How many people love Egyptian food

In the beginning we will talk about Starters and Salads

Baba ghannoug : A dip made with eggplants, lemon juice, salt, pepper, parsley, cumin and oil .
Gollash : A phyllo dough pastry stuffed with minced meat or cheese.
Salata baladi : A salad made with tomatoes, cucumber, onion and chili topped with parsley, cumin, coriander, vinegar and oil.
Tehina : Sesame paste dip or spread made of sesame tahini, lemon juice, and garlic.
Torshi : An assortment of pickled vegetables .
Ruqaq : A phyllo dough pastry similar to gollash but with a thicker dough.

Second, the main dishes

Egyptian cuisine is characterized by dishes such as (ful medames), mashed fava beans;( kushari), a mixture of lentils, rice, pasta, and other ingredients;( molokhiya), chopped and cooked bush okra with garlic and coriander sauce; and (feteer meshaltet). Egyptian cuisine shares similarities with food of the Eastern Mediterranean region, such as rice-stuffed vegetables, grape leaves, (shawerma), (kebab) and (kofta), with some variation and differences in preparation.Some consider (kushari), a mixture of rice, lentils, and macaroni, to be the national dish. (Ful medames) is also one of the most popular dishes. Fava bean is also used in making (falafel) (most commonly referred to as ta‘miya in Egypt), which originated in Egypt and spread around to other parts of the Middle East

Now we will talk about some of these dishes

Bamia : A stew prepared using lamb, okra and tomatoes as primary ingredients .
Ful medames : A staple in Egypt. Cooked fava beans served with olive oil and topped with cumin. It is always eaten with bread, in a sandwich or the bread is used as a utensil, to scoop up the beans.
Hawawshi : A turnover pastry filled with minced meat marinated in onions, pepper, parsley and sometimes hot peppers or chilies.
Kabab : Usually chopped and minced lamb meat on skewers grilled over charcoal.
Kaware ' : Cow's trotters, it is often eaten with fattah. It is also common to boil the trotters into a broth, the tendons from the trotters and the resulting broth are enjoyed as a soup. It is believed to be an aphrodisiac in Egypt.
Kofta : Minced meat prepared with spices and parsley, rolled into a finger-shape and grilled over charcoal.
Kushari : An Egyptian dish originally made in the 19th century, made of rice, macaroni and lentils mixed together, topped with a spiced tomato sauce, and garlic vinegar; garnished with chickpeas and crispy fried onions. A sprinkling of garlic juice, or garlic vinegar, and hot sauce are optional.
Mahshi : A stuffing of rice, seasoned with crushed red tomatoes, onion, parsley, dill, salt, pepper and spices, put into vegetables like green peppers, eggplants, courgettes, tomatoes, grape or cabbage leaves. They're then placed in a pot and topped with chicken broth or beef broth.
Molokhiya : Green soup prepared in various styles, wherein the mallow leaves are very finely chopped, with ingredients such as garlic and coriander added for a characteristic aromatic taste, then cooked with chicken broth. Other kinds of broths can be used such as rabbit, shrimp, which is popular in Alexandria, and fish in Port Said. It is often considered the country's national dish.
Mombar : Sheep intestines stuffed with a rice mixture and deep fried in oil.
Sayadiya : A coastal dish. Rice with onion cooked in tomato paste, usually served with fried fish.
Shakshouka : Eggs with tomato sauce and vegetables.
Shawerma : A popular sandwich of shredded beef, lamb or chicken meat, usually rolled in pita bread with tehina sauce. This is a relatively recent import from Levantine cuisine, possibly brought by Lebanese or Palestinian immigrants, it has since become a firm part of the Egyptian culinary landscape.

In the end desserts and Beverages

desserts

Egyptian desserts resemble other Eastern Mediterranean desserts. (Basbousa) is a dessert made from semolina and soaked in syrup. It is usually topped with almonds and traditionally cut vertically into pieces so that each piece has a diamond shape. (Baqlawa) is a sweet dish made from many layers of phyllo pastry, an assortment of nuts, and soaked in a sweet syrup. (Ghuriyiba) is a sweet biscuit made with sugar, flour and liberal quantities of butter, similar to shortbread. It can be topped with roasted almonds or black cardamom pods.

Other desserts include:

Feteer meshaltet
Couscous : Egyptian style, with butter or eshta as well as sugar, nuts and dried fruit.
Halawa
Umm Ali : is a type of bread pudding served hot made with flaky pastry, nuts and raisins.
Kunafa : is a dish of batter "fingers" fried on a hot grill and stuffed with nuts .
Rozz be laban : made with short grain white rice, full-cream milk, sugar, and vanilla. It can be served dusted with cinnamon, nuts and ice cream.

Beverages

Tea : is the national drink in Egypt, followed only distantly by coffee, prepared using the Turkish method. Egyptian tea is uniformly black and sour and is generally served in a glass, sometimes with milk.
Kushari tea : popular in Lower Egypt, is prepared using the traditional method of steeping black tea in boiled water and letting it sit for a few minutes. It is almost always sweetened with cane sugar and often flavored with fresh mint leaves.
Sa‘idi tea : is common in Upper Egypt. It is prepared by boiling black tea with water for as long as five minutes over a strong flame. Sa‘idi tea is extremely strong and dark ("heavy" in Egyptian parlance), with two teaspoonfuls of tea per cup being the norm. It is sweetened with copious amounts of cane sugar (a necessity since the formula and method yield a very bitter tea). Sa‘idi tea is often black even in liquid form.
Coffee : is considered a part of the traditional welcome in Egypt. It is usually prepared in a small coffee pot, which is called dalla or kanakah in Egypt. It is served in a small cup made for coffee called fengan The coffee is usually sweetened with sugar to various degrees; ‘al riha, mazbout and ziyada respectively. Unsweetened coffee is known as sada, or plain.
‘aseer asab : is an incredibly popular drink served by almost all fruit juice vendors, who can be found abundantly in most cities.
Sobia : a sweet coconut flavored rice milk, usually sold by street vendors.