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⁾