Ancient Egyptian cuisine

Thecuisine of ancient Egyptcovers a span of over three thousand years, but still retained many consistent traits until well intoGreco-Romantimes. The staples of both poor and wealthyEgyptianswere bread and beer, often accompanied by green-shooted onions, other vegetables, and to a lesser extent meat, game and fish.
Depictions ofbanquetscan be found in paintings from both theOld KingdomandNew Kingdom. They usually started sometime in the afternoon. Men and women were separated unless they were married. Seating varied according tosocial status, with those of the highest status sitting on chairs, those slightly lower sat on stools and those lowest in rank sat on the floor or made-do for the time of the banquet. Before the food was served,  basins were provided along with aromatics, and flower scented fat was burned to spread pleasant smells or to repel insects, depending on the type.
Lily flowersand flower collars were handed out and professional dancers (primarily women) entertained, accompanied by musicians playingharps,lutes,drums,tambourines, andclappers. There were usually considerable amounts of alcohol and abundant quantities of foods; there were wholeroastoxen,ducks,geese,pigeons, and at times fish. The dishes frequently consisted ofstewsserved with great amounts of bread, fresh vegetables and fruit. For sweets there were cakes baked withdatesand sweetened withhoney. The goddessHathorwas often invoked during feasts.
Food could be prepared bystewing,baking,boiling,grilling,frying, orroasting.Spicesandherbswere added for flavor, though the former were expensive imports and therefore confined to the tables of the wealthy. Food such as meats was mostly preserved bysalting, and dates andraisinscould bedriedfor long-term storage. The staples bread and beer were usually prepared in the same locations, as the yeast used for bread was also used for brewing. The two were prepared either in special bakeries or, more often, at home, and any surplus would be sold.
Egyptianbreadwas made almost exclusively fromemmerwheat, which was more difficult to turn intoflourthan most other varieties of wheat. Thechaffdoes not come off throughthreshing, but comes in spikelets that needed to be removed by moistening and pounding with apestleto avoid crushing the grains inside. It was then dried in the sun, winnowed and sieved and finally milled on asaddle quern, which functioned by moving the grindstone back and forth, rather than with a rotating motion.
The baking techniques varied over time. In the Old Kingdom, heavy pottery molds were filled with dough and then set in the embers to bake. During theMiddle Kingdomtall cones were used on square hearths. In the New Kingdom a new type of a large open-topped clay oven, cylindrical in shape, was used, which was encased in thick mud bricks and mortar.
Dough was then slapped on the heated inner wall and peeled off when done, similar to how atandooroven is used for flatbreads. Tombs from the New Kingdom show images of bread in many different shapes and sizes. Loaves shaped like human figures, fish, various animals and fans, all of varying dough texture. Flavorings used for bread includedcorianderseeds and dates, but it is not known if this was ever used by the poor.
Other than emmer,barleywas grown to make bread and also used for making beer, and so werelilyseeds and roots, andtiger nut. The grit from the quern stones used to grind the flour mixed in with bread was a major source of tooth decay due to the wear it produced on the enamel. For those who could afford there was also fine dessert bread and cakes baked from high-grade flour.
In Egyptbeerwas a primary source of nutrition, and consumed daily. Beer was such an important part of the Egyptian diet that it was even used as currency.Like most modern African beers, but unlike European beer, it was very cloudy with plenty of solids and highly nutritious, quite reminiscent ofgruel. It was an important source of protein, minerals and vitamins and was so valuable that beer jars were often used as a measurement of value and were used in medicine. Little is known about specific types of beer, but there is mention of, for example,sweet beerbut without any specific details mentioned.
Globular-based vessels with a narrow neck that were used to store fermented beerfrom pre-dynastic times have been found atHierakonpolisandAbydoswith emmer wheat residue that shows signs of gentle heating from below. Though not conclusive evidence of early beer brewing, it is an indication that this might have been what they were used for.
Archeological evidence shows that beer was made by first baking "beer bread", a type of well-leavenedbread, lightly baked so as to avoid killing the yeasts, which was then crumbled over a sieve, washed with water in a vat and finally left to ferment.Such "beer bread" resembles closely the type used in the preparation ofbouza, a traditional, home-brewed beer still consumed in Egypt today.
