Egyptian cuisine
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Egyptian cuisine makes heavy use of poultry,
Egyptian cuisine relies heavily on vegetables and legumes, but can also feature meats, most commonly squab, chicken, and lamb.
Popular desserts in Egypt include
History
Sorghum was, like millet, cultivated in Upper Egypt, but was not considered a desirable crop by residents of Cairo. There, it was consumed only during famine or other times of scarcity during which sorghum was preferred to other wheat substitutes used to make emergency bread rations like millet, bran, or broad beans.[3]
In The Tale of Judar and His Brothers, an Egyptian
Features
Egyptian cuisine is notably conducive to vegetarian diets, as it relies heavily on legume and vegetable dishes. Though food in Alexandria and the coast of Egypt tends to use a great deal of fish and other seafood, for the most part Egyptian cuisine is based on foods that grow out of the ground.
Egypt's
Common meats featured in Egyptian cuisine are pigeon,
Offal, variety meats, is popular in Egypt. Liver sandwiches, a specialty of Alexandria, are a popular fast-food in cities. Chopped-up pieces of liver fried with bell peppers, chili, garlic, cumin and other spices are served in a baguette-like bread called eish fino. Cow and sheep brain are eaten in Egypt.[7][8]
Cheeses
Cheese is thought to have originated in the Middle East.[12] Two alabaster jars found at Saqqara, dating from the First Dynasty of Egypt, contained cheese.[13] These were placed in the tomb about 3,000 BC. They were likely fresh cheeses coagulated with acid or a combination of acid and heat. An earlier tomb, that of King Hor-Aha, may also have contained cheese which, based on the hieroglyphic inscriptions on the two jars, appears to be from Upper and Lower Egypt.[14] The pots are similar to those used today when preparing mish.[15]
Although many rural people still make their own cheese, notably the fermented mish, mass-produced cheeses are becoming more common. Cheese is often served with breakfast, it is included in several traditional dishes, and even in some desserts.[
Bread
Bread made from a simple recipe forms the backbone of Egyptian cuisine. It is consumed at almost all Egyptian meals; a working-class or rural Egyptian meal might consist of little more than bread and beans.[19]
The local bread is a form of hearty, thick,
In Egypt, the government subsidizes bread, dating back to a Nasser-era policy. In 2008, a major food crisis caused ever-longer bread lines at government-subsidized bakeries where there would normally be none; occasional fights broke out over bread, leading to 11 deaths in 2008.[21] Egyptian dissidents and outside observers of the former National Democratic Party regime frequently criticized the bread subsidy as an attempt to buy off the Egyptian urban working classes in order to encourage acceptance of the authoritarian system; nevertheless, the subsidy continued after the 2011 revolution.
On a culinary level, bread is commonly used as a
- Bataw (بتاو)
- Eish baladi (عيش بلدى)
- Eish fino (عيش فينو)
- Eish merahrah (عيش مرحرح)
- Eish shamsi (عيش شمسى)
- Feteer meshaltet (فطير مشلتت)
Starters and salads
In Egypt, meze, commonly referred to as muqabilat (مقبلات), salads and cheeses are traditionally served at the start of a multi-course meal along with bread, before the main courses.[22] Popular dishes include:
- chickpeas. Often eaten by themselves or in a pita bread sandwich with tehinaand greens.
- Baba ghannoug (بابا غنوج)—a dip made with eggplants, lemon juice, salt, pepper, parsley, cumin and oil.
- Duqqa (دقة)—a dry mixture of chopped nuts, seeds and spices.
- Gollash (جلاش)—a phyllo doughpastry stuffed with minced meat or cheese.
- Salata baladi (سلطة بلدي)— a salad made with tomatoes, cucumber, onion and chili topped with parsley, cumin, coriander, vinegar and oil.
- Tehina (طحينة)—a sesame paste dip or spread made of sesame tahini, lemon juice, and garlic.
- Torshi (طرشي)—an assortment of pickled vegetables.
