1# Egypt
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3Egyptian cooking deserves its own frame inside this broad folder: ful medames, ta'ameya, koshari, molokhia, mahshi, aish baladi, dukkah, rice, lentils, fava beans, onions, garlic, vinegar, tomato sauces, pickles, and Nile/coastal seafood.
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5It is often legume-, grain-, and bread-centered, not mainly spice-blend braised meat. Ful, koshari, ta'ameya, and molokhia are better orientation points than tagine or Persian rice.
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7Acid, fried onions, garlic, tomato, chile, cumin, coriander, and pickles do a lot of balancing work. Bread is structural, not incidental.