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…..
Raspberry CheeseShake
It’s time for another Instagram challenge! This time it is sponsored by the very amazing Hautes Cuisines in collaboration with The Wonky Stove and Havoc In The Kitchen. They asked us to create a dessert drink. At first I was wondering; isn’t any sweet drink considered a “dessert drink”? Then my mind drifted… I think…
Ebi Furai.. Fry.. Huray.. Whatever! – Recipe
Maybe we should start by me explaining why Ebi Fry is so much more than fried shrimp. If you’ve ever had it, you would probably have a good idea of why it is so special, but if you ever made it from scratch, then you would totally understand why it has to be appreciated! You…
Ginger Restaurant: So much more than spice!
A couple of nights go I was invited by the lovely Ms. Zeina through a very spontaneous phone call to go and try her new restaurant: Ginger. She had mentioned that it offers Nikkei cuisine, which I have not heard of since the old Izakaya ( in Arkan) and Keji (which was awful). I was…
Dragon Fruit Coconut Creamsicles
It’s that time of month again and I have been invited to join in the challenge by The Food Art Project on Instagram. The theme of the challenge is Popsicles. I had never made popsicles before or shot them and I definitely wanted to think of something that would be worth all the melting stress….
Mido Eats 7th Anniversary
I don’t necessarily believe in lucky numbers but “7” has always been associated with good things (including the seven deadly sins). It’s been seven years since I started my blog and today marks the 7th anniversary of Mido Eats and it’s time to reflect and count some blessings. Don’t worry, I will try to make…
Mido Eats 