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This is going to be a slightly different foodie guide than my usual foodie offerings. It is my small effort to right what I feel to be a wrong. When researching my first trip to Egypt, many blogs and guides suggested the food on offer would be average at best.
At worst, we were warned of terrible food poisoning and weeks of eating little more than tasteless stews and dry bread. I consoled myself with the thought that the pyramids, temples and millennia of history would more than compensate.
But the foodie scene we found was anything but terrible — we had some fantastic meals and had our first taste of the many wonderful Egyptian specialities. Not just in Cairo, but throughout our Egyptian travels. Given the many thousands of years the Egyptians have been honing their cuisine, it should not really have been a surprise! I suspect a lot of the accounts of terrible food might have been from organised package tours.
I was apprehensive about the food on our Nile cruise, but the meals onboard the magnificent Steam Ship Sudan were superb. In part due to the fact that the incredibly rich, fertile lands of the Nile Valley and Delta mean fruit and vegetables are in abundance. The dietary requirements of the Coptic Christian community has also had an impact on Egyptian culinary trends, as they eat a mainly vegan diet for most of the year.
Whilst fish is a staple in the Mediterranean coastal areas, grilled meats are more often found on menus elsewhere across Egypt, with the most commonly used meats including pigeon, chicken, duck, and lamb. Offal is popular and frequently used. Ful Medames — a breakfast dish of fava beans ful stewed with tahini and seasoned with garlic, cumin, and lemon.