Egyptian cuisine is built on legumes, vegetables, and grains - making Cairo unexpectedly plant-friendly once you know the local names and preparation methods.

Ful medames (fava bean stew) is Egypt's national breakfast, served at every corner vendor with tahina, pickled turnips, and baladi bread. Ta'meya (Egyptian falafel made with fava beans, not chickpeas) and koshari (rice, lentils, pasta with spicy tomato sauce) are naturally vegan staples available everywhere.

Language essentials: 'La lahma' (no meat) works with most vendors. Avoid 'samn baladi' (clarified butter) - ask 'bila samn' (without butter). Many rice dishes use vegetable stock, but double-check with 'maraq khodra?' (vegetable broth?).

Fresh juice stands are everywhere serving incredible mango, guava, and sugarcane juice. Try 'asab' (pressed sugarcane) - pure liquid energy that costs 10-15 EGP from street vendors. Koshari Abu Tarek near Tahrir Square and Gad restaurant chain both clearly mark vegan options on menus.