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
25–36 of 41
Molokhia
A hot Egyptian soup of finely chopped jute leaves simmered in seasoned broth and finished with garlic and coriander.
Mombar
Egyptian stuffed beef intestine filled with seasoned rice, herbs, onion, garlic, and tomato before cooking.
Musaka
An Egyptian eggplant casserole or braise made with fried or roasted eggplant, tomato, onion, garlic, and often seasoned minced beef.
Om Ali
Om Ali is an Egyptian baked dessert made from flaky pastry, milk, cream, sugar, raisins, coconut, and nuts.
Regag
A very thin Kuwaiti flatbread made by spreading wheat-flour batter or dough on a hot surface until crisp or pliable.
Renga
Renga is an Egyptian dish of smoked herring served with onion, tomato, lemon, and sometimes oil.
Roz Bel Laban
An Egyptian rice pudding made by gently cooking rice with milk and sugar until creamy, then commonly chilling it before serving.
Samak Mashwi
A traditional Egyptian preparation of seasoned fish grilled until cooked and typically served with lemon and simple accompaniments.
Sayadiya
Sayadiya is an Egyptian fish-and-rice dish made with seasoned fish, rice, browned onion, and aromatic spices.
Shakshouka
An Egyptian skillet dish of eggs gently cooked in a spiced tomato, onion, pepper, and garlic sauce.
Shorbet Ads
An Egyptian lentil soup simmered with onion, garlic, cumin, and oil until smooth and savory.
stuffed squash
Explore the dish and its connections.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.