Egyptian Cuisine: A thread
Egyptian cuisine is very underrated and many people don’t know much about it. Our cuisine has many dishes that were eaten through our ancestors in Ancient Egypt until today, and many elements from migrants or invaders, where even then we added our own special Egyptian touch to it
Egyptian cuisine is v diverse given that every region within Egypt has its own sub-cuisine within it, so I don’t know every single dish but if there is one I neglected to mention feel free to include it or let me know and I will include it & I’ll add sources at the end of thread
1. Koshary: Egypt’s National dish which consists of brown lentils, fried rice, pasta, vermicelli, tomato sauce, garlic vinegar, chickpeas and fried onions.
According to Samira Abdelkader, who is a writer and researcher in Egyptian cuisine, she writes in her book “الطبخ أصله مصري” that koshary has existed since ancient Egypt, where lentils chickpeas and onions were eaten until the Middle Ages when rice was introduced.
Different variations of koshary exist in different regions. The Alexandrian version for example uses yellow instead of brown lentils and no tomato sauce and with a fried egg.
2. Molokhiya: Known as Jew’s Mellow, it is eaten throughout many different countries within Africa and Asia, with many different versions. Yet the Egyptian is known to be more of a thick soup, eaten with rice and chicken commonly.
Nawal Nasarallah writes in her book “Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook” that ancient Egyptian tombs & coffin murals depict abundance of molokhiya. It was believed to be a healing soup resulting in pharaohs consuming on it.
Besides the typical Egyptian version that’s eaten throughout Egypt and other parts of the world; other versions of molokhiya exist in Egypt including with shrimp which is eaten in Port Said & Alexandria and the Nubian version eaten with eggs.
While not a dish; bread is very significant to Egyptians. In the Egyptian dialect we call it عيش in contrast to many other Arab countries who call it خبز. The term عيش comes from the world العيشه meaning living, to symbolise that bread is the livelihood of Egyptians and pivotal
3. Falafel/Ta3miya:Falafel, meaning “of many beans” in Coptic, originated in Egypt by Coptic Christians as to create a meal to help with their fast. The 🇪🇬 version has fava beans vs the Levant version having chickpeas.Called ta3miya in Egypt except Alexandria, who call it falafel
4. Mesa3a: an eggplant dish containing eggplants, grounded meat, and a layer of bachamel. Similar to the Greek version of Moussaka.
5. Feteer Meshaltet: or also called just feteer is an Egyptian flaky layered pastry that contains thin layers of dough. The term literally means “cushioned pies”
It is very common to see feteer eaten in breakfast,especially paired with a mixture of molasses and tahini. You can however also see a savory version of it stuffed with sausages or basterma and vegetables.
6. Hamam Mahshi or Stuffed Pigeons/Squab: the practice of domesticating and eating pigeons have existed since Ancient Egypt, which was considered a delicacy and still eaten by Modern Egyptians today. It is usually stuffed with rice or freekeh.
7. Hawawshi: a traditional Egyptian dish which consists of bread stuffed with minced meat combined with onions pepper parsley. This dish was made by Ahmed Al-Hawawsh in Cairo in 1971 and then spread into the rest of Egypt. Most hawawshi is made with Egyptian baladi bread.
The Alexandrian Hawawshi however is placed within two layers of dough and contain different spices and seasoning. It can also be referred to as “عيش بلحمة" literally meaning bread with meat
8. Roz Meammer or Egyptian Baked Rice: Traditionally baked in clay pots usually containing ghee, cream and milk. This rice can also be stuffed with liver, meat or chicken.
9. Fatta: A dish consisting of rice, soaked bread in meat broth, tomato sauce &meat. It is believed that the dish has existed since Ancient Egypt from evidence through the Sobek Temple, where an Egyptian priestess named Kara where she slaughtered a sheep and made the first fatta.
10. Kahk: An Egyptian pastry that is rooted as far back as ancient Egypt, it would be shaped in a circle to represent the sun’s shape and the straight lines carved within the dough represent the rays. Kahk was eaten during many holidays in ancient egypt and still consumed today.
Different fillings of the kahk include dates, walnuts or just plain and sprinkled with sugar on top. It is very popular during Eid Al Fitr.
