cereals & seeds

A coastal Egyptian classic that rarely makes it onto English-language menus: raw shrimp blended with garlic, onion, and warming spices, bound with ground rice, shaped into small croquettes, fried until golden, then simmered briefly in a light tomato sauce. Known at home as koftet el gambari (shrimp kofta), it's especially associated with the Mediterranean coast around Port Said and Damietta, where shrimp and rice are both everyday staples. Served simply, with sliced tomato and lettuce alongside.

These delicate rolls are a marvel of culinary ingenuity, crafted without a single drop of oil. The magic lies in a special kind of glutinous rice, which transforms into a soft, chewy pancake that holds a sweet, nutty filling of toasted sesame and rich jaggery sugar.

These corn cakes are like rustic little cousins of pancakes, crisp at the edges, tender in the middle, and full of sweet, toasty corn flavor. A simple batter of cornmeal, a bit of flour, milk, and egg hits a hot, lightly oiled griddle, where it sizzles into golden cakes you can stack high or serve in a basket at the table.

This three sisters stew is a hearty, vegetable-packed hug in a bowl, built around the classic trio of corn, beans, and squash. Those three ingredients simmer together with onion, garlic, tomatoes, and herbs until the squash turns tender, the beans go creamy, and the corn gives little pops of sweetness in every bite. It’s thick, cozy, and satisfying enough to serve as a main dish, no meat required.

This skillet cornbread leans more “old-world rustic” than a sweet, cake style side dish. It’s baked in a hot, well-oiled skillet so the edges get deeply golden and crisp, while the inside stays tender and just hearty enough to feel like real food, not dessert. With plenty of cornmeal, a modest amount of flour, and only a hint of sweetness (or none at all, if you prefer), it echoes the simple corn cakes and cornmeal breads that might have sat near the fires of an early harvest feast.

Chapati is a traditional Indian flatbread made from whole wheat flour. It is soft, slightly chewy, and can be paired with a variety of dishes, from curries to lentils.