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

37–41 of 41

Ta'ameya

Egyptian falafel made primarily from ground fava beans blended with onion, garlic, herbs, and spices, then shaped and fried.

Tagen

In Egypt, tagen (طاجن) refers both to an earthenware vessel used for oven cooking and to varied oven-baked preparations made in it. Egyptian tagens may use meat, seafood, vegetables, or rice with ingredients such as onion and tomato; this entry represents a preparation family, not one fixed recipe.

Torly

An Egyptian baked or stewed vegetable dish typically made with mixed vegetables, tomato, onion, garlic, and cooking oil, with meat included in some versions.

Warak Enab

Grape leaves wrapped around a seasoned rice-and-herb filling and gently simmered, sometimes with meat.

Zalabya

Zalabya is an Egyptian fried dough sweet made from a yeasted flour batter and served with sugar syrup or a sugar coating.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.