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
13–24 of 41
Hawawshi
An Egyptian spiced minced-meat filling packed into wheat bread with onion and peppers before baking or grilling.
Kahk
A traditional Egyptian festive shortbread made from flour and ghee with a crumbly texture, served plain or with optional fillings and garnishes.
Kaware'
Egyptian soup made by simmering cow feet until the broth is rich and gelatinous, usually with onion, garlic, and spices.
Kebab Halla
An Egyptian beef stew in which browned beef cubes are simmered with onions, garlic, and savory seasonings until tender.
Kebda Iskandarani
An Alexandrian-style Egyptian dish of sliced beef liver quickly fried with garlic, hot peppers, cumin, vinegar, and oil.
Kofta
An Egyptian preparation of seasoned ground meat shaped into logs or patties and grilled, broiled, or baked with onion and warm spices.
Koshari
A layered Egyptian dish combining rice, lentils, chickpeas, short pasta, tomato sauce, fried onions, and vinegar-based seasonings.
Kunafa
Kunafa is an Egyptian pastry of shredded wheat dough baked with a sweet cheese or cream filling and finished with sugar syrup.
Mahalabia
A smooth Egyptian milk pudding thickened with starch and flavored with orange blossom water, often finished with nuts.
Mahshi
An Egyptian preparation of vegetables filled with seasoned rice, herbs, onion, and tomato-based sauce, with meat used in some versions.
Makarona Bechamel
Egyptian baked pasta layered with seasoned ground beef and tomato sauce beneath a rich béchamel topping.
Meshabek
Meshabek is an Egyptian fried spiral pastry made from yeasted wheat batter, crisped in oil, and soaked or drizzled with sugar syrup.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.