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  • 8/2/2019 Egyptian Cuisine

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    Egyptian cuisine

    From Wikipedia, the free encyclopedia

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    This article has multiple issues. Please helpimprove itor discuss these issues on thetalk page.

    It needs additionalcitationsforverification.Tagged since August 2011. It may requirecleanupto meet Wikipedia'squality standards.Tagged since May

    2008.

    Life in Egypt

    Culture

    Cuisine

    Cinema

    Music

    Media

    Tourism

    Holidays

    Healthcare

    Demography

    People

    Languages

    Religion

    Human rights

    Politics

    Parliament

    Military

    Economy

    Transportation

    Communications

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    Education

    Wildlife

    Egyptian cuisine consists of the local culinary traditions ofEgypt. Egyptian cuisine makesheavy use oflegumesandvegetables, as Egypt's richNile ValleyandDeltaproduce largequantities of high-quality crops.

    Contents

    [hide]

    1 History and characteristics 2 Bread 3 Entres 4 Desserts

    o 4.1 Cakes 5 Religious varieties 6 Beverages 7 See also 8 References 9 Bibliography 10 External links

    [edit] History and characteristics

    See also:Ancient Egyptian cuisine

    Ful Medames, one of Egypt's national dishes, served with slicedeggsandvegetables.

    http://en.wikipedia.org/wiki/Education_in_Egypthttp://en.wikipedia.org/wiki/Education_in_Egypthttp://en.wikipedia.org/wiki/Wildlife_of_Egypthttp://en.wikipedia.org/wiki/Egypthttp://en.wikipedia.org/wiki/Egypthttp://en.wikipedia.org/wiki/Egypthttp://en.wikipedia.org/wiki/Legumehttp://en.wikipedia.org/wiki/Legumehttp://en.wikipedia.org/wiki/Legumehttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Nile_Valleyhttp://en.wikipedia.org/wiki/Nile_Valleyhttp://en.wikipedia.org/wiki/Nile_Valleyhttp://en.wikipedia.org/wiki/Nile_Deltahttp://en.wikipedia.org/wiki/Nile_Deltahttp://en.wikipedia.org/wiki/Nile_Deltahttp://en.wikipedia.org/wiki/Egyptian_cuisinehttp://en.wikipedia.org/wiki/Egyptian_cuisinehttp://en.wikipedia.org/wiki/Egyptian_cuisinehttp://en.wikipedia.org/wiki/Egyptian_cuisine#History_and_characteristicshttp://en.wikipedia.org/wiki/Egyptian_cuisine#History_and_characteristicshttp://en.wikipedia.org/wiki/Egyptian_cuisine#Breadhttp://en.wikipedia.org/wiki/Egyptian_cuisine#Breadhttp://en.wikipedia.org/wiki/Egyptian_cuisine#Entr.C3.A9eshttp://en.wikipedia.org/wiki/Egyptian_cuisine#Entr.C3.A9eshttp://en.wikipedia.org/wiki/Egyptian_cuisine#Dessertshttp://en.wikipedia.org/wiki/Egyptian_cuisine#Dessertshttp://en.wikipedia.org/wiki/Egyptian_cuisine#Cakeshttp://en.wikipedia.org/wiki/Egyptian_cuisine#Cakeshttp://en.wikipedia.org/wiki/Egyptian_cuisine#Religious_varietieshttp://en.wikipedia.org/wiki/Egyptian_cuisine#Religious_varietieshttp://en.wikipedia.org/wiki/Egyptian_cuisine#Beverageshttp://en.wikipedia.org/wiki/Egyptian_cuisine#Beverageshttp://en.wikipedia.org/wiki/Egyptian_cuisine#See_alsohttp://en.wikipedia.org/wiki/Egyptian_cuisine#See_alsohttp://en.wikipedia.org/wiki/Egyptian_cuisine#Referenceshttp://en.wikipedia.org/wiki/Egyptian_cuisine#Referenceshttp://en.wikipedia.org/wiki/Egyptian_cuisine#Bibliographyhttp://en.wikipedia.org/wiki/Egyptian_cuisine#Bibliographyhttp://en.wikipedia.org/wiki/Egyptian_cuisine#External_linkshttp://en.wikipedia.org/wiki/Egyptian_cuisine#External_linkshttp://en.wikipedia.org/w/index.php?title=Egyptian_cuisine&action=edit&section=1http://en.wikipedia.org/w/index.php?title=Egyptian_cuisine&action=edit&section=1http://en.wikipedia.org/wiki/Ancient_Egyptian_cuisinehttp://en.wikipedia.org/wiki/Ancient_Egyptian_cuisinehttp://en.wikipedia.org/wiki/Ancient_Egyptian_cuisinehttp://en.wikipedia.org/wiki/Ful_Medameshttp://en.wikipedia.org/wiki/Ful_Medameshttp://en.wikipedia.org/wiki/Egg_%28food%29http://en.wikipedia.org/wiki/Egg_%28food%29http://en.wikipedia.org/wiki/Egg_%28food%29http://en.wikipedia.org/wiki/Vegetableshttp://en.wikipedia.org/wiki/Vegetableshttp://en.wikipedia.org/wiki/Vegetableshttp://en.wikipedia.org/wiki/File:Ful.jpghttp://en.wikipedia.org/wiki/File:Ful.jpghttp://en.wikipedia.org/wiki/File:Ful.jpghttp://en.wikipedia.org/wiki/File:Ful.jpghttp://en.wikipedia.org/wiki/Vegetableshttp://en.wikipedia.org/wiki/Egg_%28food%29http://en.wikipedia.org/wiki/Ful_Medameshttp://en.wikipedia.org/wiki/Ancient_Egyptian_cuisinehttp://en.wikipedia.org/w/index.php?title=Egyptian_cuisine&action=edit&section=1http://en.wikipedia.org/wiki/Egyptian_cuisine#External_linkshttp://en.wikipedia.org/wiki/Egyptian_cuisine#Bibliographyhttp://en.wikipedia.org/wiki/Egyptian_cuisine#Referenceshttp://en.wikipedia.org/wiki/Egyptian_cuisine#See_alsohttp://en.wikipedia.org/wiki/Egyptian_cuisine#Beverageshttp://en.wikipedia.org/wiki/Egyptian_cuisine#Religious_varietieshttp://en.wikipedia.org/wiki/Egyptian_cuisine#Cakeshttp://en.wikipedia.org/wiki/Egyptian_cuisine#Dessertshttp://en.wikipedia.org/wiki/Egyptian_cuisine#Entr.C3.A9eshttp://en.wikipedia.org/wiki/Egyptian_cuisine#Breadhttp://en.wikipedia.org/wiki/Egyptian_cuisine#History_and_characteristicshttp://en.wikipedia.org/wiki/Egyptian_cuisinehttp://en.wikipedia.org/wiki/Nile_Deltahttp://en.wikipedia.org/wiki/Nile_Valleyhttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Legumehttp://en.wikipedia.org/wiki/Egypthttp://en.wikipedia.org/wiki/Wildlife_of_Egypthttp://en.wikipedia.org/wiki/Education_in_Egypt
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    Location ofEgypt

