Summary
Overview of Egyptian Cuisine
Modern Egyptian gastronomy encompasses meals that have origins tracing back thousands of years to the era of the pharaohs, including the green soup molokhiyya and hamam mahshi (stuffed pigeon). Bread served as a daily staple during the Pharaonic age and continues to hold significance today. The Egyptian Arabic term for bread, aish, denotes “to live” and the local round flatbread aish baladi serves as an essential accompaniment and container for various dishes.
The culinary landscape of Egypt is also shaped by its geographic location, influenced by North African, Mediterranean, and Middle Eastern traditions, along with the historical impacts of diverse civilizations such as Greek, Roman, Arab, Ottoman, and French. For instance, macarona béchamel is a modified version of the Greek dish pastitsio, a pasta dish layered with ground meat and béchamel sauce. The widely enjoyed street food shawarma, which consists of meat cooked on a vertical spit, finds its roots in the Ottoman Empire before spreading to the Levant.
Despite these myriad influences, Egyptians have successfully preserved their culinary traditions, referred to as akl beety (homemade food). A notable practice includes the use of samna baladi, a clear golden substance akin to ghee obtained by melting butter to separate the milk solids. This ingredient is favored in rural areas alongside the Nile Valley and Delta, preferred over vegetable oils for its distinctive rich flavor. It plays a vital role in dishes such as ta’leya, a sautéed mixture of garlic and ground coriander infused into molokhiyya, and in the buttery layers of the Egyptian flaky pastry known as feteer.
In addition to flavor, practicality is a consideration; national dishes such as fuul and ta’amiyya, both made from fava beans, alongside kushari—a combination of rice, lentils, pasta, and tomato sauce—provide economical and fulfilling nourishment for the populace.
Fuul and Ta’amiyya
Wherever fuul exists, you will also find ta’amiyya. Fuul medames (mashed fava beans) and ta’amiyya (deep-fried patties made from fava beans) serve as traditional breakfast choices but can be enjoyed at any hour. Fuul is typically slow-cooked and served from a sizable metal jug known as a qedra.
Ta’amiyya represents Egypt’s adaptation of falafel, which utilizes fava beans as opposed to chickpeas. The key to crafting flavorful fuul and ta’amiyya sandwiches lies in the addition of essential ingredients, such as olive oil, cumin, garlic, parsley, and lemon juice for fuul, while ta’amiyya is often paired with tahini and a fresh salad. The Alexandrian variation of fuul typically incorporates chopped peppers, onions, and tomatoes. For extra heat, request chili pepper.
Where to try it: Visit Mahrous in Garden City, which has operated for approximately 70 years according to the grandson of its founder, who serves its specialties directly and articulates the menu personally. For a contemporary flair, explore ta’amiyya enhanced with harissa raisin hot sauce at Zööba.
Molokhiyya Experience
Molokhiyya, a vibrant green soup comprising broth and finely chopped jute leaves, possesses a viscous texture that may be described as slimy. Nevertheless, it stands as a highly nutritious and cherished meal within Egyptian households.
This dish is traditionally accompanied by rice and chicken or rabbit. In Alexandria and other coastal cities, it is prepared with shrimp. The ta’leya or tasha—garlic and coriander sautéed in oil or samna—is added to the soup just prior to serving.
Where to try it: Visit Sobhy Kaber, known for expertly serving molokhiyya at your table and dramatically introducing the tasha. For a rabbit variant, consider Abou El Sid located in the upscale district of Zamalek.
Kushari Dish
Kushari consists of a blend of white rice, brown lentils, and macaroni adorned with chickpeas, tomato sauce, garlicky vinegar, and fried onions. The pasta may contain vermicelli, small macaroni, and short strands of spaghetti. The addition of shatta (spicy sauce) is optional.
Thought to have origins linked to India’s khichri, a rice and lentil dish, kushari was initially sold as street food but is now prevalent in various dining establishments—some even offering it topped with quail eggs at the refined restaurant Khufu’s, which boasts views of the Pyramids of Giza. Alexandrian kushari utilizes yellow lentils instead of brown and is garnished with fried boiled eggs.
Where to try it: Abou Tarek located in downtown Cairo is recognized as the “King of Koshary,” evolving from a simple food cart in 1963 to a three-story restaurant frequented by both tourists and locals alike. It even boasts branches in Saudi Arabia and the UAE.
Stuffed Vegetables
Mahshi entails the stuffing of various vegetables such as peppers, eggplants, zucchini, tomatoes, and grape or cabbage leaves. These are filled with rice seasoned with diced tomatoes, onions, parsley, and herbs, then cooked in a vessel topped with broth. Variations may include ground meat or shanks. The process, particularly wrapping grape (warak enab) and cabbage leaves (cromb), is often a time-intensive labor of love conducted at home.
Another notable item is hamam mahshi, a pigeon prepared with spiced rice or the green wheat-based freekeh.
Where to try it: Dawar Om Hassan in Dokki offers a platter showcasing assorted mahshi dishes, alongside vine leaves and stuffed cabbage options. Farahat is renowned for its pigeon varieties with several branches in Cairo, including one near Al-Azhar Mosque in Old Cairo.
