The food of Cairo is a reflection of the city’s rich history as well as its cosmopolitan makeup. It has been influenced by many other cultures and cuisines, including French, Italian, Greek, and Turkish foods. As such, it’s easy to find restaurants that serve up everything from authentic kebobs to classic pizza slices. But if you’re looking to try something more traditional and popular, or even just want an excuse to try some new desserts without feeling overwhelmed, then look no further than this list! From traditional favorite meals like koshary and shawarma to lesser-known delicacies such as ful medames (fava beans) and baba ghanoush (eggplant dip), these are just some of my favorite things about food in Cairo. So what are these dishes?
1. Koshari (Koshary)
Koshari is a popular Egyptian dish made up of macaroni, lentils, and rice served with fried onions and tomato sauce. It’s often described as “Egyptian comfort food” because it’s so simple yet so delicious.
Koshary can be found at most street stands around Egypt – especially in downtown Cairo where there are plenty of vendors selling their delicious koshary creations (and no shortage of hungry customers).
2. Shawarma (Chicken or Beef)
Shawarma is a popular Egyptian food that is prepared by rotating meat on a spit. It’s made from chicken, beef, or lamb and served in a pita bread with vegetables and tahini sauce.
Shawarma has been around for hundreds of years and was originally created by Turkish immigrants who settled in Egypt at the end of World War I. The name “shawarma” means “turning” in Arabic because it’s traditionally cooked on rotating spits over an open flame or stovetop grill (though nowadays you can find them cooked in electric ovens).
3. Mahshi (Stuffed veggies)
Mahshi is a traditional Egyptian dish made of stuffed vegetables. The word mahshi literally means “stuffed” in Arabic, and it’s usually made with a variety of vegetables, stuffed with minced meat or rice, and served hot with tomato sauce.
The most common type of mahshi is the vegetarian version, which consists of eggplant (aubergine), okra, and zucchini (courgette). It’s also common to make potato-based mahshis or even pumpkin ones!
4. Ful Medames (Fava Beans)
A popular Egyptian dish, Ful Medames (fava beans) are often eaten for breakfast. They’re also traditional Egyptian food, so if you want to be authentic and try something new, this is a good place to start.
Fava beans have been cultivated in Egypt since ancient times and were considered sacred by the ancient Egyptians because they believed that they contained the souls of their dead ancestors.
The dish usually consists of mashed cooked fava beans mixed with tahini sauce or olive oil and leek rings on top or served as part of an Egyptian mezze platter alongside other dishes such as hummus or baba ghanoush.
5. Taameya (Egyptian Falafel)
Egyptian falafel is a deep-fried ball or patty made from ground fava beans. It is a common street food in Egypt, especially in Cairo.
The dish was invented by Egyptian Bedouins who prepared the dough and deep fried it with oil to preserve it for longer periods of time before selling it at markets and fairs throughout Egypt during Ramadan season.
6. Molokhia (Mulukhiyah)
Molokhia is a green leafy vegetable, originally from Egypt. It’s often eaten as a soup with rice or bread.
It’s traditionally served at lunch and sometimes in Ramadan (the Muslim holy month) to break their fast at sunset. You’ll find it all over Egypt!
7. Fatta
Fatta is a traditional Egyptian dish made with rice, meat, and vegetables. It can be done with shawerma instead of meat. Shawerma is basically grilled meat that is served on pita bread with various toppings such as hummus, tahini sauce, and pickles.
Fatta is one of the most popular dishes in Egypt because it’s easy to make at home and everyone loves it!
8. Hawawshi
Hawawshi is a popular Egyptian street food and it’s usually served as a sandwich. It consists of pita bread and slices of beef or lamb. The meat can be cooked in a variety of ways (e.g., grilled). Hawawshi is often accompanied by pickled vegetables such as turnips and carrots.
9. Kebda Iskandarani (Alexandrian liver)
Kebda Iskandarani (Alexandrian liver) is made with liver, onions and spices. It’s served with rice and you can find it everywhere in Egypt. The name comes from Alexandria because this dish was invented there but now it’s everywhere in Egypt.
10. Feseekh
Feseekh is a traditional Egyptian dish made from salted, sun-dried mullet fish. This dish is very popular in Egypt, especially in the Mediterranean coast. It is usually served with tahini sauce and vegetables, such as tomato and cucumber.
The word feseekh originated from the Arabic word “fasakh” which means “to dry”.
11. Baba Ghanoush
Baba ghanoush, a popular dip or spread in the Middle East, is made from eggplants that have been cooked and blended with tahini (sesame paste), garlic, and lemon juice. It’s served as a dip for bread or pita chips but also makes for an excellent sandwich filling with vegetables like tomatoes and lettuce.
12. Kawaree (Boiled Cow feet)
Cow feet are a popular delicacy in Egypt, and they can be found on the streets as well as in restaurants. Cow feet have been boiled until they’re soft enough to eat. They are usually served with rice and vegetables or dipping sauces such as tahini or spicy garlic sauce (harissa).
