كشري
Koshari
Egypt’s iconic comfort bowl: rice and lentils layered with pasta, tangy tomato sauce, chickpeas, and crispy fried onions.
Gluten
Egyptian Cuisine Guide
Egyptian Allergen Guide
Scan menus, spot hidden allergens, and order Egyptian favorites with confidence.
Everyday staples:Baladi bread, fava beans, lentils, rice, tomatoes, onions, garlic
Signature flavors:Garlic + coriander, cumin, lemon, vinegar, chili, warm spices
Common cooking fats:Vegetable oil; ghee (samna) appears in some homes and pastries
Naturally dairy-light dishes:Many bean and vegetable dishes (watch toppings and bread)
Sesame hotspots:Tahini sauces, sesame-coated fritters, spice mixes like dukkah
Where gluten sneaks in:Bread, pastry dough, pasta, breadcrumbs, flour-thickened sauces
Coastal variation:Fish and seafood show up more often in Alexandria-style cooking
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Gluten
Often Present
Wheat-based bread and pastry are everywhere, and some national favorites include pasta or dough as core ingredients.
Dairy
Sometimes Present
Many savory dishes are dairy-free, but dairy appears in pastries, cheese fillings, creamy toppings, and sometimes ghee-based cooking.
Eggs
Sometimes Present
Eggs are common at breakfast and can appear in pastries (egg wash) or fillings; they are less common in bean stews and soups.
Fish
Sometimes Present
Fish appears more in coastal menus and in certain broths, sauces, and restaurant spice blends; inland classics are often fish-free.
Shellfish
Varies
Shellfish is not universal but becomes more common in coastal cities and mixed kitchens where cross-contact can happen via grills and stocks.
Soy
Rare
Soy is not a traditional cornerstone, but can show up via industrial frying oils, bouillon cubes, or bottled sauces in modern kitchens.
Sesame
Often Present
Sesame shows up as tahini sauce, sesame coatings, and in spice mixes; it’s a frequent garnish that may not be mentioned on menus.
Tree Nuts
Sometimes Present
Tree nuts appear most in desserts and sweet fillings, and sometimes in spice mixes or garnish (pistachio, almond, hazelnut).
Peanuts
Rare
Peanuts are less common than sesame or tree nuts, but can appear in sweet mixes, snack toppings, or shared dessert displays.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Samna (سمنة) / ghee
Dairy-based fat that can be added to beans, rice, or pastries without being listed.
Found in: Pastries, breakfast beans, rice dishes, restaurant finishing drizzle
Tahini (طحينة) / sesame paste
Sesame allergen that’s often treated as a default sauce, not an ingredient worth mentioning.
Found in: Sandwich sauces, dips, ta'ameya plates, ful toppings
Breadcrumbs or flour binder
Adds gluten to items that otherwise look gluten-free.
Found in: Fritters, meat mixtures, crispy onions, stuffed breads
Bouillon cubes / stock powder
Can contain gluten or soy derivatives and is commonly used for quick flavor.
Found in: Soups, sauces, stews, rice bases
Shared fryer oil
Cross-contact risk for gluten (breaded items), sesame, and sometimes fish/shellfish.
Found in: Ta'ameya shops, street stalls, mixed appetizer platters
Nut garnishes (pistachio/almond) on sweets
Tree nuts may be sprinkled at the end and omitted from menu descriptions.
Found in: Pastries, dessert plates, syrup-soaked cakes, bakery displays
Featured Dishes
فول مدمس
Ful Medames
Slow-cooked fava beans seasoned with lemon, garlic, cumin, and olive oil, commonly eaten for breakfast with bread and pickles.
GlutenSesame
طعمية
Ta'ameya (Egyptian falafel)
Egyptian-style falafel made from fava beans, herbs, and spices, often coated in sesame seeds and fried until crisp.
GlutenSesame
حواوشي
Hawawshi
Baladi bread stuffed with spiced minced meat and aromatics, then baked until crisp outside and juicy inside.
EggsGluten
ملوخية
Mulukhiyah (Molokhia)
A garlicky green soup made from finely chopped jute leaves, often cooked with chicken stock and served with rice or bread.
