Thread by @cryindivaa

Egyptian Cuisine: A thread

Egyptian cuisine is very underrated and many people don’t know much about it. Our cuisine has many dishes that were eaten through our ancestors in Ancient Egypt until today, and many elements from migrants or invaders, where even then we added our own special Egyptian touch to it

Egyptian cuisine is v diverse given that every region within Egypt has its own sub-cuisine within it, so I don’t know every single dish but if there is one I neglected to mention feel free to include it or let me know and I will include it & I’ll add sources at the end of thread

1. Koshary: Egypt’s National dish which consists of brown lentils, fried rice, pasta, vermicelli, tomato sauce, garlic vinegar, chickpeas and fried onions.

According to Samira Abdelkader, who is a writer and researcher in Egyptian cuisine, she writes in her book “الطبخ أصله مصري” that koshary has existed since ancient Egypt, where lentils chickpeas and onions were eaten until the Middle Ages when rice was introduced.

Different variations of koshary exist in different regions. The Alexandrian version for example uses yellow instead of brown lentils and no tomato sauce and with a fried egg.

2. Molokhiya: Known as Jew’s Mellow, it is eaten throughout many different countries within Africa and Asia, with many different versions. Yet the Egyptian is known to be more of a thick soup, eaten with rice and chicken commonly.

Nawal Nasarallah writes in her book “Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook” that ancient Egyptian tombs & coffin murals depict abundance of molokhiya. It was believed to be a healing soup resulting in pharaohs consuming on it.

Besides the typical Egyptian version that’s eaten throughout Egypt and other parts of the world; other versions of molokhiya exist in Egypt including with shrimp which is eaten in Port Said & Alexandria and the Nubian version eaten with eggs.

While not a dish; bread is very significant to Egyptians. In the Egyptian dialect we call it عيش in contrast to many other Arab countries who call it خبز. The term عيش comes from the world العيشه meaning living, to symbolise that bread is the livelihood of Egyptians and pivotal

3. Falafel/Ta3miya:Falafel, meaning “of many beans” in Coptic, originated in Egypt by Coptic Christians as to create a meal to help with their fast. The 🇪🇬 version has fava beans vs the Levant version having chickpeas.Called ta3miya in Egypt except Alexandria, who call it falafel

4. Mesa3a: an eggplant dish containing eggplants, grounded meat, and a layer of bachamel. Similar to the Greek version of Moussaka.

5. Feteer Meshaltet: or also called just feteer is an Egyptian flaky layered pastry that contains thin layers of dough. The term literally means “cushioned pies”

It is very common to see feteer eaten in breakfast,especially paired with a mixture of molasses and tahini. You can however also see a savory version of it stuffed with sausages or basterma and vegetables.

6. Hamam Mahshi or Stuffed Pigeons/Squab: the practice of domesticating and eating pigeons have existed since Ancient Egypt, which was considered a delicacy and still eaten by Modern Egyptians today. It is usually stuffed with rice or freekeh.

7. Hawawshi: a traditional Egyptian dish which consists of bread stuffed with minced meat combined with onions pepper parsley. This dish was made by Ahmed Al-Hawawsh in Cairo in 1971 and then spread into the rest of Egypt. Most hawawshi is made with Egyptian baladi bread.

The Alexandrian Hawawshi however is placed within two layers of dough and contain different spices and seasoning. It can also be referred to as “عيش بلحمة" literally meaning bread with meat

8. Roz Meammer or Egyptian Baked Rice: Traditionally baked in clay pots usually containing ghee, cream and milk. This rice can also be stuffed with liver, meat or chicken.

9. Fatta: A dish consisting of rice, soaked bread in meat broth, tomato sauce &meat. It is believed that the dish has existed since Ancient Egypt from evidence through the Sobek Temple, where an Egyptian priestess named Kara where she slaughtered a sheep and made the first fatta.

10. Kahk: An Egyptian pastry that is rooted as far back as ancient Egypt, it would be shaped in a circle to represent the sun’s shape and the straight lines carved within the dough represent the rays. Kahk was eaten during many holidays in ancient egypt and still consumed today.

Different fillings of the kahk include dates, walnuts or just plain and sprinkled with sugar on top. It is very popular during Eid Al Fitr.

11. Kebda Iskandrani: Known as Alexandrian Liver, is the most famous version of cooking liver in Egypt. Making fried liver with cumin, garlic, cardamom and chili peppers, served in 3eish feino (an Egyptian style baguette bread) with tahini dip and lemon.

