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  • Aqsunqur Mosque Cairo

    Mosque of Amir Aqsunqur

    The mosque in Cairo, Egypt, was constructed between 1346 and 1347 by Prince Aq Sangar, a builder of Sultaniyah buildings. He is credited with the Aq Sangar Bridge on the Great Bay and built a magnificent house and two bathrooms on the Nasiriyah pond. Sangar was among the Ushaqiyah during King Al-Nasser Muhammad bin Qalawun's early days.

  • Al-Hakim be Aamr Ellah Mosque

    Mosque of al-Hakim bi-Amr Allah

    A millennium ago, Fatimid Cairo's oldest and largest mosque was built. In 989, Fatimid caliph Al-Aziz Billah realized the mosque could not accommodate more worshippers and scholars. He planned a new mosque, which was completed by the 6th Fatimid caliph, Al-Hakim Amr Allah. The mosque was inaugurated in 1012 AD and named after the ruler. In 1013 AD, the ruler issued a decision to turn the mosque into a “mosque” where jurisprudence is taught, to help the Al-Azhar Mosque to accommodate students and worshippers.

  • Visit Queen Nefertari’s Tomb

    Tomb of Queen Nefertari

    Nefertari's tomb is one of the creations of historical monuments built by the kings of the ancient Egyptian dynasties and became international archaeological attractions that are visited by tourists coming from different countries of the world to enjoy these interesting stories from inside the temples. Luxor's historical tombs, including "Nefertari's Tomb" No. 66 in the Valley of the Queens, are awe-inspiring. Discovered in 1904 by an Italian expedition, the tomb, which spans over 520 meters, features intricate inscriptions and colors, showcasing the love and devotion of King Ramses II.

  • tomb of Tutankhamun | Tutankhamun tomb discovery | king tut tomb pictures

    The discovery of King Tut's tomb

    The 18th Dynasty tomb of Tutankhamun, discovered by Howard Carter in 1922, is the only complete and undisturbed royal burial in the Valley of the Kings worldwide. On November 4, 1922, the sarcophagus of the Golden King was opened, and on February 16, 1923, British archaeologist Howard Carter entered his coffin room, which had never been accessed in over 3000 years of history. The tomb of Tutankhamun contained over 5000 artifacts.

  • the Virgin Mary’s tree.

    The Tree of Virgin Mary in Matareya

    The Virgin Mary's tree is one of the paths of the Holy Family, as it is located in the place where the Holy Family rested and became weak and frail. It is located in the far north of Cairo, near the obelisk of Senusret, and it can be reached from a street branching from Matrawy Street, which is the street of the Tree of Mary residences, where the tree is surrounded by a large wall and a beautiful garden in the middle of it.

  • Life History of Ahmed Ibn Tulun

    Life History of Ahmed Ibn Tulun

    Abu al-Abbas Ahmad bin Tulun, the prince of Egypt and founder of the Tulunid state in Egypt and the Levant, was born on September 20, 835, and is commemorated today as the birthday of the Abbasid state over Egypt. Ahmad ibn Tulun was born on September 20, 835 AD, from a slave girl named Qasim or Hashim, and his origins go back to the Turkish tribe of Taghzgar, although he was born in the city of Baghdad in Iraq, the capital of the caliphate at that time, and he is from a family that lived in Bukhara, and his father was known as Tulun.

Ancient Egyptian Food

Information about Egyptian Cuisine

  • 05 16, 2023

Egyptian cuisine is characterized by its extensive use of legumes, vegetables, and fruits sourced from the fertile Nile Valley and Delta. It exhibits notable similarities with the culinary traditions of the Eastern Mediterranean region. Among the well-known Egyptian dishes are rice-stuffed vegetables, grape leaves, shawarma, kebab, and kofta. Notable recipes include ful medames, which consists of mashed fava beans; Kushari, a combination of lentils and pasta; and molokhia, a stew made from bush okra. Pita bread, referred to locally as eish Baladi, along with the practice of cheesemaking, has origins tracing back to the 1st Dynasty of Egypt, with feta cheese being the predominant variety consumed today. As Egypt is recognized as the first agricultural civilization in the world, its food culture emphasizes the importance of a balanced diet. Meals typically encompass proteins, vegetables, carbohydrates, vitamins, and iron, making them complete and nutritious.

Traditional Egyptian cuisine prominently features a variety of meats, including rabbits, pigeons, chicken, and ducks. Lamb and beef are typically reserved for grilling. In Cairo, falafel stands out as a popular fast food option, while dessert pies have been a staple in the region for over 2,500 years. Additionally, fish and seafood are prevalent in Egypt's coastal areas, with Alexandria being particularly renowned for its offerings. The prevalence of vegetarian dishes in Egyptian cuisine can be attributed to the relatively high cost of meat and the dietary practices of the Coptic Christian community, which often adheres to vegetarianism for most of the year.

Egyptian cuisine exhibits a strong preference for vegetarian dishes, largely due to its significant reliance on beans and plant-based ingredients. While the culinary offerings in Alexandria and other coastal cities prominently feature fish and seafood, the diversity of Egyptian cuisine varies across different governorates, with a predominant focus on agricultural products. The Egyptian Red Sea ports historically served as the primary gateway for spices from Europe, facilitating the introduction of various spices over time. These spices have significantly influenced Egyptian culinary practices, with cumin being one of the most frequently utilized. Other widely used spices include coriander, chili, black pepper, anise, bay leaves, dill, ginger, cinnamon, mint, and cloves.

