Discover The Most Popular Egyptian Food You Need to Try

What is the most popular Egyptian food?

Egypt is one of the superior destination countries to many tourists round the world, it’s opulent with its civilization and history. There are many activities you can artlessly enjoy in Egypt from scouting its mind-blowing places to enjoying its sandy coasts or even scuba diving in the red sea with the coral reefs and other wonderful sea creatures.

But beyond that there’s only one action that you should not miss while you’re in Egypt, which is simply experiencing the Egyptian kitchen.

Egypt’s kitchen is one of the most-loved and dedicate kitchens round the world, it’s affected by its many cultures, so counted to taste so many cultures in one dish!

It’s famous by Its individual taste and inexpensive price, more notably as a vegetarian kitchen because vegetables are cheaper than meat. But the taste and the experience are something that cannot be described by talking.

In this blog we will introduce to you the most popular Egyptian food, from breakfast to dinner. That you should absolutely try even once if you ever visited Egypt!

Read Our Guide about : Best Time To Visit Egypt

Its radix is somehow unpopular and controversial but it is said that it’s primarily The most popular Egyptian Food often eaten by Copts in state meat. However, the dish later transmigration northwards to the East where fava beans were exchange by chickpeas.

So, Falafel or Ta’meya as called in Egypt is a deep-fried ball made of fava beans or chickpeas or both! It’s a most popular Egyptian Food Street often served as breakfast with Ful Medames and generally can be described as a sort of Greener vegan burger, It’s so delicate and crispy with a dark golden color of the outside and green color from the inside.

Very inexpensive and popular not only in the Egyptian streets but in all of the Middle East. It can be also served with bread, Tomatoes, Onion and Tahini sauce, or it can be cover as a sandwich with salad, spices and tahina

Tahini sauce. I really bespoke trying it one day because it’s absolutely delicate.

Traditionally, falafel is one of the most popular Egyptian food and it’s made from desiccated chickpeas and/or contain fava beans. I choose for a simpler seen, using canned chickpeas so you don’t have to wait for the chickpeas to soak overnight or anxiety about not being able to find ingredients.

For flavor, it contains fresh parsley, garlic, shallots, seeds, cumin, salt, Semsem, and paper. Cardamom and coriander can be affix to step it up a notch.

The first step Is to soak the desiccated chickpeas in water for 24 hours. They will double in volume after doing so. Then, bank the chickpeas from the water thoroughly.

Add the chickpeas along with all the other ingredients under falafel combine into a food processor and blend for many minutes until paste-like. This may take a few minutes and may require using a eraser spatula to abrade the sides down. You may have to do this in 2 classes depending on the volume of your processor.

At this point, you can either use the whole combine which will make about 40 parts of falafel or you can divide into 2 batches. One batch put in a Zip lock bag and iced for use at a later time. The other can be used for the current. This is fully up to you!

The batch that you would like to use, add ½ a tsp of baking soda to it and combine together. Put it in the fridge for about 30 minutes before use. Note~ The iced batch once broken will need ½ a tsp baking soda added to it before use.

In the meanwhile, work on the sandwich ingredient. Have some hummus on hand and make the salad by combining together the over ingredients under salad.

Presently to make the falafel, heat 2 cups of vegetable oil in a small pot for many minutes until it starts to blister. Hold the heat on medium.

Use a falafel dipper container to shape the falafel and drop softly in the oil. Let this cook for 2-3 minutes until brash and browned on the outside. Place on a plate padded with paper towel and echo.

Collecting by cutting the pita in half. Open up the pita sinus. Smear individual on one hand and then add part of falafel that you can slightly mash. Supreme with the salad and some chili paste if you like and enjoy it!

Read Our Blog about: What To Pack For Egypt

What is Koshari?

Koshari (also termed, Kushari) is the most popular Egyptian Food dish of my birthplace, Egypt. By far one of my preferable objects to eat—EVER! No matter how far I’ve traveled, I will always crave a modest bowl of koshari as served in the streets of Egypt.

Koshari is another one of those genitally solutions to using up pantry staples. In a nutshell, it Is a comforting bowl of simple pantry staples: spiced lentil and rice, mix with chickpeas and small pasta.  All choke in a tomato sauce that’s been spiked with vinegar (out-of-this-world tasty, by the way!) Then…wait for it…it’s topped with spicy, crispy thin roasted onion rings.