Gluten
فطير مشلتت
Feteer Meshaltet
Flaky layered Egyptian pastry, served plain or filled, and paired with sweet jams, honey, cheese, or savory sides.
EggsDairyGlutenSesameTree Nuts
What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and Arabic.
English
- Does this dish contain wheat flour, bread, pasta, or breadcrumbs?
- Can you serve it without bread or with a gluten-free alternative?
- Is there any butter, ghee, cream, yogurt, or cheese in this dish?
- Are eggs used in the dough, batter, sauce, or as an egg wash?
- Does it contain tahini (sesame) or sesame seeds, or is it garnished with sesame?
- Are any nuts used (pistachio, almond, hazelnut, walnut) in fillings or toppings?
- Is the fryer oil shared with breaded foods or items containing gluten/sesame?
- Is the stock or sauce made with fish, seafood, or any seafood seasoning?
- Can you confirm the ingredients in the spice mix or bouillon used here?
- Can you prepare my order with clean utensils and a separate pan to reduce cross-contact?
Arabic
- هل يحتوي هذا الطبق على دقيق قمح أو خبز أو مكرونة أو بقسماط؟
- هل يمكن تقديمه بدون خبز أو مع بديل خالٍ من الغلوتين؟
- هل يوجد زبدة أو سمنة أو كريمة أو زبادي أو جبن في هذا الطبق؟
- هل تُستخدم البيض في العجين أو الخليط أو الصلصة أو كدهان للوجه؟
- هل يحتوي على طحينة (سمسم) أو بذور سمسم أو يُزين بالسمسم؟
- هل تُستخدم مكسرات (فستق، لوز، بندق، جوز) في الحشو أو التزيين؟
- هل زيت القلي مشترك مع أطعمة مغطاة بالبقسماط أو تحتوي على غلوتين/سمسم؟
- هل المرق أو الصلصة تحتوي على سمك أو مأكولات بحرية أو توابل بحرية؟
- هل يمكن تأكيد مكونات خلطة التوابل أو مكعبات المرقة المستخدمة؟
- هل يمكن تحضير طلبي بأدوات نظيفة ومقلاة منفصلة لتقليل التلوث المتبادل؟
Menu Glossary (Arabic)
Common menu words to help identify ingredients and allergens.
غلوتين= gluten
Found in wheat-based bread, pasta, pastries, and some thickeners.
قمح= wheat
Primary gluten source in baladi bread and most pastries.
دقيق= flour
Used in doughs, batters, and sometimes as a binder.
خبز بلدي= baladi bread
Common wheat flatbread; frequent gluten exposure.
سمنة= ghee
Dairy-based clarified butter; often used in pastries and sometimes savory cooking.
زبدة= butter
Dairy; used in baking and some sauces.
جبن= cheese
Dairy; common in savory pastries and breakfast plates.
بيض= eggs
Used in breakfast dishes and sometimes in pastry dough or egg wash.
طحينة= tahini
Sesame paste; major sesame allergen in sauces and dips.
سمسم= sesame
Often used as garnish or coating, especially on ta'ameya.
مكسرات= mixed nuts
Tree nuts used in dessert fillings and toppings.
فستق= pistachio
Tree nut; common dessert garnish.
لوز= almond
Tree nut; used in sweets and sometimes fillings.
مرق= stock/broth
Ask if it’s chicken or seafood-based to avoid fish/shellfish.
مكعبات مرقة= bouillon cubes
Can include gluten/soy derivatives; common flavor shortcut.
Frequently Asked Questions
Look for rice-and-stew combinations (like mulukhiyah with rice) and ask for no bread. Avoid pastries and stuffed breads, and confirm no flour thickeners or shared fryers.
Related Guides
Explore similar cuisines and dietary guides for more allergen insights.
Dietary Guides
Important Disclaimer
Niblu provides informational guidance based on typical recipes and menu wording. Ingredients, oils, and preparation methods vary by restaurant and region, and cross-contact can occur. Always confirm with staff if you have allergies or severe sensitivities.