Rice cooked in fish stock, often served with fried Nile perch or tilapia; aromatic and delicate. ¹⁾

Damietta’s famous shrimp stuffed with rice and herbs, lightly spiced and baked in tomato sauce. ²⁾

Fresh crabs slow-cooked with onions, tomatoes, and garlic; rich, aromatic, and coastal. ³⁾

Green molokhia leaves cooked with fresh fish stock, giving it a lighter, brinier flavor than meat-based versions. ⁴⁾

Layered rice, bread, and garlic-vinegar sauce topped with fish or chicken; simpler and lighter than Cairo versions. ⁵⁾

Whole fish marinated with garlic, lemon, and cumin, grilled over open flames—classic street and home preparation. ⁶⁾

Coastal rice dish with caramelized onions and small shrimp; sweeter and more aromatic than inland variants. ⁷⁾

Okra cooked with fish broth and tomato, thickened slightly with rice flour—a regional twist on the classic stew. ⁸⁾

Soft, mild Delta cheese served with bread, olives, and herbs; commonly eaten for breakfast or lunch. ⁹⁾

Thin flatbread made with sun-leavened dough, giving it a mild sour aroma and soft texture. ¹⁰⁾

Squid stuffed with rice, tomato, and herbs, baked gently in olive oil and tomato sauce. ¹¹⁾

Fried crab eggs seasoned lightly with chili and coriander; crisp outside, creamy inside. ¹²⁾

Simple yet fragrant rice dish highlighting local dill and fresh citrus, commonly paired with seafood. ¹³⁾

Tiny Nile fish seasoned, lightly floured, and deep-fried; a classic coastal snack. ¹⁴⁾

Local dates baked or stuffed with honey and nuts; a traditional Delta sweet. ¹⁵⁾