Cow feet are also called kawaree, it’s not hard to see why when you look at them! Cow heels are one of Cairo’s most iconic street foods because they’re cheap, delicious, and easy to find anywhere around town.
13. Kebab (Kefta)
Kebab is a popular street food in Egypt. It’s usually made with minced meat and served with pita bread. Kebabs are usually eaten as snacks, but they can also be part of lunch or dinner menus.
14. Bamya (Okra stew)
Bamya is a stew made with okra, tomatoes, and onions. It’s typically served with rice or bread as an accompaniment to other dishes.
Bamya is one of the most popular dishes in Egypt and Jordan, but you’ll also find it in other parts of North Africa such as Tunisia and Algeria.
15. Rozz Meammar (Baked rice with milk)
Rozz Meammar is a traditional Egyptian dish made of rice and milk. It is usually served as an accompaniment to meat dishes but can be eaten on its own as well. The dish dates back to the early 19th century when it was introduced by King Mohammed Ali Pasha who wanted his soldiers to have something nutritious that could also fill them up before battle.
16. Moussaka (Eggplant casserole)
Moussaka is a baked casserole dish of eggplant and minced meat with a white sauce. It is popular in the Middle East, Greece and other Mediterranean countries. Typically made with layers of eggplant and minced meat, covered with a white sauce and baked.
17. Hamam Mahshi (Stuffed Pigeon)
Pigeon is a popular dish in Egypt, and it’s traditionally stuffed with rice and sometimes minced beef. The meat of the pigeon is usually very tender and flavorful, making it an excellent choice for stuffing.
The traditional preparation method involves marinating the pigeons overnight with salt, garlic cloves, lemon juice, peppermint leaves (or bay leaves), cinnamon sticks, and vinegar before cooking them over low heat on top of coals until done.
18. Om Ali
Om Ali is a popular Egyptian dessert. It’s made of semolina and sugar, with a filling of chopped dates or nuts. Om Ali is usually served with a glass of milk on top.
The name comes from the Arabic word “Om”, which means mother, so this dessert is called “Mother’s Om”.
19. Roz Bel Laban
Roz Bel Laban is a very popular dish in Egypt. It’s made with rice, lentils, and vegetables that are cooked together to make one delicious dish. It’s often served with meat or chicken and can be eaten as a main meal.
Roz Bel Laban is very healthy because of all the different types of vegetables it contains but it’s also easy to prepare!
20. Feteer Meshaltet (Flaky Layered Pastry)
Feteer Meshaltet is a traditional Egyptian pastry that’s made by layering filo pastry with butter and nuts. It’s usually served at breakfast or as an afternoon snack. The name comes from the Arabic word “Fateer” which means to fold or bend over, as in the way you would fold the layered pastry over itself to form small triangles.
The origins of Feteer Meshaltet are unknown but some people believe it was introduced by Turkish soldiers who came to Egypt during Ottoman rule (1517-1798). Others claim that it was invented by an Emirati woman named Fatima Al-Zahra Muhammad bin Abdullah Al Shamsi after she moved to Cairo in 1816 AD when her husband died young leaving behind five children under the age of 10 years old.
21. Basbousa
Basbousa is a traditional Egyptian dessert made from semolina, sugar, and butter. It’s usually topped with pistachios or almonds.
This sweet treat is served during Eid Al-Fitr, an Islamic holiday that marks the end of Ramadan (the month of fasting).
22. Qatayef
Qatayef is a sweet pastry made of dough, cheese, and nuts. It is eaten during Ramadan, the ninth month of the Islamic calendar. The word qatayef comes from the Arabic word “qatafa”, which means to dip or submerge in liquid.
Qatayef was introduced into Egypt by Arabian Bedouins who brought it with them when they migrated southwards to Egypt during the early Islamic era (622-661 CE). The original recipe did not include cheese but only flour, yeast, and water as well as rosewater or orange blossom water instead of other flavors like cardamom or cinnamon that we use today in modern recipes without any scientific evidence whatsoever!
23. Meshabek
Meshabek is a sweet pastry made with semolina, butter and sugar. It’s shaped like a ring and fried in oil. Meshabek is commonly eaten for breakfast or as a snack by street vendors selling it on the streets of Cairo.
24. Zalabya
Zalabya is a sweet bread made of wheat flour, butter and sugar. It is usually served at breakfast or as a dessert. Zalabya also makes for a popular food during Ramadan as it can be eaten with honey and dates as part of Iftar.
25 Kunafa
Kunafa is a type of pastry made with shredded filo dough, soaked in syrup. It is a popular dessert in the Middle East and North Africa. Kunafa can be made from either milk or water; both versions are equally popular and are served at different times of the year. In Egypt, for example, kunafa made with water is eaten during Ramadan (the month when Muslims fast from dawn until sunset). Kunafa made with milk is served throughout most months except for Ramadan when it’s replaced by rice pudding or semolina pudding.
