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28 Traditional Dish you have to Try in Egypt

Egyptian cuisine shares similarities with the food of the Eastern Mediterranean region and Turkish cuisine, such as rice-stuffed vegetables,shawerma, kebab and kofta.


Kushari is a famous dish in Egypt for more than 100 years, it contains layers of rice, Lentil, pasta, tomato sauce, fried onion, garlic sauce, and chickpeas.

Some people thought Kushari is an Egyptian dish but is was not, during 1914 in the WW1 when the Indian soldiers came with the British troops , they introduce this dish in Cairo but it was made of rice and Lentil Only, after that the Italian people who were lived in Cairo at that time they added the pasta on it.

after a while, the Egyptian people added the tomato and garlic sauce, the crispy fried onion and chickpeas at the top of the dish.

Since then, the kushari has been an Egyptian mark in the Egyptian cuisine.


Foul Medames (Beans)

One of the most popular dishes in Egypt, it dates back to the ancient Egyptians.

The way of preparation varies from one governorate to another, it can be prepared with butter, tomato sauce, tahini, pastirma, boiled and fried eggs Always served at breakfast beside Egyptian bread.

Falafel "Tameya"

Tameya is one of the popular and fast food in Egypt.

It made of Split Fava Beans then mixed it until fairly smooth and then fried it in heat oil.

It said it's origin dates back to the Levant and later moved to the Arabic kitchens, while the Jews assert that the falafel is Hebrew.

Some said the Egyptian Coptic the first people to discover this dish cause they replaced it with the meat dishes in time of fasting, then it spread from Egypt to the Levant.

While others said that "Falafel" is an ancient Egyptian food, they described that it means "a lot of beans" in the Ancient Egyptian language.


Fatah contains layers of Toasted bread, Rice, tomato sauce with vinegar and garlic and on top pieces of meat.

It is a popular and famous dish especially in Eid Al Adha for Muslims and Easter for Christian in Egypt.

It named "Fattah" in the Arabic language because it means breaking the bread into small pieces and mix it with the meat or chicken soup.

Some said its origin is Arabic, other said its Ottoman and others said it is Fatimid.

While in the festivals and celebrations of the Ancient Egyptians this dish was made with broken bread, soup, tomato sauce and without rice.


It is an old Egyptian dish, first, they thought this plant was poisoned But when the Hyksos conquered Egypt, they forced the Egyptians to eat it and were surprised that they found it non-toxic and very delicious dish.

In the Era of the Caliph "Al-Hakim bi-Amr Allah" he issued a decision forbidding eating Molokhia on the general public because of his love for Molokhia and making it for the princes and kings and it is name changed to "Mulukeya".

After that, the Molokhiya was transferred to the Arab countries. It is cooked by cutting Molokhia leaves with chicken, beef or rabbits soup. Coriander and garlic are added and served with Egyptian bread or rice.

The way of cook differs from government to another in Egypt.


Bisarah is a vegetarian dish rich with protein.

It was known since the Pharaonic era and made from beans. It mixed with many herbs as parsley, dill, leek, crushed beans, onions, green peppers or green chilies, fresh green coriander.

Mahshi (Stuffed Veg)

Mahshi is not an Egyptian food, as some thought, but it was known in Egypt during the Ottoman rule.

It is a Turkish origin, known as Dolma, but the Egyptians added the vegetables to the rice mixture.

Egyptian did not add the minced meat to the rice as the Turkish people do.

This dish is famous in all occasions in Egypt.

Hamam mahshi (Stuffed Pigeon )

The grilled pigeon is one of the favorites food in the Egyptians cuisine, served grilled and stuffed with rice or Freekeh.

Baba ghanog

Baba ghanoush is a kind of appetizer in Egypt

Baba Ghanoug is made of grilled eggplant and then mixed with tahini, lemon juice, salt, pepper, parsley and cumin, olive oil.

It is served with the Egyptian bread.

Feter Meshaltet (Egyptian Pie)

One of the oldest pie, it first made from 6 thousand years ago.

The Pharos is the first people to bake it, they used to put it beside the dead in their tombs.

They used to offer that kind of pie to gods in the temples because it was made from the most expensive food at this time such as flour, ghee, and fine honey.

The meaning of " Meshaltet" in ancient Egypt language means "layers" This is because it is made from many layers of dough.

Nowadays there are many kinds to serve this pie, it can be baked with vegetables, sugar or Jam.


​​It is a seasonal food in Egypt you can find it only at Sham Al Naseem (Spring Festival).

The origin of this dish from the pharaohs

who dried, salted it and eat it.

Qulqas (Taro Soap)

Taro is famous for the preparation during the Coptic Christian celebrations (Epiphany)

It is shredded, sliced ​​and cooked in broth with lemon juice and coriander served with Egyptian bread.