    Egyptian cuisine's history goes back toAncient Egypt.Archaeologicalexcavations have found

    that workers on theGreat Pyramids of Gizawere paid inbread,beer, andonions, apparently their

    customary diet aspeasantsin the Egyptian countryside.Dental analysisof occasional desiccatedloaves found in tombs confirm this, in addition to indicating that ancient Egyptian bread was

    made with flour fromemmerwheat. Though beer disappeared as a mainstay of Egyptian life

    following theMuslim conquest of Egyptin the year 654, onions remain the primary vegetable

    for flavoring and nutrition in Egyptian food.Beanswere also a primary source of protein for the

    mass of the Egyptian populace, as they remain today.

    Egyptian cuisine is notably conducive tovegetariandiets, as it relies heavily on vegetable dishes.Though food inAlexandriaand the coast of Egypt tends to use a great deal offishand other

    seafood, for the most part Egyptian cuisine is based on foods that grow out of the ground.Meat

    has been very expensive for most Egyptians throughout history, and a great deal of vegetariandishes have developed to work around this economic reality.

    [edit] Bread

    Breadforms the backbone of Egyptian cuisine, . Bread is consumed at almost all Egyptian

    meals; a working-class or rural Egyptian meal might consist of little more than bread and beans.The local bread is a form of hearty, thick,glutenouspita breadcalledEish Masri orEish Balad(Egyptian Arabic: [e];Modern Standard Arabic:ay) rather than the Arabic ubz.The word "[e]" comes from theSemitic root---I-with the meaning "to live, bealive."

    [1]The word ayitself has the meaning of "life, way of living...; livelihood, subsistence"

    in Modern Standard andClassical Arabic; folklore holds that this synonymity indicates thecentrality of bread to Egyptian life.[1]In modern Egypt, the governmentsubsidizesbread, dating

    back to aNasser-era policy. In 2008, amajor food crisiscaused ever-longerbread linesat

    government-subsidized bakeries where there would normally be none; occasional fights brokeout over bread, leading to fear ofrioting.[2]Egyptian dissidents and outside observers of the

    formerNational Democratic Partyregime frequently criticized the bread subsidy as an attempt to

    buy off the Egyptian urban working classes in order to encourage acceptance of the authoritariansystem; nevertheless, the subsidy has continued after the2011 Revolution.

    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    A street breakfast in Egypt

    In a culinary level, bread is most commonly used as an edibleutensilbesides providing thecarbohydrateand much of theproteinin the Egyptian diet. Egyptians use bread to scoop up food,

    sauces, and dips and to wrapkebabs,falafel, and the like in the manner of sandwiches. Most pita

    breads are baked at high temperatures (450F or 232C), causing the flattened rounds of dough

    to puff up dramatically. When removed from the oven, the layers of baked dough remainseparated inside the deflated pita, which allows the bread to be opened into pockets, creating a

    space for use in various dishes.