Although this koshari recipe takes some time to put with, each element is fully plain to make.

It may not such much, but this Egyptian rest food has every Part a satisfying bottom and web to it. It’ll have you at back for more!

Egyptian Koshari Recipe the Mediterranean plate and it’s definitely one of the most popular Egyptian food. Hands down a family preferable. A comforting bowl of spiced lentils and rice with chickpeas, little pasta, and tomato sauce. Exceed with thin crispy onion rings. A tasty, budget friendly, vegan recipe! See it on The Mediterranean Plate .

Molokhia: The Nutritious Green Delight & The Most Popular Egyptian Food

Egyptian Molokhia

One of The most popular Egyptian Food dish is Molokhia is really a love story when it is there on the table everyone brings excited about dinner. I make Molokhia near weekly.

Nearly everyone I know loves Molokhia and it is a mother’s mystery in Egypt to feed little kids other vegetables also. You see when kids override their first year, and some people even do it earlier, we introduce the popular rice and Molokhia combine to them. 99.9% of the kids like it, after they get used to it Egyptian moms begin their tricks. Put a pile of rice with Molokhia and hide anything in yonder. Carrots, Broccoli, peas, beans…. And so on.

Simply make sure to cut them into small parts and the kids will gladly lick their diches. Of course, when they get older, they will begin to object, but at least they got something and you’ll feel better about their dinners.

Molokhia is stewed with lots of garlic and coriander and that’s maybe why I do not like to give it to my kiddos before they reach 13-14 months old as it might give them invader.

In Egypt we generally buy new green Molokhia leaves that looks like peppermint leaves but bigger, then we use a specific curved sort of knife to chop it manually until it is very fine.

Nearly every Middle Eastern and their mom have their own taste for Molokhia. I was unexpected to find that some people do not use coriander at all. Other like to make it with onions, some affix cumin, others like it leafy without chopping it.

In Egypt alone some such making it with chicken soup others with rabbit soup and in some places, it is made with tomato sauce and others make it with shrimps. I am going to show you a modern way for Molokhia recipe and why I like it more than the old way.

You will want:

Cooking liquid: usually chicken soup or rabbit soup is used. You can use any soup of your option.

Frozen Molokhia: in this recipe I’ve used iced Molokhia.

Dry coriander: preferably freshly grilled and ground coriander, the smell is more celestial.

Garlic: more and more of garlic. Much people like to mince a whole head of garlic.

Ghee: I love using butter in many recipes, ghee is ok as well use oil if you prefer to.

Bullion cube: this is to affix more flavor to the molokhia, you can overstep it if you have none.

Tomato sauce: This is one of the new objects I’ve added to my recipe. It adds a hint of both tartness and sweetness. Some people affix sugar some or tomato paste. If you are not used to affixing tomatoes to your molokhia feel free to skip this ingredient.

Baking soda: this one is to preserve a fresh green look for your Molokhia. This is very conducive if you will be making a large batch of molokhia or you plan to keep it the fridge for 3 days or so.

What is Om Ali?

Om Ali, Umm Ali, or Oumm Ali, Om Ali, terms “Mother of Ali”, is a classical most popular Egyptian Food, Egyptian dessert, and is a national dessert of Egypt.

There are many variations with different composition. The plate, which is followed back to as far as   Egypt, it is called after the wife of the Sultan of Egypt, who, according to folklore, He request all Egypt’s cooks and women to contend and come up with the most delicate dessert that they could make as an Umm Ali, or Oumm Ali of celebration. The selection recipe was later divided throughout the country to celebrate, and it is a most popular Egyptian Food plate of Egypt and a traditional Egyptian dessert till this day. It is commonly eaten during Ramadan as piece of the iftar or sunset feast.

This Egyptian dessert is one of the most popular Egyptian food includes phyllo dough or puff pastry, milk and nuts. Use any sort of nuts that you would like and eat it with a spoon. Myth has it that Om Ali was the premier wife of the sultan Ezz El Din Aybek. When the sultan died, his second wife had a struggle with Om Ali, resulting in the second wife’s death. To rave, Om Ali made this dessert and distributed it between the people of the land.

