A fisherman’s rice dish born directly on the docks. Fresh reef fish is fried, then simmered with deeply caramelized onions, cumin, and spices before being laid over rice cooked in the same broth. The dark color comes from the onions, not soy sauce as many visitors assume. ¹⁾

Whole fish from the reef — often grouper or sea bream — rubbed only with salt, cumin, and lemon, then grilled over mangrove charcoal. The simplicity reflects Bedouin respect for the fish’s natural flavor rather than heavy seasoning. ²⁾

A spiced rice dish with roots in Yemeni and Hijazi trade, brought across the Red Sea by merchants. Cooked with tomatoes, cardamom, cinnamon, and sometimes camel or goat meat, it is common in Red Sea towns but rare in the Nile Valley. ³⁾

A coastal tahini salad unique to the region, thinner and sharper than Cairo versions. Mixed with vinegar, garlic, and green chili, it is specifically designed to accompany grilled fish rather than meat. ⁴⁾

Bread baked directly under hot sand and embers in the desert. The dough is buried, cooked, then knocked clean of sand and cracked open. Often eaten with fish or goat stew by coastal Bedouin tribes. ⁵⁾

“Buried fish,” a dramatic Bedouin method where seasoned whole fish is wrapped in palm leaves and buried under sand with coals. The result is smoky, tender flesh infused with desert aromas. ⁶⁾

A light but intensely aromatic fish soup flavored with cumin, coriander, garlic, and fresh tomatoes. Unlike Alexandrian versions, it is thinner and meant to be drunk from cups by fishermen at dawn. ⁷⁾

A coastal adaptation of the famous Egyptian fatta. Toasted bread is layered with rice, fish broth, and chunks of grilled fish, then topped with garlic vinegar sauce. ⁸⁾

Instead of rabbit or chicken, finely chopped molokhia leaves are cooked with fish stock and flakes of reef fish. The sea gives the dish a briny depth absent from inland versions. ⁹⁾

Whole fish stuffed with a mixture of rice, dill, parsley, garlic, and tomatoes before baking. The stuffing absorbs the fish juices, turning into a fragrant, coastal pilaf. ¹⁰⁾

Goat meat slow-cooked in clay pots with desert herbs, onions, and very little water. Though not a fish dish, it is a staple of Red Sea Bedouin communities who trade goat meat with coastal fishermen. ¹¹⁾

Fish baked in a tray with potatoes, tomatoes, green peppers, and plenty of lemon. A home-style dish common in Red Sea households where oven cooking replaces open-fire grilling during hot months. ¹²⁾

A humble mixture of lentils and rice eaten by poorer fishermen when the catch is small. Sometimes topped with leftover bits of fish or fried onions for flavor. ¹³⁾

Not a dish but an essential condiment: green chilies pickled with garlic and lemon that are mashed and eaten alongside grilled fish to cut through the richness. ¹⁴⁾

A surprisingly common early-morning combination among older fishermen: leftover grilled fish eaten with dates and tea before heading back to sea — a mix of salt, sweetness, and stamina. ¹⁵⁾