egyptian food
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Egyptian cuisine consists of the local culinary traditions of Egypt. Egyptian cuisine makes heavy use of legumes and vegetables, as Egypt's rich Nile Valley and Delta produce large quantities of high-quality crops. Meat is less prominent in Egyptian cuisine than in the cuisines of North Africa or the Bilad al-Sham.
Bread forms the backbone of Egyptian cuisine. Bread is consumed at almost all Egyptian meals; a working-class or rural Egyptian meal might consist of little more than bread and beans. The local bread is a form of hearty, thick, glutenous pita bread called Eish Masri or Eish Baladi rather than the Standard Arabic khubz.
Most Egyptians perhaps consider Kushari, rice, lentils, and macaroni, to be the national dish. Ful Medames, mashed fava beans is also popular and is used in making Ta'miyya or Falafel, in contrast to elsewhere in the Arab world, where chick peas are used for the dish.
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