Traditional Egyptian Food
Traditional Egyptian Food
When discussing the cuisine of Egypt, one can associate simple, conventional and uncomplicated foods. However, this has no problem with the flavor in a way that an admirer of Egyptian meals appreciates. Also, it is known that Egyptian food is rich in oils and uses lots of starches such as rice and the like, and therefore, the present article will familiarize you with the most famous dishes that are embedded in its visuality.
Egyptian cuisine has a uniqueness which is due to the combination of various elements and flavors, as well as traditions with regard to the types of ingredients and flavors; it is constructed as follows, for example:
The most important ingredients
One of the most important ingredients that characterize Egyptian cuisine:
- Spices: One of the most important types of spices that are used to prepare foods in Egypt: Artistic dried vegetables, black0452 blood litter, cumin, corander, bay leaf and cardemom or carrot’s seeds.
- Ghee: It is a type of butter that has undergone clarification process and is commonly used in the preparation of several simple Egyptian stews, main course dishes and desserts adding flavor to the meals.
- Lentils: These legumes have their place in many of the most loved and cherished edible preparations made in Egypt.
- Vermicelli: Used in the preparation of both savory entrees and sweet confections across Egypt.
- Beans: It is included in the top list of the fundamental components of the Egyptian culinary arts out of which a number of food items are prepared.
- Eggplant: This is another evenly appliqued ingredient in most of the recipes, which are loved by Egyptians and is one of the bulkiest of ingredients in cooking of Egyptians.
Most notable dishes
Examples:
- Foul and Taumeya: A popular dish in Egypt, people prefer it because it is filling and easy to get, and the foul is cooked for hours in a special pot called “al-Qudra”, while ta'amiya is the Egyptian version of falafel.
- Koshary: One of the many street food options that Egyptians love, koshary contains rice, lentils, pasta, tomato sauce, deep fried onions, garlic vinegar, and of course chick peas.
- Pigeon with freekeh stuffing: This dish is traditionally known and very popular in Egypt where pigeons are filled with freekeh, onions and spices AND consumed.
- Baladi pie: This kind of pie includes several layers, usually bakes in a red brick vest, and can be made with either salty stuff, like meat, cheese and veggies, or sweet ingredients like sugar and honey could be incorporated.
- Kofta and kebabs: One of the meat dishes that are prepared from beef or lamb, added with a lot of spices, and grilled over a charcoal fire.
- Perennial rice: It is prepared from rice, milk, butter or cream, and chicken broth, and the ingredients are placed after preparation in the oven.
- Mallow: This dish is made from mallow, garlic, with the addition of beef, rabbit, or chicken, and is served with rice or bread, while areas near the coast prepare mallow with fish or shrimp.
- Fattah: Categorized as a Nubian dish in Egypt, it is usually prepared on religious occasions, and consists of layers of fried bread and rice, with the addition of tomato sauce cooked with garlic, vinegar, and meat.
