Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. Examples of Egyptian dishes include rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab and kofta. Others include ful medames, mashed fava beans; koshary, lentils and pasta; and molokhiyya, jute leaf stew. A local type of pita known as eish baladi is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to the First Dynasty of Egypt, with Domiati being the most popular type of cheese consumed today.

Egyptian cuisine relies heavily on vegetables and legumes, but can also feature meats, most commonly rabbit and poultry such as squab, chicken, duck, quail and goose. Lamb and beef are commonly used in Egyptian cuisine, particularly for grilling and in a variety of stews and traditional dishes. Goat and camel are also eaten but are not as readily available nationwide. Offal is also a popular street food, often served in sandwiches. Fish and seafood are widely consumed across Egypt, with coastal regions such as Alexandria, Suez and Port Said being especially known for their seafood cuisine. Freshwater tilapia and mullet are the most popular types of fish in the country.

A significant portion of Egyptian cuisine is vegetarian, largely due to the country's agricultural landscape and historical food traditions. The fertile banks of the Nile River are primarily used for cultivating crops rather than animal grazing, as arable land is limited and livestock farming requires extensive resources such as land, water and fodder. Additionally, the dietary practices of Egypt's Coptic Christians, who observe religious restrictions that mandate an essentially vegan diet for extended periods of the year, further contribute to the prominence of plant-based dishes in Egyptian cuisine.

Tea is the national drink of Egypt, and beer is the most popular alcoholic beverage. While Islam is the majority faith in Egypt and observant Muslims tend to avoid alcohol, alcoholic drinks are still readily available in the country.

Popular desserts in Egypt include baqlawa, basbousa, kunafa and qatayef. Common ingredients in desserts include dates, honey, and almonds.

Ancient Egyptian cuisine, which remained relatively consistent for over three millennia, was centered around bread and beer, consumed daily by all social classes. These staples were often accompanied by onions, legumes, vegetables, and, for those who could afford it, meat, fish, and poultry. Food preparation included baking, boiling, stewing, grilling, frying, and roasting, with wealthier Egyptians having access to imported spices and sweeteners such as honey and dates.

Ancient Egyptians also relied on a variety of dairy products, with cheese and butter playing a role in their diet. Oils for cooking and flavoring were derived from plants such as lettuce, radish, sesame, and safflower, while animal fat was commonly used in food preparation. Vegetables, including garlic, leeks, cucumbers, and various legumes, were widely cultivated, while fruits such as grapes and doum palm nuts were eaten fresh or dried. Archaeological evidence suggests that Egyptians practiced early forms of food preservation, such as drying fruits and salting meats and fish to extend their shelf life.

Meat, including beef, poultry, and fish, was regularly consumed, with archaeological evidence suggesting that even the workers building the pyramids had access to beef. Fruits such as dates, figs, and pomegranates were commonly eaten fresh or dried for preservation. Jute leaves were also cultivated for food.