Egyptian cuisine is as complicated as the social and historical structure of its country. Starting from the simplest rural cuisine, it was influenced by Greek, Lebanese and French cuisine.

There are three main types of restaurants in Egypt, mainly French-style western restaurants; Middle East restaurant with Egyptian cuisine as the main food; A special restaurant, offering Greek food, Chinese food or dishes imitating the Pharaoh's era. Egyptians like to eat beef, mutton, chicken and eggs, but don't eat pork or pigskin products.

Local specialties:

Pita cake: It is a kind of hollow bread. As the most important staple food for Egyptians, it can be seen everywhere in high-end restaurants and street stalls. Pita cake is made of corn and wheat, and locals often tear it apart to wrap meat or salad.

Hamaam: A very popular traditional dish in Egypt. Roasted pigeons usually add green wheat and rice. Pigeons are thin and delicious. They are moderately fat, crisp and delicious, and have a special taste.

Malva Soup: An out-and-out local green thick soup, made of malva, chicken or mutton, butter, garlic and so on, which are abundant on both sides of the Nile.

Fuul and Ta'amiyya: It can be said that it is an informal national dish in Egypt. Fuer is made of broad beans and seasoned with oil, lemon, salt, meat, eggs and onions. Tamiya is a small ball fried with ground chicken beans and spices. It is a delicious snack to sandwich Fuer and Tamiya between a little tomato and pita bread.