Step 1: Preheat oven to 350-point F (175 degrees C). Butter a 9×13-inch baking plate.

Step 2: Put the pastry sheets in the baking dish and put the dish in the oven. Watch it nearly. When the top layer turns crunchy and golden, get it from the oven. Endure until all the sheets are cooked.

Step 3: Preheat the oven’s roaster.

Step 4: In a bowl, mix walnuts, pecans, hazelnuts, raisins, coconut and ¼ cup sugar. Break cooked pastry into parts and stir into nut blend. Spread blend evenly in 9×13-inch plate.

Step 5: Bring milk and ½ cup sugar to a boil in a average saucepan over average heat. Pour over nut blend.

Step 6: Beat the intensive cream with the residual ½ cup sugar till stiff top form. Spread evenly over nut blend in plate.

Step 7: put dessert under oven roaster until top is golden brown, round 10 minutes. It S serve hot.

Mahshi is considered one of the most important dishes that characterizes the Egyptian table and has won the admiration of many visitors who have visited Egypt and tasted authentic Egyptian dishes.

What is Mahshi?

Mahshi is one of the most popular Egyptian foods. It is a diverse group of vegetables stuffed with a mixture of vegetables, rice, and minced meat. There are different types of mahshi, including stuffed cabbage, stuffed zucchini, stuffed eggplant, stuffed peppers, and stuffed grape leaves.

Mahshi is considered the national dish of Egyptians and is one of the dishes that contains high calories, as one serving of mahshi contains about 300 calories when eaten in moderation.

Mahshi Recipe

The method of preparing mahshi differs according to the type of vegetable to be stuffed. In the case of stuffed zucchini and eggplant, the pulp is removed to make space for the rice and meat, then they are washed well.

In the case of cabbage and grape leaves, the leaves are first boiled before being stuffed, then they are stuffed using the mahshi mixture.

Stuffing Ingredients

• 200 grams of Egyptian rice.
• Tomatoes cut into small pieces.
• Half a minced onion.
• 200 grams of minced meat.
• A third of a cup of coriander.
• Half a cup of parsley.
• A third of a cup of minced mint.
• One teaspoon of cumin.
• One teaspoon of spices.
• Salt and pepper to taste.
• Two tablespoons of olive oil.
• 200 grams of butter.

Cooking Steps

1. The filling is prepared by placing the rice with the minced meat, tomatoes, parsley, onion, coriander, and various spices, stirring them well until the mixture is completely homogeneous.
2. Prepare the vegetables to be stuffed, each type according to its own preparation method.
3. Stuff the vegetables with the previously prepared filling, making sure to leave some space because the rice expands with cooking.
4. We prepare a large pot and put tomatoes, salt, and water in it, and heat it on the fire, then we put it on the mahshi after stuffing it.
5. The mahshi is left on low heat after boiling for about an hour.
6. It can be served on its own or with the addition of yogurt and tomato paste.

Feteer Meshaltet is one of the most important Egyptian foods that has been known in Egyptian cuisine since ancient times. It has been passed down through Egyptian generations and is still one of the most popular Egyptian foods enjoyed by many people.

What is Feteer Meshaltet?

Feteer Meshaltet is one of the most famous traditional Egyptian pies. It consists of thin layers of dough and layers of ghee to give it a flaky texture. It is distinguished by its authentic taste and unique appearance. It has been developed recently, as it may be stuffed with some vegetables, cheese, or meat, which adds a special flavor to it.

The ancient Egyptians used to offer Feteer Meshaltet as offerings to the gods in the temples, and it was also placed in the tomb due to their belief in resurrection after death.

Feteer Meshaltet Recipe

Ingredients

• One kilogram of flour.
• One cup of warm water.
• One teaspoon of salt and another of sugar.
• One cup of butter or baladi ghee.
• A quarter cup of cream.
• One cup of oil.

