Egyptian cuisine relies heavily on ingredients sourced from the fertile Nile Valley and Delta, including poultry, legumes, vegetables, and fruits. Signature dishes encompass rice-stuffed vegetables, grape leaves, hummus, falafel, shawarma, kebab, and kofta. Other notable offerings include ful medames, a dish of mashed fava beans; koshary, a blend of lentils and pasta; and molokhiyya, a stew featuring bush okra. Eish baladi, a local type of pita bread, is a dietary staple, while cheesemaking in Egypt dates back to ancient times, with Domiati being the most popular cheese today.
While vegetables and legumes form the foundation of Egyptian cuisine, meats like squab, chicken, and lamb are also common, often grilled. Offal is a popular urban fast food, and foie gras has been a delicacy since ancient times. Coastal regions offer a variety of fish and seafood. Due to historical meat prices and the dietary requirements of the Coptic Christian community, a significant portion of Egyptian cuisine is vegetarian or vegan-friendly.
Tea holds the title of Egypt’s national drink, while beer is the preferred alcoholic beverage. Despite the prevalence of Islam, which discourages alcohol consumption, alcoholic drinks are still readily available in the country.
Popular desserts in Egypt include baqlawa, basbousa, and kunafa, featuring common ingredients like dates, honey, and almonds.
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Bon appetit!
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