of flavour
Finding just the right proportions is key to perfecting a recipe. Herbs and spices add vibrancy and depth of flavour in multiple layers, bringing your food to life.
Amazing Aromas that awaken the senses
Let’s not forget the amazing aromas that herbs and spices release, setting the scene and awakening the senses even before one morsel is lifted from the plate.
So, Are Your Taste Buds Ready To Dance?
Welcome to your journey of discovery – enjoy every minute of it.
Here are a few recommendations
These dishes are sure to make your taste buds dance.
Give them a go & let me know which ones are the best.
Click on the links to get the recipes
Beef Kofta : The Middle Eastern version of a meat ball – just so much more tasty. With the addition of blended spices the flavours are incredible and a real joy.
Spiced Chicken Over Potato Layers : As this dish is cooked the air is filled with the most wonderful aromas from the spices in which the Chicken has been marinated. Whilst the chicken cooks, the meat juices are released basting the vegetables below. The resulting dish is a true celebration of flavour.
Beef Ghoulash, (best meat pie ever) : Micro-thin layers of crisp, buttery filo pastry encasing the most delicious meat filling – seasoned to perfection. The first time one of my son-in-laws had this, his response was, “Best meat pie ever.” And it truly is, it’s just so good.
Chicken Shawarma : Chicken that’s been marinated in a blend of the most wonderful aromatic spices and then either barbequed, grilled or fried. As you can imagine the smell produced in the cooking process are out of this world. It’s then brought together in a wrap, along with salad and drizzled with glorious tahini .
Crispy Cauliflower Wrap : Cauliflower florets in an amazing crispy spiced batter which has been seasoned with cumin, chilli flakes, garlic and more, taking it to its ultimate taste levels. This is then rolled into a wrap along with salad and drizzled with creamy tahini or a good slather of houmous – really tasty.
Beef & Cheese Lavash Wraps : This combination of meat and dairy is superb. Imagine the flavours of a gourmet cheese burger, wrapped in crispy wafer-thin bread. Imagine the crunch as you bite into it unlocking the glorious aromas and flavours of the succulent filling – yes it really is that good!
Shakshuka : Poached eggs Egyptian style. The base of the dish is an incredibly delicious spicy sauce made from peppers, tomatoes and onions. This is cooked through until it’s rich and tender. Eggs are then cradled in the surface of the sauce and cooked through in the juices. Served as a sharing platter and scooped up with warm flat breads.
Harissa Chicken : Harissa is an aromatic spicy paste made from ingredients that include roasted red peppers, garlic, ginger, aniseed, smoked paprika, chilli and more. The chicken is marinated in this wonderful rich and spicy paste before cooking, giving it unbelievable flavours to start off with. But then the flavours are elevated to a completely new level by smoking. The flavours are just off the chart they’re so good.
If the idea of smoking something that sounds really difficult, believe me when I tell you that it’s not; not at all.
And if you think you’ll need fancy expensive equipment let me tell you NO. Everything you need you’ve probably already got.
Have a go – YOU’LL BE AMAZED !
Lamb Fettah : This is one of the signature dishes of Egypt. A large tray is covered in pieces of crispy bread. This is then thoroughly soaked in a wonderfully rich gravy and covered with rice. Beautifully tender chunks of meat are then spread over the rice and more of the gravy is ladled over the rice. The finishing touch is then a rich tomato sauce, laced with cumin and garlic which is then drizzled over the meat as its crowning glory.
Roasted Butternut Squash Salad : Butternut squash seasoned with warm aromatic spices and roasted until tender is the main star of the show with this dish. The addition of brown lentils and chickpeas to the salad make this a substantial dish; every mouthful packed with flavour.
Nut Ghoulash / Baklava : Crisp, micro-thin, buttery layers of filo pastry enveloping toasted nuts bathed in a seductively sweet syrup make this an incredibly popular sweet treat, loved by just about everyone.
I hope you enjoy these recipes. Let me know what you think.
What food excites you? Do you prefer sweet or savoury?
Harissa Chicken
Harissa Chicken: Spiced to perfection. The multiple layers of flavours of Harissa Chicken will simply blow you away. Get the recipe here.