Preparation Steps

1. Mix the flour with the salt and sugar and add the water gradually.
2. The ingredients are kneaded together to become a single, soft dough.
3. The dough is divided into small pieces, coated with oil, and covered.
4. The countertop is greased with oil and the dough is rolled out on it until it becomes thin and transparent.
5. The ghee is mixed with the oil and the dough is brushed with them.
6. The dough is then folded from the outside in.
7. A baking sheet is greased with butter and oil, then the feteer is placed on it.
8. The feteer is brushed with cream on the top, then placed in the oven.
9. We take the feteer out of the oven when it becomes golden in color.

Stuffed pigeons are widespread in Egypt and are one of the most popular Egyptian foods cooked on special occasions such as weddings. They are also cooked on some other occasions and holidays and are the most famous dish in Egypt due to being one of the most delicious dishes and its association with happy occasions for Egyptians.

What are Stuffed Pigeons?

It is an Egyptian dish in which pigeons are stuffed with a group of spices, herbs, and grains. Pigeons are a well-known dish in Egyptian and Arab cuisine and can be stuffed with rice.

Stuffed Pigeons Recipe

Ingredients

• One medium-sized onion.
• Four pigeons, about 350 grams.
• Half a cup of white rice.
• Two tablespoons of butter.
• Salt to taste.
• Half a teaspoon of black pepper.

Preparation Method

1. The pigeons are cleaned well, washed with water, and seasoned with black pepper and salt.
2. Prepare the onion by mincing it finely and placing it with a spoonful of butter in a pot on the fire.
3. The onion is stirred on the fire until it is completely wilted, then we add the rice to it with good stirring.
4. Add water to the mixture and leave it until it boils, then we lower the heat until it is fully cooked.
5. Remove the rice from the heat and leave it to cool, then we stuff the pigeons with the cooked rice.
6. The pigeons are closed from the bottom by securing them with wooden sticks.
7. Bring a large pot and put water and the pigeons in it and leave it on the fire until fully cooked.
8. Remove the pigeons and drain them from the broth, then we brush them with butter and place them in a tray in the oven.
9. Brown the pigeons on all sides, then we take them out and place them on a serving platter.

Mombar has become very famous in Egypt and has become one of the important dishes on the Egyptian table.

What is Mombar?

Mombar is the intestines of cows, calves, or camels. They are washed and cleaned well and stuffed with a filling of rice and vegetables. It is considered one of the healthy Egyptian dishes, rich in vitamins, minerals, and proteins, and is one of the most popular Egyptian foods.

Mombar Recipe

Ingredients

• One kilogram of Egyptian rice.
• One kilogram of mombar.
• One kilogram of minced tomatoes.
• One cup of minced parsley.
• One cup of minced dill.
• A whole head of garlic.
• One cup of green coriander.
• Finely minced hot pepper.
• Finely minced green bell pepper.
• Small cubes of pepper.
• Small cubes of salt.
• Small cubes of cumin.
• One spoonful of crushed chili.
• Abundant oil for frying.
• Bay leaf.
• Stalks of celery.
• One dried lime.

Preparation Method

1. The mombar is washed well with water, then it is washed with salt and flour.
2. The mombar is soaked in vinegar for about two hours until its color becomes completely white.
3. The filling ingredients are mixed together in a deep bowl with continuous stirring until it is completely homogeneous.
4. We cut the mombar into pieces of similar length.
5. Then we stuff each piece of mombar with a suitable amount until we finish stuffing all the pieces.
6. Prepare a pot and put a quantity of water in it, adding onion, garlic, bay leaf, a tomato, and a stalk of celery.
7. Place the mombar in the water and leave it for about five to 10 minutes until it is cooked.
8. Press on the mombar pieces to make sure that the rice inside is fully cooked.
9. Prepare a deep frying pan and put a suitable amount of oil in it and place the mombar in it.
10. Remove the mombar when its color becomes golden, then we take it out of the oil and serve it for food.

Kaware’ is one of the most important Egyptian dishes that gives energy and warmth. It also contains collagen, which supports the digestive system and helps strengthen immunity. It contains some vitamins such as B6 and B12 and contains a gelatinous substance that supports joint health.

What is Kaware’?

Kaware’ is one of the most popular Egyptian foods that consists of the feet of buffalo, cows, or camels and is rich in proteins and healthy fats.

