Egyptian Cuisine: Koshari, Ful, Ta'ameya, and Sweet Layers

Egyptian food fuses Mediterranean and Middle Eastern flavors—spices, herbs, legumes, grains.

• Koshari (national dish): Rice, lentils, macaroni, chickpeas, spicy tomato sauce, crispy onions.
• Ful Medames: Slow-cooked fava beans, olive oil, lemon, cumin—breakfast staple.
• Ta'ameya (Egyptian falafel): Fava-bean patties, herbs, fried—green inside.
• Falafel: Chickpea version, common in Alexandria.
• Molokhia: Jute-leaf soup, garlic, coriander, served over rice/rabbit.
• Mahshi: Stuffed peppers, tomatoes, zucchini, grape leaves (rice/herb/meat filling).
• Umm Ali: Bread-pudding dessert—phyllo, cream, nuts, raisins, baked.
• Baklava: Phyllo, nuts, syrup/honey.

Eaten with pita (eish baladi); dips: hummus, baba ganoush, tahini.