Egyptian halal recipes

Egyptian cooking is built on beans, bread, rice and greens, and much of it is street food eaten standing up. Fava beans are the country's staple protein: stewed for breakfast as ful medames, or soaked, ground with herbs and fried as ta'ameya, the green Egyptian falafel.

Our Egyptian recipes include molokhia, a soup of jute leaves with garlic and coriander, and fatta, layers of crisp bread, rice and meat with a garlic and vinegar sauce, the dish of Eid al-Adha. Hawawshi is pitta stuffed with spiced meat and baked, besarah is a broad bean dip with herbs, and koshari, here made as a bowl, is the street-corner stack of lentils, rice, pasta and chickpeas under spiced tomato and crisp onions.

Dukkah, a toasted mix of nuts, seeds and spice, turns up on chicken with freekeh and as a dip for boiled eggs. There is a cumin, lentil and spinach lunch pot, and for something sweet, basbousa, the semolina cake soaked in syrup, made a little lighter with yogurt in the batter.

Each recipe gives its calories, protein, carbs, fat and fibre per serving, worked out from its ingredients. How we work out our numbers