molokheya is a typically egyptian soup/stew made from the jute plant, cooked with garlic and┬ácoriander, served over rice with chicken. its my number one “must have” meal when i go home to montreal, and i finally made it alongside my grandma this past trip. ┬ánext step: attempt it on my own!



bastourma is a middle eastern cured beef that is seasoned with a paste of cumin, garlic, paprika and fenugreek. in my family, and in egyptian culture, it is most commonly eaten cold with pita bread, or scrambled with eggs and pita. this is easily one of my favorite breakfasts and has become a christmas morning tradition. i just need to find somewhere to buy it in san francisco so i can get my fix more than once a year when i’m back in montreal.