Special events and historical days in Egypt, when you may serve these dishes, are 25 January, the day of the Revolution in 2011; 11 September, the start of Coptic New Year; 24 October, Suez Day; and 23 December, the end of the Suez crisis in 1956. Click on culinary calendar for more links between cooking and worldwide celebration.
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 (especially) 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 (hamam mahshi) are popular, as are mutton and buffalo.