2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Egyptian cuisine dates back to ancient Egypt. It has preserved its meat culinary flavors and complemented them with those of Mediterranean cuisine.
Vegetables and legumes
Egyptian cuisine is a paradise for vegetarians, as it is built primarily on the consumption of vegetables. It is typical to eat a lot of rice served with vegetables or meat. The use of legumes is also widespread.
One of the most cooked dishes in Egypt is the national dish Kushari, which is a mixture of lentils, pasta, rice and onions, drizzled with tomato or garlic sauce.
It is prepared by boiling lentils, rice and pasta in salted water and then squeezing. Fry the onion, squeeze it from the fat. Use the strained onion fat and pour over the vegetables that we have mixed in the pan. Put the pan on the fire for 7-10 minutes, stirring so that the products do not stick. Divide the food into portions, pouring tomato or garlic sauce over each and arranging the fried onions on top.
Bread
We can safely say that Egyptian cuisine is built on bread. It is served with every single dish. The Egyptian word for bread means life, which speaks for itself of the center that bread occupies in the life of the Egyptians.
The traditional Baladi bread is used directly to scoop sauces or is divided in the middle and filled with hummus or kebab. The cakes are baked at an extremely high temperature, reaching 450 degrees - this is aimed at swelling the otherwise thin dough.
The spices
Spices also play a central role in the preparation of Egyptian dishes. They complement and enrich their taste. Bay leaf, rosemary, gooseberry, onion powder, garlic, saffron, tarragon, ginger, cloves and many others are used.
Tea
Tea, which is called tea there, is highly revered in Egypt. There are two ways to make tea according to the region. Koshary black tea is prepared in the traditional way in Northern Egypt by brewing in boiled water, sweetening cane sugar and flavored with mint leaves, often with milk.
In southern Egypt, Saiidi tea is made by boiling over high heat for 5 minutes. Serve again with cane sugar.
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