Egypt‘s food history has a long and winding narrative with roots reaching back to the days when its vast terrain was governed by lavish pharaohs. Over the years, the country has developed a culinary scene that’s largely vegetarian, mostly down to the fact meat is expensive. The country’s relationship with vegetables and beans is also thanks to its fertile valley and Egypt’s greatest asset – the Nile River.
Along Egypt’s coastal regions like Alexandria, Marsa Alam, Sharm el Sheikh and Hurghada you’ll find a selection of seafood, but on the whole you can expect an abundance of veggies and grains. Certain culinary traditions and dishes are also influenced by religious practices, especially those surrounding Ramadan and other periods of fasting. The cuisine closely mirrors other Mediterranean traditions in some respects, but with a few tricks up its sleeve.