Rice gently cooked with milk or light cream, savory rather than sweet, reflecting the region’s dairy abundance. ¹⁾

Chickpeas simmered with garlic, cumin, and onions into a thick stew, commonly eaten with fresh village bread. ²⁾

Fresh Nile fish cooked with spring garlic and herbs, bright and aromatic. ³⁾

Sun-fermented bread baked in village ovens, softer and milder than Upper Egyptian versions. ⁴⁾

Molokhia soup prepared with freshwater fish stock, lighter and more herbal than meat-based versions. ⁵⁾

Okra stew cooked gently with tomato and garlic, thinner and more vegetable-forward than southern styles. ⁶⁾

Fava beans dressed generously with oil, cumin, and lemon, often eaten cold as a midday meal. ⁷⁾

Fragrant rice dish flavored with fresh dill, a herb widely used in Delta cooking. ⁸⁾

Fresh white cheeses served with bread, green onions, and olives, common as a full meal. ⁹⁾

Slow-cooked cow’s feet soup, rich and gelatinous, traditionally eaten in winter. ¹⁰⁾

Eggplants filled with rice and herbs, lightly seasoned and baked rather than heavily sauced. ¹¹⁾

Small freshwater crayfish cooked in tomato and garlic sauce, once a common rural dish. ¹²⁾

A thick soup combining lentils and cracked wheat, sustaining and mildly spiced. ¹³⁾

Simple dessert of local dates paired with clotted cream or fresh milk products. ¹⁴⁾

Mildly fermented leafy vegetables preserved for winter, tangy but not sharp. ¹⁵⁾