As a child, I dreamt of becoming an international correspondent, dodging bullets to get the story that would change the world for the better. Instead of global strife I’ve ended up with a safer beat, covering culinary trends. Every now and then, though, my childhood fantasy collides with my adult reality and a place that I’ve visited or topic on which I’ve reported shoots to the top of the day’s headlines. Such is the case with Egypt. Last fall I spent several weeks in this ancient North African land. During my stay I talked to locals about politics, education, and, of course, food. Strangely enough, I had known the least about the cuisine. Although I had researched it before leaving, I had found little on that topic for Egyptian cuisine often gets lumped under the heading of Middle Eastern or Mediterranean cooking. While both in the Middle East and along the Mediterranean, Egypt nonetheless possesses its own distinct flavors and history. Take, for instance, ful medammes. This traditional dish of fava beans dates back to …