Rice cooked with milk or light cream, savory and comforting, often served alongside vegetables. 1)
Fava beans simmered until very soft, dressed with oil, cumin, and lemon—simple and deeply satisfying. 2)
Molokhia soup enriched with clarified butter, giving it a richer mouthfeel than coastal versions. 3)
Layered pastry served warm with cheese, honey, or vegetables, associated with family gatherings. 4)
Okra stew cooked gently with tomato and garlic, lighter and less spicy than Upper Egyptian styles. 5)
Sun-leavened village bread with a soft crumb and mild fermented aroma. 6)
Cow’s feet soup cooked until gelatinous, popular in winter and celebratory meals. 7)
Mildly seasoned rice-stuffed cabbage rolls, emphasizing herbs rather than spice. 8)
Everyday rice dish flavored with the classic garlic-coriander “tasha.” 9)
Fresh white cheese paired with date or cane molasses—a traditional sweet-savory combination. 10)
Thick, nourishing stew eaten as a complete meal during cooler months. 11)
Mild Delta-style pickles, crunchy and lightly fermented. 12)
Warm semolina cooked with milk and sugar, a common breakfast or dessert. 13)
Simple, nourishing dessert reflecting rural dairy traditions. 14)
Dense sesame sweet associated with the city’s long-standing confectionery culture. 15)