12. Ma7shi: meaning “stuffed”, a rice and vegetable mixture is done and stuffed in many different types of vegetables; the most common being grape leaves and cabbage, but peppers, squash, eggplant and tomatoes are other types. The stuffing can also include meat.

13. Ful Medames: paired with falafel to symbolize the typical Egyptian breakfast,discoveries in 12th dynasty pharaonic tombs it originated in ancient egypt & “medames” being a Coptic word meaning “buried”, as the beans are cooking in metal/clay pots.

14. Mombar/3osban: This dish consists of animal intestines stuffed with a rice and vegetable mixture, a similar concept to ma7shi. It is considered an appetizer.

15. Romy Cheese/Turkey Cheese: One of the most popular Egyptian cheeses, considered a hard cheese that is flavorful and salty, containing a sharp flavor. Peppercorns may be added to it and it’s a typical addition to an Egyptian breakfast.

16. Arish Cheese: Similar to cottage cheese, it is an Egyptian origin cheese. It is usually eaten with tomatoes or with watermelon on the side, a simple Egyptian breakfast or lunch.

17. Domiati Cheese/Gebna Beida: Considered the most popular type of cheese in Egypt & named after the Egyptian city of Damietta, it is believed to have originated in Egypt after 332 BC. This cheese also comes in different flavors like olive or basterma. it is a very creamy cheese

18. Mish Cheese: This is fermented salty cheese that derives from arish cheese. This cheese tends to be more spicy and flavorful. It is believed this was the cheese that was discovered at a tomb in Saqqara from 3200 BC.

19. Macarona Bachamel: An Egyptian comfort food that consists of penne pasta and minced meat along with a creamy bachamel sauce.

20. Bissara: Meaning cooked beans in the ancient Egyptian language, bissara is a comfort dip typically eaten during winter made from fava beans and herbs.

21. Belila: A warm dish typically eaten for dessert of breakfast, it is considered of Pearl wheat cooked in milk and light syrup and added coconut flakes and nuts and sugar on top. A perfect comfort meal for cold days

22. Umm Ali: the dessert with many stories that would take me forever to type, it is considered Egypt’s National dessert. Similar to bread pudding, it is made with a puff pastry crumbled with nuts milk sugar coconut flakes and cinnamon and baked in the oven.

23. Basboussa: the Egyptian Semolina cake usually sweetened with a simple syrup, rose or orange flower water. It is either believed to have originated from Egypt or brought in through the Ottoman Empire (found sources that said both so I wasn’t sure) either way it’s v delicious

24. Kunafa: While eaten throughout many different parts of the world, the most popular versions of it in Egypt are either with cream and/or nuts, or the mango kunafa. A delicious sweet dessert.

25. Fera5 w batatas/Chicken and Potatoes: a dish that is self explanatory and another comfort dish that is cooked in the oven and is typically eaten with rice.

26. Ro2a2: A flaky bread which is layered one on top or another and stuffed with minced meat in between and baked. This bread tends to easily break.

27. Golash: similar to ro2a2 except it’s much softer, phyllo dough is used combined with minced meat to create this dish.

28. Mullet Fish/Samak Bouri Singari: One of the most delicious fish dishes you can make in Egypt, and very popular up in the north coast, it is basically grilled fish with herbs and vegetables.

29. Fessekh: A dish with roots from ancient Egypt, this is a fermented salted mullet fish, where is it eaten during the Egyptian Holiday “sham el nessim”, a holiday celebrating the welcome of spring, a tradition which has existed from ancient times until today

It is very common for sham el nessim to see Egyptians going out and eating in parks and public spaces, with painted eggs and their fessekh with green onions and fries, as a welcoming to the new season practicing in the same fashion our ancestors did

30. Roz b Laban: the Egyptian version of rice pudding. Another self explanatory dish. Many Egyptians also eat this with ice cream (idk I personally don’t like this dish)

31. Fera5 bane/breaded chicken: the Egyptian version of breaded chicken and probably considered one of the most comfort meals with some pasta and French fries.

32. Escaloupe bane/bouftek: similar to the breaded chicken, this is the same but with thinly sliced pieces of meat. The term escaloupe in French is the process of making the meat thinner.

33. Kishk: Egyptian Savory pudding which is widely popular in upper egypt but consumed throughout all of Egypt. Different versions exist throughout Egypt. The Bedouins in Marsa Matrouh for example use sheep’s milk & barley instead of wheat. The Alexandrian Kishk includes shrimp.

