All Egyptian Food Recipes: What To Eat In Egypt And How To Make It At Home - fastest dishes to cook in restaurant

very versatile.
We have a wide selection of dishes to choose from.
Egyptians like their stomachs, which are reflected in the wide variety of dishes they cook.
Such as big meal, Mahshi, Koushari, Knafeh, Taboola salad, rice pudding, etc.
It must be cooked slowly for 8 hours.
The day before, women soaked beans and put them in a low place before going to bed at night.
In the morning, they eat tomatoes, eggs, parsley, sesame, cucumbers, carrots and sheep --milk cheeses.
Before going to work, men go to the local bakery to buy fresh aish baladi.
Breakfast is usually rich in bread.
After breakfast, they drink warm black tea with mint or milk.
Families are often 4 p late for lunch at home. m.
During the day, people eat snacks such as cheese sandwiches and fruits.
Women stay at home and when everyone leaves, they start preparing a family lunch, the main food of the day.
Vegetables or lentils;
Main course made of different rice
Dishes based on beef, fish, lamb or poultry;
Small salad placed around the table along with bread and pickles to replenish the meal;
The small dish is made of cumin, salt and red pepper.
The family will soak each food in this mixture for more seasoning.
They never deliver the dishes at the table, but everyone buffet on the food they want.
Egyptian dinner is usually served between 10 in the evening. m. and 2 a. m.
In addition to Ramadan, it is used to break the fast at dusk.
People often eat the same dishes as lunch outside the house.
When Egyptians choose to eat at home, they prefer light meals, sandwiches, leftovers, or bread, cheese, salads, and pickles.
The food for lunch and dinner is often the same, and the time when family members choose to eat lunch and the amount of food they consume often determine what they eat for dinner.
, A combination of stuffed eggplant, pepper, zucchini, cabbage and grape leaves with chicken and barbecue;
It consists of rice, elbow macaroni, chickpeas, lentils, spicy tomato sauce and fried onions made by yourself.
A layer of pasta with ground beef and thick soup. and-egg-.
It is often made one day in advance and baked on the day of serving.
However, it is not a feast every day.
The batter they can Fry at home.
The desserts serve fresh seasonal fruits such as mango, guava, orange, banana, strawberry, pear, grape, coconut and pomegranate.
Candy is prepared for special occasions, such as the weekly prayer day, Friday.
A filo mince pastry made of nuts or cream pudding topped with simple syrup; rice pudding; . For the Eid al-
Fitr, or the feast of a quick break, this is a 3-
A crispy Fudge cookie that dates back to the pharaohs and was given to the poor by the calibers in the Fatima era.
Cooking or not?
Cooking is highly appreciated by the family and is seen as a symbol of their physical health, happiness and love each other.
However, in recent days, most young women do not learn to cook because cooking is becoming less and less important in their cultural identity.
Urban women need to endure long work schedules and traffic conditions of religious worship, as well as some cultural stigma, which shows them and the upper class
Women should not worry about cooking.
The maid works more often and the food is often ordered out.
Foreign food chains are becoming more and more popular, and even if a woman decides to cook, she is more likely to look for foreign-type recipes to try.
Egypt©Immigration. ©However, the United States is still trying to preserve the dishes that link them with their home country and culture. ever after.
Popular cooking techniques in Egypt today
Many of them developed in ancient times.
It includes barbecue, baking, stewing, frying and curing of salt.
In ancient Egypt, people began to smoke, marinate salt and bask in the sun.
Dry the food to keep it longer.
They made pe, sieve, knife and mortar to help prepare the food.
Even in the Old Kingdom (2700 x93 2600 B)c.
) Produce and distribute bread in large quantities.
It is cooked in a pottery jar called tajin.
These clay baked dishes are still the traditional way of baking and serving.
The family provides food with large ones, and the restaurant provides personal food with small ones. Before air-
Most Egyptians know about air conditioning and home ovens, and women will have their children take their stews to the bakers and have them cook in the same oven as the bread is baked.
On their way home from school, they stop at the bakery and have bread and stew for lunch.
Because in the hot climate of the country, a lot of air is needed.
After using the oven, in densely populated areas, adjust the house to cool down, you can still see the little kids buzzing in the maze of various shops in the market or market, they took their label to the Baker.
Like the rest of the Mediterranean, in Egypt, most of the diet consists of grains, bread, beans and other beans, fruits and vegetables, dairy products and corn, olives, and other oils
Lots of seafood, meat, poultry and nuts are also consumed, along with fresh herbs and dried spices.
Candy is usually filo.
Based on pastries, cookies, puddings and Europe
Style of cake and ice cream.
Including whole wheat and gluten layers, as well as Kaiser rolls and Europe-style breads.
Made from white flour.
It is also made of white flour.
Fateer is the name of a homemade puff pastry made in a shop similar to the pizza parlor. and honey.
