Egyptian cuisine combines the best traditions of Middle Eastern cooking with national specialities like stuffed vine leaves, grilled aubergines, kebabs and bean dishes.
Most Egyptian dishes rely heavily on legume and vegetables, mainly from its rich farming land beside the Nile Valley and delta. Cheese is an important staple too (it is thought to have originally come from the Middle East). Albeit a strong vegetarian diet, meat is still widely available, with rabbit, pigeon, chicken, and duck being the most popular.
To get a taste of Egyptian palate, perhaps try Kushari, a popular dish consisting of rice, macaroni, vermicelli, and black lentils and garnished with chickpeas, fried onion, and a spiced tomato-vinegar sauce. Easily available, this rich meal is served in most restaurants in Egypt.
Head to the streets and try ful mudamas – fava beans often served with pita bread or in a sandwich.
Of course, no holiday to Egypt is complete without ta’meya, an Egyptian falafel made of fava beans instead of chickpeas. This treat is bursting with unique and fresh flavours.
Tea drinkers rejoice, as tea is the national drink of Egypt, while beer is the most popular alcoholic beverage.