Rice cooked in fish stock, often served with fried Nile perch or tilapia; aromatic and delicate. 1)
Damietta’s famous shrimp stuffed with rice and herbs, lightly spiced and baked in tomato sauce. 2)
Fresh crabs slow-cooked with onions, tomatoes, and garlic; rich, aromatic, and coastal. 3)
Green molokhia leaves cooked with fresh fish stock, giving it a lighter, brinier flavor than meat-based versions. 4)
Layered rice, bread, and garlic-vinegar sauce topped with fish or chicken; simpler and lighter than Cairo versions. 5)
Whole fish marinated with garlic, lemon, and cumin, grilled over open flames—classic street and home preparation. 6)
Coastal rice dish with caramelized onions and small shrimp; sweeter and more aromatic than inland variants. 7)
Okra cooked with fish broth and tomato, thickened slightly with rice flour—a regional twist on the classic stew. 8)
Soft, mild Delta cheese served with bread, olives, and herbs; commonly eaten for breakfast or lunch. 9)
Thin flatbread made with sun-leavened dough, giving it a mild sour aroma and soft texture. 10)
Squid stuffed with rice, tomato, and herbs, baked gently in olive oil and tomato sauce. 11)
Fried crab eggs seasoned lightly with chili and coriander; crisp outside, creamy inside. 12)
Simple yet fragrant rice dish highlighting local dill and fresh citrus, commonly paired with seafood. 13)
Tiny Nile fish seasoned, lightly floured, and deep-fried; a classic coastal snack. 14)
Local dates baked or stuffed with honey and nuts; a traditional Delta sweet. 15)