Many Egyptian dishes are similar to familiar food in one way or another. But not all: this country also prepares very unusual dishes.
Fesik (fisikh) is a dish made from salted fermented mullet or sardine. You can try fesik not at any time, but only during the spring holiday of Sham el-Nessim, which is celebrated at the end of April. The smell of this dish is not very pleasant. By the way, it is customary to dye eggs for the Sham el-Nessim holiday in Egypt. They are served for breakfast with soft buns and green onions.
Makhshi is a pigeon stuffed with rice and baked on coals. Pigeons for culinary purposes are bred on poultry farms.
Taro soup is a dish prepared for the Epiphany holiday. The tubers of the tropical plant taro (taro), which have a spicy taste, are used as food. For broth, taro is boiled together with meat. The broth is then seasoned with coriander, crushed garlic and lemon juice, and the boiled tubers are mashed and served as a side dish.
Fatta is a spicy dish for big holidays and special occasions. It consists of rice and fried bread, layered and covered with beef broth with garlic, spices and vinegar. Fatta is served with boiled beef and eggs.
Roz bil shaareya is boiled rice to which fried small vermicelli is added.