Many of the ancient foods are still eaten in Egyptian households today. Peas, beans, cucumbers, dates, figs, and grapes were popular fruits and vegetables in ancient times.
Wheat and barley, ancient staple crops, were used to make bread and beer.
Coating fish pieces with salt, and placing them the sun to dry.
The unique Egyptian cuisine has been influenced throughout history, particularly by its neighbors.
However, Egyptian cuisine maintains its uniqueness.
After thousands of years, rice and bread remain staple foods.
Yet Ful Mudammas (Broad Beans in Sauce) (cooked, creamy fava beans) remains the national dish as well as molokheya, tahini (sesame paste), koushari (lentils, macaroni, rice, and chickpeas), aish baladi (a pita-like bread), kofta (spicy, minced lamb), and kebab (grilled lamb pieces).