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Egyptian Food: 25 Traditional Dishes to Look For in Cairo
Posted onLast updated: July 23, 2022

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Some tourist attractions are so iconic that they’ve become synonymous with the
country they’re in.

Mention France and one of the first things that comes to mind is the Eiffel Tower.
Tell people you’ve been to Peru and they’ll assume you were there for Machu Picchu.
The Great Wall will forever be a symbol of China while the Statue of Liberty
remains a powerful symbol of the United States of America.

In Egypt, that one iconic attraction will always be the Great Pyramid of Giza.

Thanks to the pyramids, Egypt is a bucket list destination for many travelers but
the one draw that’s often overlooked is traditional Egyptian food.

Egypt has a long culinary history that dates back to ancient times. It boasts a
rich cuisine that gives Traveleaters much to look forward to in Cairo, especially
those with a taste for vegetarian food.

The pyramids may be the country’s biggest draw but delicious traditional Egyptian
dishes like ful medames, koshari, falafel, and shawarma will keep you coming back
for more.

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Kushari, an Egyptian food favorite made with lentils, fried onions, and tomato
sauce
Photo by TDCPhoto

WHAT IS TRADITIONAL EGYPTIAN FOOD?

Legumes, vegetables, and fruit grown in Egypt’s rich Nile Valley and Delta feature
prominently in Egyptian cuisine. While fish and seafood are common in Egypt’s
coastal regions, a significant amount of traditional Egyptian food is vegetarian.
This is due to the historically high price of meat in Egypt and the dietary needs
of the Coptic Christian community.
Commonly used meats in Egyptian cuisine include squab, chicken, duck, and lamb.
Lamb and beef are often used for grilling while dishes made with offal are a
popular fast food in many Egyptian cities.

People with a taste for cumin will be happy to know that it’s the most frequently
used spice in Egyptian cooking. Other common spices and herbs used in Egyptian
recipes include cinnamon, cardamom, coriander, cloves, chili peppers, parsley, bay
leaves, and dill.

Tea, especially mint tea, is very popular in Cairo and Egypt while beer is the most
consumed alcoholic beverage.

THE BEST TRADITIONAL EGYPTIAN FOOD

This Egyptian food guide has been organized by category to make it easier to go
through. Click on a link to jump to any section of the guide.

Bread
Vegetarian
Meat Dishes
Dessert
BREAD
1. Aish Baladi
Bread is a vital component in many cuisines. Its role is often two-fold – not only
is it an important part of the meal itself, but it often serves as a utensil or
vessel in the consumption of food. Such is the case with Egyptian food and aish
baladi.

Aish baladi (or eish baladi) is the Egyptian version of pita bread. It’s made with
100% whole wheat flour baked at extremely hot temperatures. It’s baked several
times a day in Cairo and eaten at every meal so you never have to settle for stale
bread in Egypt.

This type of flatbread has been produced since ancient Egyptian times. Back then,
it was made with an ancient grain known as emmer wheat. Wild yeast would help the
dough rise which would then be baked in traditional Egyptian clay ovens made with
red mud from the Nile River.

Since ancient times, aish baladi has been a cornerstone of Egyptian cuisine. In
fact, you can tell just how important it is to Egyptian culture by its name. Baladi
means “traditional” or “authentic” while aish means “life”. Consumed everyday
across all social classes in Egypt, it’s something that Egyptians simply cannot
live without.

Stacks of aish baladi in Cairo, the Egyptian version of pita bread

Photo by mayeruwe

VEGETARIAN
2. Hummus
If you’re looking for something delicious to pair with your aish baladi, then look
no further than hummus. An Egyptian food favorite that’s popular throughout the
Middle East, it refers to a type of savory dip made from cooked mashed chickpeas
blended with tahini, garlic, cumin, and lemon juice.

The word hummus means “chickpeas” in Arabic and is a shortened version of the
dish’s full name ḥummuṣ bi ṭaḥīna, meaning “chickpeas with tahini”. The exact
origins of the dish are unclear, but the earliest written recipes for a dish
resembling hummus are recorded in cookbooks written in 13th century Cairo.

Typically eaten as an appetizer or dip, or as an accompaniment to other Egyptian

dishes like falafel, hummus is usually served with pita bread and garnishes like
olive oil, whole chickpeas, paprika, and herbs.

