The Egyptian kitchen already knows

Egyptian homes have always had a jug of something cold in the fridge and a pot of something green on the stove. You do not need imported ingredients to look after yourself. Much of what makes a day feel good is already in the kitchen.

Make water more inviting

A few mint leaves, or slices of lemon or cucumber, in a jug of water, and plain water becomes something you reach for without thinking. Keep it in the fridge and refresh it every day. There is no secret and no special power in it. It simply tastes nicer, and that is enough.

Karkade

Hibiscus, hot in winter and ice-cold in summer, deep red and tart, is one of Egypt’s best-loved drinks. Make it at home so you decide how much sugar goes in. One note: if you take medication or you are pregnant, ask your doctor about herbal drinks.

Dates and yoghurt

A few dates with water is how many of us break the fast, and they are lovely at any time of year as a small sweet thing. They are naturally high in sugar, so a few go a long way. Yoghurt with cucumber and mint, or as a cool side to a heavy meal, is a simple everyday pleasure.

Molokhia and the pot on the stove

Molokhia, lentil soup, vegetables stewed in tomato: home cooking brings greens and pulses to the table without anyone calling it healthy. A home-cooked meal eaten sitting down, with people you like, is its own kind of care.

Small upgrades

Go lighter on the sugar in drinks and juices little by little, so your taste has time to adjust. Keep cut lemon and washed mint ready in the fridge. Put the water jug on the table at every meal.