Traditional Egyptian Cuisine | 6 Must-Try Foods in Egypt Traditional Egyptian Cuisine: Must-Try Dishes for Visitors to Egypt For centuries, popular dishes have been a defining feature of every nation; they are often passed down through generations and have a rich historical background. These dishes are traditionally served as home-cooked meals, usually prepared by small restaurants and local eateries. Let's take a journey to the Middle East, specifically to Egypt, a home to ancient civilizations and rich culture. If you are visiting Egypt, here are some top traditional Egyptian dishes that everyone should try at least once during their stay in this fantastic country. Ful and Taamya: Egypt's Traditional Breakfast If you're visiting Cairo, Ful and Taamya (Egyptian falafel) are best enjoyed from local street restaurants early in the morning. Ful and Taamya are both everyday inseparable dishes in Egyptian culture. Whenever you think of having breakfast, the first thing that comes to mind is finding a nearby restaurant that serves falafel. Culturally, ful has become a staple food for Egyptians and is known by several names, including Broad bean, Fava bean, and Faba bean. The fava bean has been a staple of Egyptian cuisine for thousands of years. You can also try boiling the small beans in a large pot for hours until they soften, then serving them with oil, salt, cumin, and lemon. Besides ful, falafel is widely served as a staple among other Egyptian foods. Falafel is believed to have its roots in ancient Egypt; it is often called Taamya in Egyptian culture, which reportedly means "of many beans" in Coptic. Falafel can be prepared by rehydrating ful, crushing fava beans with coriander until they turn green, and then frying them into balls. Kushary: Egypt's Most Popular Street Food If you are in Cairo or any other popular Egyptian district, you will often see carts branded with the name Kushary. Kushary is the most popular and affordable Egyptian dish among locals and foreigners alike. It is believed to have originated in the 19th century and has become a staple meal for every Egyptian. You'll find Kushary at street carts and local shops in Cairo. Kushary is a filling meal made of layers of rice, macaroni, lentils, and chickpeas, topped with onions, a thick red sauce, and garlic/vinegar; a delicious mix to try whenever you're hungry. Although Kushary is not purely Egyptian in origin, it is believed to have come from India and dates back to the British colonial period. The name Kushary derives from the Hindu dish "Khichri," a lentil-and-rice dish. Kushary was introduced to Egypt when the British arrived; they brought it here, and it became a cheap and filling meal. It remained a popular dish at that time and later evolved to include other ingredients, especially pasta. The Italian community in Egypt adopted the dish and added their favorite ingredient, pasta, leading Egyptians to incorporate spicy tomato sauce with vinegar, chickpeas, and fried onions. This unique blend of ingredients, later known as Kushary, is a delicious vegetarian dish that reflects the blending of different civilizations that have come to Egypt. Mulukhiyah: A Traditional Egyptian Green Soup Mulukhiyah is either Egyptian or Levantine and is one of the most popular dishes in Egypt. It is also known as "Mallows" or, scientifically, 'Corchorus.' Mulukhiyah originated from the Arabic word Mulukia, which means "royals". Then, the name was changed from Mulukia to Mulukhiyah when King Farouk came to power. It can be prepared by removing the leaves, chopping them, and then boiling them in a chicken stew with garlic and coriander. It can also be served as a vegetable soup alongside rice. Kebab and Kofta in Egyptian Cuisine Have you ever thought of a popular meat dish? Kabab and Kofta are well-known Egyptian dishes made of grilled cubes of meat, usually lamb, beef, or veal. Grilling meat on sticks is a fundamental cooking method called Kabab, which has been part of human culinary traditions since ancient times. The word Kabab reflects a Middle Eastern origin, as these cooking styles date back thousands of years; they are exemplified by the practice of assembling small pieces of meat onto skewers as Kofta. Kabab is mainly served in Egyptian cuisine, but it is also widely available in various forms in many Western and Asian countries. However, the Egyptian version maintains a unique taste and ingredients that remain preferred over those of other cuisines. Stuffed Pigeons: A Traditional Egyptian Delicacy How would you feel if I suggested a dish made with grilled pigeons? Surprised, actually! Pigeons are a popular dish, especially in Egypt and other Middle Eastern countries; they are usually enjoyed during ceremonies like wedding nights as part of traditional Egyptian culture. The dish features stuffed pigeons, rice, and other essential ingredients, including onions, tomatoes, salt, vegetable oil, and black pepper. You can prepare this dish at home in 15 minutes, with an additional 45 minutes of cooking time. Mahshi: Stuffed Vegetables in Egyptian Cooking In every Egyptian household, you might see a rice-filled vegetable dish called Mahshi, a traditional Egyptian dish that means "stuffed" because it's always filled with various ingredients. Mahshi mainly consists of rice, tomatoes, dill, mint, and parsley; it is usually stuffed into eggplant, summer squash, or green peppers, or wrapped in grape leaves or cabbage leaves and cooked with chicken stew. Egyptian cuisine reflects Egypt's long history and cultural diversity. Exploring traditional Egyptian food is an essential part of any trip to Egypt.