While the Egyptians do eat versions of Levantine food (baba ghanouj, hummous, etc.) it's generally heavier and spiced differently (usually blander, to my mind...or maybe just earthier--it rarely has the brightness that Lebanese food has). One particularly Egyptian thing is bisara, which is a fava bean paste, served cold, usually spiced with cumin and cilantro. If you get it in fancy places or houses, it's almost jellied from the starch, and you can schloop a big firm scoop onto your plate. In more casual places, it's more of a spread. Also, kushari is the big street food: a starch bomb of rice, lentils and vermicelli bits, topped with a spicy, vinegary tomato sauce (usually smooth) and crisp-fried onions. You can then shake on a hot, garlicky vinegar sauce for more kick. Ful medammas, or slow-cooked fava beans with tomatoes, garlic and onion, are the real staple--pretty much every restaurant has a big bulgy container of these simmering away. Ta'amiya is the variation on falafel--as someone above said, it's fava beans instead of chickpeas, and bright green because fresh herbs--parsley and cilantro, usually, but I think there are other more Egypt-specific greens used too--are blended in when making the paste. It's usually served with a heavy tahini topping, unlike a lot of Levantine falafel, where you get a yoghurty sauce. Misa'a is the Egyptian version of moussaka--none of the cinnamon that Greeks use, and no bechamel topping. And pretty often not much lamb either... OK, this could digress into a serious judgmental rant at any second... All that said, my favorite restaurant in the world is an Egyptian one, the Kabab Cafe, in Astoria, NY. But the chef is from Alexandria, which I think has a better food heritage because there's more pan-Mediterranean influence. There's an article from Saveur on Egyptian food, which makes it sound much more delicious than I can: Saveur Egyptian story And Claudia Roden's original book on Middle Eastern cooking is heavy on Egyptian food because she's from there.