Beed wel
tamatim

Like in many other countries, Egyptian cooking has evolved in the presence of many foreign nations (Turks, French, English, Romans) and they all had their influence. The Turkish and Egyptian kitchen share a lot of similar recipes. Some people recognize recipes as coming from Morocco, others think some Egyptian favorites originate in Palestine.
The fact that there were many nomadic tribes has also shaped the Egyptian cooking. Not only did the nomads come into contact with many different people, they had to use ingredients that were easily transportable, like rice, pasta, beans, dates and apricots, and animals like goats. Egyptian cooking uses spices like cumin, aniseed, cardamom and cinnamon but not a lot of hot spices. Pita bread is part of almost every meal and also beans or lentils appear often on the menu. Beans (ful medamis) are even a popular breakfast dish. The best bread is said to be Shamsi (sun bread), and this is only baked and sold in Upper Egypt, so I looked for it in vain in Cairo. The bread derives it name from the fact that it rises on the hot sand in the sun. Chicken and (stuffed) pigeon are popular, as are mutton and buffalo.
Egyptians also have some special drinks: they like sugar cane juice and fresh fruit juices; ir'sus is very popular, which is a drink made out of liquorice powder or threads. It is said to have an energetic effect (like coffee) and it is not advised for people with a high blood pressure. People love to drink tea, mostly served very sweet, and coffee is widely available, but the choice is usually between instant coffee (called Nescafe) and Arabian Coffee, small cups of  brewed, sweet coffee which you can almost chew. Another thing people drink is karkade, that is (mostly sweetened) hibiscus tea, cold or hot.