Chocolate-Dipped Stuffed Dates
This is one of those deceptively simple treats that feels far more special than the effort involved. A simple make-ahead sweet for relaxed hosting
Freekah with Roasted Vegetables
Freekeh with Spiced Roasted Vegetables & Dukkah-Crusted Butternut Squash
Freekeh with Spiced Roasted Vegetables & Dukkah-Crusted Butternut Squash is a vegan centrepiece with real presence. This dish is not traditional in form, but it is deeply rooted in ingredients Egyptians love.
This recipe appears in Secrets of a Cairo Kitchen, as part of a complete Egyptian hosting menu.
Nutty, smoky freekah — one of the world’s oldest grains — forms the base, absorbing flavour beautifully and holding its warmth without fuss. It’s topped with trays of spiced roasted vegetables, their natural sweetness drawn out by heat and time.
The centrepiece is the butternut squash: roasted until tender, then finished with a crust of dukkah — a fragrant nut and spice blend that varies from family to family, adding warmth, texture, and depth. A final scattering of pumpkin seeds (lib), tossed with tangy sumac, brings crunch and a gentle citrus lift — a small surprise that makes the dish memorable.
Together, these elements create a vegan main that feels generous, confident, and celebratory. It’s satisfying enough to anchor the table, appealing enough that everyone helps themselves, and calm enough to prepare without pressure.
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Freekah with roasted vegetables is a generous, slightly surprising vegan main that everyone will enjoy
Colourful, spice-kissed vegetables are roasted to bring out their natural sweetness, with dukkah-crusted butternut squash adding texture and warmth. Paired with nutty freekeh, this dish is satisfying, elegant, and entirely make-ahead friendly. Perfect for entertaining, it
Serves 4 as a Main dish or 6 as a side dish
Ingredients
For the Vegetables:
- 2 red peppers, sliced ~1 cm thick
- 2 large red onions, sliced ~1 cm thick
- 4–5 large ripe tomatoes, sliced ~1 cm thick
- 1 medium butternut squash, quartered lengthways, sliced ~2 cm thick
- 1 aubergine, halved lengthways, sliced into thick half-moons
- 3 courgettes, cut into thick rounds
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and black pepper, to taste
Dukkah for Butternut Squash:
- Handful of nuts (hazelnuts, walnuts, or almonds, or a mix)
- 1 tbsp sesame seeds
- 1 tsp cumin seeds
- ¼ tsp aniseed (optional)
- 1 tsp smoked paprika
- Pinch of chilli flakes
Pumpkin Seeds (Optional Finishing Touch):
- Handful shelled pumpkin seeds
- 1 tsp sumac
Freekeh:
- 200 g freekeh, rinsed
- 500 ml vegetable stock or water
- 1 tbsp olive oil
Method
1. Prepare the Dukkah
- Toast the nuts lightly in a dry pan until fragrant. Remove and cool.
- Toast sesame seeds, cumin seeds, and aniseed separately until lightly golden.
- Grind the nuts and seeds lightly — you want texture, not powder.
- Mix in smoked paprika and chilli flakes. Set aside.
2. Roast the Vegetables
- Preheat the oven to 200 °C (fan 180 °C).
- Spread all vegetables except the butternut squash on a large baking tray. Drizzle with olive oil, sprinkle with cumin, coriander, salt, and pepper.
- Roast for 35–40 mins, turning once.
3. Roast the Butternut Squash with Dukkah
- Drizzle squash slices with olive oil.
- Roast separately for 20–25 mins, coat with prepared dukkah, then return to the oven for a final 5 mins.
4. Toast the Pumpkin Seeds
- Toast pumpkin seeds in a dry pan until golden.
- Toss lightly with sumac and set aside to sprinkle over the squash before serving.
5. Cook the Freekeh
- Heat 1 tbsp olive oil in a pan.
- Add the rinsed freekeh and toast for 2–3 mins, stirring constantly until aromatic.
- Pour in the stock, add a pinch of salt, bring to the boil, cover, and simmer for 20–25 mins until tender. Drain any excess liquid.
6. Assemble
- Spoon freekeh onto a serving dish (or multiple medium plates).
- Arrange roasted vegetables on top, adding the dukkah-crusted squash.
- Scatter the sumac-tossed pumpkin seeds.
Serve warm.
Planning Notes
- Vegetables can be prepped the day before.
- Roast on the day for freshness, but the squash and freekeh can be gently reheated if necessary.
- Dukkah and pumpkin seeds can be made ahead.