    Aish Merahrah[e mer]is an Egyptian flat bread made with 5-10% groundfenugreekseeds andmaize. It is part of the traditional diet of the Egyptian countryside, prepared locally in

    village homes. The loaves are flat and wide, and usually about 50 cm in diameter. The bread ismade of maize flour that has been made into a soft dough that is fermented overnight with a

    sourdough starter, shaped into round loaves that are then allowed to rise or "proof" for 30

    minutes before being flattened into round disks, which are then baked. They can be kept for days

    in an airtight container. The addition of fenugreek seeds increases the protein content, storagelength and digestibility of the bread; on the other hand, it causes the eater to exude a distinctive

    odor in his or hersweat, which is occasionally mocked by more urban Egyptians.

    [edit] Entres

    Egyptian cuisine is characterized by dishes such asFul Medames,Koshari, rice-stuffed pigeon,'Molokheyya, and Fetir Meshaltet. Egyptian cuisine also shares similarities with food of the

    EasternMediterraneanregion, such as rice-stuffed vegetables, grape leaves,Shawerma,Kebab,

    Falafel(,[tmej]),Baba Ghannoug( ,[bb nnu]), andbaklava(Egyptian Arabic:[blw]).

    SomeEgyptiansconsiderKoshari- a mixture of rice, lentils, and macaroni - to be thenationaldish. In addition,Ful Medames(mashedfava beans) is one of the most popular dishes. Fava beanis also used in makingfalafel(also known as "ta`meyya"), which originated in Egypt and spread

    to other parts of the Middle East.

    http://en.wikipedia.org/wiki/Food_utensilhttp://en.wikipedia.org/wiki/Food_utensilhttp://en.wikipedia.org/wiki/Food_utensilhttp://en.wikipedia.org/wiki/Carbohydratehttp://en.wikipedia.org/wiki/Carbohydratehttp://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Kebabhttp://en.wikipedia.org/wiki/Kebabhttp://en.wikipedia.org/wiki/Kebabhttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Aish_Merahrahhttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Fenugreekhttp://en.wikipedia.org/wiki/Fenugreekhttp://en.wikipedia.org/wiki/Fenugreekhttp://en.wikipedia.org/wiki/Maizehttp://en.wikipedia.org/wiki/Maizehttp://en.wikipedia.org/wiki/Maizehttp://en.wikipedia.org/wiki/Sweathttp://en.wikipedia.org/wiki/Sweathttp://en.wikipedia.org/wiki/Sweathttp://en.wikipedia.org/w/index.php?title=Egyptian_cuisine&action=edit&section=3http://en.wikipedia.org/w/index.php?title=Egyptian_cuisine&action=edit&section=3http://en.wikipedia.org/wiki/Ful_Medameshttp://en.wikipedia.org/wiki/Ful_Medameshttp://en.wikipedia.org/wiki/Ful_Medameshttp://en.wikipedia.org/wiki/Kusharihttp://en.wikipedia.org/wiki/Kusharihttp://en.wikipedia.org/wiki/Kusharihttp://en.wikipedia.org/wiki/Mulukhiyyahttp://en.wikipedia.org/wiki/Mulukhiyyahttp://en.wikipedia.org/wiki/Mulukhiyyahttp://en.wikipedia.org/wiki/Mediterranean_Seahttp://en.wikipedia.org/wiki/Mediterranean_Seahttp://en.wikipedia.org/wiki/Mediterranean_Seahttp://en.wikipedia.org/wiki/Shawermahttp://en.wikipedia.org/wiki/Shawermahttp://en.wikipedia.org/wiki/Shawermahttp://en.wikipedia.org/wiki/Kebabhttp://en.wikipedia.org/wiki/Kebabhttp://en.wikipedia.org/wiki/Kebabhttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Babaghanoushhttp://en.wikipedia.org/wiki/Babaghanoushhttp://en.wikipedia.org/wiki/Babaghanoushhttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Baklavahttp://en.wikipedia.org/wiki/Baklavahttp://en.wikipedia.org/wiki/Baklavahttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Egyptianshttp://en.wikipedia.org/wiki/Egyptianshttp://en.wikipedia.org/wiki/Egyptianshttp://en.wikipedia.org/wiki/Kusharihttp://en.wikipedia.org/wiki/Kusharihttp://en.wikipedia.org/wiki/Kusharihttp://en.wikipedia.org/wiki/National_dishhttp://en.wikipedia.org/wiki/National_dishhttp://en.wikipedia.org/wiki/National_dishhttp://en.wikipedia.org/wiki/National_dishhttp://en.wikipedia.org/wiki/Ful_Medameshttp://en.wikipedia.org/wiki/Ful_Medameshttp://en.wikipedia.org/wiki/Ful_Medameshttp://en.wikipedia.org/wiki/Fava_beanhttp://en.wikipedia.org/wiki/Fava_beanhttp://en.wikipedia.org/wiki/Fava_beanhttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/File:Flickr_-_dlisbona_-_An_outdoor_Egyptian_breakfast.jpghttp://en.wikipedia.org/wiki/File:Flickr_-_dlisbona_-_An_outdoor_Egyptian_breakfast.jpghttp://en.wikipedia.org/wiki/File:Flickr_-_dlisbona_-_An_outdoor_Egyptian_breakfast.jpghttp://en.wikipedia.org/wiki/File:Flickr_-_dlisbona_-_An_outdoor_Egyptian_breakfast.jpghttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Fava_beanhttp://en.wikipedia.org/wiki/Ful_Medameshttp://en.wikipedia.org/wiki/National_dishhttp://en.wikipedia.org/wiki/National_dishhttp://en.wikipedia.org/wiki/Kusharihttp://en.wikipedia.org/wiki/Egyptianshttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Baklavahttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Babaghanoushhttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Kebabhttp://en.wikipedia.org/wiki/Shawermahttp://en.wikipedia.org/wiki/Mediterranean_Seahttp://en.wikipedia.org/wiki/Mulukhiyyahttp://en.wikipedia.org/wiki/Kusharihttp://en.wikipedia.org/wiki/Ful_Medameshttp://en.wikipedia.org/w/index.php?title=Egyptian_cuisine&action=edit&section=3http://en.wikipedia.org/wiki/Sweathttp://en.wikipedia.org/wiki/Maizehttp://en.wikipedia.org/wiki/Fenugreekhttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Aish_Merahrahhttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Kebabhttp://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Carbohydratehttp://en.wikipedia.org/wiki/Food_utensil
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    Kushariserved at anEgyptianrestaurant inCairo.

