EgyptWhat to eat in Egypt: top 10 dishes
Traveling to Egypt? These are the ten dishes it is best known for, from everyday staples to festive classics, with a short background and a tip on where and when to eat each one. Ranked by how widely they are known around the world.
01Falafel
Falafel is a deep-fried ball or patty-shaped fritter of Egyptian origin that features in Middle Eastern cuisine, particularly Levantine cuisines. It is made from ground fava beans, chickpeas, or both, and mixed with herbs and spices before frying.
Travel tip In Egypt this is made with fava beans and is a common breakfast and street snack. It is often tucked into bread with salad and tahini.
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02Jalebi
Jalebi is a common sweet snack in South Asia, West Asia and some parts of Africa. The south Asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup.
Travel tip A sweet fried snack found in sweet shops and at celebrations. It is best eaten fresh and warm.
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03Foie gras
Foie gras is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). Foie gras is a delicacy in French cuisine.
Travel tip A French delicacy rather than an Egyptian one, though it has ancient connections to Egypt. It is found in upscale restaurants rather than everyday eateries.
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04Shakshuka
Shakshouka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika, and cayenne pepper. Shakshouka is a popular dish throughout North Africa and the Middle East.
Travel tip Popular at breakfast or brunch in cafés and restaurants across North Africa and the Middle East. Eat it with bread to mop up the sauce.
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05Kofta
Kofta is a family of meatball and meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines.
Travel tip A grilled meat staple served at kebab restaurants and street stalls, often with bread and salad. It is a common casual lunch or dinner.
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06Matzah
Matzah, matzo, mazza, or maẓẓah is an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which chametz (leavening agent and five grains deemed by halakha to be self-leavening) is forbidden.
Travel tip Associated with the Jewish festival of Passover, when it replaces regular bread. It is eaten as a flatbread with toppings.
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07Baba ghanoush
Baba ghanoush, also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted eggplant (aubergine), olive oil, lemon juice, various seasonings, and tahini.
Travel tip A smoky eggplant dip served as part of a mezze spread with bread. Scoop it up with warm pita.
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08Tulumba
Tulumba, tolomba, balah ash-shaam, or bamiyeh is a deep-fried dessert found in Egypt, the Levant, Greece and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis or churros.
Travel tip A syrupy fried dessert sold at sweet shops and eaten with tea or coffee. It is very sweet, so a few pieces are usually enough.
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10Ful medames
Ful medames, or simply ful, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetables, herbs, and spices.
Travel tip A traditional Egyptian breakfast sold at street carts and small restaurants, eaten with bread. Many people add olive oil, lemon, and chopped vegetables.
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