Often touted as the original version of falafels, taameya is an Egyptian variety of the Middle Eastern fritter that calls for fava beans instead of chickpeas. While the exact origin of falafel is debatable, most scholars and food historians agree that taameya has its roots in the Egyptian cuisine. The fava bean mixture is typically flavored with leeks, onions, fresh coriander, parsley, and cumin, and the fritters are usually coated with sesame seeds before frying. Taameya are known for having a lighter, fluffier, and moister texture than other falafel varieties thanks to the use of fava beans. Although they are eaten year-round and are a common street food fare in Egypt, taameya fritters are especially popular during Ramadan. They’re commonly stuffed in warm pita bread sandwiches and paired with accompaniments such as fresh or pickled vegetables, fried eggplants, minty yogurt sauces, hummus dip, and tahini dip.
Koshari, also known as koshary, kosheri, kushari, and koushari, is a simple, yet flavorful Egyptian national dish consisting of rice, macaroni, and lentils. The name stems from the Hindu word khichri, referring to a dish of rice and lentils. It is enough to look for warm, edible pyramids on big, shiny metal platters while in Egypt, as it is also a very popular street food. Small yellow lentils and rice are slowly simmered in a rich stock with the addition of crunchy, fried vermicelli and butter-browned onions. Before serving, koshari is topped with wine vinegar and a spicy sauce based on tomatoes or chilis, adding even more flavor to the hearty dish. For a heartier dish, ground lamb or beef is added to the mix. Of course, there are numerous variations of the dish, but it is mandatory to season it with mastic, an exotic, earthy, crystallized resin of the Pistacia lentiscus tree, cultivated only in Greece, yet growing wild across the Mediterranean. The mastic imposes a typically piney, bitter edge to the dish. Koshari tastes even better when accompanied by a green salad or a cup of hot mint tea.
Mulukhiyah is the national dish of Egypt, a soup made by cooking a large amount of finely chopped jute, which is a green leaf vegetable with a distinctively bitter flavor. Traditionally, the soup is cooked with garlic, coriander, chicken meat or chicken stock, and is usually served with white rice or pita bread, and a lemon or lime wedge on the side. It is believed that the dish dates back to the time of the Pharaohs, its name coming from the word mulokia, meaning Kingdom of Royals, referring to the fact that it was consumed only by the kings, queens, and nobles during the era. Its slimy texture and strong aromas have caught the hearts of many people, so the soup is also quite popular in Lebanon, Palestine, and throughout the Middle East.
Marinated and spit-roasted, shawarma is a delicious Middle Eastern meat treat whose origins can be traced back to the Ottoman Empire era, while its name stems from the Arabic pronunciation of the Turkish word çevirme (lit. to turn; turning), and refers to the rotating skewer on which the meat is cooked. Shawarmas are made with either lamb, turkey, chicken, beef, or a mix of different meats which are slow-cooked for hours and basted in their own juices and fat, gaining an incomparable succulence, but the real secret to a perfect shawarma is in the marinade. Depending on the variety, the meat must be marinated for at least a day, preferably two, especially when using beef. These marinades are either yogurt or vinegar-based and typically include spices and flavorings such as cinnamon, cloves, cardamom, nutmeg, black pepper, allspice, dried lime, spicy paprika, garlic, ginger, lemon, bay leaf, and sometimes even orange slices. Shawarma is traditionally served either on its own or enjoyed tucked inside a warm flatbread such as pita or lavash. However, what really sets it apart from the Turkish döner kebab, Greek gyros, or other similar foods is the extent of garnishes and condiments offered with it. For example, Israeli shawarmas are typically topped with tahini and come with generous servings of hummus and pickled mango slices, while in other countries, shawarma is often complemented with garlic mayo or a zesty toumaia garlic sauce, both fresh and pickled vegetables, salads like tabbouleh or fattoush, and amba sauce–a tangy chili and mango pickle dip. Once a common staple of the Middle Eastern working man, shawarma has today become the ultimate Arabic street food, found not only in Arabia and Levant but in virtually any nook and corner of the globe.
Ful medames is an ancient, pre-Ottoman and pre-Islamic national dish of Egypt, a traditional breakfast food consisting of slowly simmered fava beans seasoned with a squeeze of lemon juice, olive oil, garlic, and selected spices. Some remnants of the dish were found in the 12th Dynasty Pharaonic tombs in Egypt, and any food that has been found in an ancient tomb must have been a wildly popular culinary treat. Because it is a breakfast food that is also good for breaking the fasting, the dish is extremely popular during Ramadan. Although it's an Egyptian dish, it is also prepared throughout North Africa and the Middle East. Ful medames is a staple of the Egyptian diet, so much that the price of beans is regulated by the government in order to ensure that they are affordable to the poorest citizens. The creamy, earthy stew is usually spiced with the addition of chilis and cayenne pepper. It is recommended to prepare it a day in advance because the beans need to be soaked and cooked overnight. When eaten, the hearty stew is traditionally served out of big metal jugs, and once on the plate, it is often mopped up with pieces of fresh pita bread and topped with pickled beets, parsley, onions, tomatoes, and cumin. Filling, savory, nutritious, and easy to prepare, ful medames is a literal blast from the past.