Interestingly, records indicate that Egyptians from the 13th and 14th centuries
enjoyed a version of the dish called hummus kasa, which means “crushed hummus”. It
appears to be a chunkier, less blended version of hummus made with the addition of
coarsely chopped nuts. You can click on the link for the recipe.

Earthenware pot of hummus, a popular Egyptian dip made with chickpeas

Photo by Manowar1973

3. Baba Ghanoush
Like hummus, baba ghanoush (or baba ghanouj) is one of the most popular dips served
in Egyptian cuisine. Originally from Lebanon, it consists of mashed cooked eggplant
blended with tahini, garlic, olive oil, lemon juice, herbs, and spices.

What I love most about baba ghanoush is its deliciously smokey flavor derived from
roasted eggplant. It’s made by broiling or roasting the eggplant over an open flame
and then peeling and blending it with the rest of the ingredients.

Baba ghanoush is typically served cold in Egypt, often as part of a mezze platter
with pita bread or as a side dish with larger meals.

Earthenware pot of baba ghanoush, a popular Egyptian dip made with roasted eggplant
Photo by [email protected]

4. Ful Medames
Egyptian food gives vegetarians plenty to look forward to and ful medames may be
one of the most delicious ones yet. An Egyptian national dish, it refers to a stew
of creamy fava beans cooked with cumin, olive oil, garlic, lemon juice, herbs, and
spices.

Ful medames (or foul mudammas) is an Egyptian food staple but it’s also popular in
other countries throughout the Middle East, the Levant, and North Africa. Like aish
baladi, it’s an everyday Egyptian dish that can be consumed at any time of the day
– for late breakfast, lunch, or even dinner. Like hummus and baba ghanoush, ful
medames is typically eaten as a dip with warm pita bread.

Ful medames is typically made with fūl ḥammām or “bath beans” but it can be made
with other types of fava beans as well like fūl rūmī (European broad beans) and fūl
baladī (country beans).

It’s interesting to learn that in the Middle Ages, the cooking of fava beans for
ful medames was monopolized by people living around the Princess Baths in Cairo, a
public bath near the Mosque of Sultan al-Muayyad. During the day, bath attendants
would stoke fires to heat huge pots of bath water called qidras. After the bath
closed at night, the fires would continue to burn so they’d simmer fava beans in
the qidras and sell them the next morning.

Earthenware pot of ful medames, an Egyptian food staple and national dish made with
fava beans
Photo by fanfon

5. Koshari
Koshari (or kushari, koshary) is another Egyptian national dish. A popular street
food in Cairo and the rest of Egypt, it consists of lentils, white rice, chickpeas,
and macaroni topped with a spiced tomato sauce and crispy fried onions.

Koshari dates back to mid-19th century Egypt and is essentially a dish that was
thrown together to make use of leftover pantry staples. Leftover white rice,
lentils, and macaroni were mixed together and topped with whole chickpeas, fried
onions, and a garlic-vinegar-spiked tomato sauce.

Initially, kosahri was sold from street carts in Egypt and was popular mainly among
workers and laborers. It would later be introduced to restaurants and has now
become one of the most beloved comfort foods in Egypt.

Earthenware pot of kushari, an Egyptian food favorite made with lentils, fried
onions, and a garlic-vinegar tomato sauce
Photo by fanfon

6. Molokhia
Molokhia (or mulukhiyah, molokheyya) refers to both the Egyptian soup and the leafy
vegetable used to make it. Like ful medames and koshari, it’s classic comfort food
in Egypt and considered by many to be an Egyptian national dish.

Molokhia is made with the leaves of the Corchorus plant, a leafy shrub commonly
known as jute mallow, Jew’s mallow, or nalta jute. Aside from Egypt, it’s used in
the cuisines of many other countries like Tunisia, Kenya, Haiti, and the
Philippines.

Egyptian molokhia is made with finely chopped jute leaves boiled in chicken broth
with sauteed garlic, coriander, and seasonings. When cooked, molokhia takes on a
somewhat slimy viscosity similar to okra. The soup is typically served with rice or
Egyptian flatbread and is often paired with meat dishes like roasted chicken,
rabbit, or seafood.

