A taste of Alexandria: Mohamed Salah and Dejan Lovren savour the Egyptian traditional food

Samar Al-Gamal , Thursday 21 Sep 2023

In the enchanting streets of Alexandria, former Liverpool FC teammates Mohamed Salah and Dejan Lovren set out to sample some of Egypt's most famous cuisine, which can be prepared with simple recipes from Ahram Online.

Mohamed Salah and Dejan Lovren
A snap shot from the advertisement were Mohamed Salah and Dejan Lovren prepare to taste the Local Cuisine.


​The pair reunited for an adventure through the cuisine of Egypt's famous port city in a recent advertisement.

The scene unfolds with a close-up shot of a soda bottle, while the pair cruises along Alexandria's bustling corniche. Lovren's eyes light up as he spies a food vendor selling a famous Alexandrian liver sandwich.

From this moment, Salah and Lovren embark on a culinary adventure through the streets of the Bahri district.

Next on the menu is hawawshi, a spicy masterpiece filled with a symphony of herbs, onion and succulent minced meat.

The scene then transitions to Egyptian oriental sausage, and then to a lively kebab street stall.

The grand finale of their adventure is none other than Egypt's culinary crown jewel: koshary.

The advertisement celebrates not only Egyptian food but also Egypt's vibrant culture. Local cuisine is a reminder of the beauty found in life's simple pleasures.


Bringing Egypt to your kitchen: Recipes to try

Inspired by the mouthwatering dishes savoured by Salah and Lovren, why not embark on your own culinary adventure and bring the flavours of Egypt to your kitchen?

Here are the recipes for the three dishes that the duo savoured during their escapade:


Alexandria Liver Sandwich:


  • ½ kilogram of liver

  • A small cup of white vinegar

  • 5 cloves of minced garlic

  • 1 hot pepper

  • Ground cumin

  • Ground coriander

  • Salt

  • Black pepper

  • A pinch of nutmeg (optional)

  • Vegetable oil



Cut the liver into small, bite-sized pieces.
In a pan over medium heat, add a generous portion of vegetable oil, then add the minced garlic. Sauté the garlic for three minutes or until it becomes fragrant and slightly golden.
Add finely chopped hot pepper to the garlic and sauté them together. Stir well, then add the white vinegar.
Add the liver pieces to the mixture. Stir everything together until the liver turns greyish.
Season the dish with salt, black pepper, ground cumin, ground coriander, and a pinch of nutmeg according to taste.
Once everything is well combined, add a small amount of hot water to the pan. Let it simmer for five minutes at most. The liver cooks quickly and should be kept tender.
Serve hot, preferably in sandwiches.


Hawawshi Sandwich:

Unlike Cairene hawawshi which is served in Egyptian bread, Alexandrian hawawshi is served in a special dough:

To prepare the dough

  • 1 kg of flour

  • 2 tablespoons of yeast

  • 1 cup of yoghurt

  • 6 tablespoons of oil

  • 2 cups of water

  • A pinch of salt

  • A pinch of sugar



Mix the flour, yeast, salt, and sugar with yoghurt, water, and oil until the dough becomes firm.
Divide the dough into small balls, brush them with oil, and let them sit for 15 minutes until they rise.

Ingredients for the hawashi:

  • 500g minced meat

  • Vegetable oil

  • A small onion

  • 2 large onions

  • 1 tablespoon flour

  • Green and hot chilli peppers

  • 1 tablespoon tomato sauce

  • Salt and pepper

  • A medium-sized piece of charcoal



Finely chop one and a half onions and blend them into a smooth paste.
Strain the onion juice using a fine mesh strainer.
Add the finely chopped onion to the minced meat along with a tablespoon of tomato sauce and a tablespoon of flour, which will help bind the mixture.
Add salt and pepper to taste and knead until everything is well mixed.
Add finely chopped green peppers and continue kneading.
Cut the other half of the onion into small pieces and add them to the meat mixture.
Take some of the meat mixture and knead it again in the palm of your hand until it's completely minced. Repeat this process until all the mixture is finely minced and well blended.
Allow the minced meat mixture to sit in the refrigerator for an hour.
Sprinkle your work surface with flour and roll out the dough with a rolling pin. Brush with butter.
Add the meat mixture to the dough and spread it evenly on the base. Roll out another piece of dough and brush with butter to cover the dough and the mixture.
Seal the edges of the pastry, press them firmly and brush the top of the pastry with butter, then place in a baking dish in a preheated oven.
Remove the hawawshi as soon as the dough turns golden brown. Serve hot with potatoes and pickles.




  • 500 grams of Egyptian rice

  • 250 grams of brown lentils (rinsed and soaked in water for at least 5 hours)

  • 1 cup of vermicelli

  • Vegetable oil

  • 500 grams of onions, thinly sliced

  • Salt and cumin

  • Pasta

  • Tomato juice

  • Tomato paste

  • Minced garlic

  • Dried coriander

  • White vinegar

  • Red pepper sauce

  • Lemon juice



Sauté the sliced onions in vegetable oil until golden brown and crispy ( for garnish).
Remove the onions from the oil and spread them on a plate; avoiding stacking them.
In a pot, heat two tablespoons of the same oil used to fry the onions, and add the brown lentils. Sauté them in the oil, then add a pinch of cumin and two cups of water.
Allow the lentils to simmer until they are halfway cooked. Meanwhile, cook the pasta in boiling water with a tablespoon of salt. Drain it.
In a separate pan, take a tablespoon of the onion frying oil and sauté the cooked pasta until lightly browned.
Take two more tablespoons of the onion frying oil in a pan and cook the vermicelli until golden. Then, add it to the pot with the lentils.
Stir in the rinsed and drained Egyptian rice along with the lentils and vermicelli in the pot. Add salt, a pinch of cumin, and water sufficient to cook together all the ingredients together.
Once the water is absorbed and the rice is cooked, you can add a spoonful of ghee or butter for extra flavour, then cover the pot again and let it finish cooking.


Koshary Dakka (Sauce):

In a saucepan, heat a quarter cup of oil and add minced garlic. Sauté until lightly golden.
Add a tablespoon of dried coriander, then pour in white vinegar and lemon juice.
Mix in tomato juice, tomato paste, salt and cumin.
Add a small amount of sugar to balance the acidity of the sauce if needed.
Allow the koshary sauce to simmer on low heat until it thickens, and oil floats on its surface.
Serve the koshary, with the sauce and onion garnish on separate plates, or however you like.


Share a moment of joy around your table and enjoy the flavours of Egypt!

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