    Friedfalafel(ta`meyya)

    A slice of Egyptian Macaroni Bchamel

    Ancient Egyptians are known to have used a lot of garlic and onion in their everyday dishes.

    Fresh mashed garlic with other herbs is used in spicy tomato salad and is also stuffed in boiled orbaked aubergines (eggplant). Garlic fried with coriander is added toMulukhiyya

    (IPA:[moloxej]), a popular green soup made from finely choppedjuteleaves, sometimes withchicken orrabbit. Fried onions can be also added toKoshari.

    Dish Definition

    Baba GhannougA condiment made witheggplants,chickpeas, lemon juice, salt,pepper,parsley,cuminand oil.

    Du'aahA dry mixture of chopped nuts, seeds, Middle Eastern spices, and

    flavors.

    Kabab(IPA:[kbb]) Usually of lamb meat, chops and minced meat on skewers grilled on

    http://en.wikipedia.org/wiki/Kusharihttp://en.wikipedia.org/wiki/Kusharihttp://en.wikipedia.org/wiki/Egypthttp://en.wikipedia.org/wiki/Egypthttp://en.wikipedia.org/wiki/Egypthttp://en.wikipedia.org/wiki/Cairohttp://en.wikipedia.org/wiki/Cairohttp://en.wikipedia.org/wiki/Cairohttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Mulukhiyyahttp://en.wikipedia.org/wiki/Mulukhiyyahttp://en.wikipedia.org/wiki/Mulukhiyyahttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Jutehttp://en.wikipedia.org/wiki/Jutehttp://en.wikipedia.org/wiki/Jutehttp://en.wikipedia.org/wiki/Rabbit#Rabbits_as_food_and_clothinghttp://en.wikipedia.org/wiki/Rabbit#Rabbits_as_food_and_clothinghttp://en.wikipedia.org/wiki/Rabbit#Rabbits_as_food_and_clothinghttp://en.wikipedia.org/wiki/Kusharihttp://en.wikipedia.org/wiki/Kusharihttp://en.wikipedia.org/wiki/Kusharihttp://en.wikipedia.org/wiki/Baba_ghanoushhttp://en.wikipedia.org/wiki/Baba_ghanoushhttp://en.wikipedia.org/wiki/Eggplanthttp://en.wikipedia.org/wiki/Eggplanthttp://en.wikipedia.org/wiki/Eggplanthttp://en.wikipedia.org/wiki/Chickpeahttp://en.wikipedia.org/wiki/Chickpeahttp://en.wikipedia.org/wiki/Chickpeahttp://en.wikipedia.org/wiki/Parsleyhttp://en.wikipedia.org/wiki/Parsleyhttp://en.wikipedia.org/wiki/Parsleyhttp://en.wikipedia.org/wiki/Cuminhttp://en.wikipedia.org/wiki/Cuminhttp://en.wikipedia.org/wiki/Cuminhttp://en.wikipedia.org/wiki/Kebabhttp://en.wikipedia.org/wiki/Kebabhttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/File:Macaroni_bechamel.jpghttp://en.wikipedia.org/wiki/File:Macaroni_bechamel.jpghttp://en.wikipedia.org/wiki/File:Falafel.JPGhttp://en.wikipedia.org/wiki/File:Falafel.JPGhttp://en.wikipedia.org/wiki/File:Abu_tariq_koshari.jpghttp://en.wikipedia.org/wiki/File:Abu_tariq_koshari.jpghttp://en.wikipedia.org/wiki/File:Macaroni_bechamel.jpghttp://en.wikipedia.org/wiki/File:Macaroni_bechamel.jpghttp://en.wikipedia.org/wiki/File:Falafel.JPGhttp://en.wikipedia.org/wiki/File:Falafel.JPGhttp://en.wikipedia.org/wiki/File:Abu_tariq_koshari.jpghttp://en.wikipedia.org/wiki/File:Abu_tariq_koshari.jpghttp://en.wikipedia.org/wiki/File:Macaroni_bechamel.jpghttp://en.wikipedia.org/wiki/File:Macaroni_bechamel.jpghttp://en.wikipedia.org/wiki/File:Falafel.JPGhttp://en.wikipedia.org/wiki/File:Falafel.JPGhttp://en.wikipedia.org/wiki/File:Abu_tariq_koshari.jpghttp://en.wikipedia.org/wiki/File:Abu_tariq_koshari.jpghttp://en.wikipedia.org/wiki/File:Macaroni_bechamel.jpghttp://en.wikipedia.org/wiki/File:Macaroni_bechamel.jpghttp://en.wikipedia.org/wiki/File:Falafel.JPGhttp://en.wikipedia.org/wiki/File:Falafel.JPGhttp://en.wikipedia.org/wiki/File:Abu_tariq_koshari.jpghttp://en.wikipedia.org/wiki/File:Abu_tariq_koshari.jpghttp://en.wikipedia.org/wiki/File:Macaroni_bechamel.jpghttp://en.wikipedia.org/wiki/File:Macaroni_bechamel.jpghttp://en.wikipedia.org/wiki/File:Falafel.JPGhttp://en.wikipedia.org/wiki/File:Falafel.JPGhttp://en.wikipedia.org/wiki/File:Abu_tariq_koshari.jpghttp://en.wikipedia.org/wiki/File:Abu_tariq_koshari.jpghttp://en.wikipedia.org/wiki/File:Macaroni_bechamel.jpghttp://en.wikipedia.org/wiki/File:Macaroni_bechamel.jpghttp://en.wikipedia.org/wiki/File:Falafel.JPGhttp://en.wikipedia.org/wiki/File:Falafel.JPGhttp://en.wikipedia.org/wiki/File:Abu_tariq_koshari.jpghttp://en.wikipedia.org/wiki/File:Abu_tariq_koshari.jpghttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Kebabhttp://en.wikipedia.org/wiki/Cuminhttp://en.wikipedia.org/wiki/Parsleyhttp://en.wikipedia.org/wiki/Chickpeahttp://en.wikipedia.org/wiki/Eggplanthttp://en.wikipedia.org/wiki/Baba_ghanoushhttp://en.wikipedia.org/wiki/Kusharihttp://en.wikipedia.org/wiki/Rabbit#Rabbits_as_food_and_clothinghttp://en.wikipedia.org/wiki/Jutehttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Mulukhiyyahttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Cairohttp://en.wikipedia.org/wiki/Egypthttp://en.wikipedia.org/wiki/Kushari
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    Kofta charcoal.

    Kebda (IPA:[kebd])Friedliver, with seasonings. It is seen as something of an Alexandrine

    specialty, where it is known as Kibda Iskindiraniyya.

    Keshk(IPA:[kek])A milk or yogurt savorypudding, made with flour, sometimes

    seasoned with fried onions, chicken broth, and/or boiled chicken.

    Mashi (IPA:[mi])

    A stuffing of rice, seasoned with herbs and spices, into vegetables like

    green peppers,aubergines,courgettes,tomatoes, orcabbageleaves.

    The stuffed vegetable is then placed in a pot and topped with tomatosauce and lemon or lime.

    Mashiamm(IPA:[mi mm])

    Pigeonstuffed with rice or wheat and herbs, then roasted or grilled.

    Mashi waraa enab(IPA:[mi wenb])

    Grapeleaves stuffed with a rice mixture that can be made either with

    sauteed ground beef or vegetarian style. The rice is seasoned withcrushed red tomatoes, onion, parsley,dill, salt, pepper and Egyptian

    spices. This mixture is then stuffed and rolled into an individual grape

    leaf, placed in a pot and topped with tomato sauce andlemonorlime.

    Mesa'a`ah

    (IPA:[mes])

    Sliced eggplants that are lightly grilled and placed in a flat pan withsliced onions, green peppers, andjalapeos. It is then covered with a

    red sauce made of tomato paste and Egyptian spices. This pan is

    cooked in the oven for 3040 minutes at 350 degrees.

    Molokheyyah(IPA:[moloxej])

    Green soup prepared in various styles, wherein themallowleaves are

    very finely chopped, with ingredients such asgarlicandcoriander

    added to give it a characteristic aromatic taste.

