Egyptian cuisine is as varied as the socio-historical fabric of the country, starting with the simplest rustic dishes and influenced by Greek, Lebanese and French cuisine.

There are three main types of restaurants in Egypt: Western restaurants focusing on French cuisine; Middle Eastern restaurants focusing on Egyptian cuisine; and specialty restaurants focusing on Greek cuisine, Chinese cuisine, or dishes imitating the Pharaoh era. Egyptians like to eat beef, mutton, chicken, and eggs, but they do not eat pork or pig skin products.

Local specialties:

Pita: It is a kind of hollow bread. As the most important staple food of Egyptians, it can be found widely in high-end restaurants and on the streets. stall. Pita is made from corn and wheat, and locals often tear it apart to wrap meat or eat salad.

Roasted pigeon (Hamaam): a very popular traditional dish in Egypt. Roasted pigeon is usually filled with green wheat and rice. The pigeon meat is thin and tasty. It is moderately fat and lean when roasted, crispy and delicious, and has a very special taste.

Mallow soup: an authentic local green soup, made from malva that is abundant on both sides of the Nile River, plus chicken or mutton, butter, garlic, etc.

Fuul and Ta'amiyya: Arguably the unofficial national dish of Egypt. Ful is made from fava beans and is seasoned with oil, lemon, salt, meat, eggs and onions; tamiya is made from ground chickpeas and fried into small balls with spices. For a delicious snack, make a sandwich of ful and tamiya with a little tomato and sandwich it with pita bread.