Rewriting Tradition: How Chefs in Cairo and Alexandria Are Reinventing Egyptian Classics
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Khalid Al Mansoor
- . February 13, 2026
- . Update: February 14, 2026 12:26 pm
In Cairo and Alexandria, there is a culinary movement that is transforming the way the Egyptian Classics are being enjoyed by diners. Chefs are respecting the old recipes and are adding to them new plating, worldly ways of doing things, and locally available ingredients. This creates an oasis of a diner that is both zany and nostalgic.
Modern Techniques Meet Heritage Flavors
Classic dishes such as koshary and molokhia are being re-packaged. Koshary is served in fancy restaurants and fashionable bistros made in layers and in the form of a gourmet bowl, whereas molokhia is made in fine broths and fancy starters. The Alexandrian liver used to be a popular street food, but now it is served in tapas form using crafted bread. These artistic additions will maintain the essence of Egyptian Classics and attract younger, more globally oriented customers.
A New Generation of Culinary Storytellers
In addition to presentation, chefs are incorporating narrative in their menus. Traditional flavours are being enhanced by seasonal produce from the local farms, Mediterranean seafood and sustainable sourcing. Fusion experiments, such as falafel tacos or freekeh risotto, show that it is possible to make the Egyptian Classics change and remain authentic at the same time. In both cities, restaurants are making meals more of an experience and putting culture, history and innovation on every plate.
FAQs
1. What is the reason why chefs are rediscovering the old Egyptian cuisines?
In order to attract contemporary customers and retain the traditions.
2. Is there the preservation of traditional flavours?
Yes, the majority of the chefs stick with the original spices and cooking techniques and revamp presentation.
3. What are the top cities in this trend?
At the centre of this revival of culinary is Cairo and Alexandria.
