Fresh fish from Lake Timsah grilled or baked with garlic, cumin, and lemon, clean and mineral-rich. ¹⁾

Fisherman’s rice cooked with caramelized onions and served with canal fish rather than sea fish. ²⁾

Molokhia soup prepared with fish stock, giving it a lighter, slightly briny flavor. ³⁾

Shrimp sautéed simply with cumin, garlic, and olive oil, reflecting canal-coastal influence. ⁴⁾

Rice flavored with lemon zest and fresh dill, often served with grilled fish. ⁵⁾

Layered pastry served savory with cheese or herbs, lighter and thinner than inland versions. ⁶⁾

Squid filled with herbed rice and gently braised in tomato sauce. ⁷⁾

Fava beans dressed with oil, cumin, lemon, and fresh herbs, commonly eaten with fish meals. ⁸⁾

Fried patties made from fish eggs, crisp outside and creamy inside. ⁹⁾

Okra stew cooked with fish stock, a coastal twist on a classic dish. ¹⁰⁾

Mildly fermented sun-leavened bread baked in local ovens. ¹¹⁾

Lightly fermented citrus and vegetables, served alongside seafood dishes. ¹²⁾

Simple rice dish enhanced by the traditional garlic-coriander “tasha.” ¹³⁾

Dates drizzled with lemon- or orange-infused syrup, reflecting Ismailia’s citrus culture. ¹⁴⁾

Semolina pudding scented with orange blossom water, delicate and aromatic. ¹⁵⁾