Served with milk, raisins, sugar and nuts.
(Salads made of herbs, crushed wheat, cucumbers and tomatoes) and other similar dishes.
The newly harvested wheat is also used to make grain with green and smoked flavor.
It is used to feed chickens, ducks, pigeons and turkeys, while the core of wheat grains is usually used to make cakes and biscuits.
This is a short time. to medium-
Cereal starch rice used to make vegetables, made of bacterial hair
Style dishes, cooked with fans, with barbecue, stews or kebabs.
We also have rice pudding and rice.
Rice noodles are commonly used as thickening agents in other types of pudding.
Grains, stews and soups are usually made from barley.
Egyptian rice was introduced to Europe in the 10 th century and is considered the grandfather of modern Spanish paella and risotto.
A fav Bean, said to be the oldest crop in the world.
After soaking in the water all night, stew with coriander, cumin, oil and different spices for hours.
Breakfast includes eggs, tomatoes, lemon juice, olive oil and sesame paste.
The same beans are also used to make Egyptian salad as another breakfast.
Red, brown and black lentils (beans) are used for stews, soups and dishes during Christian fasting.
Egypt was the world's leading exporter of lentils in ancient times.
It is the most popular lentils dish in Egypt, consisting of lentils, rice, pasta, chickpeas, fried onions and spicy tomato sauce.
It can be purchased and consumed on the streets of the Egyptian city.
Koushari is nice because it's cheap, delicious, vegetarian --
Loved by locals and tourists.
Or chickpeas are often used in stews and soups, or as thick soups, and can also be baked and seasoned as snacks such as popcorn and nuts.
White beans are also used in stews, soups and perishable foods.
The first fruits planted in Egypt date back to 5,000 years.
Other fruits like desert climate include pomegranate, grapes and grapes.
Strawberries, bananas, tamarind, Kiwi, apricots, coconuts, peaches, oranges, lemons, lime, apples, pears and blackberries are also popular.
Mangoes and guava arrived from India in the 19 th century.
The soil in Egypt is ideal for them and they become an integral part of the culinary landscape.
Egyptians usually eat fresh fruit as a snack during the season, or as a dessert after dinner.
Fresh seasonal fruit is displayed on the juice stand on the street.
You can enjoy fresh fruit cocktails here.
After boiling, the grapes, tamarind, pomegranate and strawberry juice are reduced to syrup and then used for drinks and pastries.
Even in ancient times, Egyptians knew many kinds of vegetables, such as leeks, cucumbers, lettuce, arugula, parsley, carrots, herbs, peas, okra and mung beans.
Seasonal foods such as eggplant, zucchini, peppers, artichokes, broccoli, radishes, potatoes, carrots, spinach, cabbage, onions and garlic are also an important part of daily food in Egypt.
The Egyptians used traditional samna fat when cooking.
This is a culturally clear butter similar to Indian ghee.
Samna is rich and delicious. it can be made from sheep, cattle or buffalo milk.
There is a similar shortened vegetable version.
In rural areas, women can still prepare samna at home, while in cities, many people will simply eat healthy with olive oil or eat cheap with corn oil.
Butter is only used for pastries or foreign recipes that require butter.
Ancient Egypt relied heavily on seafood.
Celebrate the festival of the god of the Nile Hapi.
This week
Long fishing is prohibited in the Nile.
People will put water, food and prayers in the river and thank God he built the Nile twice a year and provided irrigation and food.
Since then, Egyptians have especially appreciated the fish of other Mediterranean communities affected by ancient Egypt.
Fish from the Mediterranean, Nile and Red Sea tend to be cheaper than meat.
Shrimp, squid, bass, am fish, red-haired Fish, prawn and Nile bass known as bulti are common.
The country is known for its seafood recipes such as kebabs, sh fried with cumin, seafood soup and stew, and grilled sh.
(Sherman's wife) is a rice and frying pan cooked with spices such as ginger Flour.
The northern Mediterranean coastal towns are known for their seafood dishes, where people can buy fresh seafood from ashore boats.
Due to the relative scarcity, meat occupies a special place on the Egyptian table.
In ancient times, nomadic tribes living in the desert can only eat meat or entertain special guests during the festival.
Good beef, lamb, veal and lamb.
Egyptians know, but the price is often very expensive, so not many people can afford it.
Traditional meat recipes include stews, barbecues, kebabs, vegetable stuffing and meatballs.
Meat is available in various ways.
Animals can be purchased on site for custom slaughter, or meat can be obtained from the butcher's shop on the slaughter day.
Besides, the Butcher
The owner also often runs a barbecue shop.
Halal meat is everywhere.
This means that it comes from animals that are treated well and do not suffer much during slaughter.
Moreover, according to Islamic tradition, all parts of these animals must be consumed.
Goat milk and milk are usually made into dairy products: milk, yogurt and cheese.
It is well known that Egyptians have been making cheese since 3200 BC.