Molokhia is a dish that many Egyptians grew up eating. According to this Egyptian
food blogger, it’s used by many mothers to introduce new vegetables into their
children’s diet. Most Egyptian kids take to molokhia from an early age so mothers
would hide finely chopped vegetables like carrots, broccoli, peas, and beans in
their mound of molokhia and rice. Sneaky!

Close-up of mulukhiya, an Egyptian soup made with jute leaves in chicken broth
Photo by asimojet

7. Shakshuka
Shakshuka (or shakshouka) is one of the most internationally well-known dishes in
North African cuisine. It’s widely consumed in the Levant and Israel but its roots
are in North Africa, most likely Tunisia.

Originally a Maghrebi dish, shakshuka is made with eggs poached in a tomato sauce
made with tomatoes, garlic, green pepper, bell peppers, onions, and olive oil. It’s
a delicious and simple one-skillet dish flavored with herbs and spices like
parsley, mint, coriander, paprika, and cumin. The word shakshuka in Arabic means
“shaken together” or “mixed”.

Shakshuka is typically eaten for breakfast or brunch, especially in Israel, but it

can be enjoyed at any time of the day. It’s best paired with flatbread and salad
and is often served as part of a larger mezze platter with hummus, falafel, and
other traditional Egyptian dishes.

Shakshuka is traditionally a vegetarian dish but it can be made with meat like
ground beef or ground lamb as well. You can even find a green variation of the
classic recipe that substitutes tomatoes with leafy vegetables like spinach, kale,
collard greens, and brussel sprouts.

Shakshouka, a popular North African dish made with poached eggs, green pepper, bell
peppers, and tomato sauce
Photo by fanfon

8. Eggah
Eggah (or ej’jah) is a thick and dense baked omelette. Popular in Egypt and the
Levant, you can think of it as the Middle Eastern version of a frittata.

Like a frittata, eggah can be filled with any number of ingredients like zucchini,
spinach, fried onions, tomatoes, eggplant, green pepper, and leeks. The egg serves
as a binder to hold the different fillings together which can also include meat.
The omelette is baked in an oven and seasoned with spices like cinnamon, cumin,
turmeric, nutmeg, and fresh herbs.

Eggah looks like a breakfast dish but it can be eaten at any time of the day,
either as an appetizer or main course with pita bread, salad, and other traditional
Egyptian dishes.

Eggah with leeks, tomatoes, and fried onions – the Egyptian version of a frittata
Photo by lenyvavsha

9. Falafel
No Egyptian food guide can be complete without falafel (or ta’ameya). Like koshari
and ful medames, it’s one of the most well-known traditional Egyptian dishes.

A popular street food in Cairo and the rest of Egypt, felafel refers to deep-fried
balls or discs made from ground fava beans, herbs, and spices. It’s widely consumed
throughout the Levant but it’s believed to have its roots in Egypt where it’s
considered a national dish.

Falafel is believed to have been invented by Coptic Christians in Egypt who used it
as a replacement for meat during Lent. During Ramadan, it’s sometimes eaten as part
of the meal (iftar) that breaks the daily fast after sunset. Commonly eaten for
breakfast, it’s such a popular Egyptian food that you can order a McFalafel for
breakfast at any McDonald’s in Egypt.

What makes the Egyptian version of falafel different is that it’s made with dried
and ground fava beans, unlike the rest of the Middle East where it’s made with
chickpeas. Aside from being lighter and more moist, Egyptian falafel also has a
greener interior because it’s made with more herbs. According to many fans of the
dish, this Egyptian version of falafel is still the best in the world.

No matter how it’s made, Egyptian falafel can be eaten on its own or as part of
larger mezze platters. My favorite way of enjoying falafel is to stuff it in pita
like a sandwich with tomatoes, onions, lettuce, and tahini sauce. Some hot sauce is
always great too.

Balls of falafel, an Egyptian food staple and national dish made with fava beans
Photo by Anna_Shepulova

Thanks to delicious Egyptian dishes like ful medames and this falafel sandwich,
Egypt has to be one of the easiest places in the world to be a vegetarian.

