Egypt

Golden, crisp-edged fingers of choux-style dough, fried and soaked in a lemony, rose-scented syrup. They are crunchy outside, tender and almost custardy inside, and are served cold.

A creamy, lightly sweet wheat pudding scented with rose water and crowned with nuts and raisins, traditionally cooked on the tenth day of Muharram and shared with neighbors. Served chilled, it is soft, milky and gently fragrant.

Fluffy rice scented with cinnamon, cardamom, and cloves, folded with golden fried gizzards, toasted nuts, and plump raisins. Known in Egypt as roz bel khalta (“rice with a mixture”), this festive dish is served at holidays and family gatherings, usually next to roasted or braised meats.

Ground beef worked with crushed rice, onion, and herbs, shaped into small meatballs, fried until golden, then simmered gently in a fresh tomato sauce. Known in Egypt as koftet rozz (rice kofta), this is a staple of everyday Egyptian cooking and a particular favorite during Ramadan, when it's often served with a side of fried rice.

An Egyptian soup made with sprouted fava beans.