These Egyptian cheeses are usually no different from Greek Feida cheese and Spanish manchego cheese.
In ancient times, the pigeons and qu were baked and stuffed into the bride and groom.
For cooking purposes, Egyptian pigeons and ququ are always kept in special settings.
Egyptian chicken is usually used as part of kebabs, stewing, roasting and frying.
Roast duck, roast duck and fried duck.
The Ducks in El Fayyoum oasis are known for their delicious taste and have special recipes specially prepared for them.
Eggs are a popular breakfast in Egypt.
Cilantro, dill, mint, parsley, basil, Baili, chrysanthemum, coriander and oregano are the most important Mediterranean herbs in Egyptian food.
The most common Egyptian spices are cinnamon, cumin, cloves, chopped red pepper, cardamom, pepper, black pepper, coriander, fennel, ginger powder and black grass seeds.
Spice shops across the country have Nubian hibiscus petals.
They can cook, sweet, and serve hot, cold, delicious, nutritious cocktails.
It is the most widely used traditional medicinal material in Egypt.
Nowadays, Rosemary, curry powder and spices are becoming more and more popular in Egyptian cooking.
People drink herbs made of mint, fennel, cinnamon, chrysanthemum and coriander because of their healthy properties and good taste.
In Egypt, people drink mostly Turkish coffee and cardamom they prepare in the stove.
No pan or kanaka on top. ahwa.
Coffee has been popular since the 16 th century, when thousands of cafes have been established before Europeans taste coffee.
Nespresso©Espressos in Europe are also becoming very popular today.
The Egyptians drank a lot of tea.
The most common is black tea with mint.
People usually sweet coffee or tea during the production process, with sugar 1 to 3 tsps per person.
Egyptians eat all kinds of nuts late at night during Ramadan when visiting family and friends, or watching movies in cinemas or at home.
The most popular ones are peanuts, cashew nuts, almonds, pistachios and walnuts.
Seeds of watermelon and sun, popcorn and spiced roasted chickpeas on the street
Stalls across Egypt.
Dining options in Egypt from street-
Side store in cafeteria
Style restaurant.
Shops on the street offer fresh juice, falafel, koushari (lentils, rice, spicy tomato sauce pasta), fateer (sweet or salty puff pie)
Style), kebabs and shwarma (kebabs-
Shaved lamb and pastries on the sandwich.
Like American diners, the restaurant offers a wide range of menu options, including local dishes, burgers and chips.
Foreign fast food in Cairo and other big citiesfood, mid-
All kinds of high-end restaurants offer French, Italian, Chinese, Turkish, Lebanese and Japanese cuisine.
The hotel's restaurant also offers a buffet of international cuisine.
In addition, traditional restaurants ranging from cheap prices to five stars offer barbecue food and traditional Egyptian cuisine.
Mix beans, dill, coriander, parsley, onion and garlic in a food processor until a smooth paste is formed.
Mix a glass of water to make a thin paste.
Add cumin, coriander, cayenne, salt and pepper.
Add baking powder and stir, then mix and add.
Let's stand at room temperature for an hour.
Pour 3 inch of corn oil into a frying pan over medium heat.
When hot enough to fry, put a piece of bread in it and turn the gold and oats to the top.
Collect a teaspoon of paste in one spoon, then push it away with another spoon to form a round pie in the oil.
Repeat the process until the pot is full
Space in inches between Falafel.
When cooking, Sprinkle sesame seeds on the uncooked side.
Fried to deep gold for about 5 minutes;
Turn over and fry the other side until the same color.
Arrange a plate with a paper towel.
Using a slotted spoon, remove farlafite from the oil and drain water on the paper towel.
Popular for the first time in four centuries. D.
During Lent, Egyptian Christians fasted for 55 days.
Since meat, dairy products and seafood are not allowed for Coptic fasting, vegetarian diets are required. As a meat-
Egyptian Christians love culture, and they have their own unique way of making sumptuous dishes that match typical meat meals with beans and beans. Expeller-
Cook chicken soup in a pot.
Add frozen malucchia and season with salt and pepper.
Reduce the heat to low and simmer for 5 minutes.
In a medium fire cooker, melt the clarified butter.
Add garlic and coriander.
Cook the garlic before it starts to change color.
Add a garlic mixture to the maloukhiya soup. Serve hot.
The main ingredient of this soup is bitter herbs used on Egyptian Jewish Seder plates.
Maloukhiya, Egypt, is a healthy green herb that grows heavily in ancient Egypt.
In the 9 th century, Khalifa Muiz liding Allah (ruler of Fatima, founder of Cairo) from Tunisia arrived in Egypt and was very ill.
The local man gave him a bowl of soup and he was cured immediately. royal broth.
Despite the cheap price of maloukhiya, it's good-
Loved by Egyptians everywhere.
4 c homemade is still good-1 (14-