With two of Egypt’s national dishes being made with fava beans, it’s clear that
this humble legume holds a special place in the hearts (and stomachs) of many
Egyptians. According to food historian Ken Albala, eating fava beans is a
“conscious act of nationalism” in Egypt. It’s an “expression of identity for modern
Egyptians who choose to resist the onslaught of contemporary breakfast foods; it is
a way to remember who they are.”
Falafel sandwich in Cairo, one of the most famous traditional Egyptian dishes made
with fava beans
Photo by SingerGM

MEAT DISHES
10. Bamya
Bamya refers to a type of Egyptian stew made with okra and lamb simmered in a
tomato sauce with onions, garlic, peppers, cilantro, and spices. It’s popular
throughout the Mediterranean and the Levant where it exists in many variations.
Bamya in Arabic means “okra”.

Bamya is a common dish in Egypt. It can be made with or without meat though many
versions will contain some type of protein, usually lamb or beef. It’s often served
with white rice or pita bread and a squeeze of lemon.

Bowl of bamya, a popular Egyptian stew made with okra in tomato sauce
Photo by kwasny222

Shaving meat off a spit for shawarma in Egypt

Photo by BLGKV

14. Kebda Eskandarani

Kebda eskandarani refers to a traditional Egyptian dish made with fried beef liver
flavored with garlic, chili peppers, cumin, and cardamom. It’s a specialty of
Alexandria where it’s commonly sold as street food.

Kebda Eskandarani is typically enjoyed as a sandwich but it can be eaten on its own
as well with white rice, lime, and warm pita bread on the side.

Plate of kebda or Egyptian beef liver

Photo by yuliang11

15. Hamam Mahshi

New Yorkers may find this next dish a little tough to stomach. Pigeons are viewed
as pests in some cities but in Egypt, it’s considered a delicacy. Hamam mahshi
refers to a traditional Egyptian dish made with stuffed squab or young domestic
pigeon.

In Egypt, mother pigeons fatten up their young in dovecotes with a nutritious

secretion called crop milk. To make hamam mahshi, Egyptian cooks select the fattest
6-week old squabs. Any older and the meat becomes too tough and muscular, similar
to veal becoming beef.

To prepare, the squab is stuffed with a mixture of rice, freekeh (cracked wheat),
onions, giblets, nuts, and spices. The bird is grilled or roasted on a spit before
being served on a bed of cracked wheat. Hamam mahshi is traditionally a dish
reserved for special occasions in Egypt, but these days, it shouldn’t be too hard
to find on Egyptian restaurant menus.

Hamam mahshi, an Egyptian food favorite made with stuffed squab

Photo by fanfon

16. Makarōna Beshamel

This next dish may not look like it belongs on an Egyptian food guide, but makarōna
beshamel is an extremely popular dish in Egyptian cuisine. It’s essentially the
Egyptian version of pastitsio, a Greek baked pasta dish made with ground meat and
béchamel sauce. Makarōna beshamel, in Egyptian Arabic, means “macaroni with
béchamel”.
Recipes vary but makarōna beshamel is typically made with penne or macaroni baked
with bechamel and a minced meat sauce made from ground beef, onions, tomato sauce,
and seasonings. It’s a common sight at Egyptian banquets and gatherings, especially
over the holidays.

Makarōna beshamel was introduced to Egypt in the 19th century by Greek and Italian
immigrants. Today, it’s one of the most beloved comfort foods in Egyptian cuisine.

Macaroni bechamel with tomato sauce, one of the most popular and comforting
Egyptian dishes
Photo by PantherMediaSeller

DESSERT
17. Kunafa
Kunafa (or knafeh, kunefe, konafa) is one of my all-time favorite desserts, not
just in Egyptian cuisine but anywhere. It refers to a luscious Middle Eastern
dessert made with layers of shredded phyllo pastry and milky sweet cheese. The
dessert is soaked in simple syrup infused with rose water (or orange blossom water)
and often topped with crushed pistachios and clotted cream.

Kunafa is popular in Egypt and the Levant and can also be found in many countries
throughout the Balkans and the South Caucasus. It’s exact origins are unknown but
one thing is clear – it’s one of the most beloved Middle Eastern pastries and
considered by many to be the most iconic and representative dessert in Palestinian
cuisine.

In Egypt, kunafa can be made in individual portions or in larger batches cut into
smaller servings. It’s served bubbling hot so be sure to eat it right away. You’ll
be rewarded with a deliciously gooey interior that comes away in strings with every
forkful. It’s so good, especially when paired with a hot cup of mint tea.