    Roz Meaammar

    (IPA:[ozze

    m(e)m])

    A rice dish made by adding milk (and frequentlybutterorcream) and

    chicken stock or broth to cooked rice and subsequently baking it in anoven. Frequently substituted for plain white rice at festive occasions

    and large family meals.

    Shawerma

    (IPA:[wem])

    A popular sandwich of shredded beef, lamb or chicken meat, usuallyrolled in pita bread with Tahina sauce. It is a relatively recent import

    fromLevantine cuisine, possibly brought by Lebanese immigrants,

    but it has been incorporated into the Egyptian kitchen.

    TehinaIPA:[tein])sesame paste dip or spread made ofsesametahini, lemon juice, andgarlic. Typically served with pita bread.

    Tehina salad

    (IPA:[sltet teinet])a condiment made with sesame butter, chickpeas,vinegar, lemon

    uice, salt, pepper, parsley, cumin and olive oil.

    Bram rice

    Rice made with milk in a special kind of plate, usually stuffed with

    chicken liver

    Kobeiba(IPA:[kobeb]) Kofta with bulghur wheat and meat

    Macaroni bchamelAn Egyptian variant of theGreekpastitsio, typically incorporating

    Gebna Rm (EgyptianSardoorPecorinocheese)

    Shakshouka(IPA:[kuk])

    Eggs with tomato sauce and vegetables. An import fromMoroccancuisine, it has since become Egyptianized.

    Samak mashwy Grilled fish. Like most fish dishes, a specialty of Alexandria.

    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    (IPA:[smk mwi])

    Samak makly

    (IPA:[smk mli])Fried fish. Again, a specialty of Alexandria.

    Torly A tray of baked squash, potatoes, carrots, onions, and tomato sauce

    Calamari Squid, fried and served with tartar sauce, or grilled.

    Macarona bchamel, also known as "pastitsio" inGreece, it consists of a mixture ofpennemacaroni andbchamel sauce, and usually one or two layers of cooked spiced

    meat with onions.

    Beeftek (Egyptian Arabic:[boftek]; veal schnitzel; a French import) Kersha (Egyptian Arabic:[ke]; Sheep gelatin with vegetables). Bird Tongue (Orzo) Noodle Soup. Besara (,[bes]). Duck. Duqqa. Eggs withbasterma. Falafel. Ferakh pane ( ;[fex bne, -p, -p]; chiken schnitzel) Feseekh(;[fesix]; salted or fermentedmullet, generally eaten on the spring

    festival ofSham El Nessim, which falls onEasternEaster Monday).

    Fitr: Pies made of thin dough with liberal quantities ofsamnah. Made with fillings bothsavory (e.g. cheese,suguq) and sweet (e.g.qishta,jam). Certain types of restaurants

    specialize in fitir, although since at least the early 2000s they also generally make pizza.

    Ful medames(IPA:[ful medmes]). Goose. Hummus Koshari(IPA:[koi]). Lentil Soup. Chicken liver Beef liver Mashi (IPA:[mi]; grape leavesdolma, cabbage, green pepper, eggplant, squash,

    aubergines, courgettes, tomatoes, onions).

    Messaqa'a(IPA:[mes]. Molokheyya(IPA:[moloxej]) (Egyptian style), with rabbits, chicken or other type of

    meat.

    Pigeon (,[mm]) stuffed with rice. Shish taouk(IPA:[i twu]); a relatively recent import from the Levant. Sayyadeyah(IPA:[sjdej]). Ta'meyya (,[tmej])(Falafel). White (feta) cheese & tomato salad with olive oil and garlic. Tagin- A typical food found all over North Africa. Lamb, beef, chickpeas, artichokes,

    okra, and broad beans were all popular Egyptian tagin items.[3]

    Tehina(IPA:[tein]) Octopus(akhtabootIPA:[xtbut]) (grilled). Mussels(fried and served with tartar sauce or stuffed with rice filling).

