Egyptian Cuisine
21 entries in the Egyptian Cuisine compendium.
Egyptian cuisineEgyptian cuisine blends Nile Valley produce with ancient and medieval traditions.Ancient Egyptian cuisineAncient Egyptian cuisine centered on bread and beer for over three millennia.EggahA firm egg dish binding meat and vegetables, served hot or cold.Erq sousA traditional licorice root beverage from Egypt and the Levant.FeteerA traditional Egyptian pie with flaky layers and diverse fillings.GollashEgyptian layered phyllo meat pie baked golden.HawawshiEgyptian stuffed pita with spiced minced meat.KahkA sweet shortbread biscuit central to Egyptian festive celebrations.KosharyEgypt's national dish, a street food of lentils, rice, and pasta.Laban rayebCurdled skim milk from Upper Egypt, fermented in earthenware pots.Macarona bil-bechamelEgyptian pasta bake with spiced meat and béchamel.MesaqaʻahEgyptian layered eggplant casserole with garlicky tomato sauce.MombarEgyptian deep-fried rice sausage with Ottoman origins.Okra stewA stew of okra, lamb, and tomatoes across many cuisines.QishtaA traditional heat-coagulated dairy cream used in desserts.Quail as foodQuail are eaten whole, with bones, across many cuisines.Stuffed eggplantA stuffed eggplant dish found in many cuisines worldwide.Stuffed leavesStuffed leaves are a versatile Ottoman-era dish wrapped in vine or cabbage leaves.Stuffed squashA stuffed squash dish common in Egypt, the Levant, and the Balkans.TahiniA sesame seed butter used across many cuisines.Tahini rollA sweet roll popular across the Levant, Armenia, Cyprus, Greece, and Turkey.
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