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Chef Shery Mesbah has been working in big corporates for over 10 years, yet she has always been obsessed with food and cooking. She was raised in a home where it was all about food; her mum is an amazing cook and her grandma was the master of all cooks. Almost two years ago, she started following her passion and created her Instagram blog @the_nomad_cookery. It combines the two things she loves the most, which are exploring all the different cuisines in the world through her travels and experimenting with and creating recipes that are delicious and easy to follow. In her travels, she immediately fell in love with the cuisines of the Mediterranean region which she has become an expert in. Through her blog she also revives her traditional Egyptian cuisine which is extremely underestimated. A while back she started obtaining certifications in the world class cooking school “Le Cordon Bleu” to help develop her techniques and further enhance her creativity with food. She has joined Chefpassport to share her delicious recipes and provide step by step guidance on how to prepare some amazing dishes. She is excited to share with you everything delicious from her country Egypt and all the different fusions from the Mediterranean region. Her goal is making everyone's life much easier and more efficient with super tasty outcome, whether they like or don’t like cooking. In her class you will not only love what you’ll cook with her but you’ll also enjoy the experience and get all the tips and tricks you need.
Dishes you can learn with
Spinach with Chickpeas (Espinacas con Garbanzos)
Throughout my travels I love exploring the different food and cooking mechanisms across the world. When in Seville for the first time I tried the Espinacas con Garbanzos, and immediately fell in love with it. It has become one of my favorite tapas. It can be served for lunch or dinner or even for brunch or as a snack all day.
Okra Tajine (طاجن بامية)
Okra, in its right season, is one of the vegetables most Egyptians cook in a thick red sauce. In Southern Egypt though people tend to prepare it only with stock in its own juices until fully cooked. Alternatively it is also cooked with big lamb or beef cubes or with vegan (water vs. stock). When baking it in a pottery dish the heat diffuses evenly and it remains moist with the beautiful infusion of tastes from the garlic, onion and coriander. Add to it lime juice (1/2 lime per portion) and eat with rice or bread (Balady bread recommended).
Egyptian Eggplant Moussaka (مسقعة)
Moussaka is a common dish in the Mediterranean region. The Egyptian version of it is very famous and usually part of any big family food gatherings. It is often left in the fridge overnight and eaten the next day. This gives the eggplant slices time to soak in the juices and flavors of the cooked ground beef for even more deliciousness. It is commonly eaten with either rice or freshly baked Egyptian bread (Balady bread).
Rice Pudding (رز بلبن)
Being raised in Egypt, rice pudding is one of those desserts that you commonly find in homes and serve to guests while visiting. All its ingredients are usually available at home and its preparation is very fast and easy. It is usually served cold, and it is known to be the main dessert people have in restaurants after an intense seafood dinner or a Koshary meal, which is a typical super tasty vegan Egyptian dish. Eventually dessert shops started getting creative with it, where you find it mixed with other stuff like jam, ice cream or chocolate/ caramel sauce. This introduced some kind of a flavor explosion based on a very basic and common dessert.