Rice and bread layered with garlic vinegar and slow-cooked meat, less rich than southern Sa‘idi versions. 1)
Sun-leavened bread with a balanced texture—denser than Delta loaves but softer than Upper Egyptian ones. 2)
Fermented yogurt and cracked wheat dried and cooked into a tangy, nourishing porridge. 3)
Fava beans finished with clarified butter, cumin, and garlic, creating a deep, rustic flavor. 4)
Dried molokhia leaves cooked into a thick stew, concentrated and aromatic. 5)
Okra cooked with beef or lamb, mildly spiced and tomato-forward. 6)
Simple rice dish elevated by the classic Egyptian garlic-coriander “tasha.” 7)
Preserved meat rehydrated and simmered, reflecting traditional storage methods. 8)
Salty, crumbly cheese eaten with fresh flatbread and onions as a complete meal. 9)
Fried eggplant finished with garlic and coriander, rich yet straightforward. 10)
Thick, filling stew combining grains and legumes for field workers. 11)
Stuffed mainly with rice and herbs, less tomato-heavy than coastal versions. 12)
Energy-rich snack combining sweetness with fat, common in rural households. 13)
Tangy green soup using hibiscus leaves, distinct from the famous drink. 14)
Semolina cooked with milk, sugar, and ghee, served warm as a comforting dessert. 15)