Rehab El-Boushy is an Egyptian content creator specializing in food recipes. She began her career as a journalist before transitioning to content creation. She has developed a unique style that resonates with mothers facing time constraints and numerous daily responsibilities, offering practical and quick solutions for preparing simple homemade meals with minimal effort.
Her content is based on the concept of “quick meals with a homemade touch,” ranging from recipes perfect for late-night cravings to innovative twists on traditional Egyptian dishes like molokhia and grilled chicken. Drawing on her daily experiences as a mother and her practical expertise in the kitchen, she provides realistic and easy-to-implement tips, connecting her with a wide audience of mothers seeking simplicity and speed without compromising on authentic taste.
In this interview, we delve deeper into Rehab El-Boushy’s journey from journalism to content creation, exploring how she transformed her experiences as a mother and journalist into practical recipes and ideas that address the needs of mothers in every home. We discuss her beginnings, the secrets to her success, and the main challenges she faces in providing simple, fast-paced content that keeps up with the fast rhythm of life.
What was the moment you decided to turn your passion for cooking into content?
I’ve loved cooking for many years, but the turning point was a year after my twins were born. After my children turned one, I decided to return to cooking, but in a different way—with easy and quick ideas that are also engaging and delicious.
This is where the idea of sharing these recipes came from, so that every mother in a similar situation can learn how to prepare homemade food without wasting time and effort on traditional, lengthy methods.
What dish did you create that served as a gateway for people to discover it?
The recipe that most introduced me to the public was “Turkish-Style Meatball Casserole,” which garnered over 10 million views across various platforms.
What are the three most essential kitchen tools you can’t do without?
I use an air fryer because I don’t prefer fried food; it’s healthier and a quicker alternative to an oven. I also use a hand blender for its ease of use, and a pressure cooker for saving time and energy.
Have you considered expanding and starting your own business?
Absolutely, owning my own restaurant is my dream, but it’s not possible right now. I’m primarily a mother with young children who need me, but perhaps when they’re older, I’ll seriously consider it.
What were the biggest challenges you faced at the beginning?
The biggest challenge was the lack of support from those around me. Not that I need support for its own sake, but rather for the sake of promoting my content. Initially, some people thought what I was doing was a waste of time, and there was very little interest, except for a very small number of close friends, mainly my husband and mother, and a few friends who believed in me from the start.
This discouraged me a bit, but I decided that the content itself would be the reason for my success and reach. Even now, I rely solely on my work and recipes.
What advice would you give to a woman who wants to enter the field of content creation?
You must start immediately without overthinking, even if you don’t have enough resources. I started without good lighting or even a phone stand, and over time I gradually developed my skills and acquired what I needed.
How do you choose the recipes you present?
I don’t rely on trends as a basis for choosing. I might present a popular recipe if I like it, but my main focus is on providing easy and varied recipes with complete ingredients that can be prepared simply, sometimes even in one pot, provided that the ingredients are available in every home, while avoiding ingredients that are not readily available to everyone.
Which chef’s recipes do you admire?
I admire Chef Aya Habib’s recipes, and I love her way of presenting food. I hope she returns to posting new recipes.
What dish did you fail at first?
There isn’t a specific recipe, but sometimes things don’t go as planned, and the dish might burn despite being prepared well. These things used to bother me a bit at first, but I try again later, and it usually works.
Are there any types of food you found difficult to prepare?
Sweets, specifically, because achieving a satisfactory result requires repeating the process several times and using different methods. But once you achieve the desired result, it’s truly exceptional.
