Traditional/ethnic food preparations from medicinal fruits of Egypt

This chapter explores Egypt’s rich cultural, agricultural, and culinary heritage, shaped by its geographic location and ancient civilization. It delves into the historical and contemporary dietary practices of Egypt, highlighting the significance of plant-based foods in ancient times and their connection to health and spirituality. This chapter emphasizes the ethnobotanical tradition of using medicinal plants and fruits, such as dates, grapes, jujube, and baobab, which have played a key role in both nutrition and traditional medicine for millennia. Additionally, it addresses the growing global interest in herbal medicine and the potential of Egypt’s medicinal plants in modern health markets. This chapter underscores the importance of preserving Egypt’s culinary traditions and biodiversity for future generations, as well as the value of bridging ancient practices with modern scientific research.