Main courses
Egyptian cuisine is characterized by dishes such as
Egyptian cuisine shares similarities with food of the Eastern
, with some variation and differences in preparation.Some consider
Modern Egyptians are known to have used a lot of garlic and onions in their everyday dishes. Fresh garlic mashed with other herbs is used in spicy tomato salad and also stuffed in boiled or baked eggplant. Garlic fried with coriander is added to
English | Arabic | Definition |
---|---|---|
Bamia | بامية | A stew prepared using lamb, okra and tomatoes as primary ingredients.[30] |
Besarah
|
بصارة | A dip made from peeled fava beans and leafy greens. It is served cold and is normally topped with fried onion.[30] |
‘Eggah | عجة | A type of omelette made with parsley and flour, similar to a frittata. It is baked in the oven in a deep skillet.[30] |
Fattah | فتة | A traditional dish eaten on festive occasions, particularly Eid al-Adha. A mixture of rice, chunks of lamb meat, eish baladi cut up into pieces and prebaked in the oven, all covered in a tomato or vinegar-based sauce.[30] |
Fesikh | فسيخ | Salted or fermented mullet, generally eaten on the spring festival of Sham Ennessim, which falls on Eastern Easter Monday.[30] |
Feteer | فطير | Pies made of thin dough with liberal quantities of samnah. The fillings may be either savory or sweet.[30] |
Ful medames | فول مدمس | Cooked fava beans served with olive oil and topped with cumin. It is always eaten with bread, in a sandwich or the bread is used as a utensil, to scoop up the beans. A staple in Egypt, it is often considered the national dish.[30] |
Hamam mahshi | حمام محشي | Pigeon stuffed with rice or green wheat and herbs. First it is boiled until cooked, then roasted or grilled.[31] |
Hawawshi | حواوشى | A turnover pastry filled with minced meat marinated in onions, pepper, parsley and sometimes hot peppers or chilies.[30] |
Kabab
|
كباب | Usually chopped lamb or beef meat grilled over charcoal. |
Kamounia | كمونية | A beef and cumin stew. It is sometimes made with offal, like bull genitals. |
Kaware‘ | كوارع | Cow's trotters, it is often eaten with fattah. It is also common to boil the trotters into a broth, the tendons from the trotters and the resulting broth are enjoyed as a soup. It is believed to be an aphrodisiac in Egypt.[30] |
Kersha | كرشة | Tripe cooked into a stew. |
Keshk | کشک | A yogurt-based savory pudding, made with flour, sometimes seasoned with fried onions, chicken broth or boiled chicken. |
Kofta | كفتة | Minced meat prepared with spices and parsley, rolled into a finger-shape and grilled over charcoal.[30] |
Koshary
|
كشري | An Egyptian dish originally made in the 19th century, made of rice, macaroni and lentils mixed together, topped with a spiced tomato sauce, and garlic vinegar; garnished with chickpeas and crispy fried onions. A sprinkling of garlic juice, or garlic vinegar, and hot sauce are optional. It is a popular street food.[30] |
Macarona bil-béchamel | مكرونة بالبشاميل | An Egyptian variant of the Italian lasagna, without the cheese. Typically consists of penne slathered in bechamel sauce with a layer of slowly fried ground beef, onions and tomato paste, topped with some more penne in bechamel sauce, topped again with a thin layer of bechamel sauce and brushed with an egg wash, then baked to perfection. Some prepare it as a variant of the Greek pastitsio, incorporating gebna rūmī, an Egyptian cheese similar to Sardo or Pecorino cheese, along with a mixture of penne macaroni and béchamel sauce, and usually two layers of cooked spiced meat with onions.[30] |
Mahshi | محشي | A stuffing of rice, seasoned with crushed red tomatoes, onion, parsley, |
Mesaqa‘ah | مسقعة | Sliced eggplants lightly grilled and placed in a flat pan with sliced onions, green peppers, and chili peppers. The dish is then covered with a red sauce made of tomato paste and spices then baked in the oven.[30] |
Molokhiya | ملوخية | Green soup prepared in various styles, wherein the mallow leaves are very finely chopped, with ingredients such as garlic and coriander added for a characteristic aromatic taste, then cooked with chicken broth.[30] Other kinds of broths can be used such as rabbit, shrimp, which is popular in Alexandria, and fish in Port Said. It is often considered the country's national dish.[32] |
Mombar | ممبار | Sheep intestines stuffed with a rice mixture and deep fried in oil. |
Rozz me‘ammar | رز معمر | A rice dish made by adding milk (and frequently butter or cream) and chicken stock or broth to cooked rice, then baking it in an oven. It is frequently substituted for plain white rice at festive occasions and large family meals. It is normally served in a special casserole made out of clay called bram. |
Sabanekh | سبانخ | A spinach stew, usually served with rice. It is commonly, but not necessarily, made with small chunks of beef. |
Sayadiya | صيادية | A coastal dish. Rice with onion cooked in tomato paste, usually served with fried fish.[30] |
Shakshouka | شكشوكة | Eggs with tomato sauce and vegetables.[30] |
Shawerma
|
شاورما | A popular sandwich of shredded beef, lamb or chicken meat, usually rolled in pita bread with tahini (sesame seed) sauce. |
Shorbet 'ads | شوربة عدس | A hearty soup made with lentils, traditionally eaten in the winter.[33] |
Torly | تورلي | A tray of baked squash, potatoes, carrots, onions, and tomato sauce.[30] |
Qolqas | قلقاس | Taro root, generally peeled and prepared either with chard or tomato. Unpeeled qolqas and eggplant make the ṭabkha sawda, or "black dish," served to and despised by conscripts in the Egyptian Armed Forces.[30] |
Desserts
Egyptian desserts resemble other
Other desserts include:
- eshtaas well as sugar, nuts and dried fruit.
