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Egyptian cuisine makes heavy use of poultry,legumes, vegetables and fruit fromEgypt's richNile Valley andDelta. Examples of Egyptian dishes includerice-stuffed vegetables and grape leaves,hummus,falafel,shawarma,kebab andkofta. Others includeful medames, mashedfava beans;koshary, lentils and pasta; andmolokhiyya,jute leaf stew. A local type ofpita known aseish baladi[1] (Egyptian Arabic:عيش بلدى ) is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to theFirst Dynasty of Egypt, withDomiati being the most popular type of cheese consumed today.
Egyptian cuisine relies heavily on vegetables and legumes, but can also feature meats, most commonly rabbit and poultry such assquab, chicken, duck,quail and goose.[2] Lamb and beef are commonly used in Egyptian cuisine, particularly for grilling and in a variety of stews and traditional dishes. Goat and camel are also eaten but are not as readily available nationwide.Offal is also a popular street food, often served in sandwiches. Fish and seafood are widely consumed across Egypt, with coastal regions such asAlexandria,Suez andPort Said being especially known for their seafood cuisine. Freshwatertilapia andmullet are the most popular types of fish in the country.
A significant portion of Egyptian cuisine is vegetarian, largely due to the country's agricultural landscape and historical food traditions. The fertile banks of theNile River are primarily used for cultivating crops rather than animal grazing, as arable land is limited and livestock farming requires extensive resources such as land, water and fodder. Additionally, the dietary practices of Egypt'sCoptic Christians, who observe religious restrictions that mandate an essentially vegan diet for extended periods of the year, further contribute to the prominence of plant-based dishes in Egyptian cuisine.
Tea is the national drink of Egypt, and beer is the most popular alcoholic beverage. WhileIslam is the majority faith in Egypt and observant Muslims tend to avoidalcohol, alcoholic drinks are still readily available in the country.
Popular desserts in Egypt includebaqlawa,basbousa,kunafa andqatayef. Common ingredients in desserts includedates, honey, and almonds.
Ancient Egyptian cuisine, which remained relatively consistent for over three millennia, was centered around bread and beer, consumed daily by all social classes. These staples were often accompanied byonions,legumes, vegetables, and, for those who could afford it, meat, fish, and poultry. Food preparation includedbaking,boiling,stewing,grilling,frying, androasting, with wealthier Egyptians having access to importedspices and sweeteners such ashoney anddates.[3]
Ancient Egyptians also relied on a variety ofdairy products, with cheese and butter playing a role in their diet.Oils for cooking and flavoring were derived from plants such as lettuce,radish,sesame, andsafflower, whileanimal fat was commonly used in food preparation.[3] Vegetables, including garlic,leeks,cucumbers, and variouslegumes, were widely cultivated, whilefruits such asgrapes anddoum palm nuts were eaten fresh or dried. Archaeological evidence suggests that Egyptians practiced early forms of food preservation, such as dryingfruits and saltingmeats and fish to extend their shelf life.[4]
Banquets, depicted in tomb paintings, were elaborate affairs featuring musicians, dancers, and an abundance of food, including roastmeats,stews, vegetables,fruits, andcakes. Bread, typically made fromemmer wheat, came in various shapes and textures, while beer, a key dietary component, was brewed from fermented wheat orbarley and even functioned as a form of currency.[5][6] Meat, including beef, poultry, and fish, was regularly consumed, with archaeological evidence suggesting that even the workers building thepyramids had access to beef.[7]Fruits such asdates,figs, andpomegranates were commonly eaten fresh or dried for preservation.[4]
Food in ancient Egypt was not merely sustenance but held deep religious and cultural significance. The goddessHathor was often invoked during feasts, and offerings of bread, beer, and meat were made to the gods and the deceased in tombs to ensure their well-being in the afterlife.[5] Many aspects of ancient Egyptian cuisine, including bread, beer,fava beans, andmolokhia, have endured in modern Egyptian food culture.[4]
Food inGreco-Roman Egypt reflected both local traditions and foreign influences, particularly from theGreeks andRomans. The staple diet for most people consisted ofgrains,pulses,oil, and beer.[8] Vegetables such aslentils,chickpeas,onions,cucumbers, andturnips were widely consumed, whilefruits, especiallydates, were an important source of vitamins.Olive oil, introduced by the Greeks, gradually replacedradish oil, although it remained more expensive. Beer, traditionally made from fermented bread, was the dominant drink in earlier periods, but wine became increasingly popular, especially under Roman rule, with vineyards thriving in regions likeAlexandria andFayoum.[8]
The introduction of wheat by the Greeks gradually shifted Egypt's grain consumption from the traditionalemmer andspelt tohard wheat, which became more widely cultivated due to its role in tax payments under Ptolemaic rule. Meat, particularly pork, was commonly consumed by those who could afford it, with evidence showing its use in both religious and everyday contexts.[8] Poultry such as ducks,hens, anddoves were also consumed, and large dovecotes were built for breeding. Seafood, including fish andoysters from the Mediterranean, was available but primarily consumed by wealthier individuals. Written records from the period also describe the use of a variety ofherbs andspices such ascoriander,thyme,anise,fennel, andpepper, indicating a sophisticated approach to seasoning.[8]
Social gatherings played an important role in food culture, particularly in the form of symposia, where men gathered to eat, drink, and engage in discussions. Banquet halls, often linked to temples, served as venues for communal meals, celebrations, and even wedding feasts.[8] High-quality food was distinguished from lower-quality offerings, with premium meat and wine being more desirable. Wine, initially a luxury, became widely available and was commonly mixed with water, following Greek and Roman customs. Food consumption varied significantly across social classes, with the wealthy enjoying imported goods, elaborate dishes, and fine wines, while the lower classes relied on staplegrains,pulses, and locally availableproduce.[8]
Medieval Egyptian cuisine was shaped by a combination of agriculture, trade, and cultural influences. The 14th century cookbookKanz al-Fawa’id fī Tanwi‘ al-Mawa’id provides insight into the era's culinary practices.Egypt's fertile lands, nourished by theNile, supported the cultivation of native and introduced crops, including rice,sugarcane, andcitrus fruits, which arrived following theArab conquest in 641 CE.[9] The country's central position in theIslamic world also made it a hub for travel and migration, bringingTurks,Kurds,Persians, and other groups whose culinary traditions enriched local cuisine. Recipes inKanz al-Fawa’id reflect this diversity, with dishes fromMorocco,Persia, andByzantium appearing alongside local specialties.[9]
Trade further expanded the range of ingredients available inEgypt. The country imported nuts and fruits from theLevant while exporting local products such assalt-cured fish, cheese, andrefined sugar. Egyptian merchants, known as the Karimi, played a key role in the spice trade, sourcing aromatics from India andYemen.[9]Cairo, as a major urban center, had a well-developed food culture that catered to different social classes. While the elite indulged in lavish feasts, commoners had access to affordable food, including bread, cheese, rivermussels, andlegumes. Hospitals provided free meals to the sick, and palace kitchens occasionally distributed surplus food to the public.[9]
Food markets and public kitchens were central to urban life. Cairo's markets, described in detail by historianal-Maqrizi (1364–1442), offered a variety of food services, from street vendors sellingporridge and grilled meats to professional cooks who prepared meals for those without home kitchens.[9] Regulations ensured food safety and hygiene, requiring bakers and cooks to follow strict cleanliness measures. Public bakeries and communal ovens were widely used, especially in dense city centers where fire hazards discouraged home cooking.[9]
The medieval Egyptian kitchen was well-equipped, especially in wealthier households, where multiple hands worked to prepare complex dishes. Cooking methods involved stoves, clay ovens, and brick dome ovens. Spices, particularlymastic gum, were widely used, likely to mask the strong smell of local meats. The concept of food as medicine, based onGalenic principles, influenced diets, with certain ingredients used to balancebodily humors.[9] Recipes in Kanz al-Fawa’id included not only meals but also medicinal preparations,aphrodisiacs, and hygiene products such as scented toothpicks and soaps. Many culinary traditions included in recipes and cookbooks from medieval Egypt, including staple dishes likemolokheya,ful medames, andbamya, have endured into the present day.[9]
Wheat,barley and rice were part of the medieval Egyptian diet, but sources are conflicted aboutmillet. According toAbd al-Latif al-Baghdadi (1162–1231), it was unknown outside a small area where it was cultivated inUpper Egypt. This seems to be supported by chroniclerMuhammad ibn Iyas (1448–1522), who wrote that millet consumption was unusual, if not unheard of, in Cairo.Shihab al-Umari (1301–1384), on the other hand, says it was among the most popularcereal grains consumed in Egypt in that time.[citation needed]
Sorghum was, like millet, cultivated in Upper Egypt, but was not considered a desirable crop by residents of Cairo. There, it was consumed only during famine or other times of scarcity during which sorghum was preferred to other wheat substitutes used to make emergency bread rations like millet, bran, or broad beans.[10]
InThe Tale of Judar and His Brothers, an Egyptian[11] story fromThousand and One Arabian Nights, the main character, a poverty-stricken fisherman named Judar, acquires a magic bag belonging to anecromancer of Maghrebi origin. This bag supplies its owner with food likerozz mefalfel, a rice dish seasoned with cinnamon and mastic, sometimes colored withsaffron and prepared stock and tail fat.[10]
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In 17th-centuryEgypt, food culture reflected the stark divide between urban elites and rural peasants. Peasants primarily relied on simple staples likekeshk, fermented grain and dairy,mish, a fermented cheese,ful medames, stewed fava beans,molokheya, lentils, and barley bread, often garnished with onions.[12]In contrast, urban cuisine, particularly among the Ottoman-influenced elites, featured refined versions of these dishes, incorporating butter, meats, and elaborate seasonings. Fish was common, particularlymullet andseabream, prepared in stews or withkeshk, whilefesikh, salt-cured fish, remained a delicacy. Poultry and meat were rare in peasant diets but abundant in city kitchens, where dishes included stuffed pigeons and rich stews. Despite this divide, many core ingredients, fava beans,molokheya, and preserved dairy, remained central to Egyptian cuisine.[12]
In the 19th century the culinary habits of elite landowning families reflected a blend of local and Westernized influences. Many of these families, having moved from the countryside toCairo by the later half of the 19th century, maintained elaborate household kitchens staffed by professional chefs.[13] Recipes were often guarded secrets, passed through generations of cooks rather than through written records. However, after the1952 revolution, many of these families lost their wealth, their large homes were sold, and the trained staff dispersed, leading to the gradual disappearance of a distinct upper-class cuisine.[13]
Efforts to document these lost culinary traditions relied on oral history, personal recollections, and rare cookbooks, such as those written by the chefs ofKing Fuad. Some families, like theAbaza family, preserved unique dishes such asabbazeyya, a chicken dish cooked in lentil paste. However, many recipes vanished as home cooking in elite circles was historically left to hired chefs, who either guarded their techniques or adapted dishes to suit their employers.[13]
The rise of domestic science education and the influence of European culinary techniques in the 20th century played a significant role in shaping Egyptian cuisine and democratizing recipes. One of the most influential figures in this transformation was Nazira Nicola (1902–1992), known asAbla Nazira.[14] Her cookbook,Kitab Abla Nazira, first published in 1941 as a domestic science manual, became a household staple. Trained in England, she introduced European techniques while preserving and refining Egyptian cuisine. Through her books and Egyptian radio appearances, she became a national icon, promoting cooking as an essential skill for modern women.[14]
By the early twentieth century, the influence of Egypt'sGreek community on the country's restaurant-scene led to the adaptation of recipes likepastitsio andnegresco, which later made its way into Egyptian cookbooks, includingKitab Abla Nazira. The dishes evolved over time, influenced by Mediterranean and French cooking styles.[14] One notable example of this culinary fusion ismacarona bil-bechamel, a baked pasta dish, influenced bypastitsio, withbechamel that was introduced by the French-trained chefs of thekhedivial palace and luxuryhotels of the mid-nineteenth century.[14]
Egyptian cuisine is notably conducive to vegetarian diets, as it relies heavily on legume and vegetable dishes. Though food in Alexandria and the coast of Egypt tends to use a great deal of fish and other seafood, for the most part Egyptian cuisine is based on foods that grow out of the ground.
Egypt'sRed Sea ports were the main points of entry forspices to Europe. Easy access to various spices has, throughout the years, left its mark on Egyptian cuisine.Cumin is the most commonly used spice. Other common spices includecoriander,cardamom,chili,aniseed,bay leaves,dill,parsley,ginger,cinnamon,mint andcloves.[15]
Common meats featured in Egyptian cuisine are pigeon,[16] chicken and duck. These are often boiled to make the broth for various stews and soups. Lamb and beef are the most common meats used forgrilling. Grilled meats such askofta (كفتة),kabab (كباب) and grilled cutlets are categorically referred to asmashwiyat (مشويات).
Offal, variety meats, is popular in Egypt. Liver sandwiches, a specialty ofAlexandria, are a popular fast-food in cities. Chopped-up pieces of liver fried with bell peppers, chili, garlic, cumin and other spices are served in a baguette-like bread calledeish fino.Cow and sheep brain are eaten in Egypt.[17][18]
As the majority of Egyptians are Muslims and followIslamic dietary laws, pork is not widely available. However, members of Egypt'sChristian minority raise pigs and consume pork. Specialty stores in cities cater to non-Muslim Egyptians and foreigners by selling pork products.
Foie gras, a well-knowndelicacy, is still enjoyed today by Egyptians. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver.Foie gras is sold whole, or is prepared intomousse,parfait, orpâté, and may also be served as an accompaniment to another food item, such as steak. The technique involvesgavage, cramming food into the throat of domesticated ducks and geese, and dates as far back as2500 BC, when theancient Egyptians began keeping birds for food.[19][20][21]
Egyptian dining customs are characterized by several important social and cultural practices. It is considered improper to use the left hand for eating, as the left hand is associated with hygienic functions.[22] When dining, it is customary to sit next to someone of the same sex unless the host suggests otherwise.[22] During the month ofRamadan, eating, drinking, or smoking around others during the daytime is generally shunned.[22] However, leniency is often shown towards foreigners, who are not expected to be privy to such cultural sensitivities, and most food establishments remain open during the day throughout Ramadan.
Meals are typically served later than in Western cultures, with diners often arriving at restaurants around 10 pm or later, particularly in the summer.[22] The main meal of the day is usually lunch, which is served during standard restaurant and café hours. In the evening, Egyptians tend to have lighter meals or snacks rather than a large dinner, unless it's a special occasion.[22] Family gatherings are common, and meals tend to be lengthy, with smoking frequently occurring during dining. Portion sizes are typically large, and food wastage is frowned upon.[22]
Cheese is thought to have originated in the Middle East.[23] Two alabaster jars found atSaqqara, dating from theFirst Dynasty of Egypt, contained cheese.[24] These were placed in the tomb about 3,000 BC. They were likely fresh cheeses coagulated with acid or a combination of acid and heat. An earlier tomb, that of KingHor-Aha, may also have contained cheese which, based on the hieroglyphic inscriptions on the two jars, appears to be from Upper and Lower Egypt.[25] The pots are similar to those used today when preparingmish.[26]
Cheeses includedomiati (جبنه دمياطى), the most widely-eaten in Egypt;[27][28]Areesh cheese (جبنه اريش) made fromlaban rayeb;[28]Rumi cheese (جبنه رومى), a hard, salty, ripened variety of cheese that belongs to the same family asPecorino Romano andManchego.[29]
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Bastirma (بسطرمة) and sogoq (سجق,sogo'), also called sodoq (سدق,sodo') in parts ofEgypt, are two traditional Egyptian cured meats that feature prominently in the country's culinary heritage. They are commonly enjoyed on their own or incorporated into various dishes.
Bastirma is typically prepared using lean cuts of beef orwater buffalo,[30] such as theeye of round ortenderloin, which are cured with salt to draw out moisture. After curing, the meat is coated with a wet paste made from a spice mixture that includesfenugreek,paprika,cumin,black pepper, and garlic, forming a distinctive crust that imparts strong flavors. The meat is air-dried for a period until firm, which can differ depending on its size. It is served in thin slices.[31]
Sogoq, is a spicy sausage made from ground beef mixed with spices such ascumin, garlic,paprika, andchili powder. The mixture is stuffed into sheep intestines and left to dry and ferment, resulting in a flavorful and aromatic sausage.[32] The spice mix may differ depending on the house-blend of the butcher.[33]
Whilepastirma andsujuk are their regional namesakes, the Egyptian versions are distinguished by specific spice blends and preparation techniques that reflect local tastes and traditions. Egyptian sogoq is closer to sausages likemerguez andmakanek than it is to thesujuk eaten in other parts of the region.
Bread made from a simple recipe forms the backbone of Egyptian cuisine. It is consumed at almost all Egyptian meals; a working-class or rural Egyptian meal might consist of little more than bread and beans.[34] The Atlas of Egyptian Popular Heritage, published by theMinistry of Culture, lists more than 60 different types of bread in Egypt,[35] while theAgricultural Museum inCairo has documented over 40 distinct varieties. While many traditional recipes have endured, numerous others have been replaced by industrialized varieties, predominantly made with bleached wheat flour.[36]
Bread-making inEgypt dates back nearly 5,800 years, with early evidence of bread made fromemmer wheat, a low-gluten grain that was manually ground and leavened using natural yeast and lactic acid bacteria.[35] Archaeological findings reveal various bread types, including those made withbarley,chickpea flour, and breads incorporatingfig paste,coriander seeds, andnabq fruits. Wall inscriptions and tomb scenes from theOld Kingdom depict detailed bread production processes, including grinding wheat, mixing dough, and baking in mudbrick ovens.[35]
By theGreco-Roman period, hard wheats such asbread wheat anddurum wheat replacedemmer, leading to a variety of flour grades used in bread-making. Written records from the period list different types of flour, but surviving loaves are rare due to the decline of bread offerings in tombs.[35] During theOttoman period, bread production was closely regulated by the state, which controlled grain storage, distribution, and pricing to prevent shortages. Bakeries, guilds, and market inspectors ensured hygiene and standardized bread weights and prices.[35] Baking techniques included traditional clay ovens calledtabun, and a heated metal disc calledsag, both still in use today. Imported maize fromMesoamerica in the 17th century introduced new bread varieties, eventually making corn the second most important cereal in Egypt by the 19th century.[35]
Until the 20th century, home baking remained common, especially in villages, but urban populations increasingly relied on private and state-run bakeries. The introduction of subsidized wholewheateish baladi further reduced home baking, leading to a decline in bread variety. Despite historical diversity, the number of bread types has diminished, with few modern studies documenting regional variations and traditional recipes.[35]
The local bread is a form of hearty, thick,gluten-richpita bread calledeish baladi[1] (Egyptian Arabic:عيش[ʕeːʃ]; . The word "[ʕeːʃ]" comes from theSemitic rootع-ي-شʕ-Ī-Š with the meaning "to live, be alive."[37] The wordʿayš itself has the meaning of "life, way of living...; livelihood, subsistence" in Modern Standard andClassical Arabic; folklore holds that this synonymity indicates the centrality of bread to Egyptian life.[37]
On a culinary level, bread is commonly used as autensil, at the same time providingcarbohydrates andprotein to the Egyptian diet. Egyptians use bread to scoop up food, sauces, and dips and to wrapkebabs,falafel, to keep the hands from becoming greasy. Most pita breads are baked at high temperatures (450 °F or 232 °C), causing the flattened rounds of dough to puff up dramatically. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened into pockets, creating a space for use in various dishes. Common breads include:
![[icon]](/mt/?noimg=&dark=on&url=http%3a%2f%2fwww.wikipedia.org%2fwiki%2fFile%3aWiki_letter_w_cropped.svg) | This sectionneeds expansion with: expand the list with additional entries. You can help byadding to it.(March 2025) |
In Egypt,meze, commonly referred to assalatat (سلطات), salads and cheeses are traditionally served at the start of a multi-course meal along with bread, before the main courses.[38] Popular dishes include:
| English | Egyptian Arabic | Description |
|---|---|---|
| Baba ghannoug | بابا غنوج | A dip made witheggplants, lemon juice, salt, pepper,parsley,cumin and oil. |
| Bedengan mekhalel | باذنجان مخلل | Pickledeggplant stuffed with a mixture of minced garlic,chili peppers,coriander, and various spices. |
| Duqqa | دقه | A dry mixture of pounded nuts, seeds, and spices. |
| Hummus | حمص | A traditional dip made from pureed chickpeas blended withtehina,olive oil,lime juice, garlic, and salt. In Egypt, it is typically prepared in a simple form, garnished with a drizzle of oil and sometimes whole chickpeas |
| Salata baladi | سلطة بلدى | A salad made with tomatoes, cucumber, onion, and chili, topped with parsley, cumin,coriander, vinegar, and oil. |
| Tehina | طحينه | A sesame paste dip or spread made from groundsesame, lemon juice, and garlic. |
| Tomiya | ثوميه | A paste made from garlic, lemon juice, oil, and salt, creating a creamy dip often served with grilled meats. The consistency of tomiya is thick, and it has a sharp, garlicky taste. |
| Torshi | طرشى | An assortment of pickled vegetables. |
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Egyptian cuisine is characterized by dishes such asful medames,[39][40][41] mashedfava beans;koshary, a mixture of lentils, rice, pasta, and other ingredients;molokhiya, chopped and cookedjute leaf with garlic and coriander sauce; andfeteer meshaltet.
Egyptian cuisine shares similarities with food of the EasternMediterranean region, such as rice-stuffed vegetables, grape leaves,shawerma,kabab andkofta, with some variation and differences in preparation.
Some considerkoshary, a mixture of rice, lentils, and macaroni, to be thenational dish.Ful medames is also one of the most popular dishes. Fava bean is also used in makingfalafel (most commonly referred to asta‘ameya in Egypt, and served with fresh tomatoes, tahina sauce and arugula).[42][43]
Egyptians are known to use a lot of garlic and onions in their everyday dishes. Fresh garlic mashed with other herbs is used in spicy tomato salad and also stuffed in boiled or baked eggplant. Garlic fried with coriander is added tomolokhiya, a popular green soup made from finely choppedjute leaves, sometimes with chicken orrabbit. Fried onions can be also added tokoshary.[44] The ingredients, in the okra and molokhiya dishes, are whipped and blended with a tool called thewīka, used in ancient times and today, in Egypt.[45]
| English | Egyptian Arabic | Description |
|---|---|---|
| Bamia | باميه | A stew prepared using lamb, okra and tomatoes as primary ingredients.[46] |
| Besarah | بصاره | A dip made from peeled fava beans and leafy greens. It is served cold and is normally topped with fried onion.[46] |
| ‘Eggah | عجه | A type of omelette made with parsley and flour, similar to afrittata. It is baked in the oven in a deep skillet.[46] |
| Fatta | فته | A traditional dish eaten on festive occasions, particularlyEid al-Adha. A mixture of rice, chunks of lamb meat,eish baladi cut up into pieces and prebaked in the oven, all covered in a tomato or vinegar-based sauce.[46] |
| Fesikh | فسيخ | Salted or fermentedmullet, generally eaten on the spring festival ofSham Ennessim, which falls onEasternEaster Monday.[46] |
| Fatayer | فطاير | Savory pies typically filled with meat, spinach, or cheeses such asdomiati. |
| Feteer | فطير | Pies made of thin dough with liberal quantities ofsamnah. The fillings may be either savory or sweet.[46] |
| Ful medames | فول مدمس | Cooked fava beans served with olive oil and topped with cumin. It is always eaten with bread, in a sandwich or the bread is used as a utensil, to scoop up the beans. A staple in Egypt, it is often considered the national dish.[46] |
| Ful nabet | فول نابت | A soup made from sprouted fava beans. The sprouted fava beans are prepared with onions, cumin, salt, black pepper, and lemon juice, in water or a broth.[47][48] |
| Gollash | جلاش | Aphyllo dough pastry stuffed with minced meat or cheese. |
| Hamam mahshi | حمام محشى | Pigeon stuffed with rice or green wheat and herbs. First it is boiled until cooked, then roasted or grilled.[49] |
| Hawawshi | حواوشى | Aturnover pastry filled with minced meat marinated in onions, pepper, parsley and sometimes hot peppers or chilies.[46] |
| Kabab | كباب | Usually chopped lamb or beef meat grilled over charcoal. |
| Kamounia | كمونيه | A beef and cumin stew. It is sometimes made withoffal, like bull genitals. |
| Kaware‘ | كوارع | Cow's trotters, it is often eaten withfattah. It is also common to boil the trotters into a broth, the tendons from the trotters and the resulting broth are enjoyed as a soup. It is believed to be an aphrodisiac in Egypt.[46] |
| Kersha | كرشه | Tripe cooked into a stew. |
| Keshk | کشک | A yogurt-based savorypudding, made with flour, sometimes seasoned with fried onions, chicken broth or boiled chicken. |
| Koftet el hati | كفتة الحاتى | Minced meat prepared with spices and parsley, rolled into a finger-shape and grilled over charcoal.[46] |
| Koftet rozz | كفتة أرز | Spiced meatballs made from a blend of minced meat, usually beef or camel, crushed rice, and fresh herbs, simmered in a rich, flavorful tomato-based sauce. |
| Koshary | كشرى | An Egyptian dish originally made in the 19th century, made of rice, macaroni and lentils mixed together, topped with a spiced tomato sauce, and garlic vinegar; garnished with chickpeas and crispy fried onions. A sprinkling of garlic juice, or garlic vinegar, and hot sauce are optional. It is a popular street food.[46] |
| Macarona bil-bechamel | مكرونه بشاميل | An Egyptian variant of the Italian lasagna, without the cheese. Typically consists of penne slathered in bechamel sauce with a layer of slowly fried ground beef, onions and tomato paste, topped with some more penne in bechamel sauce, topped again with a thin layer of bechamel sauce and brushed with an egg wash, then baked to perfection. Some prepare it as a variant of theGreekpastitsio, incorporatinggebna rūmī, an Egyptian cheese similar toSardo orPecorino cheese, along with a mixture ofpenne macaroni andbéchamel sauce, and usually two layers of cooked spiced meat with onions.[46] |
| Mazalika | مزاليكا | A dish made of any combination ofoffal, but typicallychicken gizzards,liver and heart, which are sautéed withonions, garlic,green bell peppers, andtomatoes.[50][51] |
| Mahshi | محشى | A stuffing of rice, seasoned with crushed red tomatoes, onion, parsley,dill, salt, pepper and spices, put into vegetables like green peppers,eggplants,courgettes, tomatoes,grape orcabbage leaves. They're then placed in a pot and topped with chicken broth or beef broth.[46] |
| Mesaqa‘ah | مسقعه | Sliced eggplants lightly grilled and placed in a flat pan with sliced onions, green peppers, and chili peppers. The dish is then covered with a red sauce made of tomato paste and spices then baked in the oven.[46] |
| Molokhiya | ملوخيه | Green soup prepared in various styles, wherein themallow leaves are very finely chopped, with ingredients such as garlic andcoriander added for a characteristic aromatic taste, then cooked with chicken broth.[46] Other kinds of broths can be used such as rabbit, shrimp, which is popular in Alexandria, and fish in Port Said. It is often considered the country's national dish.[52] |
| Mombar | ممبار | Sheep intestines stuffed with a rice mixture and deep fried in oil. |
| Rozz me‘ammar | رز معمر | A rice dish made by adding milk (and frequently butter orcream) and chicken stock or broth to cooked rice, then baking it in an oven. It is frequently substituted for plain white rice at festive occasions and large family meals. It is normally served in a special casserole made out of clay calledbram. |
| Sabanekh | سبانخ | A spinach stew, usually served with rice. It is commonly, but not necessarily, made with small chunks of beef. |
| Sayadiya | صياديه | A coastal dish. Rice with onion cooked in tomato paste, usually served with fried fish.[46] |
| Shakshouka | شكشوكه | Eggs with tomato sauce and vegetables.[46] |
| Shalawlaw | شلولو | A variant ofmolokhiya with driedjute leaves cooked raw, with garlic, lemon and chilli in cold water. |
| Shawerma | شاورما | A popular sandwich of shredded beef, lamb or chicken meat, usually rolled in pita bread with tahini (sesame seed) sauce. |
| Shorbet 'ads | شوربة عدس | A hearty soup made with lentils, traditionally eaten in the winter.[53] |
| Ta‘meya | طعميه | A breakfast dish of deep-fried fritters made out of fava beans, in contrast to the Levantine version of falafel made with chickpeas. Often eaten by themselves or in a pita bread sandwich withtehina and greens. |
| Torly | تورلى | A tray of baked squash, potatoes, carrots, onions, and tomato sauce.[46] |
| Qolqas | قلقاس | Taro root, generally peeled and prepared either withchard or tomato. Unpeeledqolqas and eggplant make theṭabkha sawda, or "black dish," served to and despised byconscripts in theEgyptian Armed Forces.[46] |
Egyptian desserts have evolved over millennia, influenced by the country's historical connections to various civilizations,[54] and share a resemblance to those of the other countries in the Eastern Mediterranean.[55] Many Egyptian desserts rely on a combination of simple yet essential ingredients.Semolina, sugar, butter, andnuts such aspistachios andalmonds form the foundation of many sweets, providing both texture and depth.Syrup, often infused withrose water ororange blossom, is a defining element, adding moisture and enhancing sweetness. Dairy also plays a crucial role, with milk andeshta used in puddings and layered pastries. The use oftehina in sweets, likehalawa andbasbousa, adds a nutty richness, whilehoney,syrup anddate paste are commonly incorporated for sweetness.[54] Some popular Egyptian desserts include:
| English | Egyptian Arabic | Description |
|---|---|---|
| Atayef | اطايف | A dessert served exclusively during the month ofRamadan, a sort of sweet minipancake (made without eggs) filled with cream and nuts or raisins. |
| Baqlawa | بقلاوه | A sweet dish made from many layers ofphyllo pastry, an assortment of nuts, and soaked in a sweet syrup. |
| Basbousa | بسبوسه | A dessert made fromsemolina and soaked in syrup. It is usually topped with almonds and traditionally cut vertically into pieces so that each piece has a diamond shape. |
| Koskosi | كسكسى | Egyptian style couscous, with butter oreshta as well as sugar, nuts, and dried fruit. |
| Fakhfakhina | فخفخينا | A fruit salad that combines a variety of fresh seasonal fruits, fruit juices, and often a scoop of ice cream. |
| Ghorayiba | غريبه | A sweet biscuit made with sugar, flour, and liberal quantities of butter, similar toshortbread. It can be topped with roasted almonds or cloves. |
| Halawa | حلاوه | A popular sweet in Egypt and the Middle East made primarily fromtehina paste, powdered sugar, and dry milk, often enhanced with vanilla, rosewater, or orange blossom for flavor. Commonly enjoyed as a breakfast item, snack, or dessert, it has a crumbly yet rich texture and can be eaten on its own, stuffed into pita pockets, or used as a topping. Nuts and raisins are optional additions, adding crunch and extra sweetness. |
| Kahk | كحك | A sweet biscuit served most commonly duringEid al-Fitr in Egypt. It is covered withicing sugar and can also be stuffed with dates, walnuts, oragameya (عجميه), which is similar in texture toTurkish delight, or just served plain. |
| Kunafa | كنافه | Refers to a variety of pastries made with thin kunafa noodle threads, often layered or wrapped around different fillings and soaked in sweet syrup. One common Egyptian variation encases a layer ofeshta, resulting in a creamy texture beneath the crisp exterior. Another traditional version features kunafa strands enveloping assorted nuts, likepistachio. |
| Ladida | لديده | A traditional Egyptian candy made from shredded coconut pieces topped with hazelnuts, commonly enjoyed duringMouled El Nabawi, the celebration of Prophet Muhammad's birthday. |
| Masrooda | مسرودة | Dough that is cut into pieces and steamed, then soaked in melted butter, sugar, nuts, and raisins. |
| Malban | ملبن | An Egyptian confection made from a base of sugar, water, and starch, infused with fragrant ingredients like rosewater, orange blossom water, and sometimes mastic resin or fruit extracts. Often dusted with powdered sugar or rolled in chopped nuts, this treat is a staple in festive celebrations such as Eid and Ramadan. |
| Mefatt'ah | مفتأه | A thick paste made from sesame and molasses. |
| Mehalabeya | مهلبيه | A creamy milk pudding thickened with vanilla and either cornstarch or rice flour. |
| Melabbes | ملبس | Sugar-coated almond dragees. |
| Luqmet el qadi | لقمة القاضى | Small, round donuts that are crunchy on the outside and soft and syrupy on the inside. They are often served with dusted cinnamon and powdered sugar. The name literally translates to "The Judge's Bite". |
| Om Ali | ام على | A type of bread pudding served hot, made with puff pastry or rice, milk, coconut, and raisins.[56][57] |
| Rozz be-laban | رز بلبن | A rice pudding made with short-grain white rice, full-cream milk, sugar, and vanilla. It can be served dusted withcinnamon, nuts, and ice cream. |
| Sad el hanak | سد الحنك | A traditional Egyptian dessert, typically consumed during the winter. The name, meaning "Clogging of the mouth", refers to its dense texture, which is achieved by cooking flour in a mixture of sugar and butter. The dish is often topped with coconut or nuts. It is commonly served as a dessert after meals, particularly in family settings.[58] |
AlthoughRamadan is a month offasting for Muslims in Egypt, it is usually a time when Egyptians pay a lot of attention to food variety and richness, sincebreaking the fast is a family affair, often with entire extended families meeting at the table just after sunset. There are several desserts served almost exclusively during Ramadan, such askunafa (كنافه) andqatayef (قطايف). In this month, many Egyptians prepare a special table for the poor or passers-by, usually in a tent in the street, calledMa’edet er-Raḥmān (Egyptian Arabic:مائدة الرحمن,[mæˈʔedetɑrɾɑħˈmɑːn], which literally translates to "Table of the Merciful", referring to one ofthe 99 names of God in Islam. These may be fairly simple or quite lavish, depending on the wealth and ostentation of the provider.
Egypt’s largest such communal Ramadan table is held annually on the 15th of Ramadan inCairo’sMatareya district. Established in 2013 and funded by local contributions, the event has evolved into a major cultural tradition, attracting thousands of attendees, including government officials, celebrities, athletes, and foreign ambassadors.[59]
ObservantChristians in Egypt adhere tofasting periods according to theCoptic calendar; these may practically extend to more than two-thirds of the year for the most observant. The more secular Coptic population mainly fasts only for Easter and Christmas. TheCoptic diet for fasting is essentiallyvegan. During this fasting, Copts usually eat vegetables and legumes fried in oil and avoid meat, chicken, eggs and dairy products, including butter and cream.
Christian fasting culture inEgypt has been historically shaped by monastic traditions, dating back to the early centuries of Christianity. Monks and nuns adhered to periods of strict fasting, consuming primarily bread, salt, and water, though their diets included a variety of plant-based foods. Meals were often communal, consisting of cheese (outside fasting periods),pickles,greens,olives, and cooked or raw vegetables.Lentils and other pulses, such aschickpeas, were common staples, along with vegetables likeonions, garlic,cabbage, andmallows. A range of oils, includingolive oil,linseed oil, andsesame oil, was used, while vinegar was primarily for preserving food. Fruits such asfigs,grapes, anddates were consumed both fresh and dried.[60]
Tea (شاى,shay[ʃæːj]) is the national drink in Egypt, followed only distantly by coffee. Egyptian tea is uniformlyblack and sour and is generally served in a glass, sometimes with milk. Tea packed and sold in Egypt is almost exclusively imported fromKenya andSri Lanka. Egyptian tea comes in two varieties,Koshary andsa‘idi.
Koshari tea (شاى كشرى), popular inLower Egypt, is prepared using the traditional method of steeping black tea in boiled water and letting it sit for a few minutes. It is almost always sweetened with cane sugar and often flavored with freshmint leaves.Koshari tea is usually light in color and flavor, with less than a half teaspoonful of tea per cup considered to be near the high end.
Se‘idi tea a somewhat similar beverage (essentially a weaker grade, but consumed in larger quantities) drunk in Upper Egypt and among Sa'idi people elsewhere. It is prepared by boiling black tea with water for as long as five minutes over a strong flame.Se‘idi tea is extremely strong and dark ("heavy" in Egyptian parlance), with two teaspoonfuls of tea per cup being the norm. It is sweetened with copious amounts of cane sugar (a necessity since the formula and method yield a very bitter tea).Sa‘idi tea is often black even in liquid form.
Tea is a vital part of daily life and folk etiquette in Egypt. It typically accompanies breakfast in most households, and drinking tea after lunch is a common practice. Visiting another person's household, regardless of socioeconomic level or the purpose of the visit, entails a compulsory cup of tea; similar hospitality might be required for a business visit to the private office of someone wealthy enough to maintain one, depending on the nature of the business. A common nickname for tea for visitors in Egypt is "duty" (pronounced in Egyptian Arabic as "wageb"), as serving tea to a visitor is considered a duty, while anything beyond is a nicety.
Besides true tea,herbal teas are also often served at Egyptian teahouses.Karkadeh (كركديه), a tea of driedhibiscussepals, is particularly popular, as it is in other parts of North Africa. It is generally served extremely sweet and cold but may also be served hot.[49] This drink is said to have been a preferred drink of the pharaohs. In Egypt andSudan, wedding celebrations are traditionally toasted with a glass of hibiscus tea. On a typical street in downtownCairo, one can find many vendors and open-air cafés selling the drink. In Egypt,karkadeh is used as a means to lower blood pressure when consumed in high amounts.Infusions ofmint,cinnamon, driedginger, andanise are also common, as issahlab. Most of these herbal teas are considered to have medicinal properties as well; particularly common is an infusion of hotlemonade in which mint leaves have been steeped and sweetened withhoney and used to combat mildsore throat.
Coffee (قهوة,ahwaEgyptian Arabic:[ˈʔæhwæ]) is considered a part of the traditional welcome in Egypt. It is usually prepared in theTurkish style in a small coffee pot, which is calledkanakah (كنكه) and served in a small coffee cup called afengan (فنجان). The coffee is usually strong and sweetened with sugar to various degrees; 'aal riha (عال ريحه),mazbout (مظبوط) andziyada (زياده) respectively, while unsweetened issada (ساده).[61]
In Egypt,sugar cane juice is called 'asir asab (عصير اصب) and is an incredibly popular drink served by almost all fruit juice vendors, who can be found abundantly in most cities.[49]
Erq sous, alicorice juice, andkharob, a juice made fromcarob pods, are traditionally enjoyed during the Islamic month of Ramadan, as isamar eddin, a thick drink made by reconstituting sheets of driedapricot with water.[62] The sheets themselves are often consumed as candy.Sobia (سوبيا) is another beverage traditionally served cold. It is a sweetcoconut milk drink, usually sold cold by shops .[63]
A sour, chilled drink made fromtamarind is popular during the summer calledtamr hindi (تمر هندى). It literally translates to "Indian dates", which is theArabic name for tamarind.[64]
Islam is the majority religion in Egypt, and while observant Muslims tend to avoid the consumption of alcohol, it is readily available in the country. Beer is by far the most popular alcoholic beverage in the country, accounting for 54 percent of all alcohol consumed.[65]
A beer type known asbouza (Egyptian Arabic:بوظه), based onbarley and bread,[66] has been drunk in Egypt since beer first made its appearance in the country, possibly as early as thePredynastic era.[67] It is not the same asboza, an alcoholic beverage found inTurkey and theBalkans.
Egypt has a small but nascent wine industry. Egyptian wines have received some recognition in recent years, having won several international awards.[68] In 2013, Egypt produced 4,500 tonnes of wine, ranking54th globally, ahead ofBelgium and theUnited Kingdom.[69] Most Egyptian wines are made with grapes sourced from vineyards inAlexandria andMiddle Egypt, most notably Gianaclis winery.
