Egypt in My Pocket

Most menus in hotels and restaurants include an English translation of Egyptian dishes. However, in the event there is no translation or the menu itself is mystifying, here are short descriptions of the most popular Egyptian dishes.

Ta'Amiyya: (also called falafel) is made of a base of fuul (a spicy fava bean mixture), combined with garlic and parsley stuffed in pita pockets or served on a plate with a mixed salad.

Fatrir: a bit more delicate and expensive, Fatrir is a cross between a pizza and pancake stuffed with a savory or sweet filling.

Shawarma: slices of marinated lamb stuffed in a whole wheat pita garnished with salad and tahina. If made with chicken, the dish is called shish tawouk.

Kofta: spiced ground lamb shaped into balls, deep fried or baked, then served the same way as shawarma or shish tawouk.

Molokhiyya: a green soup made with chicken or rabbit stock, garlic and an herb called “Jew's mallow.” Do not judge molokhiyya by its appearance, as it is quite delicious.

Baklava: most well known and favorite of the pastries, baklava is a pastry filled with chopped nuts and soaked in a honeyed syrup.

Katif: same idea as Baklava, but the dough looks like shredded wheat.

Umm Ali: an Egyptian favorite meaning “Ali's Mother”