Kaware’ Recipe

Ingredients

• Kaware’ as desired.
• Five cloves of mashed garlic.
• Two onions cut into small pieces.
• One teaspoon of vinegar.
• One tablespoon of salt.
• One teaspoon of black pepper.
• One spoonful of mixed spices.
• Half a spoonful of cloves.
• Half a spoonful of cardamom.
• One stick of cinnamon.
• One cup of tomato paste.
• Half a cup of vegetable oil.

Preparation Method

1. The kaware’ are washed well several times and all the hair on them is removed, then they are washed again.
2. Place a large pot on the fire containing water, then we put the kaware’ in it and let it boil for five minutes.
3. Discard the water, then we put it in new water and leave it to boil for another five minutes and discard the water.
4. Place the kaware’ in a large pot with cloves, cinnamon, and salt, then we add water, cover it, and leave it for an hour or more until fully cooked.
5. Heat the oil and add fried onions and garlic with good stirring, then add the tomatoes with salt, vinegar, and spices.
6. Place the prepared mixture on the pot containing the kaware’, then we leave it on the fire for another half an hour.
7. Remove the kaware’ from the heat, then we serve it hot in a serving bowl.

Hawawshi is one of the most popular Egyptian foods that has since spread to many countries around the world, but the Egyptian version is considered one of the best versions and best foods. Hawawshi was invented by a man named Ahmed El-Hawawshi who put minced meat in a loaf of bread and put it in the oven, and it became one of the most important dishes in Egypt.

What is Hawawshi?

Hawawshi is one of the most popular Egyptian foods. It is bread stuffed with spices, onions, and minced meat. There is more than one type of hawawshi in Egypt, including the Alexandrian hawawshi and the baladi hawawshi.

Hawawshi Recipe

Ingredients

• 900 grams of minced meat.
• Six loaves of bread.
• One green pepper.
• One large chopped onion.
• Three tablespoons of tomato paste.
• One chopped hot pepper.
• One teaspoon of salt.
• Two cloves of minced garlic.
• About two bunches of parsley.

Spice Ingredients

• One teaspoon of black pepper.
• One teaspoon of coriander.
• One teaspoon of mixed spices.
• Half a spoonful of cumin.
• A quarter of a spoonful of cinnamon.
• Half a spoonful of cardamom.
• One teaspoon of paprika.

Spice Preparation Method

In a small bowl, we add all the spices and mix them well.

Meat Mixture Preparation Method

1. Prepare a pot and put the onion, garlic, hot pepper, green pepper, and parsley in it.
2. All the ingredients are mixed together, then the meat and tomato paste are added.
3. The ingredients are mixed well until completely combined, and the spices and salt are added.

Hawawshi Preparation Method

1. Take the bread and cut it into two halves.
2. Place the meat and spice mixture inside the bread.
3. Place the bread on a tray greased with olive oil.
4. Grease the top part also with olive oil.
5. Place in the oven for 15 minutes, then turn it over on the other side.
6. Bake on the other side until the meat is cooked, then remove it and serve it.

Konafa is one of the most popular Egyptian foods that has spread widely in Egypt and throughout the Arab world.

What is Konafa?

Konafa is an eastern dessert consisting of vermicelli or thin strands of flour that are baked using ghee or butter. It can be stuffed with nuts, cream, or cheese. The appearance of konafa began in the Levant and then moved to Egypt.

Ingredients

• 100 grams of konafa.
• One cup of cream.
• Half a cup of water.
• One cup of sugar.
• A quantity of lemon juice.
• One cup of pistachios.
• One spoonful of ghee.

Preparation Method

1. The konafa is finely chopped well with a knife.
2. The butter and ghee are mixed well with the konafa.
3. Bring a tray, grease it with butter, and place the konafa in it.
4. Pour the cream over the konafa.
5. Place the tray into the preheated oven.
6. The konafa is baked in the oven for about 40 minutes.
7. We take the tray out and flip it onto a serving plate.

Syrup Preparation

1. Place one cup of sugar with half a cup of water on the fire.
2. Leave the mixture together until it boils, then add a pinch of lemon and leave it for five minutes.
3. We let it cool, then we pour it over the dessert while it is hot.

