A Full Course Catalog for Learning Egyptian Cooking in Aswan
From knife skills to slow-cooked molokhia and Nubian spice blends, every class here is built around hands-on practice and real Egyptian recipes.
View CoursesOur Full Culinary Course Catalog
Every class we run in Aswan, broken down by focus and skill level
Foundations of Egyptian Cuisine
A structured entry course covering rice dishes, legumes, and classic sauces such as tahini and dukkah, built for students with little or no prior kitchen experience.
Nubian Regional Cooking
Focused sessions on dishes specific to the Aswan and Nubian region, including grilled fish preparations, date-based desserts, and traditional spice combinations rarely taught elsewhere.
Bread and Dough Workshop
Hands-on practice shaping and baking baladi bread and feteer, covering fermentation timing, oven handling, and dough texture for consistent home results.
Slow-Cooked Stews and Tagines
A dedicated module on layering flavors in stews like fatta and bamia, including timing, spice sequencing, and adjusting recipes for different pot sizes.
Sauces, Spice Blends and Pickling
Students learn to prepare torshi pickles, baharat spice mixes, and foundational sauces used across multiple Egyptian dishes, with notes on storage and shelf life.
Chef Training Track for Serious Students
A longer-format program for students aiming toward professional or semi-professional cooking, covering plating, kitchen organization, and recipe scaling for group service.
How Classes Are Structured
What to expect from your first session through course completion
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1
Course Selection
New students meet briefly with our instructors to discuss cooking experience and goals, then are placed into the course track that fits their current skill level.
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2
Hands-On Kitchen Sessions
Each class takes place in our shared kitchen space in Aswan, with small groups working alongside an instructor through every stage of a recipe, from prep to plating.
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3
Recipe Documentation
Students receive written recipe cards after each session, including ingredient ratios and technique notes, so dishes can be repeated accurately at home.
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4
Practice and Feedback
Later sessions include cooking dishes independently while instructors observe and give direct feedback on technique, seasoning balance, and timing.
Do I need previous cooking experience to join?
No. Our Foundations course is designed for beginners and covers basic knife skills, ingredient handling, and core techniques before moving into more complex recipes.
How many students are in each class?
We keep groups small, typically between six and ten students, so each person gets direct guidance from the instructor during hands-on cooking segments.
Are ingredients and equipment provided?
Yes, all ingredients, cookware, and utensils are provided for each session. Students only need to bring an apron and a notebook if they prefer to take extra notes.
How long does each course run?
Course length varies by track. The Foundations course runs over several weeks with one session per week, while the Chef Training Track extends over a longer period with more frequent sessions.
Can I take a single class instead of a full course?
Yes, individual workshop sessions such as the Bread and Dough Workshop can be booked on their own without enrolling in a full multi-week course.
Where in Aswan are classes held?
All classes take place at our teaching kitchen in Aswan, Egypt. Exact address and directions are shared once a booking is confirmed.
Pick Your Course and Start Cooking Egyptian Dishes
Browse the full catalog above and choose the class that matches your current skill and schedule.