Quick guide
Ingredient substitutes
Run out of an ingredient halfway through a recipe? This table tells you what you can use instead, and exactly how much — because a substitute is rarely used in the same amount.
Substitute for Butter
1 cup (225 g)When it is missing, or you want to avoid dairy
| Substitute | Amount | Note |
|---|---|---|
| Vegetable oil | ¾ cup | The best swap in cakes and muffins. It won't work in doughs that need cold butter, such as puff pastry. |
| Ghee | 1 cup | A direct 1:1 swap with a richer flavour, though its higher smoke point makes it better suited to frying. |
| Greek yoghurt | ½ cup | Cuts the fat in cakes by half, but the texture comes out softer and moister. |
| Peanut butter | 1 cup | Only in cookies and brownies — it changes the flavour completely. |
Why? In baking, butter brings two things: fat and water. Oil is fat alone, which is why we use a little less of it.
Substitute for Eggs
1 eggWhen it is missing, you're allergic, or you're vegan
| Substitute | Amount | Note |
|---|---|---|
| Ground flaxseed + water | 1 tbsp + 3 tbsp water | Leave it for 5 minutes until it forms a gel. The best swap in cakes and pancakes. |
| Mashed banana | ¼ cup | Adds sweetness and a banana flavour — only suits muffins and pancakes. |
| Apple sauce | ¼ cup | Neutral in flavour, and adds moisture without fat. |
| Yoghurt | ¼ cup | Works well in cakes, but won't give the lift that egg does. |
Why? Eggs do three jobs: lift, binding and moisture. These substitutes only cover the binding and moisture — so don't use them in meringues or soufflés.
Substitute for Milk
1 cupWhen it is missing, or you're lactose intolerant
| Substitute | Amount | Note |
|---|---|---|
| Milk + water | ½ cup milk + ½ cup water | If you're short on milk, this stretches it without affecting the result much. |
| Coconut milk | 1 cup | Gives a distinct coconut flavour — good for curries and desserts, not for béchamel. |
| Almond milk | 1 cup | The closest to neutral, but it's lighter, so sauces come out thinner. |
| Yoghurt + water | ½ cup yoghurt + ½ cup water | Adds a slight tang — good in doughs, not in sauces. |
Why? In béchamel and other white sauces, full-fat milk makes a clear difference — plant-based alternatives give a thinner sauce.
Substitute for Cream
1 cupWhen it is expensive or missing
| Substitute | Amount | Note |
|---|---|---|
| Milk + butter | ¾ cup milk + ¼ cup melted butter | The closest substitute in cooked sauces. It won't whip. |
| Full-fat Greek yoghurt | 1 cup | Lighter and tangier. Add it at the end of cooking, over a low heat, so it doesn't split. |
| Coconut cream | 1 cup | It will whip if chilled in the fridge overnight and you use only the thick part. |
| Cream cheese whisked with milk | ½ cup cheese + ½ cup milk | Gives sauces a thick texture and a rich flavour. |
Why? Cream for whipping needs at least 30% fat — any substitute with less than that won't hold.
Substitute for Pomegranate molasses
1 tbspWhen it is expensive or unavailable
| Substitute | Amount | Note |
|---|---|---|
| Lemon juice + black treacle | 2 tsp lemon juice + 1 tsp black treacle | The closest combination to its sweet-sour taste. |
| Tamarind concentrate | 1 tbsp | It's more sour, so use less and taste as you go. |
| Balsamic vinegar | 1 tbsp | A reasonable swap in salads, not in cooking. |
Why? Genuine pomegranate molasses has one ingredient: pomegranate juice. If sugar and glucose come first on the label, it's a syrup, not molasses.
Substitute for Instant yeast
1 tspWhen it is missing
| Substitute | Amount | Note |
|---|---|---|
| Fresh yeast | 3 times the amount | Dissolve it in warm water with a little sugar and leave for 10 minutes before using. |
| Baking powder | 1 tsp | Only for quick bakes (pancakes, muffins) — it won't work in bread. |
| Sourdough starter | ½ cup | Needs a much longer proving time, but the flavour is completely different. |
Why? Yeast dies above 50°C. Warm water means you can put your finger in it without getting burnt.
Substitute for White sugar
1 cupWhen it is missing, or you're cutting down on sugar
| Substitute | Amount | Note |
|---|---|---|
| Honey | ¾ cup | Reduce the other liquids by ¼ cup and lower the oven by 15°C, as honey browns faster. |
| Brown sugar | 1 cup | A direct swap that adds more moisture and a light caramel flavour. |
| Mashed dates | 1 cup | Adds sweetness and fibre, but darkens the colour and makes the texture heavier. |
| Stevia | as per the packet | Sweetens, but doesn't give the texture or browning that sugar gives in baking. |
Why? In baking, sugar isn't only there to sweeten — it also brings moisture, colour and texture. Cutting it by more than a quarter changes the result.
