food

Ancient Egyptian cuisine accompanied not only of bread and beer, but of fruit, vegetables and fish eaten by the poor. Many of its carvings showing cuisine date back to the Old and New Kingdom periods.
Egypt’s lush Nile Valley produces a lot of legumes, vegetables, and fruit, which are used extensively in Egyptian cuisine. Rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab, and kofta are all examples of Egyptian cuisine. ful medames, mashed fava beans; kushari, lentils and pasta; and molokhia, bush okra stew.
Common meats in Egyptian cuisine are squab, chicken, and lamb. Lamb and beef are frequently used for grilling. Foie gras is a delicacy that has been prepared in the region since at least 2500 BCE.