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 Did you know that Sobya was originally made by soaking bread, rice, oats, raisins and/or barley in water?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….

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…

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…

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…

Christmas Nespresso Affogato

I think the most generous gift I received this year has to be the Nespresso Gran Lattissima machine! I wanted to bring you guys a recipe that really brings out the flavors of the limited edition Italian festivities capsules without overpowering their delicate aroma. One of my all-time favorites has got to be the Espresso…