Egyptian

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Falafel (Middle Eastern Chickpea Fritters)

Crispy deep-fried balls of ground chickpeas (or fava beans) seasoned with herbs and spices — the Middle East's beloved vegetarian street food. It began as Egypt's ta'amiya and spread across the region. Great in pita or on a mezze platter with hummus.

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Umm Ali (Pastry Pudding with Nuts)

An Egyptian dessert: pastry baked until brittle, broken up and layered with nuts, then drowned in hot milk and baked again. The name is Arabic for the mother of Ali. There is really only one technique in it, which is drying the pastry out completely first. Only something dry takes up hot milk and still holds its layers; anything underbaked turns to paste the moment the milk touches it.

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Koshari (Rice, Lentils & Pasta)

Rice, lentils, pasta, and chickpeas piled in one bowl under a tangy tomato sauce, garlic-vinegar, and a heap of crispy fried onions — Egypt's national vegetarian dish. A hearty tangle of carbs and legumes, and the country's signature street food.