Egyptian Food from the delights of Felafel to shawarma- a meat based sandwich.

Felafel-one of the sandwich delights of the street stalls and local restaurants- fava beans (broad beans to Westerners) crushed, slowly cooked and rolled into balls, lightly spiced and deep fried. Then either spread into a split open pitta type bread, or just added whole, all topped with a tomato, onion and leaf salad, with maybe a lemon dressing, served with lashing of salt.
Kushari, another mouth watering vegetarian offering. Made in the style of a soup with rice, beans and chickpeas, with a hint of spicy tamato added for flavour. Eaten with lashing of bread.

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Shawarma- a meat based sandwich made with pitta type bread as a outer. Usually the meat is chicken or lamb, cut into thin slices, cooked very slowly kebab style, to bring out all the flavour and juices. The sandwich topped with diced tomato or cucumber. Usually served with a dip of hummus, again lightly flavoured with a dash of lemon juice.

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Egyptian Bakery. Recognised from the long queues forming outside from late afternoon onwards, and the men carrying huge bamboo trays of still hot bread to the customer. From pitta style flat breads to rolls, all prepared and cooked in front your very eyes. Do not miss the delights of the sweet breads, often with a date inner, or a cocunut and sugar outer coating.