A foodie's guide to Egypt - and where to eat in Cairo

Much of Egypt's traditional cuisine is highly vegetarian. This is partly due to the fact that the incredibly fertile and rich lands of the Nile Valley and the Delta mean an abundance of fruits and vegetables. The dietary requirements of the Coptic Christian community have also had an impact on Egyptian culinary habits, as they eat a mainly vegetarian diet most of the year. Although fish is a staple in the coastal areas of the Mediterranean, grilled meats are often found on menus elsewhere across Egypt, and the most commonly used meats include pigeons, chicken, duck and lamb. Its remains are popular and frequently used.

Foul Medames

A breakfast plate of fava beans cooked with tahini and seasoned with garlic, cumin and lemon. It is also known as fava beans or simply beans. There are references to the use of beans as Egyptian food dating back to the fourth century AD, where beans were buried over embers to cook them slowly - the word "medames" means buried in Egyptian Arabic. It is a competitor to be the Egyptian national dish.

Koshari

One of my favorite foods. Koshari usually consists of rice, lentils, pasta, chickpeas, fried onions and spicy tomato sauce. Since rice and pasta are not native to Egypt, it is believed that the British brought this dish from India. A cheap dish, tasty and fills the stomach. In Cairo, Abu Tarek is the destination place to go, although Koshari Tahrir is also famous.

Local bread

Without a doubt, the best flatbread in the world. I can eat piles of it. Like pita bread, but made from whole wheat flour, baladi is the backbone of almost every meal eaten in Egypt. Egyptologists have found evidence of a 5,800-year-old version of Baladi, made using ancient grains known as emers. Because it was fermented with natural yeast, it can be considered the oldest sourdough in the world! Government statistics indicate that about 85% of Egyptians eat baladi bread daily, and Egyptians get 70% of carbohydrates and protein and 52% of calories from this modest loaf. And even the name is the key to understanding the importance of bread in Egyptian culture. "Live" means life in Egyptian Arabic.

Taamia

Falafel is made from beans instead of chickpeas as you find in the rest of the Middle East. Time to recognize... As much as I love chickpea falafel, I *really* love Egyptian falafel. Bean beans mean that they have a lighter and fresher texture.

Soggy

Layers and layers of soft pastry with layers of melted butter. It is also known as Meshaltet unleavened bread. If I could eat a pie with Egyptian molasses every morning in my life I would be a happy man! The pie can be sweet or salty. Sometimes they are stuffed with meat, cheese or vegetables and known (inexplicably!) as Egyptian pizza! Feteer has become an important symbol of hospitality in Egypt and is usually given by families as a gift to visitors and friends. It is usually prepared for holidays, weddings and other celebrations.

Rice with milk

Another type of dessert really surprised me. I really, really, really don't like rice pudding. However, the Egyptian version – rice cooked in a vanilla and coconut-flavored sweet milk pudding and chilled served – was unexpectedly delicious.

Traditional Egyptian Restaurants in Cairo

Abou El Sid Restaurant – It has branches all over Cairo, but the décor of the Arabian Palace makes Zamalek the best choice. It is a replica of a typical Cairene house dating back to the thirties of the twentieth century. Circassian chicken with walnut sauce is a favorite, and this is the place to try the Egyptian bath. Book in advance if you are visiting on weekends.

Abu Tarek - Koshari's *place* in Cairo, has acquired almost legendary status. He also received the seal of approval from the wonderful Anthony Bourdain – no need to say more!

Zopa – Best described as fine street food! Expect to get all the favorite Egyptian street food, which are presented in wonderfully colorful and exotic shapes.

Kababji – Egyptian grills on the banks of the Nile waters, at the Sofitel Hotel. It's undoubtedly expensive, and you can get similarly good grills elsewhere for a quarter price, but the location is special on your first visit to Cairo. The food was very good - especially the tender grilled pigeons, and the simple and amazing tomato salad.

Filfila – A short walk from the Egyptian Museum, this à la carte décor restaurant in a covered alley first opened in 1959. Both falafel and baba ghanoush were addictive, but the highlight unexpectedly was rice pudding – something I usually hate, but I can devour several dishes here! For a cheaper sample of a great menu, head to Felfela Take Away near Talaat Harb Street.

Cafes

Symonds Bakery – a French Polish restaurant with a delicious New York atmosphere, which has been serving Cairo residents since 1898.

Malki – The place to try rice pudding, this small pastry shop first opened in 1917.

Granita – an authentic and somewhat unexpected bohemian place on the territory of All Saints Cathedral in Zamalek. Full restaurant . It serves the best date dessert cake I've ever had, and there's also a full menu for more delicious cuisine. There are seating areas inside and outside. The service was a bit random (our service was great, but everyone around us had a nightmare trying to order or get their food!), but very friendly!

Naguib Mahfouz Cafe / Khan El Khalili Restaurant - a hot tourist spot in the middle of the bazaar, but having a fresh juice or mint tea among the sumptuous mirrors and geometric tiles represents a very pleasant break from the hustle and bustle of the market. To be sure, it's magic and history – the café opened in 1989 in honor of the brilliant Egyptian writer Naguib Mahfouz, winner of the Nobel Prize for Literature in 1988.