Egyptian cuisine is among the oldest on earth — people have been cooking on the banks of the Nile for more than 5,000 years. Egyptian food is earthy, filling, and built for the working body. Legumes are king: lentils, fava beans, chickpeas. Bread is sacred — the ancient Egyptians worshipped it. And spices like cumin, coriander, and fenugreek have been traded from Egyptian ports for millennia. Modern Egyptian food reflects layers of Pharaonic, Arab, Ottoman, and Mediterranean influence, producing a cuisine that is uniquely itself.
In Egypt, food is egalitarian. Ful medames — fava beans — is eaten from the humblest street cart to the finest home table. The richest and poorest Egyptians share many of the same dishes. The table is the great equalizer.
Did You Know
Five Things About Egypt
- Ful medames (fava beans) has been eaten in Egypt for over 5,000 years — it may be the world's oldest continuously eaten dish.
- Ancient Egyptians were the first people known to bake leavened bread, around 3000 BC.
- Koshari — Egypt's national dish — was born in the 19th century from the meeting of Italian pasta, Indian rice and lentils, and Egyptian spice.
- Egypt is the world's largest producer of dates.
- The ancient Egyptians used over 50 different herbs and spices — many are still used in Egyptian cooking today.