Forgotten Egyptian Dishes: Libaba, Kishk, and Shalolo

Among relatively forgotten or less commonly consumed Egyptian dishes, we find “Libaba” or “Sukhina”, a simple dish made from leftover toasted baladi bread cooked with ghee, then drizzled with syrup or black molasses and eaten hot. Another is the “Egyptian Kishk” or “Harees”, one of the oldest recorded Egyptian dishes mentioned in ancient culinary books. Finally, there is “Shalolo”, a traditional Upper Egyptian dish made from dried molokhia, garlic, and water.

Examples of Forgotten Egyptian Dishes

Libaba / Sukhina:

This dish consists of crumbled toasted baladi bread mixed with ghee, then sweetened with syrup or black molasses. It is left to dry slightly before being served hot and was historically used to satisfy a sweet craving when other sweets were scarce.

Egyptian Kishk (Harees / Lubbah / Grisha):

Kishk is considered one of the oldest Egyptian dishes, with written recipes found in culinary books dating back to the 14th and 15th centuries. It is grain-based and reflects Egypt’s rich food heritage.

Shalolo:

A traditional Upper Egyptian dish made by mixing dried molokhia with garlic and water. Its name is said to derive from the stirring motion used to blend the ingredients. It is a popular, quick-to-prepare dish, ideal for hot summer days.

These dishes, though less commonly eaten today, are a testament to Egypt’s diverse culinary history and the ingenuity of its traditional cuisine.