Egyptian cuisine is characterized by dishes such as Ful Medames, Koshari, rice-stuffed pigeon, 'Molokheyya, and Fetir Meshaltet. Egyptian cuisine also shares similarities with food of the EasternMediterranean region, such as rice-stuffed vegetables, grape leaves, Shawerma, Kebab, Falafel (طعمية,[tˤɑʕˈmejːɑ]), Baba Ghannoug (بابا غنوج, [ˈbɑːbɑ ɣænˈnuːɡ]), and baklava (Egyptian Arabic: [bæʔˈlæːwæ]).
Some Egyptians consider Koshari - a mixture of rice, lentils, and macaroni - to be the national dish. In addition, Ful Medames (mashed fava beans) is one of the most popular dishes. Fava bean is also used in making falafel (also known as "ta`meyya"), which originated in Egypt and spread to other parts of the Middle East.
Ancient Egyptians are known to have used a lot of garlic and onion in their everyday dishes. Fresh mashed garlic with other herbs is used in spicy tomato salad and is also stuffed in boiled or baked aubergines (eggplant). Garlic fried with coriander is added to Mulukhiyya (IPA: [moloˈxejːæ]), a popular green soup made from finely chopped jute leaves, sometimes with chicken or rabbit. Fried onions can be also added to Koshari.
gooooooood food
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