Eastern baked goods vary greatly, including traditional bread and some types of sweets that are served on some occasions such as konafa, basbousa, and qatayef, which are among the most popular Egyptian foods eaten during the month of Ramadan.

The Most Famous Egyptian Eastern Baked Goods

Among the most famous Egyptian baked goods are kahk, qatayef, balah el-sham, zalabya, konafa, meshabek, harissa, and umm ali. There are also some Egyptian baked goods such as baladi bread, shami bread, and aish el saraya.

Egyptian Baked Goods Recipes

We will now talk about a recipe for one of the most popular Egyptian foods that is made on special occasions, which is the Egyptian kahk.

Ingredients

• One kilogram of white flour.
• 500 grams of butter.
• One cup of lukewarm water.
• One tablespoon of sesame seeds.
• One teaspoon of sugar.
• One teaspoon of kahk essence.
• A pinch of salt.
• One teaspoon of dry yeast.

Preparation Method

1. Place the salt and flour in a bowl and mix them well.
2. Place the sesame seeds in the middle of the flour.
3. We add the butter gradually with continuous stirring.
4. We let it rest until it cools completely.
5. We prepare a small bowl and put a cup of water, sugar, and yeast in it and leave it until it ferments.
6. We add the yeast mixture to the flour mixture, then we add a quantity of water and knead the ingredients well.
7. We cut the dough into small pieces and shape them.
8. We leave the dough for a while to rest, then we place it in the oven at a medium temperature.

Egypt is distinguished by its ancient civilization, and each part of Egypt is characterized by its own character, even in food and drink, especially the regions of Upper Egypt and the Nubia region, which are among the most important Egyptian places that are distinguished by their own character, whether in food or clothing.

What are the most famous Upper Egyptian dishes?

There are some Egyptian dishes that the people of Upper Egypt are distinguished by from other Egyptians, such as:

• Shalawlaw, one of the most popular Egyptian foods in Upper Egypt, and it is cooked from molokhia.
• Madeeda, for which the city of Qena is famous, and it is a mixture of flour with water and milk and is considered a winter dish.
• Aseeda, which is in the shape of a hemisphere and has ghee, honey, or milk placed inside it.
• Sakhina, which has spread in the Aswan governorate and is made from butter or baladi ghee, hot bread, milk, and black honey.

Conclusion

Egyptian cuisine is a delightful blend of flavors and ingredients, offering a variety of traditional Egyptian dishes that are both delicious and satisfying.

One of the best-loved meals features minced meat or ground beef, often seasoned with spices and served in dishes like koshari, a hearty mix of rice, lentils, and pasta topped with a tangy tomato sauce. Another popular option is shawarma, which consists of marinated meat cooked on a spit and served in pita bread with fresh vegetables and tahini sauce.

Many Egyptian restaurants proudly showcase typical Egyptian food, highlighting the use of quality ingredients like olive oil and fresh herbs to elevate flavors. Dishes like moussaka, a baked casserole of eggplant and minced meat, and fatta, a festive dish made with rice, bread, and meat, are also staples of traditional Egyptian food.

The rich culinary heritage of Egypt truly reflects its history and culture, making every meal an experience to remember.

What is Egypt’s signature dish? 

There are many signature Egyptian dishes such as ta’ameya, koshary, shakshouka, molokhia, fatta, and other foods.

What is Egypt’s most popular food?

The food of the ancient Egyptians mostly relied on bread, and it was the most popular Egyptian food. They would eat with it some other types of food such as lentils, peas, green herbs, meat, and fish. They also ate vegetables, fruits, and dairy products.

What is the national food of Egypt?

Among the most popular Egyptian foods eaten for breakfast are ful and ta’ameya. They also eat cheese, fried or mashed potatoes, and a cup of tea or coffee.

What is the most famous dessert in Egypt?

There are many types of famous desserts in Egypt, the most important of which are rice pudding, qatayef, umm ali, basbousa, konafa, zalabya, meshabek, and sawabe’ zeinab.

Is Egyptian koshari healthy?

Egyptian koshary is one of the most popular Egyptian foods rich in proteins and fiber. It also contains some vitamins and minerals, and therefore it is a source of energy and vitality for the body, and it helps in improving the performance of the digestive system.