Egyptian cuisine consists of the local culinary traditions of Egypt. Egyptian cuisine makes heavy use of legumes and vegetables, as Egypt's rich Nile Valley and Delta produce large quantities of high-quality crops. Egyptian Dishes: Ful Medames: or Fava beans an Ancient Egyptian beans they may be shelled and then dried then cooked by adding water in very low heat for several hours. Falafel "Ta`meyyah ": fried ball or patty made from Fava beans. Baba ghanoush: A condiment made with eggplants, chickpeas, lemon juice, salt, pepper, parsley, cumin and oil. Kabab & Kofta: Usually of lamb meat, chops and minced meat on skewers grilled on charcoal. Shish taouk: a relatively recent import from the Levant. Beeftek: an escalope coated in breadcrumbs and fried. Kishk: Milk or yogurt added to flour, sometimes seasoned with fried onions and chicken broth. Maḥshi: A stuffing of rice, seasoned with herbs and spices, into vegetables like green peppers, aubergines, courgettes, tomatoes, or cabbage leaves. The stuffed vegetable is then placed in a pot and topped with tomato sauce and lemon or lime. Maḥshi waraa enab: Vine leaves stuffed with a rice mixture that can be made either with sauteed ground beef or vegetarian style. The rice is seasoned with crushed red tomatoes, onion, parsley, dill, salt, pepper and Egyptian spices. This mixture is then stuffed and rolled into an individual grape leaf, placed in a pot and topped with tomato sauce and lemon. Musa'a`ah: Sliced eggplants that are lightly grilled and placed in a flat pan with sliced onions, green peppers, and jalapeños. It is then covered with a red sauce made of tomato paste and Egyptian spices. This pan is cooked in the oven for 30–40 minutes at 350 degrees. Mulukhiyah: Green soup prepared in various styles, wherein the mallow leaves are very finely chopped, with ingredients such as garlic and coriander added to give it a characteristic aromatic taste. Koshari: consists of a base of rice, brown lentils, c [...]