Modern Egyptian

Crisp, perfectly sweet, and irresistible traditional Baklava with a twist. Rolled individual pieces instead of layered. These rolls are made with pistachios and soaked with a rosewater syrup for a rich, flavorful combination.

Typically Egyptian, no feast is a feast without a big Fatta dish. This fatta levels up as it features another favorite local meatball "Daoud Basha" as the core protein substitute to lamb or veal cubes, smothered of course in traditional vinegary tomato sauce.

The hallmark desserts of the Middle East, with as many variations on its filling. This recipe is a modern take on the traditional kunafa desserts with the same golden crispy crunch, creamy filling and syrupy sweetness.

Developed for the Adha feast, being the main season of lamb dishes; this tagen is very nice for summer as it is cooked with seasonal summer okra. The richness of the lamb cubes simmering in the flavors of tomato and okra, makes this an easy one to put together for a crowd.