The Classics of Egyptian Cuisine
Koshari (كشري)
THE national dish of Egypt — and one of the best vegetarian dishes in the world. A layer of rice, topped with macaroni, then brown lentils, then chickpeas, drizzled with a spicy tomato sauce (daʼa) and crowned with crispy fried onions. Add vinegar and chili sauce (shatta) to taste. A plate of Koshari costs 20–40 LE (0.40–0.80 €) on the street and fills you up for hours. The best place: Abou Tarek in Downtown Cairo — nothing but Koshari, for decades.
Ful Medames (فول مدمّس)
The quintessential Egyptian breakfast: Slowly cooked fava beans, mashed and seasoned with olive oil, lemon juice, cumin, garlic, and salt. Served with warm Aish Baladi (flatbread). Available at countless street stalls in the morning and is the foundation on which millions of Egyptians start their day. A sandwich costs 10–20 LE.
Ta'amiya (طعمية)
The Egyptian version of falafel — but made from fava beans instead of chickpeas, making them greener and moister inside. Flattened and fried, served in flatbread with tahina (sesame paste), pickled vegetables, and salad. Fresh from the hot oil, a dream — crispy outside, juicy inside. 10–25 LE.
Mahshi (محشي)
Stuffed vegetables — grape leaves, zucchini, eggplants, peppers, or cabbage, filled with seasoned rice (cumin, dill, tomatoes). A classic main dish prepared in every Egyptian household. In restaurants: 100–200 LE.
Molokhiya (ملوخية)
The “queen of Egyptian cuisine”: A soup made from finely chopped jute leaves, seasoned with garlic and coriander, served over rice with chicken or rabbit. The consistency is slimy-creamy (similar to okra) — an acquired taste for first-timers, indispensable for aficionados. A daily dish in Egyptian families.
Other Classics
- Shawarma: Grilled meat (chicken or lamb) from a spit in flatbread with tahina and pickled vegetables. 30–60 LE.
- Fiteer (فطير): Egyptian puff pastry “pizza” — thin layers of dough, savory (cheese, minced meat) or sweet (sugar, cream, honey). Specialty restaurants are called “Fatatri”.
- Hamam Mahshi: Stuffed pigeons — a feast in Upper Egypt. Filled with freekeh (roasted wheat) or rice. 80–150 LE.
- Fattah: Layers of flatbread, rice, meat, and tomato sauce, drizzled with a vinegar-garlic dressing. The festive meal for celebrations.