- Leftovers keep well and make a fantastic next-day lunch — freekeh with roasted veg tossed with fresh greens, or as a filling for flatbreads.
Next-Day Variations for your Freekah with Roasted Vegetables(Optional)
- Serve leftover roasted vegetables with couscous or quinoa for a quick lunch.
- Fold into a flatbread or pita with hummus and herbs for an informal meal.
- Use leftover freekeh as a base for a warm salad, adding roasted vegetables, nuts, and a drizzle of olive oil.
If you’re interested in Vegan recipes you may like to try…
- Falafel – delicious nuggets made from fava beans and herbs that are crispy on the outside, yet soft and fluffy on the inside.
- Ful medames – Egypts favourite bean stew
From the book
This recipe is part of the complete Egyptian hosting menu in Secrets of a Cairo Kitchen — a guide to generous, make-ahead dishes designed for relaxed, sociable cooking.
Egyptian-Style Slow-Cooked Lamb
Egyptian-Style Slow-Cooked Lamb is made for sharing. Tender lamb infused with aromatic spices, slowly cooked to perfection. This is the kind of dish that quietly fills a house with warmth and glorious aromas as it simmers.
Recipes from the Book
This page gathers together the recipes that appear in “Secrets of a Cairo Kitchen: Recipes, Rituals & Atmosphere for Hosting a Magical, Stress-Free Evening.”
Roasted Vegetables with Freekah
Freekah b’Khodar Mashweya فريكة بالخضار المشوية
Spiced Roasted Vegetables with Freekah is Wholesome, Earthy, and Bursting with Bold Flavour
Nutty, protein-rich freekah paired with deeply caramelised, spice-roasted vegetables—this is a hearty, wholesome dish that’s as satisfying as it is vibrant. The spices bring warmth and brightness, while the roasted vegetables offer layers of flavour and texture in every bite.
Ingredients
For the vegetables:
- 1 red pepper, cut into thick strips
- 1 yellow pepper, cut into thick strips
- 1 medium butternut squash, quartered lengthways, then sliced thickly¹
- 1 aubergine, halved lengthways, then sliced into thick half-moons²
- 3 courgettes, cut into thick rounds
- 1 large red onion, cut into wedges
- 3-4 large ripe tomatoes, halved
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sumac
- Salt and pepper, to taste
For the freekah:
- 200g freekah, rinsed
- 500ml vegetable stock or water
- 1 tbsp olive oil
- Salt, to taste
To serve (optional):
- A drizzle of herbed yoghurt or tahini
- A handful of toasted nuts or seeds
Method
- Prepare the vegetables:
Preheat the oven to 200°C (400°F). Spread the prepared vegetables on a large baking tray. Drizzle with olive oil, sprinkle over the cumin, coriander, sumac, salt and pepper. Toss well to coat.
Roast for 35–40 minutes, or until golden and caramelised at the edges, turning once. - Cook the freekeh:
In a saucepan, heat 1 tbsp olive oil. Add the rinsed freekeh and toast for 2–3 minutes.
Add the stock or water and a pinch of salt. Bring to a boil, then cover and simmer for 20–25 minutes, until the grains are tender but still have a little bite. Drain any excess liquid. - Assemble:
Spoon the freekeh onto a large serving dish. Top with the roasted vegetables.
Finish with a drizzle of herbed yoghurt or tahini and a scattering of toasted nuts or seeds if using.
Flavour Highlights:
- Freekeh – nutty, smoky, and packed with protein
- Roasted Vegetables – sweet and tender with caramelised edges
- Cumin & Coriander – earthy warmth
- Sumac – tangy lift and contrast
Suggested extras for your Spiced Roasted Vegetables with Freekah
- ✦ Herbed Yogurt Dressing
- Natural yogurt, fresh mint, parsley, a splash of lemon juice, and a pinch of salt—simple, but full of freshness. Drizzle generously over the warm freekeh and vegetables.
- Alternatively a drizzle of tahini works perfectly.
- ✦ Finishing Touch
- Top with a scattering of toasted nuts (almonds, walnuts, or pistachios) for crunch and contrast.
- Hearty, nourishing, and utterly satisfying, this dish works beautifully as a standalone meal or a stunning side. It’s proof that wholesome food can be anything but ordinary
¹ The peel of Butternut Squash softens beautifully during roasting, so it can be left on for added texture and ease.