Substitute for Tahini
1 cupWhen it is missing
| Substitute | Amount | Note |
|---|---|---|
| Peanut butter | 1 cup | A similar texture but a different flavour — works in Asian sauces, not in hummus. |
| Ground toasted sesame + oil | 1 cup sesame + 3 tbsp oil | This is tahini itself — blitz them in a food processor until they form a paste. |
| Almond butter | 1 cup | Closer to neutral than peanut butter. |
Why? There's no real substitute for tahini in hummus and baba ghanoush — its flavour is essential, not secondary.
Substitute for Nutmeg
a pinchWhen it is missing
| Substitute | Amount | Note |
|---|---|---|
| Cinnamon | half the amount | Stronger in flavour, so use less. |
| Mixed spice | the same amount | Already contains nutmeg, among other spices. |
| Ground ginger | half the amount | Only in baking. |
Why? Freshly grated nutmeg smells far stronger than ready-ground — buy it whole.
Substitute for Baking powder
1 tspWhen it is used up and you're halfway through making the dough
| Substitute | Amount | Note |
|---|---|---|
| Bicarbonate of soda + cream of tartar | ¼ tsp + ½ tsp | That's what it's actually made of. Mix them the moment you use them, not before. |
| Bicarbonate of soda + white vinegar | ¼ tsp + ½ tsp | It fizzes straight away, so the mixture has to go into the oven immediately. |
| Bicarbonate of soda + yoghurt | ¼ tsp + ½ cup | Cut the liquid in the recipe by half a cup to allow for the yoghurt. |
Why? Baking powder loses its strength 6 months after opening. Test it: a spoonful in half a cup of hot water — it should fizz straight away.
Substitute for Baking soda
1 tspWhen it is not to hand, or you want to avoid it
| Substitute | Amount | Note |
|---|---|---|
| Baking powder | 3 tsp | A weak substitute — baking powder is only a third bicarbonate of soda, so you need three times as much, and it leaves a slightly salty taste. |
Why? Bicarbonate of soda needs an acid (yoghurt, vinegar, lemon, molasses) to work. If the recipe has no acid, baking powder is the right choice, not the other way round.
Substitute for Cornstarch
1 tbspWhen it is missing just as you're thickening a sauce
| Substitute | Amount | Note |
|---|---|---|
| Plain flour | 2 tbsp | Needs to boil for at least 2 minutes to cook out the raw flour taste. It gives an opaque finish, not a clear one. |
| Potato starch | 1 tbsp | A direct swap that thickens at a lower temperature, but it can't be left to boil for long. |
| Rice flour | 2 tbsp | Excellent for crisp coatings and frying, and it's gluten-free. |
Why? Cornflour has to be dissolved in cold liquid first. If it goes straight into something hot, it clumps and there's no saving it.
Substitute for Vinegar
1 tbspWhen it is acidity you want, just not from vinegar
| Substitute | Amount | Note |
|---|---|---|
| Lemon juice | 1 tbsp | A direct swap in salads and marinades, with a softer, brighter taste. |
| Black lime (loomi) or tamarind juice | 1 tbsp | For Gulf and Iraqi dishes — gives a deep sourness rather than a sharp one. |
| Cider vinegar instead of white | 1 tbsp | Sweeter and less harsh; it makes a difference in marinades, not in pickling. |
Why? For pickling, only white vinegar guarantees an acidity consistent enough to preserve. Lemon juice spoils before it does.
Substitute for Vanilla
1 tspWhen it is used up, or you want a different flavour
| Substitute | Amount | Note |
|---|---|---|
| Ground cinnamon | ¼ tsp | In cakes and biscuits — masks any eggy taste and adds warmth. |
| Rose water or orange blossom water | ½ tsp | The closest to Arab tastes in muhallabia (milk pudding), rice pudding and basbousa (semolina cake). |
| Grated lemon or orange zest | 1 tsp | Freshens up desserts and cuts through heavy flavours, especially with yoghurt and cheese. |
Why? Vanilla's main job is to mask the taste of egg and raw flour, not to add flavour. Any aromatic substitute does the same job.
