Modern Egyptian cuisine has classical dishes and rich flavours that have evolved through time and correspond to the various civilizations: Persian, Greek, Roman, Ottoman, and the Levant, through their introduction of spices, cooking techniques, new ingredients, and other methods. From the coastal city of Alexandria and the coastal towns of Hurghada and Sharm El Sheikh in the Red Sea region, one can savour a range of fresh seafood dishes, from prawns to grilled octopus. In Upper Egypt, kushari is predominantly loved. It is the national dish, consisting of layers of rice, brown lentils, pasta, and spiced tomato sauce, crispy fried onions, and sharp, tangy garlic-vinegar dressing. The Nubian flavours from the southern Nile are known for their fatta, which is a meat stew served with rice and bread. The Luxor-Tahta Canal is known for its molokhiya, a rich, viscous green soup made from the leaves of the jute plant, cooked with garlic and coriander. It is served over rice with rabbit or chicken, giving an extraordinary savoury taste.

Other examples of Egyptian cuisine are stuffed pigeon (Hamam Mahshi), which consists of herbed rice or freekeh (green durum wheat). Vegetables like courgettes, peppers, vine leaves, tomatoes, aubergines, and cabbages are also stuffed with seasoned rice and herbs, and sometimes seasoned minced meat, simmered slowly to blend the taste. The Egyptian Tamiyah or falafel is made of ground fava beans, fresh herbs, and spring onions, giving a delightful fragrance with tahina. Fava beans are also used in another dish called Foul medames, where the staple food is slowly cooked and seasoned with cumin, lemon, garlic, and olive oil. A favourite for all! This illustrates the country’s culinary heritage.

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