Asyut Sa'id cuisine

Layers of bread, rice, garlic vinegar, and meat, richer and more garlicky than Cairo versions. ¹⁾

Sun-leavened bread baked outdoors, with a dense crumb and distinctive fermented aroma. ²⁾

Thick chickpea stew seasoned heavily with cumin and garlic, served with bread rather than rice. ³⁾

Fermented mixture of yogurt and cracked wheat, dried and later cooked into a tangy, nourishing porridge. ⁴⁾

Dried molokhia leaves cooked into a thick stew, more intense and earthy than fresh-leaf versions. ⁵⁾

Sun-dried beef or lamb rehydrated and slow-cooked, a traditional preservation method. ⁶⁾

Fava beans simmered until very soft, finished with samna and cumin for depth. ⁷⁾

Okra stew cooked with minimal tomato and generous garlic, thicker and less acidic than northern styles. ⁸⁾

Dense lentil dish heavily flavored with fried garlic and coriander, served as a main meal. ⁹⁾

Aged local white cheese eaten with flatbread, often salty and crumbly. ¹⁰⁾

Simple rice dish elevated by clarified butter and caramelized onions. ¹¹⁾

Filled mainly with rice and herbs, less tomato and more spice-forward. ¹²⁾

Eggplant cooked down with onions and garlic into a thick, smoky dish. ¹³⁾

A traditional sweet snack combining local dates with fat for energy. ¹⁴⁾

A tangy green soup made from hibiscus leaves, distinct from the famous hibiscus drink. ¹⁵⁾