Tabliyet Masr (Egyptian Table)
Under the theme of “Reviving the Past: Documenting the Present for the Future,” the National Museum of Egyptian Civilisation (NMEC) in Fustat, Cairo, hosted the launch of the fourth edition of its Tabliyet Masr (Egyptian Table) initiative this week, dedicated to reviving and celebrating traditional Egyptian cuisine, reports Nevine El-Aref.
The initiative is organised in cooperation with the SADKO Foundation and was attended by a distinguished group of public figures, researchers, archaeologists, and cultural heritage enthusiasts.
The initiative was launched in 2023 to shed light on Egypt’s popular culinary traditions as a key element of intangible cultural heritage, contributing to their preservation from disappearance. It also plays an important role in promoting culinary tourism through a diverse programme of cultural events and interactive artistic workshops.
It aims to promote and document Egypt’s traditional cuisine, highlighting prominent dishes traditionally served on a round dining table known as a tabliya. The circular form of the table symbolises eternity in ancient Egyptian philosophy. Gathering around the tabliya reflects the idea that all Egyptians, regardless of background, are united in an enduring cultural bond.
Al-Tayeb Abbas, CEO of the NMEC, underscored the museum’s commitment to embracing initiatives that showcase the richness of Egyptian heritage and civilisation, given their vital role in raising cultural and historical awareness and activating the museum’s mission to safeguard Egypt’s cultural legacy.
He referenced national efforts that culminated in UNESCO’s inscription of the popular meal of “Egyptian Koshary” on the Representative List of the Intangible Cultural Heritage of Humanity in 2025.
The fourth edition of the NMEC initiative builds on the successes of previous editions and features a wide range of activities and interactive workshops highlighting the value of Egypt’s culinary heritage. The programme aims to introduce the public to the cultural and civilisational dimensions of traditional Egyptian food, while offering an engaging educational experience for all age groups.
Dalia Fakhr, head of marketing and cultural projects development at the SADKO Foundation, expressed her pride in collaborating with the NMEC, stressing the importance of supporting community-based activities that strengthen Egyptian identity and promote sustainability within the field of culinary heritage.
Nashwa Gaber, a deputy to the NMEC’s CEO, explained that the events included an art exhibition titled “The Art of Street Food” featuring a collection of artworks and selected scenes from Egyptian cinema that document traditional foods and the equipment associated with street-food culture.
The programme also included a marionette show produced by the Summer School of Arts and inspired by classic Egyptian films, offering a unique artistic experience that blended heritage creativity with cinematic expression.
It offers a comprehensive programme of cultural and awareness-raising activities, including specialised seminars on food tourism and traditional dishes from various Egyptian governorates, workshops dedicated to documenting popular cuisine, and off-site workshops in cooperation with the Tawasul School in Ezbet Khairallah, focusing on techniques for extracting natural dyes from Egyptian foodstuffs.
There are workshops designed for children and persons with disabilities, introducing them to traditional cooking methods and the stories associated with various dishes, while highlighting concepts of public health and environmental sustainability.
Visitors and guests at the NMEC were invited to sample a selection of traditional Egyptian dishes.
* A version of this article appears in print in the 5 February, 2026 edition of Al-Ahram Weekly
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