Platter of konafa, a classic dessert in Egyptian cuisine

Photo by [email protected]

18. Baklava
Like kunafa, baklava is made with layers of phyllo pastry and is one of the most
well-known desserts in Mediterranean cuisine. It’s popular in Egypt, Turkey,
Greece, Iran, and in many other countries throughout North Africa, the Middle East,
the Balkans, the South Caucasus, and Central Asia.

Baklava comes in many regional forms but at its core, it’s a crisp and flaky
dessert made with multiple sheets of phyllo pastry layered in a pan with chopped
nuts (typically pistachios, walnuts, and hazelnuts), butter, and spices. The
dessert is cut into rectangles or diamonds before being baked and drizzled with a
simple syrup infused with honey, rose water, or orange blossom water.

Like kunafa, the origins of baklava are unclear but the present version of the
dessert is believed to have originated from the kitchens of the Ottoman Empire.

Baklava, a popular dessert in Egypt

Photo by Bernashafo

19. Qatayef
Qatayef (or katayef) refers to a popular Arabic dessert commonly served during
Ramadan. They’re essentially small Arabic pancakes that have been folded over and
filled with sweet cheese and a variety of nuts.

To prepare, qatayef batter is poured onto a skillet to cook. Unlike western

pancakes, only one side of the qatayef is cooked. It’s then filled with unsalted
sweet cheese and a variety of nuts like pistachios, walnuts, almonds, and
hazelnuts.

Qatayef is commonly made at home or sold as street food in Egypt. It’s available
everywhere during Ramadan and can be eaten plain or drizzled with simple syrup or
honey.

Stack of qatayef in Cairo, one of the most popular street foods in Egypt
Photo by [email protected]

20. Basbousa
Basbousa is a type of Egyptian cake made with semolina, coconut, and yogurt.
Popular throughout the Middle East, North Africa, and the Balkans, it’s sweetened
with simple syrup infused with rose or orange blossom water and decorated with nuts
like almonds or pistachios.

Basbousa is sold everywhere in Egypt. Every Egyptian bakery has its own secret
recipe along with the dozens of versions made at home. When doing research for this
article, I came across multiple Egyptian food blogs that claim to have made this
dessert hundreds of times in an attempt to perfect its recipe. Apparently, it’s not
that easy.

So important is this dessert to Egyptian culture that the word basbousa is often
used as a term of endearment to refer to loved ones. Egyptian mothers would
sometimes call their children basbousty, which is like saying “my basbousa” or “my
sweet”.

Though they look alike, it’s important not to confuse basbousa with revani (or
ravani), a similar type of semolina cake made with eggs and flour.

Servings of basboosa, a popular Egyptian semolina cake

Photo by Alp_Aksoy

21. Ka’ak al-Eid

Ka’ak al-Eid, or simply “kahk”, are small circular Egyptian biscuits dusted with
powdered sugar and filled with various ingredients like agameya (mixture of honey,
nuts, and ghee), pistachios, or dates. They date back to ancient Egypt but are
eaten throughout the Middle East to celebrate Eid al-Fitr at the end of Ramadan.

Cookies are a vital component of the Eid celebration with kahk being the most
important of them all. They’re important to both Egyptian Muslims and Christians
alike, and feature prominently in other celebrations like Easter, Christmas, and
weddings.

Kahk can be made plain or stamped with an ornamental design or pattern, a practice
that dates back to ancient Egypt. Cookies were made in a variety of geometric
shapes and imprinted with designs that carried certain meanings and stories.

Platter of kahk el eid, a popular Egyptian biscuit

Photo by sablinstanislav

22. Ghorayeba
Ghorayeba (or ghraybeh, ghoraybeh) is a type of Egyptian shortbread cookie made
with just three ingredients – ghee, flour, and powdered sugar. In other parts of
the Middle East like Syria and Lebanon, they’re often flavored with orange blossom
or rose water but the Egyptian version is flavored with nothing but the ghee it’s
made with.

Like kahk, ghorayeba is an Egyptian celebration cookie that’s baked especially for
Eid and other celebrations like Easter and Christmas. When done right, it’s known
for its distinctive fine crumb and smooth buttery lightness that practically
disintegrates in your mouth.

Ghoryeba is made with just three essential ingredients but it’s often garnished
with nuts like pistachios, almonds, or cashews.

