Egyptian breakfast is a feast. In hotels big and small, countless small plates of tasty morsels roll out from the kitchen and onto your table faster than you can devour them, bringing a buffet of flavours right to you first thing in the morning. Some of the dishes, such as falafel, might be a more familiar sight at lunch, but it’s also a traditional Egyptian breakfast item that shouldn’t be missed. Here are the best Egyptian breakfast foods.
Fuul Medames
Fuul medames (sometimes shortened to fuul) is an iconic Egyptian breakfast food, so beloved that it’s considered one of the national dishes. This warming food is a stew of slow-cooked fava beans that are drizzled with olive oil and lemon juice and topped with olive oil, spices, and herbs, such as cumin, garlic, and onion. Traditionally, these Egyptian breakfast beans are served from a big metal jug and scooped up with fresh-out-of-the-oven flatbread. Some versions also come with boiled eggs and tomatoes. Egyptians have been eating fuul medames since ancient times – it’s said that remnants of this dish have been discovered in several pharaonic tombs.
Bissara
Similar to fuul medames, bissara is a filling dish of Egyptian breakfast beans. This creamy dip, served for breakfast and scooped up with triangles of fresh, warm bread, is made using split fava beans that are blended with green herbs, including mint, parsley, and cilantro. Onions, garlic and lemon juice are added for a kick, and bissara is often sprinkled with chili flakes for a little heat. Like many Egyptian breakfast foods, bissara is vegetarian.
Taameya (Egyptian Falafel)
You might think you haven’t heard of taameya until it appears on your plate, but you’ve certainly seen it before, though looks can be slightly deceiving. Taameya is often called Egyptian falafel, and these delicious crispy patties look similar to standard falafel, but Egypt’s version is made from fava beans instead of chickpeas. Taameya patties are often mixed with cilantro and parsley, which gives them a distinctive neon-green colour inside the fried outer shell. Yes, taameya is an Egyptian breakfast food – it also appears on the dining table at other times of the day – best dipped in tahini sauce and eaten with bread.
Aish Beladi
Bread is life in Egypt – literally. Aish beladi is so central to breakfast in Egypt that its very name includes the Arabic word for ‘life’ (aish). Made from whole-wheat flour, aish beladi bread is similar to pita and is made fresh in communal neighbourhood ovens daily, often delivered by men on bicycles to hungry households. Heated quickly in the oven, aish beladi bread puffs up, creating a pocket perfect for stuffing with various Egyptian breakfast foods, especially fuul medames.
Eggah
Eggah is an Egyptian frittata or omelette that combines eggs with a variety of vegetables, fresh herbs, and sometimes meat. Mix-ins often include spinach, potato, onions, aubergine (eggplant), and leek, which might be spiced with cumin, turmeric, or cinnamon. Meat such as chicken or lamb could be added. The mixture is baked until it achieves a golden-brown crust and a firm but tender texture. Eggah is cooked in a round pan, and the resulting circular omelette is then cut into wedges or rectangles and served hot or cold.
Labneh
A creamy white dish of labneh is a traditional accompaniment for a traditional Egyptian breakfast, though it’s found across the Middle East. Labneh is a tangy soft cheese made by straining yogurt to remove the whey. It retains the slightly sour flavour of the yogurt and has a thick, spreadable consistency. Labneh is often drizzled with olive oil and sprinkled with za’atar, a blend of thyme, sesame seeds, and sumac. Use aish beladi bread to scoop out a delicious mouthful.
Beid Bel Basturma
Beid bel basturma (eggs with cured beef) is a wonderfully indulgent breakfast dish. Egypt is a Muslim-majority country, and as such, pork is not widely available, but beid bel basturma makes a good substitute for a breakfast of bacon and eggs. Basturma – air-dried beef seasoned with paprika, garlic, and cumin – is sliced thin and sautéed with eggs (beid), creating a rich and flavourful combination. The intense, spiced flavour of the basturma pairs perfectly with the soft eggs cooked in butter or ghee. Served with aish beladi bread, beid bel basturma is a hearty and satisfying way to begin a big day of seeing the sights in Egypt.
