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Egyptian Recipes

25 recipes

Egyptian cooking leans on beans, lentils, rice, bread and vegetables, with meat often saved for weekends and celebrations. Everyday favorites such as koshari, ful medames and ta'ameya are sold from carts and small shops all day, while home kitchens turn out molokhia, okra stew, stuffed vegetables and baked tray dishes. Rice with toasted vermicelli sits beside most main courses, and flatbread, usually aish baladi, serves as the spoon. Garlic, cumin, coriander, fresh herbs and lemon provide much of the flavor, and tomato sauce is the base of many stews. Along the Mediterranean coast, fish and rice dishes such as sayadeya are popular. Fattah is the dish of Eid al-Adha and other celebrations, Ramadan evenings often end with kunafa, basbousa or om ali, and kahk cookies are baked for Eid. Pickled vegetables, olives and fresh salads often share the table, and hibiscus tea, called karkade, and sweet black tea round off meals.

Staple ingredients

Breakfast

Soups

Salads

Main Dishes

Side Dishes

Breads

Desserts

Snacks

Drinks

Common questions

What is Egyptian food known for?

Koshari, ful medames, ta'ameya, molokhia and stuffed vegetables, along with sweets such as kunafa, basbousa and om ali. Much of it is built on beans, rice, bread and vegetables.

What is the national dish of Egypt?

There is no official one, but koshari is the dish most often named, with ful medames close behind. Both are plant-based and eaten across the country.

Is Egyptian food spicy?

Usually not. Dishes lean on garlic, cumin, coriander and fresh herbs rather than chili. Heat comes from fresh green peppers or a spoonful of hot sauce at the table.