When you imagine Egyptian food, the first things that probably spring to mind are falafel, molokhia, and hummus. These conventional dishes are certainly great and a significant part of Egypt's culinary identity, but there is so much more to the country's food scene than that. Beyond the commotion of the usual suspects is an actual treasure trove of lesser-known, yet no less delicious, meals that capture the essence of Egypt's diverse geography and rich cultural past. Explore these overlooked delicacies and venture off the usual route. Here are 7 lesser-known dishes you must try on your Egypt tour.
Feteer is a popular, adaptable meal with ancient roots and is frequently referred to as the Egyptian version of pizza. The dough is layered, thin, and flaky—almost like a pie and a pastry combined. You can have it served savoury or sweet, depending on your taste. It's topped with everything from meat, cheese, and veggies to honey, caramelised sugar, and cream.
Search for little shops that make feteer fresh to order, whether you're exploring Luxor's local markets or Cairo's ancient streets. For a really authentic experience, consider a filling with liver or mish (fermented cheese) for the adventurous. The dish, which is typically shared with friends or family, is hearty, satisfying, and quintessentially Egyptian.
While Molokhia may be the main item mentioned when talking about green vegetables in Egypt, Sabanekh il Lahma also deserves attention. This filling dish is produced with lamb or beef chunks that are gently cooked in a fragrant broth with onions, garlic, and an assortment of Egyptian spices. Its depth of flavour, achieved through prolonged cooking of the meat and spinach to perfection and absorption of the flavourful spices and herbs, is what makes it unique.
This dish, which is typically eaten with bread or rice, is a reflection of the easier home-cooked meals that are typically seen in Egyptian homes. Sabanekh bil Lahma is best savoured in smaller neighbourhood restaurants where the love and effort of the dish shine through in every bite, as opposed to the flashier dishes at tourist places.
Have Roz Meammar if you are looking for a dish that defines comfort. Although it originated in Egypt's countryside, this rich, creamy baked rice dish has become increasingly well-liked throughout the nation. To provide extra richness, the rice is boiled with milk, cream, ghee, and occasionally a small amount of chicken stock. After that, it is baked in the hot oven till the top layer develops a golden and crisp crust.
A simple yet satisfying side dish that goes well with soups or grilled meats is Roz Meammar. Some versions top it with a layer of minced lamb or chicken, turning it into a stand-alone meal. This meal is a must-try whenever you visit a family home or a classic country eatery because of its cosy, familiar flavour.
Although Koshari is considered one of Egypt's most well-known foods, people frequently mistake it for being mere street food when, in fact, it's a masterwork of texture and flavour. Layers of lentils, rice, macaroni, and chickpeas are topped with crispy fried onions and a zesty tomato sauce made with vinegar and garlic in a simple yet filling recipe. The perfect harmony of the rice's tenderness, the sauce's zest, and the crunch of the onions is what distinguishes Koshari.
Even though Koshari seems to have simple components, it is a national favourite for good reason. It tastes great, is affordable, and offers a flavour explosion with each bite. Some versions additionally have a little amount of hot sauce added for people who enjoy a bit more spice. This dish is perfect for a fast lunch from a street seller in downtown Cairo or a leisurely meal in a laid-back restaurant.
Beyond the typical salads and sides, Egypt has a lot of options for vegetarians and vegans. One meal that is really pleasant yet overlooked at times is Besarah. This tasty and creamy dip is made with fava beans, parsley, dill, garlic, and a blend of spices. It's usually served as an appetiser or snack with pita bread.
Because Besarah contains green herbs, it tastes lighter and fresher than the more well-known foul (fava beans). Compared to some of Egypt's lavish dishes, this dish is healthier because of the simplicity of its ingredients, which enhances the natural flavours. Look for it on food stalls in neighbourhood markets or even in smaller, family-run eateries.
Although some may find the meal stuffed pigeon, or Hamam Mahshi, somewhat unusual, it is a staple of Egyptian cuisine. Since the pharaohs, pigeons have been grown in Egypt for food. Today, Hamam Mahshi is considered a delicacy and often preserved for special occasions.
The rice or freekeh (cracked green wheat) is combined with spices, onions, and occasionally chopped liver to stuff the pigeons. After that, they are expertly roasted or grilled so that the stuffing absorbs the juices from the bird. The end product is a dish that is tasty, delicate, and gives a hint of Egyptian history. This meal is served in many fancy eateries in Cairo and Alexandria, but it's also available at smaller restaurants specialising in traditional Egyptian cuisine.
Umm Ali, a traditional Egyptian dessert, is a delicious way to finish any dinner. This delicacy, which is baked till golden and creamy, is made with layers of puff pastry (or bread), milk, cream, sugar, and an assortment of nuts and raisins. It is frequently compared to bread pudding, although the texture is lighter and more delicate.
Umm Ali is a common dessert in the Middle East, but baklava and other sweets tend to steal the show. However, the crunchy pastry combined with its creamy, nutty flavour makes it a treat that you won't soon forget. Try it at authentic eateries or the dessert buffet found in many hotels in Egypt.