Like all the multicultural cuisines, Egyptian cooking selects the ingridients and ways of preparation bringing together the tastes and dietaries of the people. Thanks to its beeing at the cultural cross of Africa and Asia, Egypt’s always enjoyed its pick and choice. If you are eager to taste the local cooking, you should go to a traditional restaurant or just to a local resident. Meat is usually grilled or roasted, whole or minced,  lamb and chicken prevailing. You will see plenty of cows, but they are ment for agricultural work.  The shish kebab are very popular and served on with or without skewers, but traditionally accompanied with : green vegetables and a salad of tomates and bread. The traditional salad consistes of sliced tomatoes, coriandre,  spearmint, green hot pepper, garlic and onion. Grated or sliced aubergine is the main ingridient of the babaganoush, and  of the egyptian moussaka together with fromage blanc.

The gumbo, cubbage, cauliflower and potatoes are cooked with tomatoes and garlic. The rice is the basic ingridient of the egyptian cooking, even for breakfast ! The grilled pigeons is one of the most delicious diches but not so easy to eat. You will also find various sorts of fish of the Red sea, such as perch and tuna fried , water-soushy, and au naturel. "Orient" implies various spices.

The egyptian bazaars offer an adundance of  bright species, yellow saffron, ochre curry, deep-blue or indigo colorants. The food is not overpiced. One can find the cumin and salt are at the tables in the restaurants. The egyptian desserts are typical for Orient. As for stiff drinks, it’s prohibitied to take them in public, except for the local low-alcohol sorts of beer soothing the thirst caused by the torrid heat.