Rice cooked in fish broth and served with fried tilapia or mullet from local fish farms. ¹⁾

Molokhia soup made with freshwater fish stock, light, herbal, and subtly briny. ²⁾

Fisherman’s rice with caramelized onions paired with river fish instead of sea fish. ³⁾

Tiny seasoned fish lightly floured and fried crisp, eaten whole as a snack. ⁴⁾

Okra stew prepared with fish broth and tomato, thickened slightly with rice. ⁵⁾

Fava beans flavored with dill, lemon, oil, and cumin—fresh and aromatic. ⁶⁾

White rice cooked with parsley, dill, and coriander, commonly paired with seafood. ⁷⁾

Sun-fermented flatbread baked in village ovens with a soft, airy interior. ⁸⁾

Mild white cheese served with olives, onions, and bread as a complete meal. ⁹⁾

Thick, comforting soup combining lentils and rice, popular in cooler months. ¹⁰⁾

Lightly fermented greens with a peppery bite, served beside fish and beans. ¹¹⁾

Rice enriched with clarified butter and caramelized onions, rustic and filling. ¹²⁾

Fried patties made from Nile fish eggs, creamy inside with a crisp crust. ¹³⁾

Simple rural dessert combining local dates with dairy. ¹⁴⁾

Rice cooked with milk and a pinch of salt, sometimes lightly sweetened. ¹⁵⁾