Authentic Egyptian cuisine in Cairo Every visitor to Egypt comes into direct contact with Egyptian cuisine at some point. The Egyptian diet is rich and varied. It's based on legumes and vegetables, seasoned with a variety of fresh herbs and spices. Egyptian cuisine is very original, and it is worthy of attention. What Foods to Try When in Egypt? Traditional Egyptian cuisine abounds in authentic and flavorful dishes. Popular dishes include shawarma, falafel, kebab,tarb (grilled kofta wrapped in lamb fat), Kawaree (cow feet), akawi (ox tail), and baba ghanoush. Baba Ganoush is a dish consisting of ripe eggplants. The eggplants are cleaned, chopped, and mixed with garlic, onion, and various spices. You will only need a little pita bread to taste it. It is also good to try traditional Egyptian dishes, such as: 1.Koshari Koshary is one of Egypt's most iconic and beloved dishes, particularly popular in Cairo, where it's considered the ultimate street food. This hearty and filling meal is a delightful combination of flavors and textures, making it a must-try for both locals and tourists alike. Koshary is a vegan-friendly dish, consisting of a base of rice, lentils, and pasta. Each layer adds a unique texture, from the soft grains of rice to the tender lentils and the bite of the pasta. On top of this, crispy fried onions provide a crunchy contrast, while a tangy tomato sauce is drizzled over the dish for a burst of flavor. Traditionally, a mix of garlic vinegar and spicy sauce is served on the side, allowing you to customize the flavor to your taste. Koshary is often served as a standalone dish due to its satisfying and nutritious nature, but for an added touch, you can pair it with a boiled egg or enjoy it alongside a fresh, tangy salad. Despite its humble ingredients, Koshary packs a punch in terms of flavor, making it a beloved staple of Egyptian cuisine and a dish that should not be missed during any visit to Cairo. 2.Ful medames Foul Medames is a traditional Egyptian dish that holds a special place in the country's culinary culture, especially as a popular breakfast option. The dish is centered around red fava beans, which are slowly simmered until tender, then mixed with olive oil and a blend of aromatic spices such as cumin, garlic, and salt. The beans are mashed to create a creamy texture, often enhanced with the addition of lemon juice for a tangy kick. Foul Medames is typically garnished with a variety of toppings, including hard-boiled eggs, chopped onions, and fresh herbs like parsley or cilantro, which add brightness and freshness to the dish. Sometimes, a drizzle of tomato sauce or tahini is added for extra richness. Served with warm pita bread, it’s not only a delicious and filling meal but also a fantastic source of plant-based protein, fiber, and essential nutrients, making it a nourishing and satisfying start to the day. 3.Kofta Kofta is one of the most beloved and popular meat dishes, particularly in Middle Eastern and Egyptian cuisine. Traditionally made with lamb, kofta also has variations that use beef. The dish is known for its simplicity in preparation and rich, flavorful taste. Ground meat is mixed with a blend of aromatic spices, including cumin, coriander, cinnamon, and allspice, before being shaped into elongated meatballs. These are then carefully skewered and grilled over an open flame, which imparts a smoky, charred flavor that enhances the natural juiciness of the meat. The result is a tender and flavorful dish that's both satisfying and versatile. Kofta is often served alongside fresh salads, and one of the most popular accompaniments is tabouleh. This vibrant, herbaceous salad originates from Levantine cuisine and is widely enjoyed throughout the Middle East. Tabouleh is made primarily with finely chopped parsley, which gives the salad its distinctive green color. In addition to parsley, ripe tomatoes are diced and mixed with soaked bulgur wheat, adding a pleasant texture to the dish. The salad is then seasoned with fresh lemon juice, olive oil, minced garlic, and sometimes sesame seeds, creating a refreshing and tangy flavor profile. Some variations of tabouleh may include mint for added brightness. Together, kofta and tabouleh offer a delightful combination of smoky, grilled meat with a crisp and zesty salad, making for a well-balanced and delicious meal. 4.Molokheya Molokheya is a beloved and iconic dish