Egyptian cuisine

Egyptian cuisinemakes heavy use of poultry,legumes,vegetablesand fruit fromEgypt's richNile ValleyandDelta. Examples of Egyptian dishes includerice-stuffed vegetables and grape leaves,hummus,falafel,shawarma,kebabandkofta. Others includeful medames, mashedfava beans;koshary, lentils and pasta; andmolokhiyya,bush okrastew. 
A local type ofpita breadknown aseish baladi(Egyptian Arabic:عيش بلدى) is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to theFirst Dynasty of Egypt, withDomiatibeing the most popular type of cheese consumed today.
Egyptian cuisine relies heavily on vegetables and legumes, but can also feature meats, most commonly squab, chicken, and lamb.Lamb and beef are frequently used for grilling.Offalis a popular fast food in cities, andfoie grasis a delicacy that has been prepared in the region since at least 2500 BCE. Fish and seafood are common in Egypt's coastal regions. A significant amount of Egyptian cuisine is vegetarian, due to both the historically high price of meat and the needs of theCoptic Christiancommunity, whose religious restrictions require essentially vegan diets for much of the year.
Teais the national drink of Egypt, andbeeris the most popular alcoholic beverage. WhileIslamis the majority faith in Egypt and observant Muslims tend to avoidalcohol, alcoholic drinks are still readily available in the country. Pork consumption is also not allowed for Egyptian Muslims, and therefore, it is only allowed for Egyptian people who are not Muslim.
Popular desserts in Egypt includebaqlawa,basbousa, andkunafa. Common ingredients in desserts includedates, honey, and almonds.
Wheat,barleyandricewere part of the medieval Egyptian diet, but sources are conflicted aboutmillet. According toAbd al-Latif al-Baghdadi, it was unknown outside a small area where it was cultivated inUpper Egypt. This seems to be supported by chroniclerMuhammad ibn Iyas, who wrote that millet consumption was unusual, if not unheard of, in Cairo.Shihab al-Umari, on the other hand, says it was among the most popularcereal grainsconsumed in Egypt in that time.
Sorghumwas, like millet, cultivated in Upper Egypt, but was not considered a desirable crop by residents of Cairo. There, it was consumed only during famine or other times of scarcity during which sorghum was preferred to other wheat substitutes used to make emergency bread rations like millet, bran, or broad beans.
InThe Tale of Judar and His Brothers, an Egyptianstory fromThousand and One Arabian Nights, the main character, a poverty-stricken fisherman named Judar, acquires a magic bag belonging to anecromancerof Maghrebi origin. This bag supplies its owner with food likerozz mefalfel, a rice dish seasoned with cinnamon and mastic, sometimes colored withsaffronand prepared stock and tail fat.
Ancient Egyptian cuisineaccompanied not only ofbreadandbeer, but offruit,vegetablesandfisheaten by the poor. Many of its carvings showing cuisine date back to theOldandNew Kingdomperiods.
Egyptian cuisine is notably conducive to vegetarian diets, as it relies heavily on legume and vegetable dishes. Though food in Alexandria and the coast of Egypt tends to use a great deal of fish and other seafood, for the most part Egyptian cuisine is based on foods that grow out of the ground.
Egypt'sRed Seaports were the main points of entry forspices to Europe. Easy access to various spices has, throughout the years, left its mark on Egyptian cuisine.Cuminis the most commonly used spice. Other common spices includecoriander,cardamom,chili,aniseed,bay leaves,dill,parsley,ginger,cinnamon,mintandcloves.
Common meats featured in Egyptian cuisine are pigeon,chicken and duck. These are often boiled to make the broth for various stews and soups. Lamb and beef are the most common meats used forgrilling. Grilled meats such askofta(كفتة),kabab(كباب) and grilled cutlets are categorically referred to asmashwiyat(مشويات).
Offal, variety meats, is popular in Egypt. Liver sandwiches, a specialty ofAlexandria, are a popular fast-food in cities. Chopped-up pieces of liver fried with bell peppers, chili, garlic, cumin and other spices are served in a baguette-like bread calledeish fino.Cow and sheep brainare eaten in Egypt.
Foie gras, a well-knowndelicacy, is still enjoyed today by Egyptians. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver.Foie grasis sold whole, or is prepared intomousse,parfait, orpâté, and may also be served as an accompaniment to another food item, such as steak. The technique involvesgavage, cramming food into the throat of domesticated ducks and geese, and dates as far back as2500 BC, when theancient Egyptiansbegan keeping birds for food.
Cheese is thought to have originated in theMiddle East.Two alabaster jars found atSaqqara, dating from theFirst Dynasty of Egypt, contained cheese.These were placed in the tomb about 3,000 BC. They were likely fresh cheeses coagulated with acid or a combination of acid and heat. An earlier tomb, that of KingHor-Aha, may also have contained cheese which, based on the hieroglyphic inscriptions on the two jars, appears to be from Upper and Lower Egypt.The pots are similar to those used today when preparingmish.
