Faiyum Cuisine

Fresh fish from Lake Qarun grilled or baked with garlic, cumin, and lemon—briny and mineral-rich. ¹⁾

Fisherman’s rice cooked in dark onion broth, paired with lake fish rather than sea fish. ²⁾

Molokhia soup made with Lake Qarun fish stock, lighter and subtly saline. ³⁾

Sun-dried lake fish rehydrated and simmered, reflecting ancient preservation techniques. ⁴⁾

Duck slow-cooked with cracked wheat or freekeh, rich and deeply comforting. ⁵⁾

Sun-fermented bread baked in open-air ovens, with a distinct aroma and chewy texture. ⁶⁾

Okra stew cooked with garlic and tomato, slightly thicker and more rustic. ⁷⁾

Fava beans dressed with oil, cumin, and lemon, commonly eaten with lake fish meals. ⁸⁾

Local dates filled with almonds or walnuts, served as a nourishing dessert. ⁹⁾

Hearty soup combining lentils and barley, well-suited to oasis climate. ¹⁰⁾

Aromatic rice dish highlighting fresh herbs grown around the oasis. ¹¹⁾

Fried patties made from Qarun fish eggs, crisp outside and creamy inside. ¹²⁾

Mixed vegetables baked slowly in clay pots, lightly spiced and aromatic. ¹³⁾

Wheat cooked with milk, sugar, and samna, a traditional comfort food. ¹⁴⁾

Cooling beverage made from tamarind or dates, prized for desert heat. ¹⁵⁾