Egyptian cuisine is built on an ancient foundation of wheat, beans, lentils, vegetables, and bread, supplemented by the agricultural richness of the Nile Valley. Ful medames, bread, rice, legumes, aubergines, tomatoes, and grilled meats are familiar parts of the modern Egyptian table.

Koshari combines rice, pasta, lentils, chickpeas, tomato sauce, and fried onions into one of the country's most distinctive comfort foods. Ta'ameya, molokhia, stuffed vegetables, and grilled meats show the breadth of Egyptian cooking, while cumin, coriander, garlic, and herbs provide much of its characteristic flavour.