For centuries, tameya (Egyptian falafel) and fool (crushed fava beans) were the main dishes that all Egyptians, regardless of their financial income, would eat for breakfast. However, over time these ...

When Ragab Rashwan was a 12-year-old boy, he used to start work before dawn. At 4 a.m., he retrieved giant pots of slow-simmered fava beans from bathhouse fires that pulled double duty: warming water ...

Valentine’s Day calls for chocolates and Champagne, but what’s the proper meal for marking a peaceful democratic revolution? Dallasites looking to express solidarity with protesters in Cairo have ...

At the edge of the Tenderloin, nestled at 608 Geary Street, lies Pharaohs, one of the Bay Area’s few Egyptian restaurants. Owners Shoomy Elmorsy, his two brothers, and his father serve traditional ...

On Sunday at an official ceremony in Cairo, Magy Habib, a prominent chef from CBC Sofra – Egypt’s first cooking channel – will be inaugurated into her new capacity as the UN’s Food and Agriculture ...

Raven dives into an ancient Egyptian food mystery using tomb vignettes instead of a recipe. From grinding tiger nuts to shaping triangular loaves and frying them in oil, this episode brings ...