Substitute for Gelatin
1 tbsp (7 g)When it is not to hand, or you want a plant-based alternative
| Substitute | Amount | Note |
|---|---|---|
| Agar-agar powder | 1 tsp | Fully plant-based, but it has to boil for 2 minutes, and it sets at room temperature rather than needing the fridge. The texture is firmer and less springy. |
| Cornflour | 3 tbsp | Only for muhallabia and custards — gives a creamy set, not a jelly you can slice. |
Why? Gelatine is soaked in cold water for 5 minutes first (it blooms), then dissolved over a bain-marie. If it boils, it loses its strength.
Substitute for Buttermilk
1 cupWhen it is rarely sold ready-made in Egypt
| Substitute | Amount | Note |
|---|---|---|
| Milk + lemon juice | 1 cup + 1 tbsp | Leave for 10 minutes until the milk curdles slightly. This is the most accurate substitute. |
| Milk + white vinegar | 1 cup + 1 tbsp | Same idea, same result, with a more neutral taste. |
| Yoghurt whisked with water | ¾ cup yoghurt + ¼ cup water | A little thicker, but works perfectly in pancakes and cakes. |
Why? Buttermilk isn't just sour milk — its acidity activates the bicarbonate of soda and tenderises the gluten, so cakes come out fluffier.
Substitute for Brown sugar
1 cupWhen it is not to hand and the recipe calls for it
| Substitute | Amount | Note |
|---|---|---|
| White sugar + molasses | 1 cup + 1 tbsp | That's literally what it's made of. Mix them by hand until the colour is even. |
| White sugar + black treacle | 1 cup + 1 tbsp | Easier to find in Egypt, and gives the same moisture and colour. |
| White sugar on its own | 1 cup | Works, but cookies come out crisper and less soft, and lose the hint of caramel. |
Why? Brown sugar adds moisture, not extra sweetness. That's why cookies made with it stay soft for days, while ones made with white sugar dry out.
Substitute for Soy sauce
2 tbspWhen it is not to hand, or you're avoiding gluten
| Substitute | Amount | Note |
|---|---|---|
| Salt + stock | ½ tsp salt + 2 tbsp stock | Covers the saltiness and depth, just without the dark colour. |
| Pomegranate molasses + salt | 1 tbsp + a pinch | In Middle Eastern dishes it gives tang and depth, with a similar dark colour. |
Why? Soy sauce brings umami, not just salt. Any substitute without a source of umami (stock, tomato paste, mushrooms) will taste flat.
Substitute for Tomato paste
2 tbspWhen it is used up and you're halfway through cooking
| Substitute | Amount | Note |
|---|---|---|
| Passata | ½ cup | Cut the recipe's liquid by half a cup and let it simmer for longer so the water cooks off. |
| Grated tomatoes | 1 cup | Needs to simmer for 10–15 minutes until it thickens — that makes up for the missing concentration. |
| Ketchup | 3 tbsp | Only if you must — it contains sugar and vinegar, so cut back on the sugar and acidity in the rest of the recipe. |
Why? Tomato paste brings out its colour and depth when it's fried in the oil for a minute before the liquids go in. Without that step, it keeps a raw taste.
Substitute for Whipped cream
1 cupWhen it is not to hand, or it won't hold its shape
| Substitute | Amount | Note |
|---|---|---|
| Non-dairy whipping cream | 1 cup | Holds up better in hot weather and keeps for days, but tastes less rich than dairy cream. |
| Chilled evaporated milk + lemon juice | 1 cup + 1 tbsp | It must be ice-cold. Gives a nice creamy texture without extra sugar — sweetened condensed milk won’t whip. |
| Strained Greek yoghurt + icing sugar | 1 cup + 2 tbsp | For fillings, not decorating — it won't hold a shape. |
Why? The cream, bowl and whisk all need to be well chilled. Warm fat won't hold air, however long you whisk.
Substitute for Cream cheese
200 gWhen it is expensive or not to hand
| Substitute | Amount | Note |
|---|---|---|
| Strained labneh | 200 g | The closest in taste and texture, but tangier — use less lemon in the recipe. |
| Whipped ricotta | 200 g | Whip it well until smooth. Lighter and less rich in cheesecake. |
| Smooth areesh (Egyptian cottage cheese) + cream | 150 g + 50 g | A budget option, but it has to be blitzed in a blender until silky. |
Why? In baked cheesecake, any substitute with more water in it causes cracks. Strain the substitute through muslin for 2 hours before using it.