Platter of ghorayeba, a popular Egyptian shortbread cookie

Photo by sablinstanislav

23. Roz Bel Laban

Roz bel laban (or ros bil laban) refers to an Egyptian rice pudding made from short
grain rice, milk, butter, vanilla, sugar, cinnamon, and nutmeg. It can be infused
with rose or orange blossom water and garnished with raisins and chopped nuts for
color and texture.

In any culture, few dishes are more comforting than an old-fashioned bowl of rice
pudding. Best enjoyed with a hot cup of mint tea, roz bel laban can be served warm
or chilled and is typically eaten for breakfast or as a snack in Egypt.

Roz bi laban, a comforting Egyptian pudding

Photo by fanfon

24. Om Ali
Do you like bread pudding? If you do, then you’re probably going to enjoy om ali,
Egypt’s answer to this carb-y dessert made with stale bread and milk. It’s so
popular that it’s considered by many to be a national dessert of Egypt.

Om ali (or umm ali, oumm ali) is an Egyptian bread pudding made with milk, sugar,
and some type of pastry like phyllo or baked puff pastry. Unlike many types of
bread pudding, it isn’t made with any eggs, making it lighter and milkier and less
custardy in texture. The pastry is soaked in milk and sugar and then baked in an
oven before being garnished with chopped nuts, shredded coconut, raisins, and
cinnamon.

There’s an interesting story as to how this popular Egyptian dessert got its name.
Om ali literally means “mother of Ali”. It’s named after the first wife of Izz al-
Dib Aybak, a Mamluk sultan from 13th century Egypt.

Legend has it that Shajar al-Durr, the latest wife of Sultan Aybak, plotted to have
him killed so she could become the ruler of Egypt. She succeeded, but was
ultimately murdered herself in retribution. After her death, Om Ali had a special
dessert made in celebration. The dish became popular throughout Egypt and was named
after her.

Om ali, an Egyptian national dessert

Photo by ViktoriyaF

25. Sahlab
We first got a taste of this intriguing drink in Turkey and have never forgotten
it. Sahlab (or salep) refers to both the drink and the flour used to make it. This
thick, creamy, and fragrant drink is made with flour derived from the dried tubers
of Orchis mascula, a genus of wild orchids.

Sahlab is traditionally made with orchid flour but these days, these flowers are
becoming more rare and expensive so the drink is often made with sorghum flour or
cornstarch instead. A mixture containing rice flour, cornstarch, shredded coconut,
powdered milk, sugar, and vanilla is dissolved in milk and brought to a boil until
it thickens. It’s then served hot or warm in cups garnished with cinnamon, raisins,
and nuts.

Sahlab is a warming Egyptian drink typically consumed in winter, either in the

morning for breakfast or later in the afternoon. It has a thick consistency,
similar to a thin pudding or a milkshake.

Interestingly, sahlab was once viewed as a powerful aphrodisiac by ancient Romans

and used as a fattener for young women in the Ottoman Empire, to make them more
plump before marriage.

2 glasses of sahlab, an interesting Egyptian drink made with orchid flour

Photo by Vitoria71

FINAL THOUGHTS ON TRADITIONAL EGYPTIAN FOOD

Attractions like the Pyramids of Giza and the Nile River make Egypt one of the most
visited countries in Africa. It’s a dream destination for many people, one that
rarely disappoints.

The pyramids will always be its top draw but Traveleaters who put as much stock in
the local food as they do in these iconic attractions will find much to be excited
about when it comes to traditional Egyptian food.

If you have a taste for vegetarian dishes and Middle Eastern cuisine, then you’re
going to love Egyptian food.

Disclosure
Some of the links in this Egyptian food guide are affiliate links. If you make a
booking, then we’ll earn a small commission at no additional cost to you. As
always, we only recommend products and services that we use ourselves and firmly
believe in. We really appreciate your support as it helps us make more of these
free travel and food guides. Thank you!

Cover photo by fanfon. Stock images via Depositphotos.

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By AuthorJB & Renée Macatulad

CategoriesFOOD GUIDES

Tags
Food in Africa
Visit Africa
Nisar

Thursday 2nd of June 2022

Do try Grand Arabesk in Dubai. I bet, you will love it. It is the most authentic
Egyptian Food Restaurant in Dubai.

JB & Renée Macatulad

Monday 6th of June 2022

Thanks so much for the tip Nisar!

Jojo

Thursday 26th of August 2021