The Little Egyptian Chef programme, featured within the museum's second season of the Tabliyet Misr (Egyptian Table) initiative, treated visitors to a plethora of workshops and events aimed at documenting Egypt's culinary legacy and showcasing its popular dishes.

Maisara Abdullah, NMEC vice CEO for antiquities affairs, emphasized the significance of such endeavours in fostering a deeper connection to Egypt's cultural identity and heritage, instilling a sense of loyalty and belonging among attendees.

The event highlighted a diverse range of activities, including storytelling sessions and demonstrations of traditional Egyptian foods passed down through generations, such as salted fish and coloured eggs, all intricately linked to the traditions of Sham El-Nessim.

Children, guided through the museum's exhibits, embarked on a journey to uncover the history behind Egyptian cuisine, exploring the origins of staple foods and the cultural significance of Sham El-Nessim, an ancient festival marking the transition from the agricultural season to the harvest period.

“The event not only served as a celebration of Egypt's rich culinary heritage but also underscored the museum's commitment to preserving and promoting the country's cultural and civilizational legacy for generations to come,” he said.

The Tabliyet Misr initiative, focusing on safeguarding traditional cuisine and reviving culinary traditions, stands as a testament to Egypt's dedication to protecting its intangible cultural heritage through educational programmes, lectures, and workshops.