Rice baked slowly with milk, samna, and sometimes meat, forming a golden crust and creamy interior. 1)
Stuffed pigeons filled with rice or freekeh, roasted until tender—especially common in rural villages. 2)
Layered rice, bread, garlic vinegar, and meat, lighter than Cairo’s festive versions. 3)
Fava-bean falafel fried crisp, greener and fluffier than many urban interpretations. 4)
Okra cooked with beef or lamb, thick and garlicky, served as a main dish. 5)
Molokhia soup made with chicken stock, a popular family-style preparation. 6)
Sun-leavened bread baked in village ovens, with a mild sourness and dense crumb. 7)
Fava beans dressed with oil and cumin, often eaten cold as a midday meal. 8)
Gelatin-rich cow’s feet soup, slow-cooked and seasoned simply. 9)
Zucchini stuffed with rice and herbs, less tomato-heavy than coastal versions. 10)
Simple rice dish elevated by the classic Egyptian garlic “tasha.” 11)
Fresh cheese served with bread, onions, and olives, forming a complete rural meal. 12)
Fried eggplant finished with garlic and coriander, rich and aromatic. 13)
Traditional snack pairing local dates with clarified butter for energy. 14)
Semolina cooked with milk, sugar, and ghee, served warm as dessert. 15)