Egyptian Food

Authentic Egyptian Food

Egypt sits in a unique geographical location where Africa meets the Middle East, just across the Mediterranean Sea from southwestern Europe. Although the majority of Egypt is in Africa, its northeast corner known as the Sinai Peninsula is actually part of Asia.

Egypt is largely considered to be part of the Middle East region of Asia due to its culture and customs. Arabic is the official language of Egypt, while Islam is the primary religion.

Much of Egypt’s climate is arid desert, so the majority of people live in regions bordering the Nile River, which runs through the center of the country as a vital water source.

“When I go back to Egypt, I call my friend from the airport to buy kushari for us to eat in the car. I pull my hoodie over my head, jump into the car, and then I’m eating it straight away.” ~ Mohamed Salah

About Egyptian Food

Egyptian cuisine is influenced by a combination of all of these factors, particularly its unique location. The Mediterranean influence is apparent in dishes like hummus, grape leaves, falafel, and shawarma.

Egyptian food uses a lot of the same ingredients as other Mediterranean cuisines such as dates, nuts, chickpeas, and a lot of fish and seafood, especially along the seacoast.

Egyptians tend to use poultry, lamb, and sometimes beef, with a notable absence of pork due to Islamic dietary laws. They also make use of an abundance of vegetables and legumes grown in the rich fertile soil that surrounds the Nile.

For this reason, many Egyptian meals are plant-based and vegetarian-friendly.