So first there’s one of my personal faves, molokhiya soup (or just molokhiya). We shred molokhiya leaves, heat them in broth, add fried garlic and voila. Literally the best.

There’s also koshari, which is also the best.

Egyptian cooking is pretty unique in general so there are tons of examples of Egyptian that’s not really popular anywhere else, but the big ones are these two and mahshi.