Egyptian cuisine has evolved through thousands of years, with different civilizations passing through the region leaving their imprint on the food consumed there.
Modern Egyptian cuisine reflects Greek, Lebanese, Palestinian Syrian, Turkish, British, and French culinary influences throughout a wide spectrum of dishes, with many parallels to Eastern Mediterranean cuisine.
There are also obvious distinctions in the typical food consumed in the north and south of the country, with the northern coastal districts including a lot of seafood and fish-based meals, and the southern parts are influenced more by spicy North African cuisine. With so much variety, picking what to eat in Egypt can be a difficult task. This comprehensive guide will teach you about the many types of food to expect; the safest foods to eat in Egypt, and what not to eat.
Most important cuisine in Egypt:
Molokhia, diced mallow leaves are boiled in some form of meat or seafood broth and flavoured with a variety of spices, including coriander and garlic, to give this green soup its distinctive colour. Rice is frequently offered with this dish.
Fattah, a popular dish in Nubia, is now available on restaurant menus across Upper Egypt. It is commonly served for special family occasions as well as Muslim and Christian holidays. The major ingredients in this stew-like dish are rice, meat, eggs, and fried bread.
Eggplant, bell pepper, zucchini squash, cabbage, tomato, or grape leaves stuffed with mince meat and rice and cooked in lamb, beef, or chicken broth with lemon juice. One of Dyna Eldaief’s all-time favourite Egyptian meals is stuffed cabbage (mahshi wara enab).
4- Ta’ameya (Falafel)
Although falafel may be found throughout the eastern Mediterranean and the Middle East; many gourmands claim that Egypt has the greatest, particularly in Cairo’s restaurants, cafes, and street stalls. The deep-fried balls, known as ta’ameya (from the Egyptian name) and prepared with broad beans in Egypt but chickpeas elsewhere in the region, were most likely invented in ancient Egypt.
A carb-heavy combination of macaroni, rice, and beans spiced with tomatoes, onions, garlic, and whatever else the chef feels like tossing in is one of Egypt’s most popular recipes. If made with vegetable oil and topped with a tangy sauce, koshary is both vegetarian and vegan.
6- Baba Ghanouj
This classic dip is created with grilled eggplant that has been mashed and spiced with parsley, cumin, lemon juice, salt, and pepper.
The variety of cheese, which dates back to pharaonic times, is one of the most fascinating aspects of Egyptian cuisine. gebna we bateekh, a refreshing combination of white cheese and watermelon, is one of the nation’s favourite summer snacks.
8- Eggah (pronounced ej’jah)
is a solid and thick baked omelette. It’s a Middle Eastern variation of a frittata that’s popular in Egypt and the Levant. Eggah can be filled with a variety of ingredients, such as zucchini, spinach, fried onions, tomatoes, eggplant, green pepper, and leeks, just like a frittata. The egg acts as a glue that holds the various contents together, which can include meat. The omelette is seasoned with spices including cinnamon, cumin, turmeric, nutmeg, and fresh herbs then cooked in the oven. Eggah may appear to be a breakfast dish; but it can be served as an appetiser or main course with pita bread, salad, and other typical Egyptian foods at any time of day.
Mombar (also known as fawaregh), it’s one of the best in the Egyptian Cuisine is an Egyptian sausage prepared from sheep intestines. It’s a common ingredient in the cuisines of Egypt and other North African and Middle Eastern countries such as Libya, Tunisia, Algeria, and Syria. Ground beef, rice, garlic, onions, tomato paste, and seasonings are stuffed into sheep casings to make this dish. Parsley, cilantro, cumin, coriander, and cinnamon are all frequent herbs and spices in recipes. Before being fried to a lovely golden brown colour, the sausages are first boiled in water.
10- Kebda Eskandarani
Kebda eskandarani is an Egyptian meal that consists of fried cow liver seasoned with garlic, chilli peppers, cumin, and cardamom. It’s an Alexandria specialty that’s widely marketed as street food. Kebda Eskandarani is traditionally served as a sandwich; but it can also be served on its own with white rice, lime, and warm pita bread.
11- Hamam Mahshi
This next dish may be difficult for New Yorkers to stomach. Pigeons are considered pests in some towns, while they are considered a delicacy in Egypt. Similarly, a traditional Egyptian meal cooked with stuffed squab or juvenile domestic pigeon is known as hamam mahshi. Mother pigeons in Egypt fill up their young in dovecotes with crop milk, a nutritious secretion. Egyptian cooks choose the fattest 6-week-old squabs for hamam mahshi. The meat becomes overly tough and muscular as it gets older, similar to how veal becomes beef.