A darker, spicier version of fish-and-rice than its Mediterranean cousins. The onions are cooked almost to bitterness, giving the rice a deep brown hue prized by local fishermen. 1)
Fresh canal or Red Sea fish rubbed heavily with cumin and chili before grilling. The cumin-forward seasoning is a hallmark of Suez kitchens. 2)
Shrimp sautéed in garlic, tomatoes, and fiery red chili paste. The heat reflects both sailor tastes and the influence of Levantine spice traditions. 3)
Minced fish mixed with herbs and spices, shaped into patties and fried. Originally a practical way to use small or bony fish from canal catches. 4)
Fish baked in trays with potatoes, green peppers, tomatoes, and generous lemon. A household staple, especially during cooler months. 5)
Blue crabs from the Red Sea cooked simply but intensely with crushed garlic and citrus. Eating it is considered both a meal and an event. 6)
Fish dusted lightly in flour and fried quickly for workers at the port. Served immediately with bread and tahini. 7)
Toasted bread layered with rice and fish broth, topped with fried fish pieces and sharp garlic-vinegar sauce — a coastal reinterpretation of the traditional Egyptian fatta. 8)
Tahini mixed with lemon, vinegar, garlic, and red chili paste. In Suez, it is thinner and hotter than Delta versions. 9)
Mullet simmered with tomatoes, onions, and cumin in a clay pot. Mullet fishing increased with canal development, making it a local staple. 10)
Rice cooked with minced fish rather than whole fillets, creating a textured, intensely flavored dish common in working-class homes. 11)
Squid filled with herbed rice and baked or stewed. This dish reflects both Mediterranean and Red Sea culinary connections. 12)
Small eggplants pickled with garlic and chili, eaten alongside fried or grilled fish to cut through richness. 13)
A thick lentil stew cooked with cumin and sometimes small flakes of leftover fish — a humble but sustaining meal during lean catches. 14)
A celebratory platter of fish, shrimp, squid, and crab, grilled and fried together. Often shared communally, reflecting the port city’s social food culture. 15)