Explore the nourishing foods of Egypt as Maeve discovers the country's favourite dishes. Meet chef and restaurateur Ramy Megalaa who introduces the key ingredients in Egyptian cooking and prepares an aromatic fish tagine. We learn what to expect from a traditional Egyptian breakfast including the popular fava bean dish, ful medames, and discover how to make it when Alice Ibrahim shares her favourite recipe. As part of the great tradition of street food in Egypt, Tereza Shehata makes kushari, a fragrant mix of rice, lentils and pasta served with onions and delicious tomato sauce. We see how important bread is in Egyptian cooking and how to make a good loaf. Nadia Fawzi makes okra and lamb stew showing how to prepare the nutritious vegetable to its best. A teacher of Egyptian cooking, Mary Maksemos, reveals how her ancestors used the potent molokhia leaves to make the national soup, which she serves with rabbit and rice. Morris Mansour is a chef and restaurateur passionate about dukkah - a mix of nuts, seeds and spices. Finally we discover Egypt's sweet side as Amira Georgy talks Maeve through her mother's recipe for a semolina and rosewater syrup dessert, basbousa.