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We’ll bet you never knew Egyptian food looked this good

A bowl of Egyptian food on a counter.

Egypt isn’t all about the ancient monuments. Throughout the centuries its cuisine has been pretty special, too. Simple, healthy and utterly irresistible, we feel that Egyptian food sometimes doesn’t get the limelight it deserves.

So without further ado, here’s a little taste – we’ll bet you never knew it looked quite this good:


Deeply embedded within Egyptian culture and history, Bessara dates back to the pharaonic era, making it at least a thousand years old. Constructed from fresh, simple ingredients including fava beans, onions, garlic and heaps of fresh herbs, the zesty base contrasts wonderfully with the crispy caramelised onions on top, as does the vibrant green and deep red colours on display.


Rich, hearty and aromatic, Hawawshi is an Egyptian classic that’s as wholesome as it looks. Ground, spiced mince features onions, peppers, parsley and chilli. Baked in the oven, it releases flavours and juices into the quintessential Egyptian pitta. You can get experimental with the spices, but you can always count on Hawawshi to leave you satisfied after a long day.



Traditional and healthy as well as comforting, Koshari (or Kushari) is a deceptively simple and delicious rice bowl. Featuring spiced lentils, rice chickpeas and pasta, Koshari is finished off with a rich, vinegary tomato sauce, and – the best part of all – topped with crispy onion rings. Talk about texture!



The Egyptian answer to falafel, Ta’meya is constructed from fava beans, onions and heaps of fresh herbs. The resulting fried balls are versatile and moreish – perfect for breakfast, lunch or dinner, Ta’meya is usually served with a tahini sauce and pita.


Time for desert? It doesn’t get more traditional than Kanafeh, a traditional Arabic desert made from a unique, noodle like pastry soaked in a sweet syrup. Dating back to the 10th century, Kanafeh was often prescribed by doctors during Ramadan, to satisfy the hunger of caliphs who had been fasting all day. Today, the dish is prepared by heating pastry in butter and white cheese, with a syrup poured on during the final minutes.