A FOOD TRADITION
Egyptian Cuisine
Egyptian cuisine combines Nile Valley grains and legumes with vegetables, seafood, meats, aromatic herbs, and distinctive pastries and sweets.
Dishes linked to this cuisine
1–12 of 41
Balah El Sham
Balah El Sham is an Egyptian churro-like pastry made from a piped flour dough enriched with egg and butter, fried, and soaked in syrup.
Bamia
Bamia is a shared regional okra stew, including South Sudanese, Sudanese, Egyptian, and Iraqi preparations, commonly cooked with tomato, aromatics, and sometimes meat.
Basbousa
Basbousa is a syrup-soaked Egyptian semolina cake typically baked with sugar, yogurt, butter, and sometimes coconut or nut garnish.
Besara
A traditional Egyptian fava-bean purée or soup seasoned with garlic, herbs, and spices and finished with oil.
Dawood Pasha
Egyptian meatballs simmered in a seasoned tomato and onion sauce, commonly served with rice or bread.
Eggah
An Egyptian thick egg omelet or baked frittata made with eggs, onion, flour, and savory seasonings.
Fatta
An Egyptian layered dish of toasted bread, rice, meat, broth, and a garlicky vinegar dressing, often finished with tomato sauce or ghee.
Fesikh
Fesikh is a traditional Egyptian preparation of salted fermented fish, commonly served with onion and lemon.
Feteer Meshaltet
Egyptian layered pastry made by stretching and folding wheat dough with generous butter or ghee before baking until flaky.
Ful Medames
Ful medames is a warm dish of slowly cooked fava beans seasoned with oil, lemon, garlic, cumin, and salt.
Ghorayeba
Ghorayeba is a delicate Egyptian shortbread made from flour, ghee, and sugar, sometimes finished with a nut garnish.
Hamam Mahshi
An Egyptian dish of pigeon stuffed with seasoned rice and onion, then roasted or braised until tender.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.