A dish that is mainly cooked in coastal cities like Suez, Portsaid, and Alexandria. It is made of white fish such as bass or bluefish, and cooked with yellow rice, onion, spices, and tomato sauce. It is then baked in an earthenware pot.

Kushary plate is a mix of rice, pasta, tomato sauce, onions, lentils, chickpeas and garlic. The plate contains a lot of ingredients, but it has a very good taste and it is cheap too, maybe the second most common food in Egypt after Ful and Ta’meya. The Egyptian streets are full of restaurants that serve Kushary, which can be eaten any time of the day. This plate idea comes from 100 years ago when the British army was in Egypt, the pasta, the tomato, the rice all of those come from other countries, but the Egyptian people mixed them together and made this Kushary dish.

If you are familiar with Biryani, then this should be easy. It is the same concept: bread, meat, and rice layered one on top of the other with vinegar and tomato sauce. The bread is, again, Baladi bread, and the meat used is mostly beef, veal, or lamb.

Hawashy is one for the meat people type, this one is made of bread baked in a regular oven and contains minced meat in it. This developed through the days and people made Hawashy in other ways; they put sausage in the baked bread, and sometimes pastrami. Most of the butchers make Hawashy in their shops nowadays, and it is also made at home.

Another common food for Egyptians is usually served with Ful. The Ta’meya or Falafel is mainly prepared out of crushed fava beans mixed with other ingredients, then it gets fried. It is usually served with tahini and salad with Egyptian bread.

Succulent grilled meat cubes and seekh kebab typically made out of veal or lamb, they are usually served with bread (baladi) and an assortment of green salads and dips, mostly tahini, baba ghanoush, and tzatziki. They are grilled over charcoal and they are a must for any meat lover visiting Egypt.
Fattah – A traditional dish eaten on festive occasions, particularly Eid al-Adha. A mixture of rice, chunks of lamb meat, eish baladi cut up into pieces and prebaked in the oven, all covered in a tomato and/or vinegar-based sauce.

Besara is made in Egypt for a very long time, from ancient times. It is a green creamy paste which is a mix of crushed fava beans, onions, green bell pepper, coriander, parsley, dill, and leek with spices. People make it as a side dish sometimes for dinner and eat it with bread, and some people like to eat it with a spoon.

Mulukhiya is made from the leaves of jute and corchorus plants that grow in East and North Africa. In Egypt, Mulukhiya is prepared by chopping the leaves with garlic and coriander and cooking it in an animal stock such as chicken, beef, or rabbit, and served with Egyptian bread or rice.

Shakshouka (also spelled shakshuka, shakshouka) is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. Its present egg and vegetable-based form originated in Tunisia. It is popular in the Middle East and North Africa. Shakshouka is a staple of Arab cuisine (Libyan, Tunisian, Algerian, Moroccan, Egyptian, Saudi, Levantine) and Israeli cuisines, traditionally served in a cast iron pan or tajine as in Morocco with bread to sop up the tomato sauce.

One of the most common primary foods for Egyptians, this dish consists of lava beans prepared with oil and lemon juice. You can also add garlic or onion if you prefer. Ful can be prepared in many different ways, and people eat it with butter, spicy oil, olive oil, tomato sauce, pepper, pastrami, parsley, sausage, and boiled or fried eggs. It is believed that Ful was cooked all the way back in ancient Egypt.