The name means “Ali’s mother,” and it is the most popular sweet in Egypt. I had never heard of it when I lived there, but now it is everywhere. People in Cairo say it arrived in the city from the villages of Upper Egypt, but there it is said to be from Cairo. One joker explained that it was a bread pudding introduced by a Miss O’Malley, an Irish mistress of the Khedive Ismail. Go and believe him! People find all sorts of ways of making it—with pancakes, with thinly rolled-out puff pastry, with pieces of bread, and with fillo pastry. Fillo gives the most appealing texture, and it is good to bake the pastry initially rather than fry it in butter as is usual in Egypt.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.