- Halawa (حلاوة)
- Ladida (لديدة)
- Malban (ملبن)
- Mehalabeya (مهلبية)
- Melabbes (ملبس)
- Mifattah (مفتاة)—a thick paste of sesame and molasses.
Cuisine and religious practice
Although
Observant
Beverages
Tea
Tea (شاى, shai [ʃæːj]) is the national drink in Egypt, followed only distantly by coffee. Egyptian tea is uniformly black and sour and is generally served in a glass, sometimes with milk. Tea packed and sold in Egypt is almost exclusively imported from Kenya and Sri Lanka. Egyptian tea comes in two varieties, Koshary and sa‘idi.
Koshary tea (شاى كشرى), popular in Lower Egypt, is prepared using the traditional method of steeping black tea in boiled water and letting it sit for a few minutes. It is almost always sweetened with cane sugar and often flavored with fresh mint leaves. Koshary tea is usually light in color and flavor, with less than a half teaspoonful of tea per cup considered to be near the high end.
Sa‘idi tea a somewhat similar beverage (essentially a weaker grade, but consumed in larger quantities) drunk in Upper Egypt and among Sa'idi people elsewhere. It is prepared by boiling black tea with water for as long as five minutes over a strong flame. Sa‘idi tea is extremely strong and dark ("heavy" in Egyptian parlance), with two teaspoonfuls of tea per cup being the norm. It is sweetened with copious amounts of cane sugar (a necessity since the formula and method yield a very bitter tea). Sa‘idi tea is often black even in liquid form.
Tea is a vital part of daily life and folk etiquette in Egypt. It typically accompanies breakfast in most households, and drinking tea after lunch is a common practice. Visiting another person's household, regardless of socioeconomic level or the purpose of the visit, entails a compulsory cup of tea; similar hospitality might be required for a business visit to the private office of someone wealthy enough to maintain one, depending on the nature of the business. A common nickname for tea in Egypt is "duty" (pronounced in Arabic as "wa-jeb" or "wa-geb"), as serving tea to a visitor is considered a duty, while anything beyond is a nicety.
Besides true tea, herbal teas are also often served at Egyptian teahouses. Karkadeh (كركديه), a tea of dried hibiscus sepals, is particularly popular, as it is in other parts of North Africa. It is generally served extremely sweet and cold but may also be served hot.[31] This drink is said to have been a preferred drink of the pharaohs. In Egypt and Sudan, wedding celebrations are traditionally toasted with a glass of hibiscus tea. On a typical street in downtown Cairo, one can find many vendors and open-air cafés selling the drink. In Egypt, karkadeh is used as a means to lower blood pressure when consumed in high amounts. Infusions of mint, cinnamon, dried ginger, and anise are also common, as is sahlab. Most of these herbal teas are considered to have medicinal properties as well; particularly common is an infusion of hot lemonade in which mint leaves have been steeped and sweetened with honey and used to combat mild sore throat.
Coffee
Coffee (قهوة, ahwa Egyptian Arabic: [ˈʔæhwæ]) is considered a part of the traditional welcome in Egypt. It is usually prepared in a similar fashion to Turkish coffee in a small coffee pot, which is called dalla (دلة) or kanakah (كنكة) and served in a small coffee cup called a fengan (فنجان). The coffee is usually strong and sweetened with sugar to various degrees; 'al riha (عالريحة), mazbout (مظبوط) and ziyada (زيادة) respectively. Unsweetened coffee is known as sada (سادة), or plain.[36]
Juices
In Egypt,
A sour, chilled drink made from tamarind is popular during the summer called tamr Hindi (تمر هندي). It literally translates to "Indian dates", which is the Arabic name for tamarind.[39]
Alcoholic beverages
Islam is the majority religion in Egypt, and while observant Muslims tend to avoid the consumption of alcohol, it is readily available in the country. Beer is by far the most popular alcoholic beverage in the country, accounting for 54 percent of all alcohol consumed.[40]
A beer type known as bouza (
Egypt has a small but nascent
See also
- Ancient Egyptian cuisine
- Arab cuisine
- North African cuisine
- Mediterranean cuisine
- List of African cuisines
- List of Asian cuisines
References
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