11. Kebda Iskandrani: Known as Alexandrian Liver, is the most famous version of cooking liver in Egypt. Making fried liver with cumin, garlic, cardamom and chili peppers, served in 3eish feino (an Egyptian style baguette bread) with tahini dip and lemon.
12. Ma7shi: meaning “stuffed”, a rice and vegetable mixture is done and stuffed in many different types of vegetables; the most common being grape leaves and cabbage, but peppers, squash, eggplant and tomatoes are other types. The stuffing can also include meat.
13. Ful Medames: paired with falafel to symbolize the typical Egyptian breakfast,discoveries in 12th dynasty pharaonic tombs it originated in ancient egypt & “medames” being a Coptic word meaning “buried”, as the beans are cooking in metal/clay pots.
14. Mombar/3osban: This dish consists of animal intestines stuffed with a rice and vegetable mixture, a similar concept to ma7shi. It is considered an appetizer.
15. Romy Cheese/Turkey Cheese: One of the most popular Egyptian cheeses, considered a hard cheese that is flavorful and salty, containing a sharp flavor. Peppercorns may be added to it and it’s a typical addition to an Egyptian breakfast.
16. Arish Cheese: Similar to cottage cheese, it is an Egyptian origin cheese. It is usually eaten with tomatoes or with watermelon on the side, a simple Egyptian breakfast or lunch.
17. Domiati Cheese/Gebna Beida: Considered the most popular type of cheese in Egypt & named after the Egyptian city of Damietta, it is believed to have originated in Egypt after 332 BC. This cheese also comes in different flavors like olive or basterma. it is a very creamy cheese
18. Mish Cheese: This is fermented salty cheese that derives from arish cheese. This cheese tends to be more spicy and flavorful. It is believed this was the cheese that was discovered at a tomb in Saqqara from 3200 BC.
19. Macarona Bachamel: An Egyptian comfort food that consists of penne pasta and minced meat along with a creamy bachamel sauce.
20. Bissara: Meaning cooked beans in the ancient Egyptian language, bissara is a comfort dip typically eaten during winter made from fava beans and herbs.
21. Belila: A warm dish typically eaten for dessert of breakfast, it is considered of Pearl wheat cooked in milk and light syrup and added coconut flakes and nuts and sugar on top. A perfect comfort meal for cold days
22. Umm Ali: the dessert with many stories that would take me forever to type, it is considered Egypt’s National dessert. Similar to bread pudding, it is made with a puff pastry crumbled with nuts milk sugar coconut flakes and cinnamon and baked in the oven.
23. Basboussa: the Egyptian Semolina cake usually sweetened with a simple syrup, rose or orange flower water. It is either believed to have originated from Egypt or brought in through the Ottoman Empire (found sources that said both so I wasn’t sure) either way it’s v delicious
24. Kunafa: While eaten throughout many different parts of the world, the most popular versions of it in Egypt are either with cream and/or nuts, or the mango kunafa. A delicious sweet dessert.
25. Fera5 w batatas/Chicken and Potatoes: a dish that is self explanatory and another comfort dish that is cooked in the oven and is typically eaten with rice.
26. Ro2a2: A flaky bread which is layered one on top or another and stuffed with minced meat in between and baked. This bread tends to easily break.
27. Golash: similar to ro2a2 except it’s much softer, phyllo dough is used combined with minced meat to create this dish.
28. Mullet Fish/Samak Bouri Singari: One of the most delicious fish dishes you can make in Egypt, and very popular up in the north coast, it is basically grilled fish with herbs and vegetables.
29. Fessekh: A dish with roots from ancient Egypt, this is a fermented salted mullet fish, where is it eaten during the Egyptian Holiday “sham el nessim”, a holiday celebrating the welcome of spring, a tradition which has existed from ancient times until today
It is very common for sham el nessim to see Egyptians going out and eating in parks and public spaces, with painted eggs and their fessekh with green onions and fries, as a welcoming to the new season practicing in the same fashion our ancestors did
30. Roz b Laban: the Egyptian version of rice pudding. Another self explanatory dish. Many Egyptians also eat this with ice cream (idk I personally don’t like this dish)
31. Fera5 bane/breaded chicken: the Egyptian version of breaded chicken and probably considered one of the most comfort meals with some pasta and French fries.
32. Escaloupe bane/bouftek: similar to the breaded chicken, this is the same but with thinly sliced pieces of meat. The term escaloupe in French is the process of making the meat thinner.
