Egyptian cuisine is notably conducive to vegetarian diets, as it relies heavily on legume and vegetable dishes.
Though food in Alexandria and the coast of Egypt tends to use a great deal of fish and other seafood, for the most part Egyptian cuisine is based on foods that grow out of the ground.
Meat has been very expensive for most Egyptians throughout history, so a great number of vegetarian dishes have been developed.
Some consider kushari (a mixture of rice, lentils, and macaroni) to be the national dish. Fried onions can be also added to kushari. In addition, ful medames (mashed fava beans) is one of the most popular dishes.
Fava bean is also used in making falafel (also known as “ta‘miya”), which may have originated in Egypt and spread to other parts of the Middle East. Garlic fried with coriander is added to molokhiya, a popular green soup made from finely chopped jute leaves, sometimes with chicken or rabbit.