Among the common meats found in Egyptian cuisine are rabbits, pigeons, poultry, and ducks. It is often boiled to make broth for various soups and soups. Lamb and beef are the most common meat used in barbecue. Grilled meats such as kofta (kofta), kebab (kebab), and grilled slices are referred to intermittently as barbecue.

It is popular in Egypt, in the guts of animals and various types of meat. The liver and sandwiches specializing in Alexandria are among the most famous fast food in the country. Minced pieces of liver fried with sweet pepper, hot pepper, garlic, cumin, and other spices are served in baguette-like bread called eish fino. It also eats cows' brains and sheep in some cities in Egypt.

The intersection of cuisine and religious observance is particularly notable during the month of Ramadan, a significant period of fasting for Muslims in Egypt. This month is characterized by extensive food preparation, especially after the daily fast is broken. Iftar, the meal that marks the end of the fast, is a communal event where families gather around the table immediately following sunset and the Maghrib prayer. A variety of dishes are served, with an emphasis on diversity and richness. Traditional desserts such as Kunafa and Qatayef are commonly enjoyed during this time. Additionally, many Egyptians set up special tables for the less fortunate, often in street tents, known as the "Table of Mercy," which reflects one of the 99 names of God. The nature of these tables can vary from simple to lavish, depending on the resources of the host. In parallel, observant Christians in Egypt follow fasting periods as outlined in the Coptic calendar, which can extend to more than two-thirds of the year for the most devout. Conversely, the more secular members of the Coptic community typically observe fasting primarily during Easter and Christmas. The Coptic fasting diet is predominantly vegan, with adherents consuming vegetables and legumes prepared in oil while abstaining from meat, poultry, and dairy products, including butter and cream.

Beverages: In Egypt, tea holds significant cultural and social importance, often serving as a customary element during family visits. The act of sharing tea can reflect the social status of the individuals involved or the intent behind the visit, making it a vital aspect of hospitality. In Egyptian culture, tea is colloquially referred to as "duty," emphasizing the obligation to serve it to guests, while other refreshments are considered supplementary. Coffee, known as Qahwa in Egyptian Arabic, is also an integral part of traditional hospitality. It is typically brewed in a small pot called Dalla and served in diminutive cups known as Fengan. The coffee is generally sweetened to varying degrees, categorized as ‘al Riha, Mazbout, and Ziyada plus Sariaose, with unsweetened coffee referred to as Sada. Sugar cane juice is a widely favored beverage available from numerous fruit juice vendors throughout Egyptian cities. During the Islamic month of Ramadan, licorice teas and carob juice drinks are traditionally consumed, alongside Amar al-din, a thick beverage made by dissolving dried apricot sheets in water, which are often enjoyed as candy. Another popular drink during Ramadan is Sobia, a sweet coconut milk beverage typically sold by street vendors. Additionally, a refreshing tamarind drink known as Tamr Hindi, which translates to "Indian Dates," is particularly sought after in the summer months. Our Egyptology expert will offer extensive insights into the history of Egypt and its historical landmarks.

 

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Egypt Tours FAQ

Read top Egypt tours FAQs

Egyptian cuisine is known for its diverse and flavorful dishes, influenced by a long history and a mix of cultural influences. Here are some local dishes you should try when in Egypt:

Koshari: This is a popular Egyptian street food and comfort dish. It consists of a mix of rice, lentils, macaroni, and chickpeas, topped with a spicy tomato sauce and crispy fried onions.

Ful Medames: A staple breakfast dish, ful medames is made from slow-cooked fava beans mixed with garlic, olive oil, and various seasonings. It's typically served with bread.

Molokhia: Molokhia is a green, leafy vegetable often used to make a stew of the same name. It's cooked with garlic, coriander, and sometimes chicken or rabbit, served over rice.

Mahshi: Mahshi refers to stuffed vegetables, often including grape leaves, zucchini, and eggplant. The stuffing is usually a mixture of rice, minced meat, and herbs.

Hawawshi: This is an Egyptian-style meat sandwich. It consists of minced meat (usually beef or lamb) mixed with spices, stuffed inside a pocket of baladi bread, and baked or grilled.

Roz Bel Laban: A simple and delicious dessert, roz bel laban is rice pudding made with milk and sugar, flavored with a touch of vanilla or rosewater, and often garnished with nuts and cinnamon.

Shawarma: While not originally Egyptian, shawarma is widely available and popular. It's made from marinated, thinly sliced meat (often beef or chicken), cooked on a vertical rotisserie, and served in pita bread with various toppings and sauces.

Ta'ameya (Egyptian Falafel): Egyptian falafel is made from fava beans (or sometimes a mix of fava beans and chickpeas) instead of chickpeas, giving it a unique flavor. It's usually served on pita bread with tahini sauce and vegetables.

Moussaka: Unlike the Greek dish with the same name, Egyptian moussaka is a layered dish made with eggplant, ground meat (usually beef or lamb), and tomato sauce, topped with a creamy béchamel sauce.

Basbousa: This is a sweet semolina cake soaked in a fragrant sugar syrup, often garnished with almonds or coconut.

Egyptian Tea and Coffee: Be sure to try traditional Egyptian tea, which is typically black tea with mint leaves and lots of sugar. Arabic coffee, often flavored with cardamom, is also a popular choice.

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