CIHEAM Press Review

In every Egyptian home, the first act of love is paralleled with food. It is fuul and taameya on a Friday morning, molokhiya as a staple dish in every ezouma (gathering), and the versatility of feteer meshaltet (Egyptian pastry) that epitomize the rich tapestry of Egyptian cuisine, where each dish tells a story of tradition,

Dive into our curated summer reading list, exploring topics from environmental accountability and food sovereignty to global culinary narratives.

Warm, green and slimy in texture, molokhia is a leap of faith for those tasting it for the first time in a soup or stew, but its popularity across the Middle East suggests it's a dish that rewards those willing to give it a chance.
Despite its many variations, the dish is almost unique to the Middle East, North Africa and parts of eastern Africa. 

When it comes to food in Egypt, the culinary traditions of rural and urban areas largely intertwine, especially when it comes to festive dishes like molokhia (mallow), roasted duck, stuffed pigeons, and mahshy (stuffed vegetables), which are enjoyed across the country. However, there is a big amount of mainstream countryside Egyptian dishes that might have […]

Fifty-eight per­cent of Italian tourists in 2023 are choos­ing hol­i­day des­ti­na­tions linked with food expe­ri­ences, a 37 per­cent increase from 2016, a new report has found.
The trend ben­e­fits olive millers and farm­houses, offer­ing tourists olive oil-related expe­ri­ences.