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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.
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Food, Culture, Gourmand, Egypt, Egyptian, Falafel, Egyptian Cuisine
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review by . January 25, 2010
Gastronomic Guide To Egypt
My wife and I recently returned from a week-long trip to Egypt.  I want to share some of our experiences, beginning with this review describing the culinary experiences we had.  It seems that the Egyptian diet consists of plenty of inexpensive meatless dishes, some with the option of adding meat.  The meat selections available vary from place to place, with many of the smaller restaurants specializing in particular dishes.  We did part of our trip with a hired tour guide and …
Egyptian Food
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