From pyramids to the Nile River, Egypt is one of the most celebrated countries in the world. But what about their cuisine? It’s equally rich with legumes, vegetables, and fruit grown in Egypt’s rich Nile Valley and Delta feature prominently in Egyptian cuisine.
Popular across the MENA region, ful mudammas is a dish made of fava beans (broad beans), seasoned with garlic, cumin and lemon, and served with olive oil, chopped parsley and tomatoes, and of course, bread. It is a humble national dish in Egypt, a staple eaten daily, usually served for breakfast, but also for lunch or even dinner. It’s a great dish for vegans or vegetarians.
Known across the world as falafel, ta’ameya are fritters made from java beans rather than chickpeas – and other herbs rolled in sesame seeds and then fried. It is one of the most common breakfast dishes in Egypt, most commonly eaten as a sandwich with tahini, chopped tomatoes, parsley, lettuce or even onions.
Ful and ta’ameya usually come hand in hand and can be served together in one dish called ful wa ta’ameya.
Another Egyptian staple and national dish, koshari is a widely popular savoury, spicy street food with layers of pasta, Egyptian rice, vermicelli and brown lentils, and topped with vinegar tomato sauce and garnished with chickpeas and caramelised onions. It is often served with extra vinegar tomato sauce, sprinklings of garlic juice, garlic vinegar and hot sauce.
One of the delicacies of Egypt is Hamam Mahshi (Stuffed Squab). The pigeons are stuffed with onions and spices along with a grain called freekeh, which is a green cracked wheat with a nutty flavour, or alternatively they are stuffed with rice or bulgur wheat.
A traditional Egyptian street food dish, Hawawshi is a pita bread stuffed with minced meat and spiced with onions, pepper, parsley, and occasionally chilies. It is similar to Lebanon’s arayes.
Popular across the MENA region in different variations, fatteh consists of spiced boiled lamb/beef served over a bed of rice and toasted pita bread then served with garlicky warm tomato sauce. Broth is a key ingredient in which the rice and bread is soaked in. The dish can be made with different types of meat.
Feteer meshaltet is a flaky layered pastry. It consists of many thin layers of dough with ghee or butter and an optional filling between the layers. The fillings can be both sweet or savoury.
Popular across the MENA region in different variations, basbousa is a sweet, syrup-soaked semolina cake. The semolina batter is baked in a sheet pan, then sweetened with orange flower water, rose water or simple syrup, and typically cut into diamond shapes or squares, topped with almonds. Other variations of basbousa can include coconut and almond/nut flour.
Marhaba Picks: Egyptian restaurants in Qatar:
- Al Karawan, Al Markhiya | 4486 2901
- Al Sostagya, Bin Mahmoud | 3012 7127, 3000 2718, 3072 6540
- Bahjat, Al Wajbah, Al Rayyan | 3000 5420
- Bahri Egyptian Food, Bin Omran | 4464 6574
- El Akeel, Mushaireb | 7048 9448
- El Dokan, Gulf Mall and Qatar Sports Club | 3044 0889 (Qatar Sports Club), 3044 0667 (Gulf Mall)
- El Moez Street Restaurant, Al Sadd | 4465 9250
- GAD, Multiple locations | 3098 5146 (Old Airport)
- Harah Masriyah, Al Sadd | 3015 5755
- Khan Farouk Tarab Café, Katara Cultural Village | 4408 0840, khanfarouktarabcafe.com
- Koshari Station, Multiple locations | 3302 1888 (Duhail), kosharistation.com
- Layali Al Qahira, Souq Waqif | 4443 2999
- Shatta Koshari & Tawajeen Restaurant, Najma | 3337 7597
- Sofret Al Hwanem, Green Garden Hotel Doha | 7700 5100
- Taha Street Food, Multiple locations | 7777 9826 (Duhail Night Market)
Author: Ola Diab
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