Cuisine

The staples of Egyptian cuisine are ful medames (fava beans), rice, and ayysh (pita bread). Local specialties include kufta, ground lamb roasted like kebab; torly, vegetable casserole made with lamb or beef; and hamaam, a stuffed and grilled pigeon. Egyptian desserts, such as baklava, are often drenched in honey. Ahwa, Egyptian coffee, is dark and delicious.

Giza & The Pyramids:
A testament to the increasing popularity of Giza among tourists, a number of Western fast food options exist immediately opposite the main ticket gates to the Pyramid enclosure.

Aswan:
Aswan cuisine is a varied confluence of native Egyptian culinary tastes and international preferences. Breakfast may consist of home baked breads, beans, eggs, dates and other dried fruits such as prunes, raisins and apricots, pickles, cheeses and fruits, or fruit preserves such as jams and marmalades. Lunch and dinner are simple affairs, and locally available vegetables and fruits are key ingredients. The food of Aswan tends to be well-cooked.

Cairo:
Cairo has an enormous amount of restaurants, catering to most needs. Cheap food can be found everywhere in street restaurants and snack stalls. The top notch restaurants are often, but not always, found in hotels and on Nile cruise boats. The borders between restaurants and cafes are not crystal-clear. In many places it is perfectly acceptable to just have a drink or sheesha. Medium and high-range outlets might have a minimum service charge. Cheaper restaurants will normally not serve alcohol, as will some of the more expensive outlets.