Egyptian cuisine

Egyptian cooking is built on pulses and grain: ful for breakfast, koshari for lunch, lentil soup all year round.

Fava beans have been eaten here for thousands of years — they turn up in tombs, and the recipe has changed little since: long slow cooking, olive oil, lemon and cumin.

Vinegar and garlic work as a pair in nearly every dish. Daqqa — garlic fried and doused in vinegar — is the universal condiment, added to the bowl to taste.