in Egyptian cuisine, known for its unique texture and deep, herbal flavor. The dish is made from the molokheya plant (jute mallow), whose leaves are finely chopped and cooked into a green, viscous soup. Its origins are royal, as the name "molokheya" derives from the Arabic word "muluk," meaning "king," suggesting it was once reserved for royalty. The preparation involves sautéing garlic and coriander in hot oil to create a flavorful base, then adding the chopped molokheya leaves. The soup is often enriched with broth from chicken, beef, or rabbit, which can also be served in the dish. Molokheya is traditionally served over white rice, with fresh pita on the side, and a squeeze of lemon juice to add brightness to the rich, slightly sticky soup. Its unmistakable texture and blend of flavors make molokheya a comfort food for many Egyptians, a dish passed down through generations, deeply tied to the country's cultural and culinary heritage. 5.Mahshi This Egyptian dish, known as Mahshi, is a classic Egyptian dish that showcases a delightful combination of flavors and textures. The name "Mahshi" translates to "stuffed," and the dish traditionally features grape leaves, which are carefully rolled and filled with a mixture of rice, tomatoes, onions, and a blend of herbs and spices, such as dill, parsley, and cinnamon. The grape leaves are first blanched to soften them, then they are stuffed with the aromatic rice mixture and rolled into neat, compact parcels. Mahshi can also be made using other vegetables, such as eggplant, zucchini, or bell peppers, which are hollowed out and filled with the same savory rice and herb filling. The dish is usually cooked slowly in the oven, allowing the flavors to meld together. It is often baked with a layer of tomato sauce, which adds a tangy contrast and enhances the overall richness of the dish. Served warm, Mahshi is a flavorful and light meal that's perfect for vegetarians or anyone seeking a satisfying, yet healthful dish. 6.Hamama mashwi Hamam Mashwi is a cherished Egyptian dish with ancient roots, featuring pigeon, or "hamam," which is highly valued for its tender, flavorful meat and is often enjoyed on special occasions and festive gatherings. The pigeons are carefully cleaned and prepped, then stuffed with either a mixture of freekeh, lemon juice, butter, salt, pepper, and cinnamon, or with a savory blend of finely chopped onions, mushrooms, parsley, mint, and tomato juice. After being seasoned, the pigeons are typically grilled or roasted until the skin is crispy and the meat is succulent. Hamam Mashwi is often served with rice or couscous, and sometimes accompanied by a fresh salad or a light yogurt-based sauce. 7.Hawawshi Hawawshi is a beloved Egyptian dish that sits somewhere between a pie and a sandwich, offering a delicious fusion of textures and flavors. It features a pita pocket, traditionally stuffed with a savory mixture of ground beef and a blend of spices. The filling typically includes ingredients such as onions, garlic, cumin, paprika, and coriander, which combine to create a rich and aromatic blend of flavors. The process begins with the pita bread being filled with this seasoned meat mixture and then sealed. It is then grilled or baked, allowing the bread to crisp up while absorbing the rich, fatty juices from the meat. This cooking method ensures that the pita becomes wonderfully crispy on the outside and delightfully juicy on the inside. The dish is named after its creator, Ahmed al-Hawawshi, a butcher from Cairo who invented Hawawshi in the 1970s. His creation quickly gained popularity for its satisfying combination of crispy bread and flavorful, spiced meat, making it a favorite street food and a staple in Egyptian cuisine. 8.Sambousek Sambousek are delicious stuffed puff pastry triangle appetizers, often referred to as "Egyptian fried ravioli." These savory pastries can be filled with a variety of ingredients, including meat, vegetables, fish, peas, lentils, potatoes, cheese, and an array of spices. The preparation is straightforward, making them a popular choice for both casual meals and special occasions. Sambousek can be cooked in several ways: deep-frying for a crispy, golden exterior; baking for a lighter alternative; or air-frying for a healthier option. Regardless of the cooking method, they are always finished until golden brown, crunchy, and irresistibly flavorful. During the holy month of Ramadan or other festive occasions, sambousek are a staple. They are typically served as a starter or snack, often the first dish to appear on the table and the first to be quickly devoured. Their versatility and appealing crunch make them a cherished part of Egyptian culinary tradition. 9.Keshk Keshk is a distinctive and nutritious Egyptian dish with a fascinating preparation process. It comes in two main varieties: Keshk Saaid and Keshk Falahi. Keshk Saaid is the traditional form, originating from Upper Egypt. Its preparation is labor-intensive, involving months of work. The process begins with harvesting wheat, which is then washed, boiled, and dried on rooftops. Afterward, it is broken down and washed again before being mixed with summer milk and fermented with salt for five months. This mixture is shaped into small balls and dried in the sun. To prepare the dish, these balls are melted with butter and milk, sometimes with chicken, and garnished with caramelized onions. The result is a rich, creamy soup with a unique depth of flavor. Keshk Falahi, also known as Keshk Almaz, is a quicker version of the dish. It is made with more readily available ingredients and a simplified method. The preparation involves cooking keshk with chicken broth, yogurt, garlic, onions, oil, and flour. The dish is finished with a topping of fried caramelized onions, adding a savory crunch and enhancing the overall flavor. Keshk is often served with simple, cooked chicken, making it a hearty and warming meal, especially ideal for winter. Its creamy texture and comforting taste make it a classic Egyptian favorite that is enjoyed in both its traditional and modern forms. 10.Macaroni bil Bechamel Macaroni bil Bechamel, often referred to as “Egyptian lasagna,” is a beloved dish in Egyptian cuisine, known for its rich, comforting flavors. The dish features baked macaroni layered with a creamy béchamel sauce and ground beef, seasoned with a blend of spices to enhance its savory profile. To prepare Macaroni bil Bechamel, the macaroni is cooked until al dente, then mixed with a flavorful ground beef mixture, which is typically sautéed with onions, garlic, and spices such as cumin and cinnamon. The béchamel sauce, made from a roux of butter and flour combined with milk, is poured over the macaroni and beef layers, creating a smooth, creamy topping. The assembled dish is baked until the top is golden brown and bubbly, resulting in a satisfying, hearty meal. Macaroni bil Bechamel is often served as a main course for lunch or dinner, accompanied by a selection of fresh-tossed salads. Its comforting taste and appealing texture make it a perfect choice for a weeknight family dinner or a delicious dish to bring to a potluck. Delicious! 11.Mombar Mombar is a traditional Egyptian dish often enjoyed at family gatherings and special occasions. It consists of sausages made from the intestines of cows or sheep, which are meticulously prepared and stuffed with a flavorful rice mixture. The preparation begins with cleaning the intestines thoroughly, turning them inside out, rinsing them, and soaking them in a vinegar solution to remove any strong odors. They are then brined to enhance their flavor and texture. The stuffing for Mombar includes a mixture of rice, finely chopped onions, tomato paste, and a blend of seasonings such as cumin, coriander, and black pepper. This aromatic filling is carefully packed into the prepared intestines, creating sausages that are both flavorful and satisfying. Once stuffed, the Mombar sausages are first boiled in water to cook the rice and infuse the sausages with flavor. After boiling, they are fried until they achieve a crispy, golden-brown exterior. The result is a deliciously crunchy and savory dish that is typically served as part of a larger meal, often accompanied by fresh salads or other side dishes. 12.Egyptian pita Egyptian pita, known locally as Aish Baladi (meaning "bread of life"), is a staple on every table in Egypt and holds significant cultural and culinary importance. This flatbread, often as large as a plate, is a fundamental part of the Egyptian diet and is cherished for its versatility and accessibility. Aish Baladi is a thick, pita-style bread that has been a staple in Egyptian cuisine for thousands of years. It is made with yeast, giving it a light, airy texture, and is typically sprinkled with wheat bran, which adds a subtle nutty flavor and a slightly chewy texture. The bread is baked to create a pocket in the middle, perfect for stuffing with various fillings. For breakfast, Aish Baladi often serves as the base for Taameya, a traditional Egyptian veggie burger. Taameya, resembling a meatball, is made from crushed fava beans mixed with herbs and spices, then fried until crispy. It is commonly served in pita bread, topped with pickled vegetables, hot sauce, and a drizzle of tahini, making for a flavorful and satisfying snack. In East Egypt, pita is also enjoyed with pasta, showcasing its adaptability as an accompaniment to a variety of dishes. Whether used to scoop up dips, wrap around savory fillings, or simply enjoyed on its own, Egyptian pita is a beloved and essential part of everyday meals, reflecting its deep-rooted place in Egyptian culture and cuisine. What desserts are not to miss in Egypt? The Egyptian cuisine is very simple, and this simplicity makes it delicious. Egypt is famous for all kinds of sweet, savory-filled pastries. They are usually prepared using sugar and syrup, which are sources of quick energy. The desserts in Egyptian cuisine, nuts and honey, are sweet and savory. 1. A local sweet, savory-filled dessert you should try while in Egypt is fetter. It consists of many thin layers of dough, ghee, and an optional filling. Fetter meshaltet, or fettera, is a pastry product. It can be savory or sweet and can be served with various toppings. Savory fetter contains different types of cheese or minced meat. While the sweet fetter can be served with honey, nutella, bananas, caramel, and others. 2.Basbousa Basbousa is a delightful semolina cake made with coconut, yogurt, and simple syrup. Its name, which means "just one kiss" in Arabic, reflects the light and sweet nature of the dessert. Basbousa is simple to prepare, making it a go-to option for those seeking a quick, yet satisfying treat. The cake is made by mixing semolina with yogurt and coconut to create a rich, moist texture. After baking, it’s soaked in a syrup made from sugar and water, giving it a wonderfully sweet finish. It is often garnished with almonds or coconut flakes, adding extra flavor and texture. Basbousa is a deliciously light dessert, perfect for any occasion. Whether enjoyed with tea or after a meal, it’s sure to please with its sweet, delicate taste.basbousa-cake} 3. Om Ali Om Ali is widely celebrated as Egypt's national dessert, cherished for its comforting and indulgent qualities. This traditional bread pudding is made by layering pieces of pastry with a rich mixture of pistachios, ground coconut, and raisins. The dish is flavored with cinnamon, adding a warm, aromatic touch. To prepare Om Ali, pieces of pastry are combined with a creamy mixture of milk, sugar, and spices, then baked until golden and crispy on top. The result is a deliciously creamy and flavorful dessert that is both satisfying and perfect for special occasions or a comforting treat. Om Ali's combination of textures and flavors, from the crunchy nuts to the sweet, spiced custard, makes it a beloved classic in Egyptian cuisine. 4. Kunafa Kunafa is a traditional Egyptian dessert, especially popular during Ramadan. It features layers of shredded phyllo pastry and sweet cheese, baked until golden and crispy. The dessert is soaked in a syrup infused with rose or orange blossom water and topped with crushed pistachios. Kunafa offers a rich contrast between its crispy exterior and creamy interior, making it a delightful treat year-round. 5. Baklawa Baklawa is a sweet, popular dessert throughout the Arab world. Made with layers of delicate phyllo pastry, it is typically filled with walnuts or pistachios and sweetened with honey. The result is a rich, flaky treat with a delightful blend of nutty and sweet flavors. 6. Roz Bel Laban Roz Bel Laban is a classic Egyptian dessert known for its comforting, creamy, and flavorful qualities. This traditional rice pudding is made by cooking rice in sweetened milk until it reaches a velvety texture. It's often flavored with cinnamon and cardamom, giving it a sweet and aromatic taste. In addition to Roz Bel Laban, other Egyptian desserts worth trying include Qatayef, Ka’ak al-Eid, Ghorayeba, Halwa, Balah El Sham, and Asabe Zeinab. Each of these treats offers a unique taste of Egyptian sweets and is a must-try for anyone exploring Egyptian cuisine.