Fatta Dish
Fatta comprises a blend of rice, pieces of boiled meat, and toasted pita bread drizzled with a savory garlic-tomato sauce or yogurt. Several variations exist that may include chickpeas or eggplant.
Where to try it: Le Tarbouche, situated on the Nile boat Le Pacha, serves “knuckles” fatta prepared with cow’s feet, baladi fatta featuring lamb, and eggplant fatta served with meat and yogurt.
Mediterranean and Red Sea Seafood
Egypt is fortunate to be bordered by the Mediterranean Sea to the north and the Red Sea to the east. A diverse selection of seafood like grouper (waqar), seabass (qarous), and mullet (bouri) is readily available. Common preparations include grilling these fish either singari style, butterflied with vegetables and spices, baked in a casserole with potatoes, or simply grilled drizzled with olive oil and lemon.
Egyptian fried fish, known as bisarya—small silver-sided fish—are consumed whole, excluding the heads. In addition, shrimp, crab, oysters, mussels, clams, squid, octopus, and lobster are all part of the selection.
Where to try it: In Alexandria, sample seaside dining at the White & Blue Greek Club or Zephyrion. If visiting Sharm El Sheikh’s Naama Bay, try Dananeer Seafood & Steak House.
Delightful Desserts
In Egyptian culture, tea served in glasses and liberally sweetened is a daily indulgence. Nonetheless, a variety of both hot and cold beverages await exploration within the country’s cafés. Sahlab presents itself as a creamy concoction made from milk, sugar, and sahlab powder derived from the dried tubers of white orchids, lavishly topped with cinnamon, pistachios, or coconut.
Chilled drinks consist of karkadé (hibiscus), kharoob (carob) juice, and doum juice made from the fruit of the doum palm. Seasonal juices, such as mango, guava, and sugarcane, should not be overlooked.
Where to try it: At Naguib Mahfouz Café within Khan El Khalili, visitors can sample an extensive assortment of beverages alongside their diverse food menu. To prepare karkadé at home, acquire packages of dried hibiscus flowers available in markets in Aswan in Upper Egypt.
Vegetarian and Vegan Options
A multitude of Egyptian dishes cater to vegetarians, utilizing protein sources such as beans and lentils. Indulge in classic dishes like koshari, fuul, and ta’amiyya. Furthermore, bessara offers a creamy green dip made from fava beans and fresh herbs. An array of vegetables, including bamya (okra), eggplant, and qulqas (taro root stew), are prepared in various styles, leading to filling meals combined with rice.
However, note that dishes like lentil soup or molokhiyya may be prepared using chicken or meat-based broth. For a fully vegan (albeit not strictly Egyptian) dining experience, consider visiting Vegan in Our House located in Maadi.
Seasonal Foods
January 7
Coptic Christians celebrate Christmas on this date after a 43-day fast devoid of animal products, with limited fish allowed. Roasted meats, including lamb or chicken, play a significant role, along with fatta. A notable feature of this occasion is kahk, Egyptian cookies sprinkled with powdered sugar, often filled with dates, walnuts, or agameya (resembling Turkish delight).
Spring
Coptic Easter Sunday follows an even longer strictly vegan fast of 55 days. Consequently, on the Monday after Orthodox Easter, Egyptians embrace the arrival of spring with Sham El-Nessim, translating to “smelling the breeze” in Arabic— a celebration with roots in ancient Egyptian times. Traditional foods associated with this festivity include fiseekh (salted mullet), green onions, and colored eggs.
Summer
During the summer months in Egypt, an abundance of locally cultivated fruits can be found, including mangoes, watermelons, figs, and dates. The nation is home to over 200 mango varieties, among which the awees, taymour, alfons, and hendi are especially popular. Ismailia, situated on the west bank of the Suez Canal, is regarded as the country’s premier destination for delightful mangoes. Additionally, guavas and prickly pears (teen shoki) start appearing at fruit stalls.
Fall
During autumn, unique fruits such as cherimoya (also known as custard apple, or locally as eshta) and persimmons are harvested in Egypt.
Winter
While strawberries are predominantly summer fruits in other regions, Egypt experiences its primary strawberry harvest in winter, mainly occurring within the Nile Delta. The harvest of sugarcane generally takes place from January to May in Upper Egypt.
Islamic Holidays
The dates of Islamic holidays are governed by the lunar calendar, resulting in annual shifts. Certain desserts are exclusively prepared for the month of Ramadan, a period when Muslims fast from dawn until sunset. Among these are syrup-soaked kunafa, made with flaky shredded phyllo pastry, and atayef, exquisite sweet dumplings filled with cheese or nuts.
Similar to Coptic Christmas, kahk signifies the celebrations marking both Eid El-Fitr (the conclusion of Ramadan) and Eid El-Adha (the festival of sacrifice). During Eid El-Adha, Egyptian Muslims typically carry out the practice of slaughtering a sheep to honor the Prophet Ibrahim’s willingness to sacrifice his son Ismail. Additionally, the Prophet Muhammad’s birthday is commemorated with hawalayat el moulad, a selection of sweets such as nougats—nut brittles—and the chewy malban.
This article was initially published on Nov 23, 2022, and subsequently updated on Oct 7, 2024.