² Cutting the aubergine this way helps it hold its shape and soak up flavour without becoming too soft.
Red Pepper Chicken
Red Pepper Chicken with Anise and Ginger is a dish that demands attention – vibrant in colour, rich in aroma and unforgettable on the palate.
Cauliflower sandwich
cauliflower sandwich is an incredibly tasty snack – honestly! Cauliflower sandwich, much to my surprise, is an incredibly tasty snack. Absolutely packed with flavour. It truly celebrates the cauliflower and is a joy to have. initially I wasn’t sold on the idea When I was …
Baklava
Baklava – known in Egypt as Baklowa Golash
Baklava is one of the easiest sweets to make
Baklava is one of the easiest sweets you could ever make. You just buy the filo pastry, ready to use. You just need to be able to drizzle, sprinkle and layer.
Gorgeously sweet & buttery, micro-thin crispy pastry, layered with delicious nuts makes Baklava a firm favourite.
*It’s up to you what sort of nuts you use; pistachios are great but a bit expensive. Walnuts and hazelnuts are probably my favourites. But the choice is yours. You could also use a mix.
Ingredients
- 1 pack of filo pastry
- 1 cup melted butter
- 500g chopped nuts
- 1 tsp ground cinnamon
- 1 cup water
- 1 cup granulated sugar
- 1 tsp vanilla extract
- zest of ½ a lemon
Equipment
A deep baking tray 30cm x 20cm
Instructions
Preheat the oven to 160 degrees C
Butter the bottom and sides of a 20cm x 30 cm baking tray.
Toss the chopped nuts and cinnamon together.
Unroll the filo pastry and lay it on the work top.
*You will need to work fast to avoid the pastry drying out.
cut the filo pastry in half to fit the baking tray
Cut the whole pile of the filo pastry in half so that they are the size of the baking tray.
lay the sheets of pastry on top of each other – buttering as you go
Place one sheet of the pastry in the baking tray and then drizzle a little of the melted butter over it. Repeat this process until you have 8 layers of pastry in the baking tray.
begin layering the nuts into your baklava
Sprinkle 3 tablespoons of the nut mixture on top.
Top the nuts with 2 sheets of pastry – buttering as you go.
Sprinkle more nuts and then follow with 2 more sheets of filo and butter. Keep repeating the nuts and 2 layers and butter until you have just 8 sheets left.
Lay these last layers on and butter as you go.
its important to cut your baklava before you cook it
Using a sharp knife cut your baklava into 4 long rows.
Then cut rows at a 45 degree angle to form diamonds.
*Its really important to cut the diamonds before it goes in the oven as the pastry will just shatter if you try to cut it after cooking.
Bake until golden brown
Put your baklava into the oven to bake for about 50 minutes until it’s beautifully golden and crisp.
While it’s cooking, make that syrup
Whilst your baklava is cooking make the syrup.
Put the water and sugar into a small pan and bring it to the boil. Stir to ensure the sugar has dissolved. Add the vanilla, and lemon zest and simmer gently for about 20 minutes to allow the syrup to reduce and thicken up. It needs to reach the consistency of runny honey. *If it’s too watery your baklava will become soggy.
drizzle the syrup over your baklava while it’s still hot
Once the baklava is cooked remove it from the oven and gradually drizzle the syrup all over it a little at a time, whilst it’s still hot. – Adding the syrup gradually allows the pastry to absorb the syrup and stay crisp. If you add the syrup all at once the pastry will just become waterlogged and soggy.
your Baklava is now ready all you have to do is let it cool down
Allow your baklava to cool before serving.
Baklava is best served on the same day or the next day (if it lasts that long).
- Don’t store baklava in the fridge as this will cause the buttered layers to harden.
*Although this recipes uses just nuts for the filling you could also use dried fruit. Dates are also delicious and develop a wonderful caramel-like creation.
I do hope you try this recipe, it’s incredibly easy and yet tastes so good.
Let us know how you got on & share your photos. We love hearing from you.
Ghorayebah
These traditional Middle Eastern shortbread biscuits have a delicate, crumbly texture that dissolves in your mouth. Try this amazing recipe with just 3 ingredients.
Basbousa
Basbousa is a traditional Middle Eastern semolina cake known for its rich, moist texture and delicate sweetness. Infused with coconut and bathed in a fragrant sugar syrup, A must try recipe!