My Egypt: Cooking from My Roots

A bold return to the cuisine of celebrated chef Michael Mina’s heritage--with a lifetime of recipes that capture the flavor and energy of Egypt

Growing up in a Middle Eastern household gave Michael Mina an innate understanding of how to cook with spice and use acidity to amp up flavors. But when he started working in restaurants, Mina went out of his way to cook everything but the Egyptian food he had grown up with. His family had left Cairo for the United States when he was two years old, and he felt the need to assimilate to thrive.

Decades later, after making his name as a technique-driven California chef and opening dozens of acclaimed restaurants, Mina looked back to what got him excited to cook in the first place: dishes like his mom’s ta’ameya, or Egyptian falafel, and tables heavy with dips and spreads at family barbecues. Thus began years of travel back to Egypt and a new story in his cuisine.

In My Egypt, Mina brings readers to contemporary Cairo and Alexandria to share the foundations of Egyptian cooking and hospitality, from the traditional breakfast of ful medames to the streetside meal of baladi bread stuffed with spiced hawawshi. He also marries Egyptian flavors with influences from around the world in dishes including:

• Harissa Ratatouille
• Halloumi and Watermelon Salad
• Feta-Brined Spatchcock Chicken with Mint and Green Onions
• Labne Frozen Yogurt.

Michael Mina is one of the country’s most celebrated chefs and restaurateurs. Born in Cairo, Egypt and raised in Ellensburg, Washington, he is the founder of the MINA Group, which owns and operates more than 30 restaurants around the world. Throughout his illustrious career, he has been honored with accolades including a Michelin star at MICHAEL MINA, the James Beard Foundation’s ＂Who’s Who of Food & Beverage,＂ Gayot’s Restaurateur of the Year, Bon Appétit’s Chef of the Year, and more. Mina and his restaurants have been featured in Bon Appétit, Food & Wine, Food Network, The Today Show, TIME, Travel + Leisure, and beyond. He has been a featured guest chef at the James Beard House, has served as a judge on Hell’s Kitchen and Master Chef, and has cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama.