6 Egyptian Foods You Must Try!

Typical traditional Egyptian food and cuisine

Egyptian food sets a precedent for much of the Middle East and is home to some bountiful regional culinary delights that have to be tried.

Typically, Egyptian food combines vegetables, beans, legume, lentils, onions, pasta, rice and cumin with Mediterranean influences. All notable characteristics of Egypt’s mouth-watering national dishes.

Meat in Egypt is often quite expensive so is rarely used in Egyptian cooking, although some of the more coastal regions do utilise fish and seafood in their dishes.

Typical Egyptian food: Traditional Egyptian cuisine and dishes

There are variations of dishes and flavours in Egyptian food depending on the region, although some dishes are revered throughout.

Egyptian bread (Aish) is often a common side to Egyptian dishes and is sometimes used in place of utensils, much like canjeero in Somalia.

Furthermore, Egyptian cuisine is characterised by a range of delicious spices that made their way to North Africa via the spice routes. Spices commonly used in Egyptian cooking include cumin, chili, cardamom, coriander and parsley, among others.

Whilst meat isn’t particularly common in Egyptian cooking, when they do use meat they will often go for lamb or beef for grilling, and chicken, duck or rabbit for soups, broths and stews.

The Islamic faith can help shape a country’s cuisine and so similarities can be found in dishes other Islamic countries around the world such as Bangladesh, Pakistan or Indonesia for example.

So without further ado, here are the top 6 must-try authentic dishes eaten in Egypt:

Ful Medames

Egyptian dish Ful Medamese
Ful medames is a dish using fava beans, parsley, garlic, onions and spices.

Ful medames (also known as Ful mudammas) is a popular breakfast dish in Egypt, most notably in bigger cities such as Cairo. it is also eaten at other times of the day and throughout more rural parts of Egypt.

Often shortened to ‘ful’, it is a staple dish of Egypt and, in fact, much of the Middle East including countries such as Ethiopia, Iraq, Djibouti, Lebanon, Syria, Saudi Arabia and Israel.

There are many variations of Ful medames, but it is typically made by using cooked fava beans (sometimes mashed into a paste), with olive oil, spiced with cumin, onion, garlic, lemon and chili, and served with bread, vegetables and sometimes hard boiled eggs or tahina.

You can find Ful medames throughout Egypt, either in restaurants (sometimes served as a mezze) or in the atmospheric Egyptian food markets you find in every town and city.

Try this amazing ful medames recipe.


Egyptian Kushari, a food eaten by people of Egypt
Photo credit: Dina Said. Kushari is Egypt’s national dish, made from macaroni, lentils and rice.

If you have ever been to Egypt, you will be remiss to have not tried Kushari.

Often considered Egypt’s national dish, Kushari has a rich history dating back to its first origins in India in the 19th century.

When the British ruled India, the story goes, they embraced Kushari as a delicious, filling, inexpensive meal, which they then brought over to Egypt in the late 1800s.

Egyptians adopted Kushari as their own, evolving it over time, making the dish a staple of every household, restaurant and street-food vendor across the country.

The ingredients are somewhat of an unusual combination, mixing lentils, macaroni noodles and rice with a spicy tomato sauce made with garlic, fried onions, garbanzo beans and a special Middle Eastern spice blend called Baharat, garnished with chickpeas.

The tomato sauce is particularly noteworthy in Kushari, adding depth and flavour with a spicy kick that is synonymous with Egyptian cooking.

As with most Egyptian food, Kushari is vegetarian and can be considered vegan so long as the food is fried in vegetable oil. It’s not difficult to find Kushari in Egypt if you’re ever visiting, and it’s suitable for most diets.

You can try cooking kushari yourself with this recipe.

Molokhiya/Mulukhiyah/Jew’s mallow

Traditional Egyptian Molokhiya
Molokhiya is made of minced jute leaves, seasoned with garlic and coriander.

Molokhiya is a hugely popular Middle Eastern soup, rich in vitamins and iron, that is also incredibly hearty.

The word Molokhiya comes from a term meaning ‘belonging to the royals’, as it was traditionally a dish that was only served to the pharaohs due to it’s incredible health benefits.

Jute leaves are incredibly nutritious and rich in vitamins A, C, E and K, as well as iron. Thanks the jute leaves, Molokhiya helps to support a healthy heart, healthy bones and a stronger immunity system.

Molokhiya is made using minced jute leaves that are boiled into a thick broth and seasoned with coriander, garlic and stock. It is mostly served with white rice as a vegetarian dish, but is often also served with chicken or rabbit.

It’s also common to serve warm pita bread as a side for dipping into the delicious broth.

Whilst the texture of boiled jute leaves is somewhat slimy and rather bitter tasting, the spices bring out a full, hearty flavour.

Molokhiya recipe using jute leaves.

Bamya (okra stew/soup)

Okra soup is a dish eaten in Egypt using okra, tomatoes, meat or fish and spices.
A seafood version of Egyptian Okra Stew

Okra soup is hugely popular in Egypt; a quick and easy recipe that is healthy and filling, it’s definitely the understated mainstay of Egyptian household cooking.

Okra is the main ingredient and is prepared using the green seed pods of the plant, giving the dish its green colour.

It is made by combining chunks of meat (usually beef or lamb) with tomatoes, okra, onions, vegetable oil, onion, garlic, cajun and coriander.

Chicken or lamb can also be used in Okra stew; the recipe has evolved throughout regions of Africa and the Middle East, and you can find variations on it wherever you travel.

Try this super simple Bamya okra soup recipe.

Foie gras

Egyptian foie gras
The practice of foie gras was first discovered in Ancient Egypt

Whilst mostly associated with FranceFoie gras was actually first practiced in Ancient Egypt, going back as far as 2,500 BC.

Foie gras refers to the practice of fattening up geese and ducks with corn, and then eating the liver of the bird which will be around ten times the size of a normal bird weighing as much as 600g.

Whilst it is a morally questionable technique, it is a dish associated with ancient Egypt and subsequently worth mentioning, even though it is not particularly common in Egyptian cuisine.

Foie gras is most often cooked and served with brioche and red wine, or with a chutney and salad.


Egyptian Shawarma
Shawarma is eaten throughout Egypt as a popular quick dish

Shawarma is popular across Arabic speaking regions, originating from the doner kebab which is associated with Turkey.

Shawarma uses a vertical spit to grill seasoned meat for a long period of time, commonly a whole day. 

A variety of meats are used, including chicken, lamb, beef, turkey, or a mixture of meats, which are seasoned before cooking with a variety of spices such as turmeric, cloves, cinnamon and cardamom.

Meat is shaved off the split and served in a pita or a flatbread with lettuce, onions, tomatoes and sauces such as hummus, tahini or pickled mangos.

Shawarmas are also eaten across the western world, served as fast food, but an authentic shawarma will focus more on Middle-Eastern flavours and spices, and so a real shawarma is best experienced in Egypt or the Middle East.

Try this traditional Middle Eastern Shawarma recipe.

Trying Traditional Egyptian Street Food

The absolute best way to experience Egyptian food is to wander around the streets enjoying the sights and smells of Egyptian cooking.

Taking part in a food tour is a fantastic way to experience the culinary delights of Egypt but you can also find your own way and come across some hidden secret spots.

Certainly some of the most flavorsome and interesting dishes can be found in Egyptian towns and cities. Street food is a fantastic way to experience authenticity. You might also discover some of the weirder, more interesting foods that can be both shocking and surprisingly delicious. Culture plays a huge role in shaping delicacies.

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