Foods of Egypt!

Wow! What was that noise? That was your stomach! Your in Egypt right now, so what should you eat? Here are some of Egypt's all time favorite snacks and meals.

The other most COMMON food is bread

And if you've ever had Chinese food, you would LOVE rice! Rice is probably the most common food in other foreign countries. Its also famous here too!

This dish is called PILAF. The custom was to eat Pilaf before desert to clean the palate, accompanied by Hosaf-compote of dried fruits, by the Ottomans, where as it turned out to be eaten as a side dish served with meat or vegetable dishes or pulses now days. Pilafs have possessed an essential part in the kitchens of the Palace and the populace, possible to be eaten both at lunch and at dinner. The basic ingredient in pilafs are either rice, bulgur (boiled and cracked wheat) or vermicelli. There are varieties of pilafs cooked by adding onion, tomato, vegetables, nuts, herbs, poultry, or meat or combinations of these but generally cooked plain, namely with butter, water and salt. This dish may be known to other areas, but its really "hot" in Egypt!

Well, what kinds of kitchen utencils did they cook with you ask? Well just like us they used storage jars, bowls, pots pans, sieves, and whisks were all used in preperation. Most of the tables you would crouch down to, but some had 4 legged tables also. The most common dishes were made out of clay; just like what Princess Amama is useing to eat duck below:


Want to make your own Egyptian meal? Well here is one yummy recipe to surprise your family with!

Lental Soup

This heartwarming dish is an everyday favourite in Egypt. It’s simple to make as red lentils disintegrate by themselves. If you don’t want to garnish it with the caramelised onions, simply serve it with some tiny croutons.
Preparation time :
10 minutes
Cooking time :
1 hour
Total time :
1 hour 10 minutes
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Serves: 4


2 Onions
4 tbsp Olive oil
2 Garlic cloves, crushed
¾ tsp Cumin
¾ tsp Ground coriander
150g Split red lentils
1.5 litres Chicken stock
½ Lemon, juice


  1. Chop one of the onions and slice the other. In a saucepan, fry the chopped onion in 2 tbsp olive oil until soft and just beginning to colour. Stir in the garlic, cumin and coriander; when the aroma rises, add the lentils and the stock. Bring to the boil and remove any scum that appears on the surface. Simmer for 30–40 minutes, or until the lentils have disintegrated.
  2. Warm the remaining oil in a frying pan, add the sliced onion, cover and cook over a low heat for 15–20 minutes until soft. Take off the lid, turn up the heat to medium and cook, stirring often, until dark, crisp and caramelised. Set aside.
  3. Taste and season the soup. Add water if it needs thinning down – it should be the consistency of single cream. Stir in the lemon juice before serving and garnish each bowl with some of the caramelised onions.

Drinks recommendation

The Corker recommends- A soft red, made from cabernet and shiraz is the kind of wine you can toss back in the quantities needed to help warming soup on its way.

Pages that I have used: