1. Ful Medames: The Breakfast of the Pharaohs

Ful Medames is considered the national dish of Egypt. Its origin dates back to the time of the pharaohs, with remains of fava beans found in tombs of the twelfth Egyptian dynasty. The word Medames comes from Coptic and means “buried”, referring to the fact that the pot was cooked buried in hot ashes. It is the traditional breakfast par excellence, appreciated for being inexpensive and slow to digest.

• Ingredients: Small dried fava beans, crushed fresh garlic, lemon juice, extra virgin olive oil, ground cumin, salt, and pepper. Optional: hard-boiled egg, tomato, and parsley.
• Preparation: The beans are soaked overnight and then cooked over very low heat for several hours in a copper pot called an idra. Once tender, they are partially mashed and seasoned while hot with garlic, cumin, lemon, and oil. It is served with warm pita bread.

2. Koshari: The Queen of Street Food

Koshari (or Kushari) is the most popular street food in modern Egypt. It was born in the 19th century as a result of cultural mixing in Egyptian ports, combining the Indian influence (rice and lentils) brought by the British, with pasta introduced by Italian immigrants. It is a delicious, economical, and 100% vegan carb bomb.

• Ingredients: Short-grain white rice, brown lentils, short pasta, cooked chickpeas, julienned fried onions, seasoned tomato sauce (baharat), garlic vinegar (da’ah), and hot sauce (shatta).
• Preparation: The rice, lentils, and pasta are cooked separately. The onions are fried until golden and crispy. The assembly is done in layers: rice, lentils, pasta, and chickpeas, all bathed in hot tomato sauce and crowned with the onion. Each diner adds vinegar and hot sauce to taste.

3. Baba Ganoush: The Smoky Touch

An indispensable element on the Egyptian table. Its Arabic name translates as “pampered father” or “flirtatious”, alluding to its soft and comforting texture. The secret of this dish lies in its direct cooking over the flames.

• Ingredients: Large eggplants, tahini (sesame paste), chopped garlic, lemon juice, olive oil, cumin, salt. Garnish: pomegranate seeds or parsley.
• Preparation: The eggplants are roasted directly over the stove or on charcoal until the skin turns black, giving it its characteristic smoky flavor. The skin is removed, the pulp is extracted, and it is processed together with tahini, garlic, lemon, and cumin. It is served cold, spread on bread.

4. Fatteh: The Festive Dish

Fatteh means “crushed” or “crumbs”. It emerged as a way to use stale bread, but evolved into a ceremonial dish. It is the traditional food to celebrate Eid al-Adha (Festival of the Sacrifice) and to entertain guests at large banquets.

• Ingredients: Pita bread, rice cooked in broth, beef or lamb meat, concentrated broth, tomato sauce with garlic and vinegar, butter or ghee.
• Preparation: The bread is toasted or fried in butter. The meat is boiled to obtain the broth that will later cook the rice. It is assembled in layers: crispy bread moistened with broth and garlic sauce, a layer of rice, tomato sauce, and the golden pieces of meat. It is served immediately to maintain the contrast of textures.