Aish Baladi

I've now had Aish Baladi prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises fenugreek seeds in the way Egyptian cuisine is one of the oldest recorded food cultures, with accounts dating to pharaonic times. The hearty and filling character …

I spent three months trying every version of Aish Baladi I could find locally. The variation in quality is extraordinary. The best version handled lentils with genuine knowledge and the subtly herbal result was noticeably superior. Egyptian cuisine is one of the oldest recorded food cultures, with …

Aish Baladi rarely gets the international recognition it deserves. The subtly herbal complexity is genuine, not simple, and the technique involved in using coriander seed correctly takes real skill. koshari is considered the national dish representing the multicultural influence on Egyptian cooking…

I had never tried Aish Baladi before this visit and I wasn't sure what to expect. The deeply savoury and spiced taste hit immediately and made sense of the dish in a way descriptions never quite do. cumin is an ingredient I'd not encountered used quite like this before. The a family home dinner set…

What sets Aish Baladi apart is the handling of fenugreek seeds. In lesser versions this is treated as a background note. Here it's central and the earthy and warming result shows it. I've started buying it to cook with at home after this experience. koshari is considered the national dish represent…