Eat, Habibi, Eat!: Fresh Recipes for Modern Egyptian Cooking by Shahir Massoud

  • Gido Habib's ful breakfast (page 22)

    from Eat, Habibi, Eat!: Fresh Recipes for Modern Egyptian Cooking Eat, Habibi, Eat! by Shahir Massoud

    • Categories: Egg dishes; Quick / easy; Breakfast / brunch; Egyptian; Vegetarian
    • Ingredients: red onions; ground cumin; canned fava beans; tahini; lemons; flatbread; eggs; chile flakes; parsley; cilantro
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Notes about Recipes in this book

  • Middle Eastern steak tartare with lemon sabayon

    • Nrnarayan on June 12, 2025

      I went to the butcher and they picked out the appropriate meat to use, was nervous making it but turned out great!

  • Seared falafel burgers

    • Nancy402 on January 24, 2022

      Funto make, delicious and a refreshing change from most plant based burgers.Even the resident carnivore approved them. The technique of baking first and then quickly pan frying yielded a crispy easy to handle burger.

  • Chickpea and tomato halabissa soup

    • bwilcox on July 28, 2023

      Skip the dried chickpeas and use canned if that’s what’s on hand. recipe calls for separate Egyptian chicken stock but I’ve *hacked*/ruined it by throwing the spices from the Egyptian chicken stock recipe right into the soup. Delicious, both strongly and delicately spiced, comforting

  • Summer green bean fasolia

    • bwilcox on July 28, 2023

      DELICIOUS restaurant style tomato sauce. I prefer the green beans far more al dente and with more crunch relative to the rich tomato sauce

  • Three pepper baladi salad

    • Nrnarayan on June 12, 2025

      great salad for gatherings, keeps really well

  • Dehydrated tomato and parsley tabbouleh salad

    • Nancy402 on January 24, 2022

      Delicious. Very tasty way to enjoy tabbouleh when tomatoes are not in season. The dressing is particularly good.

  • Roasted cod sayadieh with couscous and pan sauce

    • Naila.e on February 14, 2023

      Sayadieh is one of those dishes that i never really loved. So, needing better fish recipes, I was excited to try the authors updated take on sayadieh. The authors’ riff on Sayadieh is definitely an improvement—it’s not something I would go out of my way to avoid eating (like I normally do with Sayadieh). But I do still find it a little boring for my taste. The author also forgot to note what temperature the oven needs. I put 400 F, but I did wonder a few times if I was eating raw fish…. The author’s ras el hanout blend, however, is out of this world. Best spice blend I’ve ever used by far.

  • Baked sumac wings with parsley hot butter

    • Nrnarayan on July 24, 2025

      Doesn't note to add salt so don't forget!

  • Egyptian chicken stock

    • Naila.e on September 07, 2022

      First recipe I’ve made from this book. Excluded the tomato paste. Best stock I’ve made, although so far I’ve only used this stock in Middle Eastern dishes (Egyptian-canadian, like the author).

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  • ISBN 10 0525610936
  • ISBN 13 9780525610939
  • Linked ISBNs
  • Published May 04 2021
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries Canada
  • Publisher Appetite by Random House

Publishers Text

A fresh, fun take on Middle Eastern cooking, from Canadian-Egyptian chef and television host, Shahir Massoud.

Discover innovative, flavor-packed recipes for Middle Eastern dishes, inspired by author Shahir Massoud's Egyptian upbringing. From home-friendly adaptations of street foods and casual everyday staples, to new interpretations of traditional recipes, Eat, Habibi, Eat! (eat, my love, eat!) encourages you to explore delicious new dishes at home. Shahir shares his personal connections to the recipes in his warm and playful voice--from his dad's request that friends fill their suitcases with food when they come home from Egypt, to his mother's insistence that he mustn't dare alter his great uncle's favorite breakfast recipe. The recipes themselves are simple, straightforward, and easy to follow. Shahir guides readers how to build a Middle Eastern pantry with a few special items, but mostly uses ingredients that are easily available at supermarkets or bulk stores.

Combining his Egyptian upbringing with his classical chef training, Shahir has included 100 original, authentic recipes in Eat, Habibi, Eat!, including:

• Breakfasts: Egg in a Cloud Shakshuka; Egyptian Rice Pudding with Fall Spices and Orange • Snacks: Chickpea Fries with Harissa Mayo; Middle Eastern Steak Tartare • Soups: Spinach and Kale "Mulukhiyah"; Chickpea and Tomato Halabissa • Sandwiches: Beef Hawashi; Five-Hour 'Shortcut' Basturma • Salads: Heirloom Tomato Fattoush; Halloumi and Orange-Glazed Beet • Mains: Coffee and Coriander Beef Ribs with Pomegranate BBQ Sauce; Chicken Sharkaseya with Walnut Sauce • Sweets: Classic Konafa with Wine and Cherry Compote; Stuffed Arabic Pancakes with Maple Roasted Apples

Packed with sumptuous, color-rich photography, this cookbook is a feast for the eyes and the tastebuds. Whether you are already an aficionado of Middle Eastern cuisine, or have never heard of sumac before, this book will inspire you to try something new in the kitchen, and have fun doing it. Come on--eat, habibi, eat!

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