The ramblings, ideas, questions and findings of the granddaughter. What began as a project to document the cookbook became a mirror — reflecting a heritage and a kitchen that are inextricably knit together.
A 4,000-year-old tale of justice and a caravan of preserved summer goods, and the hand-woven table runner it inspired.
Read the full story →
Papyrus curls, magnets say nothing, alabaster eats your baggage allowance. Here's the case for bringing home something with a story attached.
August 2026
Read →
Our story starts with Fattah. A dish rooted over 5,000 years ago in a Pharaonic ritual — and the donkey who made sure the feast happened.
Eid El Adha 2024
Read →
Long before it was "Smelling the Breeze," this day was Shemu — a harvest festival over 4,000 years old. The egg-dyeing tradition? Entirely Egyptian.
Sham El Nessim 2024
Read →
We blamed Mahshy, Rokak, and Béchamel before we ever blamed French fries. A personal essay on growing up scared of Teta's cooking — and why we were wrong.
2024
Read →
In the ancient temples of Egypt, the act of baking was a sacred offering. The story of how a sun-disk offering became Egypt's most beloved Eid cookie.
Eid 2024
Read →More recipes, traditions and kitchen notes — straight from our Shopify blog.
Molokheya comes with opinions attached — no lemon, no coriander, and a golden-garlic rule that decides everything else.
February 2026
Read →
Don't buy everything at once. Start with what actually shows up in Teta's pots — onion, garlic, chicken broth, and good ghee.
February 2026
Read →
Egyptian cooking isn't hard because it's complex — it's hard because it's layered. Here's the beginner plan I wish someone gave me.
February 2026
Read →
We grew up fearing mahshy and bamya. What if the dishes we avoided were the healthiest thing on the table all along?
December 2025
Read →
Biscuits left out for Santa, warm shay bel laban at dawn — and a Christmas tree tradition that might trace back further than you'd think.
December 2025
Read →