Egyptian cuisine is notable for the large amounts of vegetables and legumes in many of its recipes, as meat was very expensive for centuries in the country. Because of the rich, fertile Nile River Delta region, vegetables have been easily grown in Egypt for thousands of years. As such, most recipes can be made without meat, with the exception of local favorites from Alexandria, which rely heavily on seafood.

Kushari, made from rice, lentils, and macaroni, is considered by many to be the Egyptian national dish. Falafels in Egypt are made from mashed fava beans (instead of chickpeas), which contrasts with the rest of the Arab world. In addition, Egyptians use much more onion and garlic in their cuisine when compared to other Middle Eastern nations.

Other popular dishes in Egypt include shawerma, kebabs, and various breads.