What does egyptian food looks like? What should you taste?
Egyptian cuisine looks mainly like any other middle east cuisine with a few typical recipes like foule or Kochary for the street food specialities. Home cooking and specialities have some influence from Europe after the invasions of England and France back in the days and influence from “Turkey” from the days of the great ottoman empire. Egyptian food is not really hot and is sometimes savoury, sour or spicy. But the one base you’ll find very often is the tomato sauce.
If you’re going to Egypt soon, Zooba, is a restaurant chain where you can safely try the different street food specialities in a controled area. But if you feel a bit adventurous, you should definitely go for the Kochary in the small shops in town and you should also try to queue to get a foule sandwich. You won’t regret the experience first, and it definitely tastes better.
Foule – Breakfast – Mashed fava beans cooked for hours and hours. The foule used to be eaten by workers who needed to be able to go through an entire day of work in the fields. You mostly find foule in a sandwich or at home mashed or not.
Fateer – The egyptian pizza or pie – Very thin dough stuffed with anything you want (sweet or savoury) and closed and cooked in a stone oven.Smocked sweet potato – From the slum of Cairo – Simply put inside of the burning coal and fold into school notebook paper.
Starters and Mezze
Lentil soup (recipe very similar to the turkish red lentil soup) – coming with mini croutons andd spices.
And also the classical Tahini, wine leaves (sogoa)
And also the classical Kebab (meat on a skewer), Kofte (meat balls on a skewer), Waraaenab (Small sausages) etc.