Rice cooked in fish broth and served with fried or baked Nile fish, subtly aromatic and coastal-delta in spirit. 1)
Molokhia soup made with freshwater fish stock, lighter and greener than meat-based versions. 2)
Flaky layered pastry served savory with cheese or vegetables, softer and less buttery than Upper Egyptian styles. 3)
Fava beans cooked very soft, finished with oil, cumin, and lemon—clean and comforting. 4)
Fragrant white rice flavored with fresh dill, a herb strongly associated with Delta cooking. 5)
Okra stew cooked gently with tomato and garlic, thinner and more vegetable-forward. 6)
Eel cooked in spiced tomato sauce, a traditional wetland dish rarely found outside the Delta. 7)
Mildly fermented sun-leavened bread with a soft interior, commonly baked in village ovens. 8)
Small, tightly rolled grape leaves with rice and herbs, lightly seasoned and aromatic. 9)
Soft white cheese served with green onions, parsley, and bread as a simple meal. 10)
Comforting winter soup combining lentils and rice into a smooth, filling dish. 11)
Lightly fermented greens with a peppery bite, eaten alongside fish and beans. 12)
Rice enriched with clarified butter and caramelized onions, rustic and satisfying. 13)
A common rural dessert pairing sweetness with dairy richness. 14)
Fried patties made from Nile fish eggs, crisp outside and creamy inside. 15)