Substitute for Fresh ginger
1 tbsp, gratedWhen it is not available fresh
| Substitute | Amount | Note |
|---|---|---|
| Ground ginger | ¼ tsp | Much stronger, with a drier flavour. Add it with the spices, not at the end. |
| Ready-made ginger paste | 1 tbsp | A direct swap, but most contain salt and an acid preservative — use less salt in the recipe. |
Why? Fresh ginger contains an enzyme that curdles milk and stops gelatine from setting. In any milk-based dessert, use ground ginger.
Substitute for Fresh coriander
¼ cup, choppedWhen it is not to hand, or you don't like it
| Substitute | Amount | Note |
|---|---|---|
| Fresh parsley | ¼ cup | The same freshness, without the coriander taste that many people dislike. |
| Ground coriander | 1 tsp | A completely different flavour — earthy and warm rather than fresh. It doesn't work in salads. |
| Dill or mint | ¼ cup | With fish and in salads — adds freshness with a different but complementary flavour. |
Why? Coriander stalks have more flavour than the leaves and stand up to cooking. Chop them and add them early, and save the leaves for the end.
Substitute for Stock cube
1 cubeWhen it is the artificial flavour enhancers you want to avoid
| Substitute | Amount | Note |
|---|---|---|
| Concentrated homemade stock | ½ cup | By far the best. Cut the recipe's liquid by half a cup and reduce the salt. |
| Salt + sautéed onion + bay leaf | ½ tsp + 1 onion + 1 leaf | Builds real depth without cubes. It takes an extra 10 minutes. |
| Citric acid + turmeric + salt | a pinch of each | A quick fix for colour and tang, but without the depth. |
Why? A stock cube is mostly salt. If you use one, don't add any salt to the dish until you've tasted it at the end.
Substitute for Mozzarella
1 cup, gratedWhen it is not to hand, or expensive
| Substitute | Amount | Note |
|---|---|---|
| Grated Egyptian rumi cheese | ¾ cup | Melts less and tastes stronger and saltier — use less salt in the recipe. |
| Boiled akkawi cheese | 1 cup | Stretches exactly like mozzarella if you boil it in hot water before grating. The closest Arab option. |
| Cheddar | 1 cup | Melts well but releases more oil, and its flavour overpowers the other ingredients. |
Why? Ready-grated mozzarella is coated in starch to stop it clumping — which also stops it stretching. Grate it yourself if you want those strings.
Substitute for Honey
1 cupWhen it is expensive, or you want a vegan alternative
| Substitute | Amount | Note |
|---|---|---|
| Sugar syrup | 1 cup sugar + ¼ cup water | For sweetness only. It has neither honey's flavour nor its moisture in baking. |
| Black treacle or molasses | ¾ cup | Darker and stronger, with a slight bitterness — it makes a big difference to the taste of baked goods. |
| Date molasses | 1 cup | The closest Arab option in taste and texture, and works perfectly in Middle Eastern desserts. |
Why? Honey browns faster than sugar. If you use honey instead of sugar, lower the oven by 15°C.
Substitute for All-purpose flour
1 cupWhen it is off-limits because you're gluten-free, or not to hand
| Substitute | Amount | Note |
|---|---|---|
| Wholemeal flour | ¾ cup + 2 tbsp | Absorbs more liquid, so add 2 extra tablespoons of liquid. The texture comes out heavier. |
| Oat flour | 1¼ cups | Blitz oats in a blender. Gluten-free, but it doesn't rise like wheat flour. |
| Fine semolina | 1 cup | Only in basbousa (semolina cake) and maamoul (filled biscuits) — the texture comes out grainy rather than smooth. |
Why? A cup of flour can vary by 30 g depending on how you measure it. In baking, a set of scales makes more difference than any substitute.
Substitute for Clotted cream / Ashta
1 cupWhen it is expensive or not to hand
| Substitute | Amount | Note |
|---|---|---|
| Milk + cornflour + semolina | 2 cups + 3 tbsp + 1 tbsp | Cook until thick. This is the homemade ‘top of the milk’, and it works in all Middle Eastern desserts. |
| Whipping cream + cream cheese | ½ cup + ½ cup | A richer, thicker texture — excellent in kunafa and baklava. |
| Ricotta | 1 cup | Lighter and less sweet — add a spoonful of icing sugar. |
Why? Ready-made tinned ashta contains a lot of water. Strain it through muslin for an hour before filling, or the dessert will go runny.
Substitute for Rose water
1 tbspWhen it is not to hand, or you don't like its scent
| Substitute | Amount | Note |
|---|---|---|
| Orange blossom water | 1 tbsp | A direct swap, lighter and closer to citrus. The most common choice in drinks. |
| Vanilla | 1 tsp | A completely different flavour, but it does the same job — masking any heavy taste. |
| Grated lemon zest | 1 tsp | In sugar syrup it adds freshness and stops crystallisation. |
Why? Rose water evaporates with heat. Add it once you've taken the pan off the heat, not while it's boiling.
