If you’re visiting a holiday resort as exotic as Egypt it seems a shame to avoid sampling some of the traditional Egyptian cuisine. Holidays in Egypt should be all about trying new things, from diving in the Red Sea to venturing into one of the ancient pyramids. If you are prepared to do this, why not take a step further and spend a day eating Egyptian cuisine and sampling the local delicacies. AS long as you are not afraid to be a little adventurous, you may find a new culinary favourite.

In ancient times, Egyptian food was based around the crops they were able to crow. The menus were full of wheat and barley, with beer featuring heavily in an Egyptian recipe. Meals were supplemented with onion and dried fish along with any seasonal vegetables that they were able to grow. In modern times Egyptian cuisine is still centred on these staple items. Egyptian food blends influences from Greece, Turkey, Palestine and Syria to produce exotically spiced food and some unusual combinations!

Start your holidays in Egypt with a traditional breakfast that involves some kind of beans or bean cakes, served with eggs and pitta bread. It may not be as familiar as a bowl of Cornflakes but it is a delicious start to the day. Many locals accompany their breakfast with a bowl of Kahwa, a thick black coffee or a cup of mint tea.

Lunch is the main meal for many locals; dishes are usually very heavy in carbohydrates compared to the later dinners. Lamb served in pitta bread is a popular choice, often sold by the roadside from one of the many stalls. After lunch it is siesta time, a great chance to relax before dinner.

If you want to dine out you will not be disappointed with the wide range of cafes and restaurants available, it is usual for the owners of the restaurants to come onto the streets to beckon you into their establishments. Expect a wide range of exotic flavours such as stuffed vine leaves, brine soaked vegetables and Tahina, an oil paste mixed with sesame seeds. Wash your meal down with a class of the local dark beer, Aswanli.