Cheeses includedomiati(جبنه دمياطى), the most widely-eaten in Egypt;Areesh cheese(جبنه اريش) made fromlaban rayeb;Rumi cheese(جبنه رومى), a hard, salty, ripened variety of cheese that belongs to the same family asPecorino RomanoandManchego.
Breadmade from a simple recipe forms the backbone of Egyptian cuisine. It 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,gluten-richpita breadcalledeish baladi(Egyptian Arabic:عيش[ʕeːʃ];   . The word "[ʕeːʃ]" comes from theSemitic rootع-ي-شʕ-Ī-Šwith the meaning "to live, be alive."The wordʿayšitself has the meaning of "life, way of living...; livelihood, subsistence" in Modern Standard andClassical Arabic; folklore holds that this synonymity indicates the centrality of bread to Egyptian life.
In 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 broke out over bread, leading to 11 deaths in 2008.Egyptian dissidents and outside observers of the formerNational Democratic Partyregime frequently criticized the bread subsidy as an attempt to buy off the Egyptian urbanworking classesin order to encourage acceptance of the authoritarian system; nevertheless, the subsidy continued after the2011 revolution.
On a culinary level, bread is commonly used as autensil, at the same time providingcarbohydratesandproteinto the Egyptian diet. Egyptians use bread to scoop up food, sauces, and dips and to wrapkebabs,falafel, to keep the hands from becoming greasy. Most pita breads are baked at high temperatures (450 °F or 232 °C), causing the flattened rounds of dough to puff up dramatically. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened into pockets, creating a space for use in various dishes. Common breads include:
In Egypt,meze, commonly referred to assalatat(سلطات), salads and cheeses are traditionally served at the start of a multi-course meal along with bread, before the main courses.Popular dishes include:
Egyptian cuisine is characterized by dishes such asful medames,mashedfava beans;koshary, a mixture of lentils, rice, pasta, and other ingredients;molokhiya, chopped and cookedjuteleaf with garlic and coriander sauce; andfeteer meshaltet.
Egyptian cuisine shares similarities with food of the EasternMediterraneanregion, such as rice-stuffed vegetables, grape leaves,shawerma,kebabandkofta, with some variation and differences in preparation.
Some considerkoshary, a mixture of rice, lentils, and macaroni, to be thenational dish.Ful medamesis also one of the most popular dishes. Fava bean is also used in makingfalafel(most commonly referred to asta‘ameyain Egypt, and served with fresh tomatoes, tahina sauce and arugula).
Egyptians are known to use a lot of garlic and onions in their everyday dishes. Fresh garlic mashed with other herbs is used in spicy tomato salad and also stuffed in boiled or baked eggplant. Garlic fried with coriander is added tomolokhiya, a popular green soup made from finely choppedjuteleaves, sometimes with chicken orrabbit. Fried onions can be also added tokoshary.The ingredients, in the okra and molokhiya dishes, are whipped and blended with a tool called thewīka, used in ancient times and today, in Egypt.
Egyptian desserts resemble otherEastern Mediterraneandesserts.Basbousa(بسبوسه) is a dessert made fromsemolinaand soaked in syrup. It is usually topped with almonds and traditionally cut vertically into pieces so that each piece has a diamond shape.Baqlawa(بقلاوه) is a sweet dish made from many layers ofphyllo pastry, an assortment of nuts, and soaked in a sweet syrup.Ghorayiba(غريبه) is a sweet biscuit made with sugar, flour and liberal quantities of butter, similar toshortbread. It can be topped with roasted almonds or black cardamom pods.
Kahk(كحك) is a sweet biscuit served most commonly duringEid al-Fitrin Egypt. It is covered withicing sugar, and can also be stuffed with dates, walnuts, or 'agameya(عجميه) which is similar in texture toTurkish delight, or just served plain.Kunafa(كنافه) is a shredded pastry sandwiching a layer of cream اشطه) or desalted 'akkawicheese soaked in a sweet syrup.Luqmet el qadi(لقمة القاضى) are small, round donuts that are crunchy on the outside and soft and syrupy on the inside. They are often served with dusted cinnamon and powdered sugar. The name literally translates to "The Judge's Bite".Atayef(اطايف) is a dessert served exclusively during the month ofRamadan, a sort of sweet minipancake(made without eggs) filled with cream and nuts or raisins.Rozz be laban(رز بلبن) is a rice pudding made with short grain white rice, full-cream milk, sugar, and vanilla. It can be served dusted withcinnamon, nuts and ice cream.Umm AliorOm Ali(ام على), is a type of bread pudding served hot made puff pastry or rice, milk, coconut, and raisins.