    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ttp://en.wikipedia.org/wiki/Shish_taoukhttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/w/index.php?title=Siyyadiyeh&action=edit&redlink=1http://en.wikipedia.org/w/index.php?title=Siyyadiyeh&action=edit&redlink=1http://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Taginehttp://en.wikipedia.org/wiki/Taginehttp://en.wikipedia.org/wiki/Egyptian_cuisine#cite_note-2http://en.wikipedia.org/wiki/Egyptian_cuisine#cite_note-2http://en.wikipedia.org/wiki/Egyptian_cuisine#cite_note-2http://en.wikipedia.org/wiki/Tahinihttp://en.wikipedia.org/wiki/Tahinihttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Octopushttp://en.wikipedia.org/wiki/Octopushttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Musselshttp://en.wikipedia.org/wiki/Musselshttp://en.wikipedia.org/wiki/Musselshttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Octopushttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Tahinihttp://en.wikipedia.org/wiki/Egyptian_cuisine#cite_note-2http://en.wikipedia.org/wiki/Taginehttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/w/index.php?title=Siyyadiyeh&action=edit&redlink=1http://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Shish_taoukhttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Mulukhiyahhttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Moussakahttp://en.wikipedia.org/wiki/Dolmahttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Kusharihttp://en.wikipedia.org/wiki/Hummushttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Ful_medameshttp://en.wikipedia.org/wiki/Pizzahttp://en.wikipedia.org/wiki/Jamhttp://en.wikipedia.org/wiki/Clotted_creamhttp://en.wikipedia.org/wiki/Sujukhttp://en.wikipedia.org/wiki/Gheehttp://en.wikipedia.org/wiki/Easter_Mondayhttp://en.wikipedia.org/wiki/Eastern_Christianityhttp://en.wikipedia.org/wiki/Sham_El_Nessimhttp://en.wikipedia.org/wiki/Mullet_%28fish%29http://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Feseekhhttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Pastirmahttp://en.wikipedia.org/wiki/Duqqahttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Orzo_%28pasta%29http://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/B%C3%A9chamel_saucehttp://en.wikipedia.org/wiki/Pennehttp://en.wikipedia.org/wiki/Greecehttp://en.wikipedia.org/wiki/Pastitsiohttp://en.wikipedia.org/wiki/Calamarihttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabichttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Egyptian_Arabic
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    Shrimp(gambariIPA:[mbi]) (salad, grilled or cooked with vegetables in gve-casserole).

    Fattah Masryah(IPA:[ft msej]). Bamyah,"beram bamyah"(IPA:[bmj]). Kawarea andMumbar( ,[kwe we membr, mom-].

    Dukkah

    [edit] Desserts

    Basbousatopped withwalnut

    Egyptian desserts are not so different from other Eastern Mediterranean desserts.Basbousa

    (IPA:[bsbus]), sometimes calledHarissa (in Morocco and Alexandria), is a spicy dish madefromsemolinaand is soaked in a sugar syrup. It is usually topped with almonds and traditionally

    cut vertically into pieces so that each piece resembles a diamond shape.Baklava(Egyptian

    Arabic:[blw]) is a sweet dish made from many layers ofphyllo pastry, an assortment ofnuts, and soaked in a sweet syrup.Eish el-Saraya[4]Fatirare pancakes (filo dough) stuffed with

    everything from eggs to apricots or fruit of choice.Polvorn(Egyptian Arabic: ,IPA:[ojjedb]) is a common dish in all of North Africa. It is a sweet dish similar to kahk([,[kk) but much thinner. It is like shortbread and is usually topped with roasted almonds.

    Umm Ali prepared in the oven

    Kahkis a traditional sweet dish served most commonly duringBreakfast Feast( ,[idel fet]) in Egypt. It is a shortbread biscuit covered withicing sugar, which may be stuffed withdates, walnuts, or agameya(,[mej]) (likeTurkish-delight) or just served plain.Kunfah(IPA:[konf]) is a dish of batter "fingers" fried on a hot grill and stuffed with nuts(usually pistachios), meats, heavy whipped cream or sweets.Luqmat al-Qadi(IPA:[lomet el

    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    di]) literally translates to "The Judge's Bite". They are small, round donuts which are crunchyon the outside and soft and syrupy on the inside. They may be served with dusted cinnamon andpowdered sugar.Qatayef(IPA:[tjef]) is a dessert reserved for the Muslim holiday ofRamadan, a sort of sweetcrpefilled with cheese or nuts. Roz be laban (IPA:[ozzeb lbn],rice pudding) is made with short grain white rice, full-cream milk, sugar, and vanilla. It may be

    served dusted withcinnamon.Umm Ali( ,[omme li]), a national dish of Egypt, is araisin cake soaked in milk and served hot.

    Other desserts include:

    Konafa, an Egyptian dessert made of thin pastry strands, nuts, and syrup.

    Feteer meshaltet[5]( ,[feti meltet], meshaltetpie) CouscousEgyptian style. Halawa(,[lw]). Honey and coconut pie. Ladida (,[ldid]). Malban (,[mlbn],Turkish Delight) Mehalabeyya (,[mehlbej, m-]). Melabbes (,[melbes]).

    [edit] Cakes

    Traditionalapple cakesare seasoned with various spices such as nutmeg or cinnamon, which

    provide additional flavour. Upon the addition of spices the batter can also be accompanied bycrushed nuts, the most popular being walnuts and almonds.Sponge cakeis a cake based on flour

    (usually wheat flour), sugar, and eggs, sometimes leavened with baking powder, that derives its

    structure from an egg foam into which the other ingredients are foldedVanilla slice( ,[mel fej, mil-, -foj]or[mil fj],fromFrench:Mille-feuille) is a pastry made of several layers ofpuff pastry alternating with a sweet filling, typically pastry cream, but sometimes whipped

    cream, or jam. It is usually glazed with icing or fondant in alternating white and brown

    (chocolate) strips, and combed.