Hawawshi (meat pie)

It is minced meat, seasoned with onions, spices, chili, it is placed between the finest white dough (the Alexandrian Hawawshi) or the Egyptian bread (Cairo Hawawshi)and then baked in the oven.​


It is a seafood dish cooked with rice and onion/tomato sauce and then baked in a casserole in the oven.

Alexandria, Port Said, and Suez are known for this kind of food.

Kebabs, kofta and tarab

Kebabs are grilled meat cubes, usually made from veal or mutton, usually served with bread and a variety of green salads and tahini salad, Baba Ghanouj..

The kofta of tarab is considered one of the most expensive types of grills that are sold by shops and supermarkets because they are difficult in some ways, especially because they require the existence of a sheepskin napkin.


It is a common food in the whole Middle East, made from a sesame paste, and can be mixed with almonds, pistachios, walnuts, pine or whipped cream, the main common food among Egyptians as a snack at breakfast or dinner,


​The Kishk is considered to be one of the most authentic dishes in the Egyptian cuisine.

Its origins from Eastern and Central Asia, Anatolia, and not Egyptian as believed, its way varies from one country to another.

But in general, it is made from wheat bran and sour milk.


Um Ali

"Umm Ali" is one of the most delicious Egyptian sweets.

It is rich with nuts. It is layers of puff pastry, which can be replaced with toast or croissants, covered with a layer of cream and bake in the oven.

It was named after Umm Ali, the wife of Izz al-Din Aybek, the first Mamluk sultan after the Ayyubids.


It is one of the best-known desserts in Egypt, the Levant, and Turkey,

Was specially made as an anti-hunger food for "Mu'awiya ibn Abi Sufyan", the ruler of Egypt during the Umayyad state.

For a long time, it was food for the rich people only, until the Fatimids came and the kunafa became popular sweet especially in Ramadan.

It mixed with butter, oil and stuffed with nuts or cream or both Together and Pour honey or sugar syrup on it.​

Zenab fingers (Asabe' Zenab) & Balah El sham.

It is a famous dessert in Egypt and Closely related to Ramadan.

The origin of this dessert is Egyptian, as it was associated with Baibars. After his victory over the Mongols, he ordered to give sweets to the people in the streets of Egypt as a Celebration of victory and this dessert was Asabe' Zenab. It was named Zenab related to Baibars Wife.

As for the Balah El sham, it is a Syrian origin and were transferred from the Levant to Egypt.

Lokmet El Kadi (Golden Ball)

This type of sweets has many names, some call it Awama, dumplings or baklava.

The name came from Baghdad where the judges in the Abbasid era worked all day and they believed that if they did not eat, it would be difficult for them to complete their work.

At the same time, if they ate fatty food, it would be difficult for them to concentrate so, They wanted a kind of food to give them the energy to continue the work.

The dumplings were the solution, and they were called "Lokmet al kadi" (the judges abit )and were considered as snacks.


It is a famous Egyptian sweet.

It was said its origin from turkey then moved to Syria then to all Arab countries.

It also said it dated back to ancient Egyptian and it was served to the pharaohs King and the queen.

It is called basbosa as it means in Arabic to add the ghee to the flour and mix it together to make the dough from them.

The Egyptian Minin

It is an Egyptian dessert stuffed with pressed dates, it serves in festivals as a dessert besides the tea or the coffee,


It is a popular Ramadan dessert in Egypt,

Some people said it dates backِ to Abbasid era, other said to Umayyad era and others said it dates back to the Fatimid Era.

The first Umayyad caliph who eats Qatayef was

"Abd al-Malik ibn Marwan".

It is a kind of sweets like a pie which stuffed with nuts and then fried in a pan and then pour in a syrup.

Kahk (Egyptian Cakes).

An authentic Egyptian dessert associated with celebrating Eid al-Fitr, It is a dough stuffed with nuts or Turkish delights and date paste, sprinkled with crushed sugar.

It is said that the first people who made it was the Fatimids, but in fact, it was known in Egypt since the ancient Egyptian civilization.

The Tulunian previously served kahk before the Fatimids and was wrote on it " eat and thank god".

In the Fatimid Era, the caliphate ordered to distribute the Kahk to all kind of people in Egypt.



Egyptians are known for drinking tea most of their time, there is the morning tea , after eating tea and in the evening tea.

There are several ways to make tea in Egypt. There is tea with milk, there is koshary tea (boiling tea with water) and there is tea with mint.

Erq el sos (Licorice)

One of the famous Egyptian drinks, although it is available throughout the year, it is closely associated with the month of Ramadan.

Qamar Al Din​

A delicious juice in Egypt.

It is a chip of dried apricots that is dissolved in water to become juice.

Many Egyptians drink it in Ramadan in particular.

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