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Egyptian cuisine

Egyptian cuisine makes heavy use of legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. It shares similarities with the food of the Eastern Mediterranean region, such as rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab and kofta. Examples of Egyptian dishes include ful medames, mashed fava beans; kushari, lentils and pasta; and molokhiya, bush okra stew. Pita bread, known locally as eish baladi (Egyptian Arabic: عيش [ʕeːʃ ]; Modern Standard Arabic: ʿayš) is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to the First Dynasty of Egypt, with domty being the most popular type of cheese consumed today. Common meats in Egyptian cuisine are squab, chicken, and lamb. Lamb and beef are frequently used for grilling. Offal is a popular fast food in cities, and foie gras is a delicacy that has been prepared in the region since at least 2500 BCE. Fish and seafood are common in Egypt's coastal regions. A significant amount of Egyptian cuisine is vegetarian, due to both the historically high price of meat and the needs of the Coptic Christian community, whose religious restrictions require essentially vegan diets for much of the year. Tea is the national drink of Egypt, and beer is the most popular alcoholic beverage. While Islam is the majority faith in Egypt and observant Muslims tend to avoid alcohol, alcoholic drinks are still readily available in the country. Popular desserts in Egypt include baqlawa, basbousa, and kunafa. Common ingredients in desserts include dates, honey, and almonds.