Egyptian Cuisine

• 16 / 5 / 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.