Food of Egypt

Rice, lentils, macaroni and chickpeas with spicy tomato sauce and fried onions.

Jute mallow soup with garlic and coriander over rice.

Vegetables such as zucchini, peppers and grape leaves stuffed with herbed rice.

Layers of crisp bread, rice and meat with garlic-vinegar sauce.

Spiced minced meat baked inside pita bread.

Grilled spiced meat skewers.

Pigeon stuffed with freekeh or rice and roasted.

Caramelized onion rice with fried white fish.

Okra and tomato stew with lamb.

Baked pasta layered with spiced meat and bechamel.

Alexandrian liver with peppers, garlic and cumin.

Slow-cooked fava beans with oil, lemon and cumin.

Fava bean falafel, green inside, with tahini.

Eggs in spiced tomato sauce.

Crisp fritters in bread.

Meat roasted on a spit in bread.

Roasted in street ovens in winter.

Layered flaky pastry with sweet or savory fillings.

Fresh pressed from stalks.

Smooth yellow soup with cumin and lemon.

Red Sea style with tomato and herbs.

Tomato with onion, parsley and lemon.

Smoky eggplant dip.

Tahini whisked with lemon and garlic into a sauce for bread.

Green fava bean dip with herbs.

Mixed pickled vegetables.

Whole wheat flatbread.

Light, crusty rolls for sandwiches.

Semolina cake in syrup.

Bread pudding with nuts, milk and cream.

Shredded pastry with cream or nuts and syrup.

Creamy and lightly sweet, sprinkled with cinnamon.

Stuffed pancakes with cream or nuts.

Cold or hot drink of dried hibiscus flowers.

A warm milk drink topped with nuts and coconut.

Chilled coconut and milk drink.

Sweet and sour tamarind drink.

Strong black tea with mint.

Sweet, grassy and cold.

Siwa and Aswan dates, soft and sweet.

Sweet summer mangoes from Ismailia.

Summer melons.

Sweet-tart seeds and juice.

Navel oranges from the Delta, fresh or squeezed.

Fresh and dried.

Fragrant autumn fruit.

The jute mallow leaf cooked into soup.