Egypt
Food Safety Tips
Essential food safety information to help you enjoy Egypt's cuisine safely and confidently.
Drink only bottled or purified water
Tap water in Egypt is not safe for tourists to drink; always use sealed bottled water even for brushing teeth.
Be cautious with raw vegetables and fruits
Unless you can peel it yourself, be careful with raw produce that may have been washed in tap water.
Ensure street food is freshly cooked and hot
Street food can be safe if it is freshly prepared at high heat and served immediately.
Be wary of dairy products
Some dairy products may be unpasteurized; check before consuming, especially in rural areas.
Dietary Options
vegetarian
HIGH AVAILABILITYEgyptian cuisine has many vegetarian options, particularly legume-based dishes like koshari and falafel.
vegan
MEDIUM AVAILABILITYVegan options are available in the form of vegetable and legume dishes, though some may contain ghee or dairy.
halal
HIGH AVAILABILITYAlmost all food in Egypt is halal, as it is a predominantly Muslim country.
gluten-free
LOW AVAILABILITYBread is a staple in Egyptian cuisine, making gluten-free options more challenging to find.
Common Allergens
Wheat
HIGH PREVALENCEWheat is a fundamental ingredient in Egyptian cuisine, used in bread, pastries, and many dishes.
COMMONLY FOUND IN:
Sesame
HIGH PREVALENCESesame seeds and tahini (sesame paste) are common in many Egyptian dishes and sauces.
COMMONLY FOUND IN:
Dairy
MEDIUM PREVALENCEDairy products like cheese and yogurt appear in many traditional dishes.
COMMONLY FOUND IN:
Nuts
MEDIUM PREVALENCENuts are used in many desserts and some savory dishes.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Egypt's food culture for travelers.
Koshari
Egypt's national dish – a hearty mix of rice, lentils, macaroni, and chickpeas topped with spiced tomato sauce, crispy onions, and garlic vinegar.
Ful Medames
A staple breakfast of slow-cooked fava beans with olive oil, lemon juice, garlic, and various spices, typically served with Egyptian bread.
Molokhia
A thick soup made from the leaves of the Jute plant, typically served with chicken or rabbit and rice.
Feteer Meshaltet
Layered pastry with multiple thin, flaky layers, either served plain with honey and syrup or with savory fillings like cheese or meat.
Kofta
Grilled minced meat (usually beef or lamb) mixed with spices and formed into cylinders on skewers, often served with rice or bread.
Om Ali
A traditional Egyptian dessert similar to bread pudding, made with puff pastry, milk, nuts, and raisins, baked until golden.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Egypt's diverse culinary traditions.
Hawawshi (حواوشي)
A popular street food consisting of spiced minced meat baked inside Egyptian flatbread. Often enjoyed as a quick and satisfying meal.
Allergens:
Kofta (كفتة)
Grilled minced meat patties, often made with lamb or beef, mixed with onions, herbs, and spices. Served with rice, salad, or in sandwiches.
Taameya (طعمية)
Egyptian falafel, made from ground fava beans instead of chickpeas. Deep-fried and served in pita bread with tahini sauce and vegetables.
Allergens:
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Egypt.
Alexandria
Alexandria's cuisine is heavily influenced by its coastal location, featuring fresh seafood and Mediterranean flavors. Fish, shrimp, and calamari are common ingredients, often prepared with herbs, spices, and olive oil.
Cultural Significance:
Alexandria's history as a major port city has shaped its cuisine, incorporating influences from Greece, Italy, and other Mediterranean cultures.
Signature Dishes:
- Sayadieh
- Fish tagine
- Fried calamari
Key Ingredients:
Sinai
Bedouin cuisine is prevalent in Sinai, characterized by the use of simple ingredients and traditional cooking methods. Lamb, rice, and dates are staples, often cooked over open fires or in underground ovens.
Cultural Significance:
Sinai's Bedouin heritage is reflected in its cuisine, which emphasizes hospitality and resourcefulness.
Signature Dishes:
- Mansef
- Fattah
- Bedouin tea
Key Ingredients:
Upper Egypt
Upper Egypt's cuisine features hearty dishes and rich flavors, often incorporating pigeon, rabbit, and game meats. Dates and sugarcane are also prominent ingredients, used in both sweet and savory dishes.
Cultural Significance:
Upper Egypt's agricultural traditions and rural lifestyle have shaped its cuisine, which emphasizes local ingredients and traditional cooking methods.
Signature Dishes:
- Pigeon stuffed with freekeh
- Molokhia with rabbit
- Date and nut pastries
Key Ingredients:
Sweet Delights & Desserts
Indulge in Egypt's traditional sweet treats and desserts.
Umm Ali (أم علي)
A rich bread pudding made with layers of puff pastry, milk, nuts, and raisins. Often served warm and considered a comforting dessert.
Basbousa (بسبوسة)
A sweet semolina cake soaked in syrup, often topped with almonds or coconut. A popular dessert served during special occasions.
Kunafa (كنافة)
A shredded pastry soaked in syrup and filled with cheese or nuts. A popular dessert throughout the Middle East, often enjoyed during Ramadan.
Traditional Beverages
Discover Egypt's traditional drinks, from locally produced spirits to regional wines.
Stella
A locally produced lager, the most widely available beer in Egypt.
Soft Beverages
Discover Egypt's traditional non-alcoholic drinks, from local teas to refreshing juices.
Shai (شاي)
Strong black tea, often served very sweet and in small glasses. A staple beverage enjoyed throughout the day.
Karkadeh (كركديه)
A refreshing hibiscus tea, served hot or cold. Known for its vibrant red color and slightly tart flavor.
Sahlab (سحلب)
A warm, milky drink thickened with orchid flour, often flavored with cinnamon and topped with nuts. Typically consumed during winter months.