Egypt is a land of ancient wonders, but its culinary scene is just as rich and layered as its history. Drawing on influences from the Mediterranean, Africa, and the Middle East, Egyptian food is a hearty, flavourful journey that will satisfy any traveller. Forget the standard tourist fare and dive into the dishes the locals truly love.
Here is your essential guide to the must-eat food and drink on your trip to Egypt.
The Stars of Egyptian Street Food
You can’t talk about Egyptian cuisine without mentioning these three iconic dishes, which are cheap, filling, and found on almost every street corner:
1. Koshary (The National Dish)
This is arguably the most essential dish you must try. Koshary (or Kushari) is the perfect representation of Egyptian comfort food. It's a surprisingly hearty and flavorful vegetarian blend made from layers of:
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Rice
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Macaroni
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Brown lentils
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Chickpeas
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Topped with a tangy, spicy tomato-vinegar sauce and a generous sprinkle of crispy, fried onions.
It’s an economical staple that shows how simple ingredients can create an explosion of texture and flavour.
2. Ful Medames (The Breakfast Staple)
If you want to eat like a true Egyptian, start your day with Ful Medames. This dish is made from slow-cooked brown beans (fava beans) that have been soaked overnight and simply seasoned with lemon juice and a good hit of cumin. Served with aish baladi (traditional Egyptian pita bread) and often a drizzle of olive oil or tahini, it’s a nutritious and classic breakfast.
3. Taameya (Egyptian Falafel)
Forget what you know about falafel. The Egyptian version, Taameya, is made using crushed dried fava beans instead of chickpeas. Mixed with onion, garlic, cumin, and fresh cilantro, these bright green fritters are deep-fried and often served in pita bread with fresh salad and tahini sauce. They are a beloved street food snack that is crispy on the outside and wonderfully fluffy inside.
Hearty Mains and Traditional Feasts
When you’re ready for a more substantial meal, look out for these traditional dishes:
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Kofta: These are popular skewers of minced meat (usually lamb or beef) mixed with onions, garlic, and spices like cardamom and nutmeg. They are shaped into an elongated form and grilled until perfectly charred.
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Fatteh: A true celebratory dish often served during special occasions. Fatteh consists of fried bread (aish baladi) soaked in a rich broth, layered with rice, and topped with slow-cooked meat and a tangy garlic-vinegar sauce. It’s a flavour bomb and incredibly filling!
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Hamam Mahshi: A highly valued Egyptian specialty. This involves small pigeons stuffed with seasoned rice and spices, then either fried or baked until the skin is crispy and the interior is tender.
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Mulukhiyah: Don’t be put off by the look of this dish! It’s a distinctive green, thick soup made from corète potagère (jute) leaves. Highly valued for its unique flavour, it’s typically served over rice and can include meat or fish.
Don’t Forget Dessert!
Egyptian desserts are incredibly sweet and satisfying, perfect for an afternoon treat.
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Om Ali: Often called the Egyptian bread pudding, this is a creamy, warm dessert made from layers of flaky puff pastry, spiced milk, coconut, raisins, and toasted nuts. It has a delightful soft-yet-crunchy texture.
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Muhallebi: A lighter, creamier choice. This dessert is a simple custard made with milk, sugar, and cornstarch, traditionally flavoured with rosewater or orange blossom water and topped with pistachios or shredded coconut.
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Baklavas: Though found across the Middle East, the Egyptian version of this classic sweet is always a winner. Thin layers of filo pastry are filled with chopped nuts and soaked in a sweet syrup, often with a hint of cinnamon or lemon.
Essential Egyptian Drinks
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Tea: Black tea is the national drink. You’ll often find it served in two ways: Koshari tea (standard infusion) or Saaidi tea (boiled with water, resulting in a much stronger, sweeter flavour). Don't miss Karkade, a sweet, crimson-red infusion made from dried hibiscus flowers, often served cold.
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Coffee: Egyptian coffee is served Turkish style. Finely ground coffee is boiled with water in a small pot (cezve). You can ask for it mazboot (medium sweet), ziyada (very sweet), or sada (without sugar). In the South, it's often flavoured with cardamom or cinnamon.