    [edit] Religious varieties

    Although Ramadan is a month offastingfor Muslims in Egypt, it is usually when Egyptians paya lot of attention to food in variety and richness, since breaking the fast is a family affair, often

    with entire extended families meeting at the table just after sunset. There are several special

    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    desserts almost exclusive to Ramadan such asKunfahandQatayef( ,[konfw(e).tjef]). In this month, many Egyptians will make a special table for the poor or passers-by, usually in a tent in the street, calledMa'edet Rahman(Arabic: , EgyptianArabic:[medet mn]) which translates literally as Table of (God) the Gracious(Merciful). These may be fairly simple or quite lavish, depending on the wealth and ostentation

    of the provider (dancer and actressFifi Abdou'sMa'edah is famous for its unusual richness to thepoint where jokes about it are common).

    ObservantCopts(Egypt'sOriental OrthodoxChristianpopulation) observefastingperiods

    according to theCoptic Calendarthat practically extend to more than two-thirds of the year. The

    Copticdietfor fasting is essentiallyvegan. During this fasting, Copts will usually eat vegetablesand legumes fried in oil as they avoid meat, chicken, and dairy products including butter.

    [edit] Beverages

    Tea(,[j]) is the national drink in Egypt, followed only distantly byEgyptian or Turkish

    coffee. Egyptian tea is uniformlyblackand sweet, usually not served with milk, and generally ina glass. Tea packed and sold in Egypt is almost exclusively imported from Kenya and Sri Lanka.

    The Egyptian government considers tea a strategic crop[citation needed]

    and runs large tea plantationsin Kenya. Egyptian tea comes in two varieties, Koshary and Saiidi.

    Koshary tea ( ,[j koi]), popular in Lower (Northern) Egypt, is prepared usingthe 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 is often flavored with fresh mint leaves. Adding

    milk is also common. Koshary tea is usually light, with less than a half teaspoonful of tea per cupconsidered to be near the high end.

    Saiidi tea ( ,[j seidi]) is common in Upper (Southern) Egypt. It is prepared byboiling black tea with water for as long as 5 minutes over a strong flame. Saiidi tea is extremely

    heavy, with 2 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). Saiidi tea is oftenblack even in liquid form.

    Tea is a vital part of daily life and folk etiquette in Egypt. Tea typically accompanies breakfastinmost households, and drinking tea afterlunchis 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 servingtea to a visitor is considered a duty, while anything beyond is a nicety.

    Green teais a recent arrival to Egypt (only in the late 1990s did green tea become affordable)

    and is highly unpopular. This contrasts with certain parts of theMaghrebandSahara, wheregunpowder teahas traditionally been used to makeTouareg teaand the tea for theMoroccan tea

    ceremony.

    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    Besides true tea,tisanes(herbal teas) are also often served at the Egyptian teahouses.Karkadeh

    (English:/krkde/;Egyptian Arabic:[kkde], ), a tea of driedhibiscussepalsisparticularly popular, as it is in other parts of North Africa. It is generally served extremely sweet

    and cold but may also be served hot. 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-aircafs selling the drink. In Egypt, karkadeh is used as a means to lower blood pressure when

    consumed in high amounts. Tisanes ofmint,cinnamon, driedginger, andaniseare also

    commonly found, as issahlab. Most of these tisanes are considered to have medicinal properties,as well; particularly common is a tisane of hotlemonadein which mint leaves have been steeped

    and sweetened withhoney, used to combat mildsore throat.

    Coffee( , Egyptian Arabic:[hw],Saidi Arabic:gahwah) is considered a part of thetraditional welcome in Egypt. It is usually prepared in a small coffee pot, which is called dalla

    .) in Egypt)[) orkanakah[knk) It is served in a small cup made for coffee called) , Egyptian Arabic:[fenn]; Sa'idi:fenjn).

    In Egypt,sugar canejuice is called "aseer asab" and is an incredibly popular drink served byalmost all fruit juice vendors, who can be found abundantly in most cities.

    Licoriceteas andcarobjuice drinks are traditionally drunk during the Islamic month ofRamadan, as is qamar ad-din, a thick drink made by reconstituting sheets of driedapricotwith

    water. The sheets themselves are often consumed ascandy.

    A sour, chilled drink made fromtamarindis popular during the summer.[which?]

    [edit] See also

    Food portal

    African cuisine Middle Eastern cuisine

    [edit] References

    1. ^abWehr, Hans(1994) [1979]. J. Milton Cowan. ed.Dictionary of Modern WrittenArabic.Urbana,Illinois: Spoken Language Services, Inc..ISBN0879500034.

    2. ^Slackman, Michael (14 April 2008)."A City Where You Cant Hear Yourself Scream".The New York Times. Retrieved 7 May 2008.

    3. ^Berriedale-Johnson, Michelle. Food Fit for Pharohs. An Ancient Egyptian Cookbook.British Museum Press; London, 2008. Pages 40-43.

    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