Vol. 20 — Bread, Beans and the Long Nile
Egypt
From Cairo to the Nile Delta
Standfirst
A country whose kitchen has been running for six thousand years — built on bread, fava beans, tahini, molokhia and long, patient stews served with a piece of aish baladi to scoop everything up.
Chapter One
A six-thousand-year-old breakfast
The Egyptian day starts with ful medames — slow-cooked fava beans, warm, glossy with olive oil, sharpened with lemon and cumin, and scooped up with warm rounds of aish baladi. Beside it, ta'ameya (Egyptian falafel, fluorescent green from fresh herbs), and a small plate of pickles, tomato and white cheese.
By lunchtime, Cairo's street counters serve koshari — the great national comfort dish of rice, lentils, macaroni, chickpeas, tomato sauce and crisp fried onions. Cheap, filling, and beloved from Alexandria to Aswan.
In Egypt, no meal begins until the bread is on the table.
Chapter Two
From the market to the Nile
Warm shawarma folded into aish, sweet basbousa still glistening, a small glass of hot mint tea in the evening — the Egypt collection carries that whole slow rhythm.
Poster — Cairo
Tote — Alexandria
Onesie — Luxor
The Collection
The Egypt Collection
Koshari, ful medames, ta'ameya, molokhia, shawarma and basbousa — the six-thousand-year-old table of Egypt, illustrated in one composition.
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