It’s red, it’s fiery and it’s fucking delicious! This is my Infrared Lobster Linguine. Serves 2-3 people Ingredients: 2 lobster tails (I got mine from SeaSalt because they are the best in Egypt) 280g linguine pasta 10-12 cherry tomatoes, cut into halves (you could use sun-dried for an amazing boost of flavor!) 280g tomato sauce…
8 Years of Mido Eats
Oh boy! If my 40th birthday didn’t make me feel old enough already, that 8th Mido Eats anniversary sure did. I don’t want to start with the Oscars intro of “It has been an incredible 8 years… Bla, bla, bla..”, because of course they were quite eventful years! The moments of growth and the milestones…
Sorbet Doré – Recipe
This Golden Sorbet is not just pretentious and glamorous, it is actually full immune boosting nutrients and health benefits. Yeah, you don’t really need the edible gold flakes, but I thought: “Why not?!” 💅🏽 The inspiration came from two sources. The first being Lucia Carniel, as this was my entry for #foodluciaproject hosted by Food…
The Fusion Easter Egg
Is it an egg? Is it dessert? Is that a bird’s nest? Or is it Kunafa? 🥚🪶It’s actually a little more than all of that..Happy Coptic Palm Sunday 🌴With Easter just being a week away and Ramadan still going, I thought to try and bring you something really special. This is a fusion of cultures,…
Sobya Soufflé – Ramadan 2022 Recipe
Ramadan Kareem to you all! 🌙 Instead of just brutally criticizing the commercial Ramadan dessert atrocities, I thought to bring mine to your table first. Sobia, Sobya, Sopia? Who cares how it’s spelled?! Did you know that Sobya was originally made by soaking bread, rice, oats, raisins and/or barley in water? And that it was…
Har Gao – Recipe
Cantonese Har Gao a.k.a. Crystal Shrimp Dumplings are tender, juicy and loaded with shrimp. The wrapping is see-through because it is made of wheat starch dough. Once the Har Gao are steamed, the shrimp filling turns pink and the beautiful color shows through the translucent wrapper. Simply beautiful. Normally, you could go into a store…
Valentine’s Choux Au Craquelin Bleeding Hearts – Recipe
It has been quite an eventful couple of months and I am sorry to have kept you waiting for another blog post! Since it has been a while, I thought I’d penalise myself with a really complicated recipe that I haven’t tested before. The Choux Au Craquelin is basically a cream puff, that is encased…
Christmas Pudding Recipe in Egypt
The season of festivities has begun and while I may be the Christmas Grinch of my family, I still enjoy a good Christmas recipe. This pudding is not really a pudding and I have no idea why they call it that. It’s a lot more cake than pudding but it is steamed in a water…
Halloween Pumpkin Bat-chip Cookies with Mint Milk
Halloween is back! This year we are a lot more able to enjoy it than the & deathly Halloween of 2020. I received a lovely gift from Hygiene Egypt this month: Hokkaido Pumpkins! These Japanese pumpkins have a sweet, bright orange flesh. They are rich, creamy and carry vivid notes of chestnut in their flavor….
A Night at the JW Marriott Steakhouse
One of the best privileges as a food blogger is that I very often get invited to dinners at some of the best restaurants in the country. Having said that, I rarely get invited to something as fancy as the JW Steakhouse. It’s always a top priority for me to check out how far Egypt…
Nespresso Coconut Latte – Behind the Photoshoot
In response to the increasing demand for me to share more “behind-the-scenes” of my work, I decided to take you through the journey of one of my most sophisticated photo shoots to date. This article is a little longer than I usually write but it merely gives you an idea of the amount of work…
Mido’s Sophisticated Bruschetta
I will have to start by assuming that we have all had Bruschetta before, or at least know what it is. Since there isn’t really much to explain about diced tomatoes on a slice of bread, I decided to give you a recipe for next level Bruschetta! (With all due respect to my Italian friends…..
Mido Eats 