The most common ingredients in Egyptian cuisine are bread, meat, vegetables and fish. The bread, (in Arabic aysh), prepared with whole wheat flour (in Arabic aysh baladi) or white flour is filled with salads or sauces;The meat (in Arabic lahm) is mainly of lamb and mutton, and is almost always used for special occasions, usually accompanied by rice and vegetables; very common is the white meat of chicken (in Arabic firaakh) and pigeon (in Arabic hamaam) stuffed and roasted and the beef; remarkable is the variety of fish (in Arabic samak) of both sea and fresh water traditionally roasted in wheat bran; the tilapia of the Nile (a type of samak bolty fish), among the most consumed. The finest fish, consisting of eels, shrimps, perch and soles, is considered to be close to the coasts or to Lake Nasser.The most used vegetables are aubergines, but there is also an abundance of broad beans, cucumbers, tomatoes, garlic and onions. The typical summer vegetable is the mallow served cooked in chicken, rabbit or lamb broth. Cooked mainly in tomato sauce and accompanied with meats.
The gibna beida cheeses (Arabic gibna) are not very different from the Greek feta, the gibna rumy, spicy, and the mish, spicy and dry.