Egypt

Qatayef, also spelled katayef, is a kind of sweet dumpling that is stuffed with cream or nuts (typically a mixture of hazelnuts, walnuts, almonds, pistachios and raisins). Other ingredients include unsalted cheese, powdered sugar, vanilla extract and cinnamon. This Arab delicacy is typically consumed during the month of Ramadan and is most popular in Egypt, …

Tulumba, also known as bamiyeh, is a deep-fried dessert prepared using an unleavened dough lump, which is shaped as a small ovoid and includes ridges lengthways. It is shaped with the help of a pastry bag or cookie press, which has a fitting end part. It is initially deep-fried which gives it a golden colour, …

Koshary is Egypt’s national dish, consisting of chickpeas, pasta, rice and brown lentils, smothered in a spicy tomato sauce and topped with delicious crispy onions. This dish is a hearty Egyptian comfort food, served in virtually every Egyptian restaurant, home and street corner. Koshary can be served from a large platter or the individual components …

Camel meat is considered to be one of the leanest red meats available. With a little bit of a sweet aftertaste, camel meat is very similar to beef in terms of flavor and texture. A camel burger also looks relatively similar to a traditional beef burger. Camel meat contains less cholesterol and is very rich …

Feteer Meshaltet is a flaky Egyptian layered pastry with butter in between the layers. It is popularly known as “Egyptian layered pastry”. Feteer Meshaltet can be enjoyed with both sweet and savory fillings such as cheese, coconut, chocolate, sausages, ground beef and many more. Feteer Meshaltet is traditionally given as a gift to visitors and …

Fesikh, sometimes spelled Fseekh, is a type of mullet dish that is eaten as it is in Arab countries, especially Egypt, on Eid al-Fitr and after the month of Ramadan. It is known for having a very pungent smell and for the fact that it can be deadly if not prepared correctly. Alternatively, Fesikh is …

Sujuk is a dry, spiced sausage consumed in countries throughout the Middle East. It is typically made of either beef, lamb or horse meat. Whilst most commonly associated with Lebanon and Turkey, it is revered in Egypt, Syria, Palestine, Israel and Iraq too. Sujuk, also known as sucuk, soudjouk or sudzhuk, is most popularly eaten …

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 …