Egyptian Cuisine

The gastronomy of Egypt or Egyptian cuisine is very varied due to its geographical position that bridges the African and Mediterranean cuisines. Egypt is a country with a large expanse of desert and this is noticeable in some of its culinary customs. Being a Muslim country, many of the gastronomic customs are governed by the laws of Islam.


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Egyptian cuisine makes heavy use of legumes, vegetables, and fruit from Egypt's rich Nile Valley and Delta. It shares similarities with the food of the Eastern Mediterranean region, such as rice-stuffed vegetables, grape leaves, shawarma, kebab, and kofta. Examples of Egyptian recipes include ful medames which is mashed fava beans; kushari, lentils, and pasta; and molokhia, bush okra stew. Pita bread, known locally as eish Baladi, and cheesemaking in Egypt dates back to the 1st Dynasty of Egypt, with feta cheese being the most common type of cheese consumed today.

Since Egypt the first agricultural country in the world so the healthiest dish in the world course in Egyptian cuisine, your meal including protein, vegetables, carbohydrate, vitamins, and iron, therefore the dish is a complete healthy meal

Common meats in Egyptian cuisine are rabbits, pigeons, chicken, and ducks. Lamb and beef are usually used for grills. Falafel is one of the famous fast foods in Cairo, and the desserts pies prepared in the region for at least 2500 years. Besides fish and seafood common in the coastal areas of Egypt, the most famous of them is the city of Alexandria. There is a great deal of Egyptian vegetarian food, due to both the relatively high price of meat and the needs of the Coptic Christian community, whose religious restrictions essentially require vegetarian diets throughout most of the year.

The tea drink is the national drink of Egypt, where the Egyptians learned in many ways of making tea where you can have anywhere in a local cafe maybe during your walking tours in Cairo on Al Fishawy cafe, and coffee comes second, beer is the most popular alcoholic drink. While alcohol is a religious taboo and committed Muslims and Copts tend to avoid alcoholic drinks, alcohol is readily available in the country.

Popular desserts in Egypt include baklava, Deborah, konafa, and swabe' Zeinab. Common ingredients in desserts include dates, honey, and almonds.

Egyptian cuisine is particularly inclined to vegetarian meals because it relies heavily on beans and vegetarian dishes. Although the food in Alexandria and the coastal cities in Egypt tends to use a large amount of fish and other seafood, the Egyptian cuisine differs from one governorate to another but for the most part, it depends on foods that grow outside the land.

The Egyptian Red Sea ports were the first main entry point for spices from Europe, as various spices were easily accessible over the years, and these spices left their mark on Egyptian cuisines, such as cumin, which is considered one of the most used spices. Other common spices include coriander, chili, black pepper, anise, bay leaves, dill, ginger, cinnamon, mint, and cloves.

Among the common meats found in Egyptian cuisine are rabbits, pigeons, poultry, and ducks. It is often boiled to make broth for various soups and soups. Lamb and beef are the most common meat used in barbecue. Grilled meats such as kofta (kofta), kebab (kebab), and grilled slices are referred to intermittently as barbecue.

It is popular in Egypt, in the guts of animals and various meats. The liver and sandwiches specializing in Alexandria are among the most famous fast food in the country. Minced pieces of liver fried with sweet pepper, hot pepper, garlic, cumin, and other spices are served in baguette-like bread called eish fino. It also eats cows' brains and sheep in some cities in Egypt.

Cuisine and religious practice:
One of the months that enjoy a lot of activities is the month of Ramadan, which is the month of fasting for Muslims in Egypt, but it is usually the time when the Egyptians are characterized by a lot of food preparation after breakfast, paying attention to the diversity of food and its richness, because iftar is a family affair, and whole families often meet On the table, exactly after sunset, after the Maghrib prayer. Many desserts are served almost exclusively during Ramadan, such as Kunafa (Kanafe ) and Qatayef (Qatayef). This month, many Egyptians prepare a special table for the poor or bystanders, usually in a tent on the street, called the Teaching Assistant of the Most Merciful (Egyptian Arabic: Rahman's Table, which literally translates to the "Schedule of Mercy", referring to one of God's 99 names, This may be somewhat simple or somewhat luxurious, depending on the wealth and capabilities of its creator.

Observant Christians in Egypt adhere to fasting periods according to the Coptic calendar; these may practically extend to more than two-thirds of the year for the most extreme and observant. The more secular Coptic population mainly fasts only for Easter and Christmas. The Coptic diet for fasting is essentially vegan. During this fasting, Copts usually eat vegetables and legumes fried in oil and avoid meat, chicken, and dairy products, including butter and cream.


Tea is an important part of daily life and folklore in Egypt. It is usually accompanied by a family visit to another person, looking at the level of the social economy or the purpose of the visit, on a cup of compulsory tea. Hospitality may be needed for yourself. The common name for tea in Egypt is "duty" (pronounced in Arabic as "wa-jeb" or "wa-geb"), given that serving tea to a visitor is an assignment, whereas anything else is beautiful.

Coffee, qahwa Egyptian Arabic: is considered a part of the traditional welcome in Egypt. It is usually prepared in a small coffee pot, which is called dalla in Egypt. It is served in a small cup made for coffee called fengan. The coffee is usually sweetened with sugar to various degrees; ‘al riha, mazbout and ziyada plus sariaose respectively. Unsweetened coffee is known as sada, or plain.

In Egypt, sugar cane juice is called ‘aseer asab and is an incredibly popular drink served by almost all fruit juice vendors, who can be found abundantly in most cities of Egypt

Licorice teas and carob juice drinks are traditionally enjoyed during the Islamic month of Ramadan, as is amar al-din, a thick drink made by reconstituting sheets of dried apricot with water. The sheets themselves are often consumed like candy. and Sobia is another beverage traditionally served during Ramadan. It is a sweet coconut milk drink, usually sold by street vendors. A sour, chilled drink made from tamarind is popular during the summer called tamr hindi. It literally translates to "Indian Dates", which is the Arabic name for tamarind.

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