The Red Sea region, straddling the coasts of Egypt and Saudi Arabia, is renowned not just for its marine adventures and vibrant coral reefs, but also for its unique and deeply rooted culinary heritage. Embarking on a Red Sea Foodie Quest introduces travelers to a mosaic of flavors shaped by centuries of trade, migration, and cultural blending. Here, Egyptian Red Sea specialties meet the robust traditions of Saudi Arabian cuisine, creating an irresistible menu for every food enthusiast. Whether you’re exploring the bustling markets of Hurghada or savoring coastal fare in Jeddah, understanding the region’s traditional dishes enriches your travel experience as much as any snorkeling excursion or scuba diving tour.
Red Sea cuisine draws heavily on the region’s geography and history. The abundance of fresh seafood, aromatic spices, and local grains forms the backbone of countless iconic recipes. Egyptian Red Sea towns like Hurghada and Marsa Alam offer dishes infused with North African influences, while ports along the Saudi Arabian coast present a tapestry of Middle Eastern and Indian flavors. This blend is evident in both the daily fare and celebratory meals enjoyed by locals and visitors alike.
Sampling traditional cuisine is an essential part of any visit to the Egyptian Red Sea coast. These dishes are commonly found in local homes, beachside cafes, and seaside markets.
Sayadeya is a fragrant rice and fish dish synonymous with Egypt’s Red Sea cities. Fresh-caught fish is seasoned, pan-fried, and layered over rice cooked with onions, tomato, and a blend of warming spices. The result is a hearty, aromatic meal that reflects the sea’s bounty and the region’s resourcefulness. For visitors staying in Sharm El Sheikh, Sayadeya is a staple on many traditional menus.
Feseekh, a sun-dried and salted mullet, is a Red Sea specialty traditionally prepared for the spring festival of Sham El-Nessim. While its pungency is an acquired taste, it’s a must-try for culinary adventurers seeking authentic Egyptian Red Sea flavors. Locals typically enjoy Feseekh with baladi bread, onions, and lemon juice—a combination that balances its intensity.
Nothing captures the spirit of Red Sea cuisine quite like Samak Mashwi. Whole fish are marinated with garlic, cumin, and lemon, then grilled over open flames along the shoreline. This dish is often served with a side of tahini sauce, fresh salads, and flatbread. Many sailing and cruise tours include a beach barbecue featuring Samak Mashwi, allowing guests to savor the dish while overlooking the crystal waters.
Molokhia, a nutrient-rich leafy green, is simmered into a silky stew flavored with garlic and coriander. In the Red Sea region, it’s commonly served with fish or shrimp, highlighting the area’s seafood traditions. This dish is deeply comforting and widely regarded as a cornerstone of Egyptian home cooking.
On the opposite shore, Saudi Arabian cuisine along the Red Sea is equally diverse, shaped by Bedouin heritage, African influences, and historic trade routes. Visitors to Jeddah or Yanbu encounter a distinctive menu that complements the region’s vibrant culture.
Mutabbaq Samak is a beloved Saudi Arabian dish where spiced fish is layered with fragrant rice and caramelized onions. Saffron and raisins often add a hint of sweetness, reflecting the fusion of Arabian and Indian flavors common in Saudi port cities. This dish is typically enjoyed during family gatherings and special occasions.
Madfoon, a signature of Saudi cuisine, features chicken or lamb slow-cooked in an underground oven with rice, spices, and sometimes dried limes. In Red Sea towns, fresh fish is sometimes substituted, imparting a unique coastal twist. The result is tender, aromatic meat and rice infused with smoky, earthy undertones.
Jareesh is a wholesome porridge made from crushed wheat, cooked with meat or seafood and seasoned with black lime and clarified butter. It’s a popular comfort food, reflecting the agricultural roots of Saudi Arabian communities along the Red Sea coast.
Beyond formal dishes, the Egyptian Red Sea and Saudi Arabian coastlines boast vibrant street food scenes. Vendors in destinations like Dahab and Jeddah offer quick bites that capture the essence of Red Sea flavors.
To truly appreciate Red Sea culinary traditions, seek out local restaurants, family-run cafes, and seaside grills. In Hurghada, Marsa Alam, and Sharm El Sheikh, many eateries specialize in seafood caught that morning. Participating in a guided food tour or sharing a home-cooked meal with local hosts offers insight into the customs and stories behind each dish. For those embarking on a sailing cruise or wildlife watching tour, onboard chefs often prepare traditional fare using freshly sourced ingredients.
The Red Sea region places a strong emphasis on sustainability and respect for natural resources. Many local fishermen follow traditional, eco-friendly practices to ensure seafood stocks remain healthy for generations. Visitors are encouraged to support restaurants and tour operators that prioritize responsible sourcing and environmental stewardship. Learn more about regional initiatives on our sustainability page.
Diving into the traditional cuisine of the Red Sea is as rewarding as exploring its vibrant reefs or historic sites. From the aromatic Sayadeya of the Egyptian Red Sea to the layered Mutabbaq Samak of Saudi Arabian cuisine, each dish tells a story of culture, connection, and coastal life. To enhance your Red Sea Foodie Quest, consider pairing your culinary exploration with one of our guided tours or by reading more on our blog. Taste, travel, and tradition come together here—making every meal a memorable part of your Red Sea journey.
Travel enthusiast and content creator passionate about exploring the Red Sea.