33. Kishk: Egyptian Savory pudding which is widely popular in upper egypt but consumed throughout all of Egypt. Different versions exist throughout Egypt. The Bedouins in Marsa Matrouh for example use sheep’s milk & barley instead of wheat. The Alexandrian Kishk includes shrimp.
34. Halabessa: a spicy tomato broth with chickpeas, it is usually sold on food carts and commonly eaten during wintertime!
35. Sobia: A drink commonly consumed during Ramadan made from rice coconut powder and dairy products. It is also flavored with vanilla.
36. Fakhfakhina: considered the “mother of all fruit salads” although it originated in Egypt it’s very common to find throughout the Middle East. It combines fruit, nuts and ice cream all into one.
37. Beid bel basterma: a classic Egyptian breakfast combining eggs & beef tenderloin w spices to make this delicious dish. Basterma was introduced to the Egyptians by the Armenians who were fleeing the Armenian genocide and brought their culture w them, including the basterma.
38. Samak Mashwi: the Egyptian take on grilled fish (stripped bass) and eaten with roz saydiya (fisherman rice). The herbs make the fish the star, with cumin oregano garlic and many more.
39. Roz Saydiya: “Fisherman Rice” that is made by all Egyptians to accompany any seafood dish. Using Egyptian short grain rice with caramelized onions, herbs and seafood broth, it’s the perfect compliment to any fish you are eating.
40. Bamya: an okra stew that is eaten in Egypt and many countries throughout the Middle East. It is usually eaten with rice and meat. It is also common specifically in Upper Egypt to cook it in clay pots.
41. Karakade/Hibiscus Tea: considered the tea of the pharaohs, as it is originated in ancient Egypt and was believed that it had medicinal properties. Even now Egyptians drink it for pleasure or to help regulate blood pressure. It is now consumed throughout Africa, Asia&Caribbean
42. Ol2as: This unique Egyptian dish combines taro root with rice and meat. Although consumed by Egyptians at any time, ol2as is significant to Coptic Christians as it is eaten during Epiphany.
43. Kebab Hal2a: A very common Egyptian way of cooking a kebab. Translated to “kebab in a pot” it is imo the most tender way to eat a kebab. Simmered in a pot with garlic and onion making it all caramelized and flavorful and much softer than a regular kebab.
44. Sogo2/Sodo2: in short it is an Egyptian version of a sausage. Different cities make dishes and spice it in different ways. You can see it eaten in sandwiches alongside with kebda in 3ish feino, or with pasta and tomato sauce or with eggs. However the possibilities are endless
45. Couscous: While not as popular in Egyptian cuisine as to the cuisines in the Maghreb region; it is still very widely consumed. The more popular version is the sweet version, consumed with sugar milk nuts and coconut flakes. You can eat this on street carts or dessert stores.
However savory couscous can be found and done in Egypt, especially in the rural parts of northern egypt ,upper (south) egypt and in siwa. you can check out this video of an egyptian woman: umm Ahmed; making both savory and a sweet version
46. Atayaf: A dough like pancake folded and fried then stuffed with cream and nuts commonly, but can also be done with Nutella or eaten plain with simple syrup. This dish is common during holidays not just in Egypt but throughout the Middle East.
47. Cassata: A dessert that is common in the city of Port Said, it is a layered ice cream dish made from sour cream, mangoes vanilla and chocolate. The dish is originated from Italy and can be placed with dried fruits and cake.
48. Halawet El Moulid: Different sweets and candies are made from nuts sugar and gelatin and eaten to celebrate the prophet’s birthday. There is also a tradition of girls dressing up as dolls, shaped like the candies eaten during the holiday.
49: Zalabiya/Loumat el adi: a circular dough pastry that is fried and then dipped in light syrup, sugar or chocolate. Very common to eat in the streets of Egypt.
50: Feterra Balah Eswed: Using the feteer meshaltet and stuffing it with a date paste.
51. Hegaziya: A dessert commonly found in Alexandria made with semolina sugar and yeast.
52. Mehawga: a dessert pastry popularized in Damietta and spread throughout Egypt, it is named after the spice of the same name, created with molasses, sesame, flour and sugar to create this pastry.
sharing another different variety of koshary! thanks to @mo7amd7asn
53. Kabis: a mixture between molasses, nuts and dates making a jam like paste that is perfect for cold weather. Originated in the city of Damietta but is commonly eaten throughout Egypt.
