A darker, spicier version of fish-and-rice than its Mediterranean cousins. The onions are cooked almost to bitterness, giving the rice a deep brown hue prized by local fishermen. ¹⁾

Fresh canal or Red Sea fish rubbed heavily with cumin and chili before grilling. The cumin-forward seasoning is a hallmark of Suez kitchens. ²⁾

Shrimp sautéed in garlic, tomatoes, and fiery red chili paste. The heat reflects both sailor tastes and the influence of Levantine spice traditions. ³⁾

Minced fish mixed with herbs and spices, shaped into patties and fried. Originally a practical way to use small or bony fish from canal catches. ⁴⁾

Fish baked in trays with potatoes, green peppers, tomatoes, and generous lemon. A household staple, especially during cooler months. ⁵⁾

Blue crabs from the Red Sea cooked simply but intensely with crushed garlic and citrus. Eating it is considered both a meal and an event. ⁶⁾

Fish dusted lightly in flour and fried quickly for workers at the port. Served immediately with bread and tahini. ⁷⁾

Toasted bread layered with rice and fish broth, topped with fried fish pieces and sharp garlic-vinegar sauce — a coastal reinterpretation of the traditional Egyptian fatta. ⁸⁾

Tahini mixed with lemon, vinegar, garlic, and red chili paste. In Suez, it is thinner and hotter than Delta versions. ⁹⁾

Mullet simmered with tomatoes, onions, and cumin in a clay pot. Mullet fishing increased with canal development, making it a local staple. ¹⁰⁾

Rice cooked with minced fish rather than whole fillets, creating a textured, intensely flavored dish common in working-class homes. ¹¹⁾

Squid filled with herbed rice and baked or stewed. This dish reflects both Mediterranean and Red Sea culinary connections. ¹²⁾

Small eggplants pickled with garlic and chili, eaten alongside fried or grilled fish to cut through richness. ¹³⁾

A thick lentil stew cooked with cumin and sometimes small flakes of leftover fish — a humble but sustaining meal during lean catches. ¹⁴⁾

A celebratory platter of fish, shrimp, squid, and crab, grilled and fried together. Often shared communally, reflecting the port city’s social food culture. ¹⁵⁾