Eish Shamsi (عيش شمسي) “Sun bread,” a fermented wheat loaf left to rise under direct sunlight before baking in clay ovens. Its cracked, golden crust is a signature of Upper Egyptian villages. 1)
Thicker and drier than Delta feteer, this layered pastry is baked until firm and stored for days, reflecting the need for bread that withstands heat and travel. 2)
A dense porridge of wheat flour stirred into boiling water, served with blackstrap molasses. A traditional winter breakfast for field workers. 3)
Whole wheat grains simmered into a thick soup, sometimes enriched with milk. This dish dates back to ancient grain-eating traditions of Upper Egypt. 4)
Molokhia cooked without meat or broth, thickened only with garlic and coriander. Its simplicity reflects periods when meat was scarce. 5)
Falafel made with leeks (korrat) mixed into the fava bean paste, giving a sweeter, greener flavor than Cairo-style taameya. 6)
A purée of split fava beans, herbs, and spices, often topped with fried onions. In Sohag it is thicker and eaten as a main meal with bread. 7)
Fennel bulbs stuffed with rice and herbs, then stewed. Fennel grows wild along canal banks and is a distinctive ingredient of the region. 8)
Sun-dried okra cooked with tomatoes and sometimes small bits of meat. Drying vegetables for later use is a long-standing Upper Egyptian habit. 9)
Rice pudding baked in clay ovens until a browned skin forms on top. Sohag’s version is firm enough to slice. 10)
Dates served with spoons of homemade ghee, a high-energy snack for farmers and shepherds. 11)
Eggs scrambled with tomatoes, onions, and green peppers, heavily spiced and eaten for lunch rather than breakfast. 12)
Green cracked wheat cooked with chunks of meat and broth. Freekeh is valued for keeping well in hot storage conditions. 13)
Fermented mixture of wheat and yogurt, dried into chunks and later reconstituted into a tangy porridge or soup. 14)
Apricot leather dissolved into a drink and consumed with dry bread during hot months, combining hydration with sustenance. 15)