Beer in Egypt has long held a significant role, and its presence in the country is thought to date back to the Predynastic period. In ancient Egypt wine was preferred by the upper class, whereas beer was a staple for working class Egyptians and a central part of their diet. Despite religious restrictions and conflicting views on alcohol after the Muslim conquest of Egypt the consumption of beer did not cease, and it still remains the most popular alcoholic beverage in the country by far, accounting for 54 percent of all alcohol consumption.

Winemaking has a long tradition in Egypt dating back to the 3rd millennium BC. The modern wine industry is relatively small scale but there have been significant strides towards reviving the industry. In the late nineties the industry invited international expertise in a bid to improve the quality of Egyptian wine, which used to be known for its poor quality. High average temperatures and poor rainfall present a major challenge for Egyptian grape producers. To overcome these difficulties vineyards in Egypt apply innovative solutions, such as using pergolas to shade the plants and palm trees to shield them from winds as well as transporting the harvest in refrigerated trucks.

Egyptian cuisine is characterized by dishes such as ful medames, mashed fava beans; kushari, with lentils and pasta, a national dish; and molokhiya, bush okra stew. Egyptian cuisine shares similarities with food of the Eastern Mediterranean region, such as rice-stuffed vegetables, grape leaves, shawerma, kebab and kofta.Egyptian cuisine is notably conducive to vegetarian diets, as it relies heavily on legume and 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, so a great number of vegetarian dishes have been developed.

Egypt's Red Sea ports were the main points of entry for spices to Europe. Easy access to various spices has, throughout the years, left its mark on Egyptian cuisine. Cumin is the most commonly used spice. Other common spices include coriander, cardamom, chili, aniseed, bay leaves, dill, parsley, ginger, cinnamon, mint and cloves.

The most common meats featured in Egyptian cuisine are rabbit, pigeon, chicken and duck. These are often boiled to make the broth for various stews and soups. Lamb and beef are the most common meats used for grilling.