Taste Egypt
مصر
Ful for breakfast, koshari as a cheap mountain of carbs, molokhia as a slippery green stew, ta'ameya as the fava falafel. Nile fish, stuffed vegetables, and a pastry culture that is not baklava-by-another-name.
8 recipes · 1 cuisine
Essential dishes
Ful medames
فول مدمس
Slow fava beans, lemon, cumin, oil — Egyptian breakfast that is also lunch, and not a hummus.
9 hr 40 minEasy🌶️
Molokhia
ملوخية
A green soup of jute leaves, garlic and coriander — slimy on purpose, chicken broth underneath.
40 minEasyNo chilli
Feteer Meshaltet
Feteer Meshaltet from Egypt. Times were inferred from the source steps.
1 hr 20 minA bit of workNo chilli
Shawarma
Shawarma from Egypt. Times were inferred from the source steps.
48 hr 25 minA bit of work🌶️
Koshari
Koshari from Egypt. Times were inferred from the source steps.
1 hr 15 minMediumNo chilli
Mulukhiyah
Mulukhiyah from Egypt. Times were inferred from the source steps.
39 minMediumNo chilli
Tamiya
Tamiya from Egypt. Times were inferred from the source steps.
8 hr 45 minMedium🌶️
Egyptian Fatteh
Egyptian Fatteh from Egypt. Times were inferred from the source steps.
3 hr 20 minA bit of workNo chilli
Regional cuisines
Think you know Egypt food?
8 quiz dishes. Optional — Passport stamps still come from cooking.
Take the Egypt food quizFood history
Pharaonic agriculture, Coptic fasting, Arab, Ottoman and Mediterranean trade. Koshari is a 19th–20th-century urban mix — lentils, rice, pasta, tomato — not an ancient royal recipe.