Egyptian cuisine is famous for its special Egyptian taste with some rich influences that enrich it, especially the Turkish and Levantine influences (Syria) and the Mediterranean countries (Italy). Many Egyptian foods have been around for thousands of years among the Egyptians, such as the bread that the Egyptians called (baladi bread), beans (medames), and the Eid cake for the Egyptians on Eid al-Fitr, the colored eggs (shamo eggs) on the Sham al-Nessim festival...etc. Egyptian cuisine is divided into sub-kitchens in which ordinary Egyptian food is spread, in addition to special dishes, such as the Alexandrian (sea) cuisine, the Saidi (Febli) kitchen, the agricultural (rural), the Bedouin kitchen (influenced by the dishes of the Arab Gulf) and the popular kitchen. As for the capital, it is a mixture of several Kitchens like all the previous kitchens, in addition to the Italian, Indian, Gulf and Levantine cuisines. We rarely find French and East Asian dishes.

Turkish cuisine has greatly influenced and was influenced by Egyptian cuisine. It gave Egyptian cuisine a distinct flavor in addition to its Egyptian flavour. Among the most famous Turkish foods found in Egyptian cuisine: kebabs, kofta, Circassian food, and shawarma beside sweets.