For me, nothing beats the Egyptian home cooking I grew up with. My mom is an Ontario farm girl, but when she married into my dad's Egyptian family, she learned how to cook all the Egyptian classics better than anyone. Cinnamon beef stew with rice. Macarona bechamel (basically Egyptian lasagna, made with rigatoni and bechamel sauce and cinammon). Kofta. Lamb stew with okra. Fried boiled eggs. Fattah (rice with pita bread soaked in a garlicky broth). Grape leaves stuffed with meat and rice. Molokhia (jute mallow soup). Fried eggplant. Tamiya (falafel made with fava beans, parsley, and lots of garlic). Suddenly I'm extremely hungry.