Cairo

Steam rises in the morning haze around Tahrir Square, carrying scents of cumin and frying falafel. Trucks and carts jostle between city buses. Vendors shout from cluttered wooden stalls. Tiny cups of cardamom coffee clink on marble tabletops. Cairo’s food scene grabs you by the senses. Here, your first memories might be a sticky sweet bite of basbousa, or the embrace of freshly baked baladi bread. Exploring this city through its food is more than satisfying hunger—it’s discovering centuries of tradition, hospitality, and innovation layered on every plate. There’s a meal here for every wanderer.

• Koshari: Lentils, macaroni, and rice topped with spiced tomato sauce, crispy onions, and chickpeas. A humble, hearty staple loved by locals.
• Ful Medames: Mashed fava beans simmered gently with olive oil, lemon, cumin, and garlic. Egyptian breakfast classic, rich and earthy, scooped up with warm bread.
• Ta’ameya: Egypt’s falafel, green with herbs and crunchy on the outside. Typically served in pita with pickles and salad. Best enjoyed piping hot from a street cart.
• Hamam Mahshi: Stuffed squab (young pigeon) baked with spiced rice and nuts. A dish reserved for special gatherings. Tender, gamey, surprisingly delicate.
• Molokhia: Chopped jute leaves stewed with garlic and coriander, often poured over rice or chicken. Viscous but delicious, an acquired taste that’s intensely Egyptian.
• Mahshi: Vegetables such as zucchini, peppers, or grape leaves, cupped and filled with savory rice. Simmered in tomato sauce for a fragrant, comforting meal.

To feel Cairo, squeeze through Khan el-Khalili market at dusk. Grills sizzle. Chickpeas fry in the open air. Koshari shops, like Abu Tarek, buzz with clattering forks and laughter. Grab a ta’ameya sandwich from a vendor at Tawfiqiyya. Foul carts serve up breakfast to students and taxi drivers beside sun-drenched walls. In Bab el-Louk, hawkers pass out paper-wrapped fateer—flaky pies stuffed with honey or cheese. It’s all noisy, colorful, fragrant. Don’t expect peace, or perfection. Many places run out fast, and prices jump at the most touristy spots. Still, you won’t find the same steam and spirit anywhere else.

End your meal with layers of syrupy basbousa, kunafa’s crunchy threads and creamy filling, or a paper-thin baklava from El Abd Patisserie. At cafes, sip spicy sahlab—a creamy hot milk drink thickened with orchid root, topped with nuts and coconut—or sharp, black tea sweetened with tons of sugar. In hot hours, thick mango juice from street stands cools the city’s edge. Sweetness follows you everywhere here, warm and welcoming as Cairo itself.

• History You Can Taste: Recipes passed through dynasties, each dish telling Egypt’s story.
• Epic Street Culture: Lively markets, friendly vendors, and honest, fast meals in the heart of the action.
• Affordable Feasts: Generous portions for small change, even in central neighborhoods.
• Flavors That Stick: Bold spices, fresh herbs, and surprising combinations you won’t find anywhere else.

In Cairo, food is memory and movement—always shared, always in motion. Sit beside the Nile, break fresh bread, and let the city’s riotous energy flavor every bite.