Egypt

Ask what Egypt eats and the answer starts with this: ancient comfort food of beans, rice, bread and molokhia; vegetarian-leaning street classics with garlicky, cumin-scented depth. Look for Koshari (rice, lentils, macaroni and chickpeas under spiced tomato sauce and crispy onions), Ful medames (slow-stewed fava beans with cumin, oil and lemon; Egypt’s daily fuel) and Ta’ameya (herb-green fava-bean falafel crusted with sesame, stuffed into baladi bread). Assembled in Cairo in the late nineteenth century, combining Indian khichri brought by British-Indian troops, Italian pasta and Egyptian rice, lentils and chickpeas. This atlas has 51 Egypt dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.