Substitute for Date molasses
1 cupWhen it is not to hand
| Substitute | Amount | Note |
|---|---|---|
| Black treacle | 1 cup | The closest in colour and texture, but slightly more bitter. |
| Honey | 1 cup | Sweeter and lighter in colour — the taste is different but acceptable. |
| Soaked, mashed dates | 12 dates + ½ cup hot water | Soak, mash and strain. The closest in taste, as it comes from the same source. |
Why? Date molasses is less sweet than honey and higher in iron. In roqaq (layered pastry) and maamoul (filled biscuits), no substitute gives the same depth.
Substitute for Sumac
1 tbspWhen it is not to hand
| Substitute | Amount | Note |
|---|---|---|
| Grated lemon zest + salt | 1 tsp + a pinch | Gives the sourness without the red colour. |
| Lemon juice | 1 tbsp | Only in fattoush and salads — it makes food wet, so it's no good on grilled dishes. |
| Citric acid | a small pinch | Very strong — ¼ tsp is enough; add it gradually. |
Why? Sumac goes in at the end, not with the other spices. High heat burns it and makes it bitter.
Substitute for Za'atar
2 tbspWhen it is used up
| Substitute | Amount | Note |
|---|---|---|
| Toasted sesame + dried thyme + sumac | 1 tbsp + 1 tbsp + ½ tbsp | That's its basic make-up. Mix them with a pinch of salt. |
| Dried oregano + sesame | 1 tbsp + 1 tbsp | Oregano is the closest plant to wild za'atar, so the result is very close. |
Why? On savoury pastries, za'atar goes on mixed with olive oil, not dry — dry za'atar burns in the oven.
Substitute for Cardamom
4 podsWhen it is expensive or not to hand
| Substitute | Amount | Note |
|---|---|---|
| Cinnamon + cloves | 1 stick + 3 cloves | In rice and meat dishes it gives a similar warmth, but without the sharp aromatic note. |
| Nutmeg | a pinch | Only in desserts and drinks — use it very sparingly, as too much turns bitter. |
Why? Whole cardamom releases its flavour when it's cracked open. Crush the pods with the back of a knife before they go into the pot.
Substitute for Mastic
2 piecesWhen it is very expensive
| Substitute | Amount | Note |
|---|---|---|
| Vanilla | 1 tsp | Masks any heavy taste in desserts, but without mastic's distinctive stretchy texture. |
| Rose water | 1 tsp | In muhallabia (milk pudding) and rice pudding — a different aroma, but acceptable. |
Why? Mastic is pounded with a pinch of sugar before use so it doesn't stick. Two pieces are enough for a whole pot — any more and it turns bitter.
Substitute for Pine nuts
¼ cupWhen it is very expensive
| Substitute | Amount | Note |
|---|---|---|
| Chopped blanched almonds | ¼ cup | The closest in look and crunch, at a fifth of the price of pine nuts. |
| Chopped cashews | ¼ cup | Softer and sweeter — works in rice dishes and stuffings. |
| Toasted sesame seeds | 2 tbsp | A budget option for garnishing only, not for stuffing. |
Why? All nuts need toasting, in oil or dry, before use. Raw ones taste flat.
Substitute for Olive oil
¼ cupWhen it is expensive, or you're cooking over high heat
| Substitute | Amount | Note |
|---|---|---|
| Sunflower oil | ¼ cup | Neutral in flavour with a higher smoke point — better for deep-frying. |
| Ghee | ¼ cup | Gives a richer flavour in Middle Eastern cooking, and has a high smoke point. |
| Butter | ¼ cup + 1 tbsp oil | The oil delays the butter burning a little but doesn’t prevent it. For sautéing over medium heat, not frying. |
Why? Virgin olive oil has a low smoke point — use it for salads and gentle sautéing, not for deep-frying.
Substitute for Oats
1 cupWhen it is not to hand
| Substitute | Amount | Note |
|---|---|---|
| Fine breadcrumbs | ¾ cup | For kofta and burgers — binds exactly like oats. |
| Semolina | ¾ cup | Absorbs more liquid, so add an extra ¼ cup of liquid. |
| Wholemeal flour | ¾ cup | Only for fillings and binding — it won't give the same grainy texture. |
Why? In kofta, the oats are soaked in milk for 5 minutes before mixing. Dry oats draw the moisture out of the mince and dry it out.
