Although seldom named among the great food cultures of the Mediterranean or Middle East, the flavors found along the Nile are just as tasty — and often more intriguing — than the traditional cooking of Lebanon, Turkey or Greece. Consider the fact that Egypt’s culinary traditions stretch back more than 5,000 years, to the time of the pharaohs. What sets Egyptian cooking apart is the fact that these dishes are often made with different ingredients and flavors. A notable example is falafel. Now eaten throughout the Western world as well, it’s often made with chickpeas. In Egypt it’s common to find falafel made purely from dried broad beans. It has more moisture and a richer green color inside thanks to the addition of fresh parsley, spring onion and leek.