54. Some more Upper Egyptian dishes courtesy of @manalmetw
55. Part 2 of some dishes in upper egypt thank you once again @manalmetw
56. Fish Tagine
57. B2at Fala7i: Duck is another type of meat Egyptians eat in place of chicken, and the best people who do it are the rural people of Egypt. From stuffing it with freekh, rice, or m7shi and cooking it all together, it results in a soft tender meat perfect paired with rice.
58. Creme Caramel: Basically flan. A custard dessert with a clear caramel sauce. Although not originally Egyptian, it is very much enjoyed by Egyptians
59. 3akawi: 3akawi translates to oxtails, which are a delicacy in Egypt. It is cooked with caramelised onions and braising them where the meat falls off the bone. Other vegetables can be added to it and served with rice.
60. Tarb: An Egyptian twist on kofta (minced meat onions and spices) that adds a layer of lamb fat on it bringing it to a golden brown color once grilled.
61. Sbanikh: Basically spinach cooked in a tomato sauce and served with rice. Egyptians either love or hate this meal but it is a great meal for the cold weather.
61. Kawara3: So many of you requested me to include this so I will. This is basically cow/lamb’s foot where it can be done in a fattah (with rice, soaked bread and tomato sauce) or in a soup for a hearty meal.
62. 3asser Asab: Sugarcane juice. Very popular in Egypt and perfect for the summer heat.
63. Asaliya: A sweet made from molasses and sugar and coated with sesame seeds.
64. Bousomat: Egyptian breadsticks coated with sesame. Perfect for pairing with shay b laban (milk tea)
65. Roz bel kofta: ground meat either made in a meatball or a stick shape, served in a tomato sauce alongside cubed potatoes and rice.
66. Mashwaiyat: Grilled meats like kebab kofta and lamb chops.
67. Medida: This is a sweet pudding like dish that is popular within Upper Egypt and i believe also in Sudan. Consisting of fenugreek, sugar, and ghee. It’s a perfect dish to combat the winter cold weather.
68. 3assida: This is a dish that is eaten in many parts of North & East Africa + Yemen. It is popular in Upper Egypt along with the Bedouin communities in Egypt particularly in Marsa Matrouh, where it is consumed during holidays. It consists of honey flour butter making a dough
69. El Makhrouta/El Qadousiya: A sweet dish that is primarily in the rural communities of lower & upper Egypt, this dish is made by using flour and forming to a dough to cut to strips. Similar to vermicelli (shayria) except it’s much softer. Sugar nuts and milk are added to it.
70. Shayria bel Laban: a similar dish to the previous one mentioned; Vermicelli with milk. This dish is super common all over the world.
71. Torshi/Lemon Measfar: Different forms of pickles which are popular in Egypt but of course not only exclusive to us.
72. Fassouliya: Green bean stew with meat and served with rice. Similar to bamya, it’s a very common dish served throughout the Middle East
73. Bissila: similar to fassouliya except this is made with peas and carrots and meat in tomato sauce and served with rice
74. Sharkaseya: Originally a Turkish dish that has evolved to an Egyptian-Turkish fusion, it is a chicken dish served on top of rice covered with a walnut sauce.
75. Khoshaf: a nuts and dried fruit salad that is popularly consumed during Ramadan. Different variations of it exist along the Middle East.
76. Amr El Din: Apricot juice that is made from dried apricot paste giving it a tart yet sweet flavor. Although it originated in Syria, it is a very popular drink in Egypt. It is most likely drunk in holidays such as Ramadan.
77. Kharoub: from the plant Carob, it’s a juice that is served and popular in Egypt during the holidays. Also popular in many parts of the Middle East.
78. Tamr Hendi: a drink made of Tamarind that is also popular in Egypt during holidays.
79. Doum: Coming from the doum palm fruit, it is a drink that is drunk by Egyptians especially during holidays and fasts, as it helps stabilises blood pressure.