34. Halabessa: a spicy tomato broth with chickpeas, it is usually sold on food carts and commonly eaten during wintertime!

35. Sobia: A drink commonly consumed during Ramadan made from rice coconut powder and dairy products. It is also flavored with vanilla.

36. Fakhfakhina: considered the “mother of all fruit salads” although it originated in Egypt it’s very common to find throughout the Middle East. It combines fruit, nuts and ice cream all into one.

37. Beid bel basterma: a classic Egyptian breakfast combining eggs & beef tenderloin w spices to make this delicious dish. Basterma was introduced to the Egyptians by the Armenians who were fleeing the Armenian genocide and brought their culture w them, including the basterma.

38. Samak Mashwi: the Egyptian take on grilled fish (stripped bass) and eaten with roz saydiya (fisherman rice). The herbs make the fish the star, with cumin oregano garlic and many more.

39. Roz Saydiya: “Fisherman Rice” that is made by all Egyptians to accompany any seafood dish. Using Egyptian short grain rice with caramelized onions, herbs and seafood broth, it’s the perfect compliment to any fish you are eating.

40. Bamya: an okra stew that is eaten in Egypt and many countries throughout the Middle East. It is usually eaten with rice and meat. It is also common specifically in Upper Egypt to cook it in clay pots.

41. Karakade/Hibiscus Tea: considered the tea of the pharaohs, as it is originated in ancient Egypt and was believed that it had medicinal properties. Even now Egyptians drink it for pleasure or to help regulate blood pressure. It is now consumed throughout Africa, Asia&Caribbean

42. Ol2as: This unique Egyptian dish combines taro root with rice and meat. Although consumed by Egyptians at any time, ol2as is significant to Coptic Christians as it is eaten during Epiphany.

43. Kebab Hal2a: A very common Egyptian way of cooking a kebab. Translated to “kebab in a pot” it is imo the most tender way to eat a kebab. Simmered in a pot with garlic and onion making it all caramelized and flavorful and much softer than a regular kebab.

44. Sogo2/Sodo2: in short it is an Egyptian version of a sausage. Different cities make dishes and spice it in different ways. You can see it eaten in sandwiches alongside with kebda in 3ish feino, or with pasta and tomato sauce or with eggs. However the possibilities are endless

45. Couscous: While not as popular in Egyptian cuisine as to the cuisines in the Maghreb region; it is still very widely consumed. The more popular version is the sweet version, consumed with sugar milk nuts and coconut flakes. You can eat this on street carts or dessert stores.

However savory couscous can be found and done in Egypt, especially in the rural parts of northern egypt ,upper (south) egypt and in siwa. you can check out this video of an egyptian woman: umm Ahmed; making both savory and a sweet version

46. Atayaf: A dough like pancake folded and fried then stuffed with cream and nuts commonly, but can also be done with Nutella or eaten plain with simple syrup. This dish is common during holidays not just in Egypt but throughout the Middle East.

47. Cassata: A dessert that is common in the city of Port Said, it is a layered ice cream dish made from sour cream, mangoes vanilla and chocolate. The dish is originated from Italy and can be placed with dried fruits and cake.

48. Halawet El Moulid: Different sweets and candies are made from nuts sugar and gelatin and eaten to celebrate the prophet’s birthday. There is also a tradition of girls dressing up as dolls, shaped like the candies eaten during the holiday.

49: Zalabiya/Loumat el adi: a circular dough pastry that is fried and then dipped in light syrup, sugar or chocolate. Very common to eat in the streets of Egypt.

50: Feterra Balah Eswed: Using the feteer meshaltet and stuffing it with a date paste.

51. Hegaziya: A dessert commonly found in Alexandria made with semolina sugar and yeast.

52. Mehawga: a dessert pastry popularized in Damietta and spread throughout Egypt, it is named after the spice of the same name, created with molasses, sesame, flour and sugar to create this pastry.

sharing another different variety of koshary! thanks to @mo7amd7asn

53. Kabis: a mixture between molasses, nuts and dates making a jam like paste that is perfect for cold weather. Originated in the city of Damietta but is commonly eaten throughout Egypt.

54. Some more Upper Egyptian dishes courtesy of @manalmetw

55. Part 2 of some dishes in upper egypt thank you once again @manalmetw

56. Fish Tagine