Fetir meshaltet is an Egyptian delicacy consisting of flaky layered pastry which can be plain or filled with various sweet or savory ingredients such as ground beef, cheese, halwa, chocolate, or raisins. The dish dates back to the time of the pharaohs, when it was often used in temples as an offering to Gods. Nowadays, it is traditionally prepared and consumed for religious holidays, weddings, and similar social events, but the pastry is especially important as a symbol of hospitality. Plain fetir meshaltet is served with sweet and savory sides such as fruit jams, honey, cheese, and green olives, the savory filled version is served with sliced tomatoes, cucumbers, and a cup of tea, while the sweet-filled version is commonly served on its own or with fruit jams and cream. Although there are many Egyptian restaurants that serve this pastry, it is said that the best fetirs are made by farmers' wives in the countryside.
Falafel is a deep-fried food made from ground legumes, most commonly chickpeas or fava beans, and is widely eaten across the Middle East and North Africa. It is shaped into balls or patties and seasoned with herbs, onions, and spices such as cumin, coriander, and garlic. Falafel is recognized as one of the most characteristic foods of Levantine and Egyptian cuisines, commonly served in pita bread or flatbreads with salads, pickles, and tahini-based sauces. Its presence extends beyond the Middle East, having become a common street food and vegetarian option in many parts of the world. Falafel is believed to have originated in Egypt, where it was first made from fava beans and known as ta’amiya. The dish spread north through trade and migration, especially during the 20th century, and chickpeas became the preferred ingredient in Levantine regions such as Lebanon, Syria, and Palestine. Its popularity grew because it was inexpensive, nutritious, and could be prepared in large quantities, making it suitable for both home and commercial cooking. Over time, regional variations developed, with differences in texture, spice levels, and serving style. In Egypt, falafel tends to be greener and softer, while in the Levant, chickpea-based versions are denser and crispier. Preparation begins by soaking dried chickpeas or fava beans overnight, then draining and grinding them with onions, garlic, fresh herbs like parsley or cilantro, and spices. The mixture is formed into small balls or disks, often with a pinch of baking soda to ensure lightness. They are deep-fried in hot oil until golden brown and crisp on the outside while remaining moist inside. The cooking process requires precise oil temperature to achieve the right balance of texture and color without excessive oil absorption. In modern kitchens, falafel may also be baked or air-fried, though frying remains the most common method. It is served in many ways, most often in pita or laffa bread with lettuce, tomato, cucumber, pickled vegetables, tahini sauce, and sometimes hummus or yogurt sauce. In Egypt, it is commonly eaten at breakfast, while in the Levant, it is served throughout the day as a snack or meal. The dish is particularly popular among vegetarians and vegans, as it provides a high-protein option free from animal products. Falafel pairs well with beverages that balance its fried texture and spices, such as mint tea, lemonade, or yogurt drinks like ayran or laban. In Middle Eastern eateries, it is often accompanied by fries, tabbouleh, or baba ghanoush, forming part of a broader mezze spread. Across different regions, falafel maintains its core identity as a flavorful, plant-based dish prepared with skill and precision, reflecting the regional diversity and shared culinary heritage of the Middle East.
Kebda Eskandarani or Alexandrian liver is the Alexandrine specialty consisting of fried beef liver with spicy seasonings such as cumin, garlic, cardamom, and chili peppers. It is usually served in sandwiches along with tahini dip, or on its own, accompanied by warm rice, lime wedges, or pita bread on the side. Although not much is known about the origins of the dish, it is extremely popular in Alexandria, where it can be found at numerous street food carts or fast food shops, perfect for a quick bite or an order to go.
Hawawshi is a popular Egyptian snack consisting of a traditional baladi bread, in appearance similar to the famous pita pockets, stuffed with a flavorful mixture of minced meat, vegetables, and various spices. The generously seasoned meat mixture is placed inside the bread dough and baked until all the flavors combine, the meat is cooked, and the bread achieves a light golden color and a crispy texture. Whether prepared at home or enjoyed in various Egyptian food establishments, hawawshi is usually served alongside fresh vegetables, salads, and various dips.
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