Marinated and spit-roasted, shawarma is a delicious Middle Eastern meat treat whose origins can be traced back to the Ottoman Empire era, while its name stems from the Arabic pronunciation of the Turkish word çevirme (lit. to turn; turning), and refers to the rotating skewer on which the meat is cooked.

Shawarmas are made with either lamb, turkey, chicken, beef, or a mix of different meats which are slow-cooked for hours and basted in their own juices and fat, gaining an incomparable succulence, but the real secret to a perfect shawarma is in the marinade. 

Kunāfah consists of two crunchy layers of shredded and buttered kataifi or knefe dough, filled with a luscious cheese cream that's often flavored with orange zest and cardamom, then drenched in a sugar syrup infused with lemon juice and orange blossom water.

Turkish künefe is traditionally made with Hatay, Urfa, or Antep cheese. It is usually topped with pistachios and is best served warm. Elegant and amazingly simple to make, this dessert is nothing short of what cheese-filled pastry dreams are made of. 

This internationally popular, beige-colored spread is traditionally made with mashed chickpeas, tahini sesame paste, lemon juice, and garlic. People across the world love hummus for its tangy flavor and the fact that it is filled with nutrients.

When served, it is typically dressed with a drizzle of olive oil, and is then used as a dip for vegetables or a flavorful filling for flatbreads such as pita. Even today, not much is known about its origins, although the earliest mention of hummus dates back to 13th-century Egypt. 

Fatayer is an Arabic specialty consisting of pockets of dough that are filled with a variety of ingredients: spinach, cheeses such as halloumi or feta, meat such as chicken, beef, or lamb, potatoes, or soft Arabic yogurt-based cheeses.

The dish can be baked or fried and is commonly consumed as a snack or a light lunch. It is still unknown who invented fatayer, as the Lebanese, Syrians, Egyptians, and Palestinians all claim the dish as their own. Today, these turnovers are popular throughout the Arab region, with numerous regional varieties and different fillings.

Shakshouka is a delicious combination of eggs poached in a spicy tomato sauce. Although it has an unusual name, the dish is straightforward and easy to make. It is usually made in a skillet in which onions, tomatoes, and spices are cooked until they form a delicious tomato sauce.

Eggs are then added directly to the tomato sauce and poached until done. Merguez sausage can also be added to the dish. It is believed that shakshouka originated in Tunisia, but the dish is well-known and commonly eaten throughout North Africa and the Middle East as well. 

Hawawshi is a popular Egyptian snack consisting of a traditional baladi bread, in appearance similar to the famous pita pockets, stuffed with a flavorful mixture of minced meat, vegetables, and various spices. The generously seasoned meat mixture is placed inside the bread dough and baked until all the flavors combine, the meat is cooked, and the bread achieves a light golden color and a crispy texture.

Whether prepared at home or enjoyed in various Egyptian food establishments, hawawshi is usually served alongside fresh vegetables, salads, and various dips.

Although there are many recipes, the Egyptian umm Ali dessert is usually made by dividing bread or puff pastry into pieces, then mixing it with sugar, milk, and coconut flakes. The mixture is typically sprinkled with raisins, pistachios, almonds and cinnamon, then baked in the oven until the top develops a golden brown color.

This dessert can be served hot or chilled. When translated, the name of the dish means Ali's mother, referring to the 13th-century legend saying that Sultan Ezz El Din Aybak's wife prepared the dessert as a sign of celebration and it was then shared amongst the people. 

Fetir meshaltet is an Egyptian delicacy consisting of flaky layered pastry which can be plain or filled with various sweet or savory ingredients such as ground beef, cheese, halwa, chocolate, or raisins. The dish dates back to the time of the pharaohs, when it was often used in temples as an offering to Gods.

Nowadays, it is traditionally prepared and consumed for religious holidays, weddings, and similar social events, but the pastry is especially important as a symbol of hospitality. Plain fetir meshaltet is served with sweet and savory sides such as fruit jams, honey, cheese, and green olives, the savory filled version is served with sliced tomatoes, cucumbers, and a cup of tea, while the sweet-filled version is commonly served on its own or with fruit jams and cream. 

Native to Egypt, aish baladi is a flatbread made with whole wheat flour. It is traditionally baked in extremely hot ovens and can be found at numerous Egyptian markets. The bread has been produced since the times of ancient Egypt, when it was made with emmer wheat.

Nowadays, this bread is a staple at Egyptian tables, from breakfast to dinner, and everyone eats it, whether poor or rich. In fact, it is so important that the word life (aish) is included in its name.