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.
0 dishes.
Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.
-
Sobia
Thick sweet milky drink of rice or coconut, served very cold. Ready in 20 minutes prep and none cooking. 2…
-
Sugarcane juice
Fresh-pressed asab, frothy and sweet, from juice shops everywhere. 20 min to prepare. 4 glasses. A drink recipe from Egypt.
-
Tamr hindi
Chilled tamarind sharbat, dark and tart, a Ramadan cooler. 20 min to prepare. 2 litres. A drink recipe from Egypt.
-
Termes
Salted lupin beans soaked and brined, popped from their skins by hand. Ready in 20 minutes prep and 1 hour…