Other desserts include:
AlthoughRamadanis a month offastingfor Muslims in Egypt, it is usually a time when Egyptians pay a lot of attention to food variety and richness, sincebreaking the fastis a family affair, often with entire extended families meeting at the table just after sunset. There are several desserts served almost exclusively during Ramadan, such askunafa(كنافه) andqatayefAtayef (اطايف). In this month, many Egyptians prepare a special table for the poor or passers-by, usually in a tent in the street, calledMa'edet Rahman(Egyptian Arabic:مائدة رحمن,[mæˈʔedetɾɑħˈmɑːn]), which literally translates to "Table of the Merciful", referring to one ofthe 99 names of God in Islam. These may be fairly simple or quite lavish, depending on the wealth and ostentation of the provider.
ObservantChristians in Egyptadhere tofastingperiods according to theCoptic calendar; these may practically extend to more than two-thirds of the year for the most extreme and observant. The more secular Coptic population mainly fasts only forEasterandChristmas.  TheCoptic dietfor fasting is essentiallyvegan. During this fasting, Copts usually eat vegetables and legumes fried in oil and avoid meat, chicken, eggs and dairy products, including butter and cream.
Tea(شاى,shay[ʃæːj]) is the national drink in Egypt, followed only distantly bycoffee. Egyptian tea is uniformlyblackand sour and is generally served in a glass, sometimes with milk. Tea packed and sold in Egypt is almost exclusively imported fromKenyaandSri Lanka. Egyptian tea comes in two varieties,Kosharyandsa‘idi.
Kosharitea (شاى كشرى), popular inLower Egypt, is prepared using the 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 often flavored with freshmintleaves.Kosharitea is usually light in color and flavor, with less than a half teaspoonful of tea per cup considered to be near the high end.
Se‘iditea a somewhat similar beverage (essentially a weaker grade, but consumed in larger quantities) drunk in Upper Egypt and among Sa'idi people elsewhere. It is prepared by boiling black tea with water for as long as five minutes over a strong flame.Se‘iditea is extremely strong and dark ("heavy" in Egyptian parlance), with two 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).Sa‘iditea is often black even in liquid form.
Tea is a vital part of daily life and folk etiquette in Egypt. It typically accompaniesbreakfastin most 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 for visitors in Egypt is "duty" (pronounced in Egyptian Arabic as "wageb"), as serving tea to a visitor is considered a duty, while anything beyond is a nicety.
Besides true tea,herbal teasare also often served at Egyptian teahouses.Karkadeh(كركديه), a tea of driedhibiscussepals, is particularly popular, as it is in other parts ofNorth 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 andSudan, wedding celebrations are traditionally toasted with a glass of hibiscus tea. On a typical street in downtownCairo, one can find many vendors and open-air cafés selling the drink. In Egypt,karkadehis used as a means to lower blood pressure when consumed in high amounts.Infusionsofmint,cinnamon, driedginger, andaniseare also common, as issahlab. Most of these herbal teas are considered to have medicinal properties as well; particularly common is an infusion of hotlemonadein which mint leaves have been steeped and sweetened withhoneyand used to combat mildsore throat.
Coffee(اهوا,ahwaEgyptian Arabic:[ˈʔæhwæ]) is considered a part of the traditional welcome in Egypt. It is usually prepared in a similar fashion toTurkish coffeein a small coffee pot, which is calledkanakah(كنكه) and served in a small coffee cup called afengan(فنجان). The coffee is usually strong and sweetened with sugar to various degrees; 'a riha (عا ريحه),ahwa sokkar mazbout( اهوا سكر مظبوط) andahwa sokkar ziyada( اهوا سكر زياده) respectively. Unsweetened coffee is known asahwa sada ( اهوا ساده),or plain coffee without sugar.
In Egypt,sugar canejuice is called 'asir asab(عصير اصب) and is an incredibly popular drink served by almost all fruit juice vendors, who can be found abundantly in most cities.
Licoriceteas andcarobjuice drinks are traditionally enjoyed during the Islamic month of Ramadan, as isamareddin, a thick drink made by reconstituting sheets of driedapricotwith water.The sheets themselves are often consumed ascandy.Sobia(سوبيا) is another beverage traditionally served cold. It is a sweetcoconutmilk drink, usually sold  cold by shops .
A sour, chilled drink made fromtamarindis popular during the summer calledtamr Hindi(تمر هندى). It literally translates to "Indian dates", which is theEgyptian Arabicname for tamarind.
Islam is the majority religion in Egypt, and while observant Muslims tend to avoid the consumption of alcohol, it is readily available in the country.Beeris by far the most popular alcoholic beverage in the country, accounting for 54 percent of all alcohol consumed.
A beer type known asbouza(Egyptian Arabic:بوظه), based onbarleyand bread,has been drunk in Egypt since beer first made its appearance in the country, possibly as early as thePredynastic era.It is not the same asboza, an alcoholic beverage found inTurkeyand theBalkans.
Egypt has a small but nascentwineindustry. Egyptian wines have received some recognition in recent years, having won several international awards.In 2013, Egypt produced 4,500 tonnes of wine, ranking54th globally, ahead ofBelgiumand theUnited Kingdom.Most Egyptian wines are made with grapes sourced from vineyards inAlexandriaandMiddle Egypt, most notably Gianaclis  Company for Grapes and Vineyards.