Cairo

Koshari

Egypt's national dish and pure street-food comfort: a bowl of rice, lentils and macaroni topped with spiced chickpeas, tangy tomato sauce, garlic vinegar and crispy fried onions. It is cheap, filling and entirely vegetarian, sold everywhere from humble stalls to dedicated koshari halls.

◆Abou Tarek in downtown Cairo is the most famous spot, often cited as the birthplace of the modern version.

Ta'ameya (Egyptian Falafel)

Egypt's own falafel, made from fava beans rather than the chickpeas used elsewhere in the region, giving it a distinctly green interior, herby flavour and lighter texture. It is crisp outside, soft inside, and usually eaten fresh from a street stall in warm pita with tahini, tomato and pickles.

Molokhia

A garlicky, deep-green stew made from finely chopped jute mallow leaves, simmered into a thick, almost slippery broth and served over rice with chicken or rabbit. The texture surprises many first-time visitors, but it is one of Egypt's most beloved home-style comfort dishes.

Karkade (Hibiscus Tea)

A deep-red infusion of dried hibiscus petals, tart and refreshing, served hot in winter and chilled over ice in summer at cafes and juice stands across the city. It is a distinctly Egyptian everyday drink, easy to love and very different from typical Western teas.