While Italian, French and Asian cuisines get all the hype, egyptian food offers some delicious dishes that are unique to this beautiful country. Although they may have a similar appearance to other Mediterranean foods, their rich flavors will delight you.
Koshari is a carb-loaded dish that offers a mix of more than a few ingredients. It is a popular Egyptian recipe that may seem strange to those who are not familiar with it.
Koshary Asfar
Koshary is the national dish of Egypt, a carb-loaded dish that includes lentils, rice and pasta mixed together with a flavorful tomato sauce. It can be found in most Egyptian restaurants. This hearty dish is served with a variety of toppings, such as chickpeas and crispy fried onions.
The food of Egypt is diverse and is influenced by its Middle Eastern neighbors as well as history. Most of the cuisine consists of vegetables and legumes, and is rich in carbohydrates. The dishes also feature a variety of spices, including saffron and sesame seeds.
Some of the most popular desserts in Egypt include Kahk, a buttery pastry stuffed with dates and nuts; Mahalabiya, a rosewater-flavored ground rice pudding; and Molokhiya, a green gloop that has aphrodisiac properties.
Falafel
This is a very popular food in the country, it has a nice flavor and you can also find a variety of different types of falafel. You can have it with some fresh bread or a salad for breakfast or lunch.
The Cairene take on falafel (ta’amiya) doesn’t use chickpeas like its Arab neighbors. They’re made with fava beans instead, which makes them more light and fluffy and doesn’t soak up as much oil as their chickpea cousins.
Koshari is the national dish of Egypt. It is a carb-loaded mix of lentils, rice, pasta, and garbanzo beans in a tomato sauce. It is delicious and incredibly filling. It’s also full of nutrients that your body needs for energy. It’s an excellent meal for those who don’t have a lot of time to cook.
Feseekh
A traditional dish, feseekh is made from mullet fish that is fermented in salt for up to 21 days. It is eaten throughout the year but most people eat it during the month leading up to Shem el-Nissim (the Muslim holiday and a national public holiday in Egypt).
A popular vegetarian option, falafel is deep fried chickpea balls served with ful medames, salad, pickles, and tahini sauce. It is a good source of protein and nutrients. Another favorite is mahshi wara’a enab, which translates to stuffed vegetables and refers specifically to stuffed grape leaves.
Kebda Eskandarini
Kebda Eskandarini is a hearty dish that consists of liver and meat. It’s typically seasoned with a mix of aromatic spices like cumin and coriander. The dish is usually served with a vibrant vinaigrette called dakka that brings the whole thing to life and adds zest.
Another national dish of Egypt is mulukhiya. It’s a thick soup based on minced jute leaves that dates back to the time of the Pharaohs. The bitter jute taste is balanced by garlic, animal stock and herbs such as coriander. It’s eaten with a large loaf of warm baladi bread and lemon wedges on the side for dipping.
Basbousa is a sweet treat that’s loved by many Egyptians. It consists of a semolina cake that’s soaked in a syrup that’s often flavored with rose water or orange blossom water. It’s a great dessert for special occasions or as a snack with a cup of coffee.
Koshari
Koshari (also spelled kushari) is Egypt’s national dish and a staple at street food stalls. It’s like a Middle Eastern version of the Indian khichri, with spiced rice and lentils combined with vermicelli, small pasta, chickpeas and topped with a spicy tomato sauce and fried onions!
It’s not for the faint of heart – it’s carbs on top of more carbs but it’s so incredibly tasty and satisfying. It’s a great way to use up leftover pantry staples too!
Another highlight of Egyptian cuisine are the meat-based dishes such as kabab and kofta, succulent grilled lamb or beef cubes served with bread. Other common meat-based dishes include mulukhiya, chopped cooked jute leaves in garlic and coriander sauce and feteer meshaltet, a phyllo dough pastry stuffed with minced meat or cheese.