Molokhiya is a hugely popular Middle Eastern soup, rich in vitamins and iron, that is also incredibly hearty. Molokhiya is made of minced jute leaves, seasoned with garlic and coriander. You can try cooking kushari yourself with this recipe. It’s not difficult to find Kushari in Egypt if you’re ever visiting, and it’s suitable for most diets. The tomato sauce is particularly noteworthy in Kushari, adding depth and flavour with a spicy kick that is synonymous with Egyptian cooking.Īs with most Egyptian food, Kushari is vegetarian and can be considered vegan so long as the food is fried in vegetable oil. The ingredients are somewhat of an unusual combination, mixing lentils, macaroni noodles and rice with a spicy tomato sauce made with garlic, fried onions, garbanzo beans and a special Middle Eastern spice blend called Baharat, garnished with chickpeas. When the British ruled India, the story goes, they embraced Kushari as a delicious, filling, inexpensive meal, which they then brought over to Egypt in the late 1800s.Įgyptians adopted Kushari as their own, evolving it over time, making the dish a staple of every household, restaurant and street-food vendor across the country. Often considered Egypt’s national dish, Kushari has a rich history dating back to its first origins in India in the 19th century. If you have ever been to Egypt, you will be remiss to have not tried Kushari. Kushari is Egypt’s national dish, made from macaroni, lentils and rice. You can find Ful medames throughout the country, either in restaurants (sometimes served as a mezze) or in the atmospheric Egyptian food markets you find in every town and city. There are many variations of Ful medames, but it is typically made by using cooked fava beans (sometimes mashed into a paste), with olive oil, spiced with cumin, onion, garlic, lemon and chili, and served with bread, vegetables and sometimes hard boiled eggs or tahina. Often shortened to ‘ ful’, it is a staple dish of Egypt and, in fact, much of the Middle East including countries such as Ethiopia, Iraq, Djibouti, Lebanon, Syria, Saudi Arabia and Israel. it is also eaten at other times of the day and throughout more rural parts of Egypt. Ful Medamesįul medames is a dish using fava beans, parsley, garlic, onions and spices.įul medames (also known as Ful mudammas) is a popular breakfast dish most notably in bigger cities such as Cairo. So without further ado, here are the absolute must-try authentic dishes eaten in Egypt along with recipes for you to try yourself. The Islamic faith can help shape a country’s cuisine and so similarities can be found in dishes other Islamic countries around the world such as Bangladesh, Pakistan or Indonesia for example. Whilst meat isn’t particularly common in Egyptian cooking, when they do use meat they will often go for lamb or beef for grilling, and chicken, duck or rabbit for soups, broths and stews. Spices commonly used in cooking include cumin, chili, cardamom, coriander and parsley, among others. Furthermore, Egyptian cuisine is characterised by a range of delicious spices that made their way to North Africa via the spice routes. There are variations of dishes and flavours in Egyptian food depending on the region, although some dishes are revered throughout.Įgyptian bread (Aish) is often a common side and is sometimes used in place of utensils.
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