Animals Consumed as Food in Egypt

Egyptian cuisine features a variety of animal proteins, shaped by Islamic dietary laws (halal), geography, and tradition:

Poultry

• Chicken – Most common; grilled, roasted, in stews (tagines), soups.
• Duck – Popular for roasting, grilling, stews.
• Goose – Less common, considered a delicacy; roasted or in stews.
• Pigeon (Hamam) – Stuffed and grilled/roasted; celebratory dish.

Red Meat

• Beef – Widely consumed; grilled (kebabs), stewed, minced (kofta).
• Lamb/Mutton – Favored for grilling, roasting, stews (especially holidays).
• Goat – Less common, delicacy; similar preparations to lamb.
• Camel – Regional (Sinai, Western Desert); lean, stewed or grilled.

Seafood

• Fish – Nile perch, tilapia, mullet, sea bass; grilled, fried, baked, in tagines (Mediterranean/Red Sea coasts).
• Shellfish – Shrimp, crab, lobster; grilled, fried, in pasta/rice dishes (coastal areas).

Notes

Pork is prohibited for Muslims (~90% population) but available in Christian communities and some hotels. Offal (liver, kidneys, brain) is popular in street food (e.g., kebda).