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What is typical Egyptian food?

Traditional egyptian food is full of hearty dishes and delicious desserts. Many of these foods are influenced by other cultures but there are some that are unique to Egypt.

A protein staple for ancient Egyptians was fish. They enjoyed air-dried fish as well as salted pressed fish ovaries. The ovaries are rich in calcium and other nutrients.

Moussaka

Moussaka is a rich casserole of eggplant, meat and cheese. It is a dish that combines the flavors of many Mediterranean cuisines and has become one of the most popular dishes in Greece and Turkey. Moussaka is also a versatile recipe that can be tweaked to suit different dietary needs. You can substitute the beef for lamb or even go vegetarian.

Several ingredients are essential for this recipe, including eggplants and ground meat. Salting the eggplant is optional, but it is traditionally done to reduce their bitterness. Adding lemon to the final mix helps to tame their taste.

The meat sauce is very similar to everyone’s favorite Bolognese, but with a little extra cinnamon and oregano. To save time, you can bake the moussaka the day before, let it cool down and then wrap it in cling film. This will allow you to serve it piping hot the next day.

Bamya

Vegetables are a huge part of the Egyptian diet. They are eaten raw in salads or as a side dish with lunch or dinner, and they are also cooked in many dishes. Bamya, or okra stew, is one of the most popular Egyptian dishes and can be found on iftar tables during Ramadan.

The hero ingredients of this stew are okra, lamb and tomatoes. This recipe is very simple and uses a few pantry staples to make a delicious, flavorful meal. If you want to spice up this stew, try adding Felfel Hamee or shishito pepper.

A great thing about this dish is that it can be made in a pot and comes together very quickly. It is also easy to store in the fridge for up to 3-4 days and it will even keep for a few months in the freezer! Serve this hearty stew over a bed of vermicelli rice. It is perfect for cold weather and will warm you right up.

Mulukhiya

Mulukhiya (mlwkhy) is a traditional Egyptian dish that has been around for millennia. It is made from a leafy vegetable that becomes gel-like when cooked. This is the kind of food that the Pharaohs ate, and it has become a staple recipe in other Middle Eastern countries.

The main ingredients for mulukhiya are jute mallow leaves, garlic, cinnamon powder, and spices. You can make it with fresh or frozen jute mallow, but the frozen leaves are a better choice because they tend to be more tender.

Typically, molokhia is eaten with a side of rice or an Egyptian type of bread that resembles pita. It is also a favorite among vegetarians.

The cuisine of Egypt is based on vegetables, legumes, and fruits from the fertile Nile Valley and Delta. In addition, meats are popular, especially squab, chicken, and lamb. Fish and seafood are common along the coast. Many dishes are also vegetarian, including ful medames (literally “buried fava beans”), koshary (a combination of lentils and pasta), and feteer meshaltet (pickled onions). Many of these dishes are similar to those from the Eastern Mediterranean region, such as rice-stuffed vegetables or grape leaves, hummus, falafel, shawerma, and kebab.

Kushari

Kushari is a hearty vegetarian combination of flavors and textures that is both a popular street food and a comfort meal. It is made with a mix of rice, lentils and macaroni or vermicelli topped with chickpeas, a garlicky tomato sauce and fried onions. It is easy to prepare at home and can be stored in the refrigerator for later use.

Egyptian cuisine reflects the cuisine of the Eastern Mediterranean region, with dishes such as ful medames, mashed fava beans; koshari, a mixture of rice, pasta and lentils; molokhiya, cooked jute leaf with garlic and coriander sauce; feteer meshaltet, stuffed grape leaves with minced meat or cheese; and kofta, grilled seasoned ground beef. Desserts include basbousa, semolina soaked in syrup; and ghorayiba, a sweet pastry with many layers of phyllo dough and nuts.

To make the Daqqah (garlic-vinegar sauce) – Heat some onion-infused oil in a saucepan over medium heat and add the garlic and cumin. Stir until it turns fragrant.