80. Sahlab: A hot and flavorful cinnamon vanilla drink topped with nuts.
81. Dukkah: Not food but a special mixture of Egyptian spice blend
82. Mokh Ma2li: A few people suggested this so I’m adding. This is fried cow brain and considered a delicacy.
83. Calamari Tagine: Calamari/squid cooked with other seafood items into a clay pot. This dish is most known in Alexandria. The tagine that it is cooked in is different from the standard Moroccan tagine, as ours is smaller and with no hallow lid (as pictured in the 2nd photo)
85. Lobiya: A black-eyed pea stew that is served with meat and rice. This dish is very common not just in Egypt but throughout the MENA region. You either love or hate this dish
86. 3dess: cooked brown lentils in a stew. Like loubiya; this dish is super common throughout the MENA region. Fun fact, ancient Egyptians considered lentils to be a food for the rich and powerful and has existed since 2600BC
84. Correction: Port Said Kobeba: This version, specifically done by Port Saidians includes shrimp. In contrast to the Levantine version, this one is also more circular and flat.
87. Shorbet 3dess: Yellow Lentil Soup that is very common to eat during the winter season. Also eaten throughout the MENA region.
88. Shorbet lesan asfour: Literally translating to “soup of bird’s tongue” is an Egyptian soup that is made with orzo pasta and chicken broth.
89. Wara2t lahma: Meat chunks prepped with vegetables like potatoes onions and carrots in an oven.
90. Sad el 7anak: a dessert combining butter sugar water and flour. The dessert is known to be very filling very quickly hence the name, which loosely means to close off/block off. Nuts can be added on top of it
91. Sakalans: A sandwich combining halawa(halva) , cream, jam and honey.
92. Roz Bel Shariya: Egyptian rice with vermicelli
93. Mashbak: A sweet made with cornstarch flour salt and simple syrup. It can also be infused with rose water or orange peel. Similar desserts exist throughout the world such as India’s Julabi or Iraq’s Zangula.
94. Moghat: Named after the moghat powder&when combined w sugar & water make this drink. It’s given to mothers during the sebou, a traditional Egyptian baby shower to stimulate lactation in nursing mothers.The Egyptian baby shower practices has roots in ancient Egyptian practices
95. Sherbet: A drink mainly made from sugar water and fruit or flower flavoring. It is very common for this drink to be made during occasions such as weddings or holidays. An Egyptian wedding tradition involves the bride and groom making each other drink sherbet from a cup.
96. El-Farasheik: a bread that is made and consumed by the Bedouins in the Sinai Peninsula.
To continue on this; people in sinai consume el-farasheik with either meat, like in a fattah style, or with a cheese called afeeg. This cheese is unique in that it is done with goat milk. It is sour with a buttermilk flavor.
97.Qedid Matrouh:This process of preserving &drying meat was done due to limited access of meat+ refrigeration,this was done in Matrouh for 500 years.This dried cured meat is known for its turmeric flavor& important dish in Matrouh.This dish is also common in Siwa +Maghreb region
98. Qedid Siwa: While the Matrouh Qedid is made from sheep’s and goats and uses turmeric, the Amazighs in Siwa predominantly use lamb and salt to make this dish. Both the Matrouh and Siwan qedid are popular in their cultures during Eid Al Adha.
99. Soromba: Dried shellfish that is common to snack on in the Suez region.
@IsmahShasmeen They go more in detail here they are a vegan who tried Egyptian food too! ahlanmonica.com
100. Fresca: Sweets that are sold throughout the northern parts of Egypt by the beaches, it is a wafer like snack with nuts sandwiched in between. Very common during the summertime.
Realized I messed up the thread so here’s a continuation:
101. Foul Nabed: Egyptian bean and vegetable soup that consists of fava beans, onion, garlic, tomatoes and chicken stock.
102. Caranbeet: Fried Califlower
103. Kar Assaly: The Egyptian version of a pumpkin pie, containing pumpkin sugar nuts butter and a bechamel topping!
104. El Mangawna: a pastry dessert common in Port Said eaten during Sham el Nessim (an Egyptian holiday celebrating the beginning of spring)
105. Morta: this is the solid leftover from melting ghee or butter and is used as a dip. Very popular in the rural regions of lower and upper egypt.
106. Ghoriyba: a shortbread cookie that exists throughout the MENA region. Is commonly topped w nuts and served during Eid.
107. Shakshuka: Although originally Tunisian, it is a dish that is super popular in Egypt consisting of poached eggs and tomato sauce w peppers and onions.
108. 3ega: an omelette that is baked into the oven. A common dish in Egypt for breakfast but also done in many parts of the world. Consisting of eggs and vegetables
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