Egyptian cuisine

Egyptian cuisine

Koshari, typical Egyptian dish made with pasta, rice, chickpeas, lentils, onion and a spicy sauce.

The variety of recipes from Egypt is extensive, and uses many types of food. With a long history of foreign trade, invasions and domination of other cultures (Roman, Greek, Arabic, among them), Egypt has adopted many ways of preparing food.

The influences came mainly from Syria, Lebanon, Turkey, Greece, Palestine and other regions of the Mediterranean, but even these recipes were modified in Egypt, to a large extent, adapting them to Egyptian customs, and the pleasure of making these foods in an exclusively Egyptian way . The dishes are simple and abundant, made with ripe natural fruits and vegetables, and seasoned with fresh spices. The food in the south, closely linked to the cuisine of North Africa, is more spicy than that found in the north.

But we must remember that the ancient Egyptians were great farmers. Pistachios, pine nuts, almonds, hazelnuts and nuts are grown, very popular today. Apples, apricots, grapes, melons, quinces and pomegranates come from their gardens. Also noteworthy are the lettuce, peas, cucumbers, beets, legumes, herbs and vegetables. The Pharaohs considered fungi as a special delicacy.

The cuisine of Egypt is known for its flavor and its use of fresh ingredients. The staple in the Arab diet is a bread called Aish, which is a darker form of muffins in Greek culture. Beans are also important in the diet. In an Arab meal, we can be sure that there will be soup, meat, vegetable stew, bread, salad and rice or pasta.

Vegetables such as leeks, onions and vegetables were favored in ancient Egypt. Therefore, they were part of the great dishes, in addition to the yeast breads that are a staple of the Middle East and the cuisine of Egypt, as well as the rich cakes with honey and dates.

Meat, pickles, cheeses and nuts, which are part of the basic diet of Egypt, remain a part of Egyptian cuisine.
A varied Egyptian table.

Another characteristic of Egyptian cuisine is stuffed vegetables; shourba, egg yolks tied with lemon juice and in broth; The numerous varieties of honey and nuts that batter dough cakes with phyllo are also popular.

A popular classic in Egyptian cuisine is the Bedouin. So is the plate of lamb and rice, called Mansat, very common at lunchtime.

One of the most popular dishes is the Shish Kabob, served with accompaniments such as pita bread, Tahini sauce, tomato salad and vegetables such as onions. Egyptian cuisine includes white bean and falafel beans with veal, lamb and pigeon that is also popular.

Their desserts are not as rich and forceful, as those of many other Arab countries, but their cuisine is similar and most of the dishes have the same name throughout the Middle East.

Cairo cuisine has a wide selection of desserts such as rice pudding. They don’t have vineyards in their country, that’s the reason they make their barley drinks. They eat raw fish, preserved in brine or dried in the sun. Coffee is an integral part of social life here, as in many other countries in the Middle East. People often meet in houses to drink coffee, talk and spend the night.

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