Egypt has a variety of traditional food and drink establishments serving unique specialties, from casual coffeehouses and dive bars to bakeries, fruit vendors, and modern cafés.
| English | Egyptian Arabic | Description |
|---|---|---|
| Ahwa | قهوة | Traditional Egyptian coffeehouses, they are a long-standing social institution in Egypt. Traditionally male-dominated but now frequented by all genders, particularly in cities. These establishments are places to drink tea andTurkish-style coffee, discuss politics, and relax, withshisha (شيشة) as a popular feature. Ahwas serve a range of traditional beverages, includingkarkadeh (كركديه), a chilled hibiscus beverage; and limoon (ليمون), a type oflemonade, sometimes with mint, in the summer; andsahlab (سحلب), hilba (حلبة), and yansoon (ينسون), aniseed tea, in the winter.[22] |
| Baladi bar | بار بلدي | A baladi bar is an Egyptian equivalent of a dive bar, small, unpretentious, and popular among locals. Often modest and timeworn, these establishments primarily serve cheap, cold beer rather than food, offering a no-frills drinking experience. They play a significant role in the working-class social scene, particularly in major cities likeCairo andAlexandria.[70][71] |
| Fakahani | فكهاني | A fruit vendor or shop specializing in selling fresh fruits. |
| Fasakhani | فسخاني | A shop specializing in the production and sale offesikh. |
| Furn | فرن | Small neighborhood bakeries that typically specialize in staple breads such aseish baladi andeish fino, as well as other baked goods. |
| Halawani | حلواني | A confectioner or bakery specializing in traditional Egyptian sweets and desserts. Many pastry shops in Egypt include "halawani" in their names to indicate that they specialize in sweets. |
| Kafeeh | كافيه | An Egyptian pronunciation of "café", referring to a modern-style coffeehouse, more similar to those found in other countries, often serving pastries, cakes, baked goods,espresso-based beverages, and othermodern coffee preparation styles. |
| Mahal ʿasir | محل عصير | Juice shops specializing in freshly squeezed fruit juices, popular in Egypt, especially in hot weather. Recognizable by the netted bags of fruit hanging outside, these shops offer a variety of options, including banana, guava, lemon, mango, orange, pomegranate, strawberry, and sugarcane.[22] |
| Makhbaz | مخبز | A general term for a bakery, sometimes interchangeable withfurn, though it may also include places that make a wider variety of baked goods. |
| Matʿam | مطعم | A general term for restaurant, ranging from small eateries to upscale dining establishments, which may serve either Egyptian or international cuisine. |
Bedouin cuisine in Egypt is deeply intertwined with the nomadic lifestyle, emphasizing the use of livestock such ascamels andgoats, which are essential for food, clothing, and other needs. Camels provide vital resources, including milk, which is highly nutritious, whilegoats supply meat, milk, cheese, and skins, fulfilling a significant portion of Bedouins' dietary requirements.Sheep are also important, thoughcows are typically avoided due to their high maintenance needs. This reliance on livestock is central to Bedouin cooking practices.[72]
Bread is a distinctive part of Bedouin cuisine, with varieties such aslibbah (لبة), a soft, flavorful bread baked in hot coals and sand, andfarasheeh (فراشيح), a thin loaf cooked directly on fire. In terms of meat, Bedouins enjoy dishes likemandi (مندي), goat meat cooked in sand, andmadfoon (مدفون), marinated meat that is slow-cooked in an underground pit. Another popular dish ismathbi (مظبي), stone-grilled chicken served with aromatic rice.[72]
Other notable dishes includemaqluba (مقلوبة), an upside-down rice and meat dish, andhaleeb (حليب), milk that is sweetened and infused with a herb mixture, often consumed for breakfast. Desserts likeasida (عصيدة), a date pudding, andmebakbaka (مباكبكا), a pasta dish, are also common in Bedouin meals.[72] Traditional beverages, such as Bedouin tea infused with a mint-like herb calledhabak, are integral to their culture.[72]
Hospitality is a key element of Bedouin culture, with food serving as an important part of welcoming guests. Bedouins are known for readily offering tea, coffee, and meals. When setting up camp, families often prepare a guest tent to accommodate travelers. This practice of communal dining strengthens social ties and reflects the Bedouins' cultural values of sharing and hospitality. Additionally, Bedouin cuisine has found its way into urban restaurants in Egypt, where it is presented to a broader audience, maintaining traditional aspects while adapting to modern settings.[73][74]
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Nubian food encompasses a distinct yet related culinary tradition developed byNubians in southern Egypt, especially in the Nubian villages surroundingAswan. Deeply rooted in the agricultural practices of theNile Valley, Nubian cooking primarily utilizes locally cultivated crops such as barley, sorghum, and wheat. Bread, central to Nubian meals, has origins tracing back thousands of years, as archaeological findings at sites likeKerma illustrate. A common traditional bread,kabed (كابد), is prepared by mixing corn flour with water to form dough, which is then baked until crispy at the edges yet remains soft inside. Nubians typically enjoykabed with milk, honey, vegetables, or meat.[75]
Traditional Nubian kitchens typically feature simple cooking implements, including mud hearths, clay water coolers, and utensils crafted from mud or glass.[75] Ingredients commonly grown along the Nile, such as okra, zucchini, spinach, peas, beans, and carrots, form the basis of many Nubian dishes.[75] Despite sharing many dishes with other parts of Egypt they are typically distinguished by the use of specific local herbs and spices. One notable Nubian specialty is raw camel liver, seasoned with onions marinated in vinegar, chili sauce, cumin, and coriander, traditionally consumed raw and valued for its nutritional benefits. Nubian recipes also frequently incorporate chicken and fish.[75]
Many traditional Nubian dishes are characterized by their simplicity and local sourcing, yet several face extinction due to social changes and environmental factors. One example isnolo madid (نولو مديد), a porridge-like dish prepared from wheat flour, ghee, water, and optionally milk or molasses, traditionally associated with pre-wedding ceremonies by the Nile. The shift from pottery to metal cookware has further threatened traditional cooking practices.[76]
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