Egyptian Chow

On April 8 & 9, we hosted our first-ever Egyptian Chow with Chef Sahar Alkenawy.

محشي Batinjan Mahshi & Malfouf Kronb Stuffed Eggplant and Stuffed Cabbage Every Friday, the men in Sahar’s family go to Ṣalāt al-Jumuʿah (Friday prayer). When they arrived home after prayer, especially in colder months, it was often to Batinjan Mahshi and Mahshi Kronb. While Sahar prefers the eggplant version, her sons prefer cabbage. Try both and decide which you prefer! Rice, ghee, parsley, coriander, cilantro, cumin, black pepper, and a hint of red pepper are rolled up in either cooked cabbage or eggplant.

Gluten Free. Vegetarian. Vegan version available

طعمية Ta'ameya Egyptian Falafel You haven’t had falafel, until you’ve had Egyptian falafel. Unlike most parts of the Middle East, where falafel is made from ground chickpeas, Egyptianfalafel is made with dried fava beans giving it a lighter texture. The parsley, cilantro, and green onion in this popular street food give it a bright green color. Served with tomato, cucumber, parsley, and tahini sauce. Vegan and Gluten-free.

مصقعة Messa'aa Egyptian Moussaka While you may be familiar with its Greek cousin, Egyptian Moussaka is next level. Fried eggplant and seasoned ground beef are immersed in a tomato sauce with onion, garlic, ghee, and spices and baked. For the most flavor, this dish is usually chilled for a day or so to let the flavors marinate. Like most of her dishes, Sahar learned to cook Messa'aa from her cooking mentors, her mom and grandma. Gluten-free. Vegan Moussaka available.

الرز المعمر Muammar Egyptian Rice with Cream Muammar (or Meammar) means “loaded,” which is fitting because in this dish rice is slow-cooked in clay pots with ghee, milk, and cream, absorbing all those rich flavors. It’s a popular dish in the countryside, where fresh milk and cream are widely available, and highly coveted in the city, where fresh dairy products are hard to come by. Gluten-free/Vegan Rice available دجاج مشوي Djaj Mashw Arabian Grilled Chicken In Egypt, when you’re out and you get hungry, instead of popping into a fast food joint for a burger, you go to a restaurant for a quarter of Arabian Chicken with some rice or macaroni. This chicken gets its flavor and color from the onion, cardamom, nutmeg, bay leaves, ghee, and honey. Gluten Free. Vegan Option: Roasted vegetables دجاج مشوي Basbousa Semolina Cake In the summer, it’s popular to vacation in the beach towns of Alexandria and Damietta. When returning from vacation, Sahar’s family always brought Basbousa back as a gift for friends and family. This sweet cake made from semolina, milk, sugar, and ghee is a staple at special occasions and festivals, especially during the holy month of Ramadan. Sahar’s mom made this cake whenever guests were coming over or when Sahar needed a sweet treat. And it’s almost always served with a cup of red or black tea. Gluten-free and vegan dessert: rice pudding with almond milk

Meet Chef Sahar Alkenawy

Although I have a Bachelor’s degree in Science, I am known among my family and friends for my love of cooking and baking. I learned most of my recipes from my two mentors, my Mom and Grandmom. My mom taught me to cook with love and her memory still inspires me in the kitchen. She and I always dreamed that I would start a food-based business, and I’m working towards that goal. In 2015, I started my business in Riyadh, where I lived with my husband and my three sons for 23 years. When my sons and I came to the United States in 2019, I met a Syrian woman who introduced me to the Refugee Women Network (RWN). Through RWN’s Chef Club, I’ve had a number of opportunities to grow my business, like teaching an online class on Egyptian cuisine and providing pasties for an International Women’s Day event. Recently, I completed StartME, a small business incubator at Emory’s Goizueta Business School, where I learned business basics like marketing and finances. Today, I’m running Sara’s Kitchen with my three sons. We offer authentic Egyptian Cuisine with vegetarian and no vegetarian options. Right now we’re selling our food at farmers markets and pop-ups, but our goal is to open a restaurant in Clarkston.