26/05/2025
If there’s a region where flavors truly tell stories, it’s the Middle East and North Africa.
In this area, food is not only delicious but also carries centuries of tradition—hidden in spices, recipes, and communal meals. While some countries may be less accessible for travel today, their local flavors fortunately have found their way around the world—whether in restaurants, markets, or even home kitchens.
Now, let’s explore the region through the cuisine of four special countries—Egypt, Jordan, Israel, and Morocco—to discover their diverse and exciting dishes.
🇪🇬 Egypt – History on the Plate
Egyptian cuisine might seem simple at first glance, but appearances are deceiving. Classic dishes like ful medames (spiced fava beans) or koshari (a hearty mix of lentils, rice, pasta, tomato sauce, and crispy onions) have been favorites for centuries. These meals perfectly reflect the country’s diversity: affordable, nutritious, and found on tables across all social classes. The fertile lands along the Nile provide an excellent base for vegetables and legumes, while coastal regions highlight fresh fish and seafood. The seasoning is never overpowering but always harmonious—cumin, coriander, garlic, and lemon are staple flavors. Fresh pita bread is almost mandatory at every meal. Sweet treats like basbousa and kanafeh appear during celebrations and family gatherings. Coffee and mint tea drinking are important social rituals. In Egypt, eating is not just nourishment but a communal experience connecting past and present.
Popular dishes:
Koshari – lentils, rice, macaroni, fried onions, and spiced tomato sauce mixed in one bowl
Ful medames – boiled fava beans with garlic, lemon, and olive oil
Mahshi – stuffed vegetables (zucchini, peppers, grape leaves)
Grilled fish and meats, usually served with lemon and spiced sauce
Basbousa and kanafeh – sweet desserts made from semolina, honey, and pistachios
Gastro tip: Bread (mainly pita) accompanies almost every dish, and various salads and pickles are fundamental parts of the meal.
🇯🇴 Jordan – Hospitality of the Desert
Jordanian cuisine is closely tied to the lifestyle and warm hospitality of its people. The iconic mansaf—lamb cooked in yogurt, served with rice and flatbread—is often reserved for festive occasions and symbolizes communal dining. Bedouin traditions have left a deep mark: fire-grilled meats, fresh dairy products, and dates all reflect nomadic heritage. Agricultural regions provide abundant vegetables and fruits, showcased in salads and dips like mutabbal or labneh. Typical home dishes include maghmour (eggplant stew) and maqluba (upside-down rice dish). Coffee is sacred here: serving cardamom-flavored Arabic coffee is one of the most important gestures of hospitality. Among desserts, knafeh—a soft, sweet cheese pastry—is especially beloved. Every meal is an invitation to the family or community world, and this warmth can be tasted on every plate.
Popular dishes:
Shawarma – grilled, spiced meat in pita bread
Fatteh – layered dish with bread, yogurt, meat, and spices
Meze – small portions like hummus, baba ganoush, tabbouleh
Bedouin tea – strong black tea with fresh mint or thyme
Cultural tip: Dining is a communal experience, and hospitality is almost sacred—never refuse an offered bite!
🇮🇱 Israel – A Culinary Melting Pot
Israeli cuisine is unique due to the mix of many cultures—European, Middle Eastern, North African, and Asian influences all leave their marks. Despite its young age as a country, its gastronomy draws from deep roots while evolving dynamically. From traditional Sabbath meals to creative food truck dishes in Tel Aviv, all styles are represented. Classics like falafel, hummus, shakshuka, or sabich are no longer just local favorites but have gained worldwide recognition. Markets like Jerusalem’s Machane Yehuda are vibrant with colors, smells, and tastes—from fresh herbs to artisan sweets. Breakfasts tend to be generous, featuring plenty of fresh vegetables, cheeses, and egg dishes. The cuisine is also open to innovation, with many chefs blending traditional recipes with modern techniques. Sharing is at the heart of Israeli dining—dishes are often served family-style, promoting social connection and exploration of diverse flavors.
Typical dishes:
Sabich – pita filled with fried eggplant, boiled egg, potatoes, and tahini
Hummus and falafel – available in many variations and spice blends
Shakshuka – eggs poached in spicy tomato sauce
Bureka – stuffed pastry pockets
Pomegranate, avocado, artichoke, fresh herbs—common ingredients
🇲🇦 Morocco – Harmony of Spices and Colors
Moroccan cuisine is the realm of slow-cooked meals and aromatic spices. The tajine is not just a cooking pot but a lifestyle: meat, vegetables, dried fruits, and spices blend into a silky harmony. Couscous is traditionally served on Fridays, often with lamb and vegetables. One of the most exciting features of Moroccan flavor is the sweet and savory combination—think honeyed almond meat fillings or cinnamon-spiced meat pies. Spices like saffron, ginger, cinnamon, and ras el hanout are indispensable. Harira soup, especially popular during Ramadan, is hearty and spicy. Meals are also communal events, eaten around the table by hand, often dipped in flatbread. Mint tea is more than a refreshing drink—it’s a ritual of hospitality, poured from high above to show respect. Moroccan dishes delight not only the palate but also the eyes, engaging all the senses.
Staple dishes:
Tajine – slow-cooked meat and vegetable stew in a clay pot, often with plums, almonds, and preserved lemon
Couscous – traditional Friday dish served with broth and vegetables
Harira – spiced tomato and lentil soup
Pastilla – sweet and savory pastry with pigeon meat, cinnamon, and powdered sugar
Sweets & drinks:
Rich pastries with honey, nuts, and orange blossom water
Green mint tea—the symbol of Moroccan hospitality
Cultural tip: Dining in Morocco is a slow, ritual experience—the spices (cumin, turmeric, cinnamon, ginger) give not only flavor but also stories to the dishes.
🌍 Flavors that Bridge Cultures
The culinary world of the Middle East and North Africa is not only captivating but deeply rooted in the culture and hospitality of each country. From street snacks to festive feasts, the food is all about belonging, identity, and shared experiences.
And the best part? You can discover these flavors not only locally but also aboard the Victoria Cruises Residential Ship—through our themed dinners, cooking classes, and culinary workshops. Taste the world—literally!
Author: VCL Team
26/05/2025
