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Egypt: home of the Giza pyramids, the Great Sphinx, and adequate history of keeping the most seasoned tourist enthralled. The food is worth shouting about, too, and our regional experts have made an effort for you by consuming their method around the best street food spots in Cairo. Here is the conclusive list of the very best shawarma, koshari, and ful that will tantalize your tastebuds and keep you sustained.


Typically touted as the initial version of falafels, taameya is a range of the Middle Eastern chickpea fritter that calls for fava beans instead of chickpeas. The fava bean mix is usually flavored with leeks, onions, fresh coriander, parsley, and cumin, and the fritters are normally coated with sesame seeds before frying.

These Egyptian-style falafels are understood for having a lighter, fluffier, and moister texture than other falafel varieties, thanks to fava beans. The origin of falafels has long been hotly disputed amongst the Middle Eastern countries; nevertheless, it is frequently assumed that Egypt has been the cherished fritter's initial birthplace.

SERVE WITH - Pita Bread Tahini Hummus


Hawawshi is a popular Egyptian snack consisting of a traditional Baladi bread. It looks comparable to the well-known pita pockets, packed with a delicious mix of minced meat, vegetables, and numerous spices. The generously experienced meat mix is placed inside the bread dough and baked till all the flavors combine, the meat is cooked, and the bread achieves a light golden color and a crispy texture.

Whether prepared in the house or enjoyed in numerous Egyptian food facilities, hawawshi is generally served alongside fresh vegetables, salads, and various dips.

Kebda Eskandarani

Kebda Eskandarani or Alexandrian liver is the Alexandrine specialized including fried beef liver with spicy spices such as cumin, garlic, chili, and cardamom peppers. It is typically served in sandwiches along with tahini dip, or on its own, accompanied by warm rice, lime wedges, or pita bread on the side.

Although not much is learned about the origins of the dish, it is extremely popular in Alexandria, where it can be found at many street food carts or junk food stores, best for a quick bite or an order to go.


Kushari, also called koshari, kosheri, koshary, and koushari, is a simple yet tasty Egyptian national meal consisting of rice, pasta, and lentils. The name originates from the Hindu word khichri, referring to a dish of rice and lentils.

It is enough to search for warm, edible pyramids on huge, glossy metal plates while in Egypt, as it is likewise a preferred street food. Small yellow lentils and rice are slowly simmered in an abundant stock with the addition of crispy, fried vermicelli and butter-browned onions.


Marinated and spit-roasted, shawarma is a scrumptious Middle Eastern meat treat whose origins can be traced back to the Ottoman Empire period, while its name comes from the Arabic pronunciation of the Turkish word çevirme (lit. to turn; turning), and describes the rotating skewer on which the meat is prepared.

Shawarmas are made with either lamb, turkey, chicken, beef, or a mix of different meats, which are slow-cooked for hours and basted in their own juices and fat, acquiring a matchless succulence; however, the real secret to perfect shawarma is in the marinade.

SERVE WITH - Amba Zhoug

Ta' meya.

Even though these protein-packed chickpea fritters are listed as one of Israel's national meals, it is typically recommended that falafel might have come from Egypt, Lebanon, or Palestine. By the 1950s, to earn a living, Yemenite immigrants in Israel started making falafel in the streets, offering it covered in paper, which has ultimately changed this ancient meal into an early kind of Israeli fast food.

As an alternative to the Israeli version, fava beans can be used instead of chickpeas, while the mixture is generally flavored with parsley, coriander, cumin, and onions. Today, both in Israel and other Middle Eastern nations, falafel fritters are most typically enjoyed in pita or lafa flatbread sandwiches, topped with fresh or pickled veggies, and layered either in hummus paste, tahini dip, or a zesty, garlic-flavored yogurt sauce.

SERVE WITH - Pita Bread, Tahini, Hummus, Amba, Zhoug.