Meat is not eaten every day in Egypt. Rather, it is a festive dish prepared to celebrate significant events. The only everyday dish that can be considered is kofta cutlets, which are made from a mixture of ground beef and lamb.
But you can also see other names on restaurant menus.
Tarb – cutlets made from ground beef or lamb, wrapped in lamb fat and baked on coals. Under the same name, you can be offered stuffed lamb stomach (gourmets will appreciate this).
Dema bi l lahma – beef roast in tomato sauce. Fahda dani – lamb leg stuffed with garlic and baked in the oven. Kishk bi l dagag – chicken in yogurt sauce. Often, instead of yogurt, laban – a soft curd cheese – is added to the sauce.
Batt mekhamar – roast goose. The dish seems to be common, but in Egypt it is prepared with the addition of mastic and cardamom, which gives the goose meat an unexpected gamey aroma. Warak ainab is an Egyptian dolma. It is made from rice and minced meat wrapped in grape leaves.