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 cuisine's history goes back to Ancient Egypt. Archaeological excavations have found that workers on the Great Pyramids of Giza were paid in bread, beer, and onions, apparently their customary diet as peasants in the Egyptian countryside. Dental analysis of occasional desiccated loaves found in tombs confirm this, in addition to indicating that ancient Egyptian bread was made with flour from emmer wheat. Though beer disappeared as a mainstay of Egyptian life following the Muslim conquest of Egypt in the year 641, onions remain the primary vegetable for flavoring and nutrition in Egyptian food. Beans were also a primary source of protein for the mass of the Egyptian populace, as they remain today.

Egyptian cuisine is notably conducive to vegetarian diets, as it relies heavily on vegetable dishes. Though food in Alexandria and the coast of Egypt tends to use a great deal of fish and other seafood, for the most part Egyptian cuisine is based on foods that grow out of the ground. Meat has been very expensive for most Egyptians throughout history, and a great deal of vegetarian dishes have developed to work around this economic reality.

Nabil G. Seidah, CM OQ FRSC (born 1949) is a Québécois scientist. Born in Egypt, he was educated at Cairo University, and subsequently at Georgetown University where he obtained his Ph.D in 1973. He emigrated to Canada and has been working at the Clinical Research Institute of Montreal (IRCM) since 1974. He is the director of the laboratory of Biochemical Neuroendocrinology.