Microscopyof beer residue points to a different method of brewing where bread was not used as an ingredient. One batch of grain was sprouted, which producedenzymes. The next batch was cooked in water, dispersing thestarchand then the two batches were mixed. The enzymes began to consume the starch to producesugar. The resulting mixture was then sieved to remove chaff, and yeast (and probablylactic acid) was then added to begin a fermentation process that producedalcohol. This method of brewing is still used in parts of non-industrialized Africa. Most beers were made of barley and only a few of emmer wheat, but so far no evidence of flavoring has been found.
Vegetables were eaten as a complement to the ubiquitous beer and bread; the most common were long-shooted greenscallionsandgarlicbut both also had medical uses. There was also lettuce,celery(eaten raw or used to flavorstews), certain types ofcucumberand, perhaps, some types ofOld Worldgourdsand evenmelons. By Greco-Roman times there wereturnips, but it is not certain if they were available before that period. Varioustubersofsedges, includingpapyruswere eaten raw, boiled, roasted or ground into flour and were rich in nutrients.
Tiger nut (Cyperus esculentus) was used to make a dessert made from the dried and ground tubers mixed with honey.Lilyand similar flowering aquatic plants could be eaten raw or turned into flour, and both root and stem were edible. A number ofpulsesandlegumessuch aspeas,beans,lentilsandchickpeaswere vital sources of protein. The excavations of the workers' village at Giza have revealed pottery vessels imported from the Middle East, which were used to store and transportolive oilas early as the 4th Dynasty.
The most common fruit weredatesand there were alsofigs,grapes(andraisins),dompalm nuts(eaten raw or steeped to make juice), certain species ofMimusops, andnabkberries (jujubeor other members of the  genusZiziphus).Figs were so common because they were high in sugar and protein. The dates would either be dried/dehydrated or eaten fresh. Dates were sometimes even used to ferment wine and the poor would use them as sweeteners. Unlike vegetables, which were grown year-round, fruit was more seasonal. Pomegranates and grapes would be brought into tombs of the deceased.
Meat came from domesticated animals, game and poultry. This possibly included partridge, quail, pigeon, ducks and geese. The chicken most likely arrived around the 5th to 4th century BC, though no chicken bones have actually been found dating from before the Greco-Roman period. The most important animals were cattle, sheep, goats and pigs (previously thought to have been taboo to eat because the priests of Egypt referred pig to the evil god Seth).
5th-century BC Greek historianHerodotusclaimed that the Egyptians abstained from consuming female cows as they were sacred by association with Isis. They sacrificed male oxen that were inspected to be clean and free of disease and ate the remainder after it was ritually burned. Ill or diseased male oxen that were not worthy of sacrifice and had died were buried ritually, and then dug up after the bones were clean and placed in a temple. Only the heads of the male oxen that were cut off and then cursed were available to be eaten by the Greeks in Egypt, as they were not allowed the sacred sacrifice meat.Excavations at the Giza workers' village have uncovered evidence of massive slaughter of oxen, sheep and pigs, such that researchers estimate that the workforce building theGreat Pyramidwere fed beef every day.
Muttonand pork were more common,despite Herodotus' affirmations that swine were held by the Egyptians to be unclean and avoided.Poultry, both wild and domestic, and fish were available to all but the most destitute. The alternative protein sources would rather have been legumes, eggs,cheeseand theamino acidsavailable in the tandemstaples of bread and beer. Mice and hedgehogs were also eaten; a common way to cook hedgehog was to encase it in clay and bake it. When the clay was then cracked open and removed, it took the prickly spikes with it.
Foie gras, adelicacywhich is still consumed, was invented by the ancient Egyptians. The technique ofgavage, cramming food into the mouth of domesticated ducks and geese, dates as far back as 2500 BC, when the Egyptians began keeping birds for food.
A 14th century book translated and published in 2017 lists 10 recipes for sparrow which was eaten for its aphrodisiac properties.
Much of modern Egyptian cuisine originated in ancient times and remains to this day a staple of Egyptian cuisine:most notably:Sun bread,Fesikh,Fol medemes,Kahk,Molokhia,Bosara,beer,Doum palm,Feteer meshaltet,Rumi cheeseandspring onions.