Egypt

Country - Egypt

Cuisine Description - Egyptian food reflects the country's melting-pot history; native cooks using local ingredients have modified Greek, Turkish, Lebanese, Palestinian, and Syrian traditions to suit Egyptian budgets, customs, and tastes. The dishes are simple; made with naturally ripened fruits and vegetables and seasoned with fresh spices. The ancient Egyptian's diet consisted of a vast amount of grains, fish, vegetables, and fruits. grain offered an endless supply of food to the ancient Egyptians and could be stored with little spoiling. Fruits and vegetables were also a major part of the Egyptian's diet. Fish, just like grain, was a part of most Egyptian's daily diet. Eating fish was shunned by some of the upper class Egyptians, but it was popular with the masses. Meat (from land herds) was eaten by the common people only on special occasions because of the high price and scarceness of cattle. Honey was a great addition to the Egyptians diet, used for many different applications. It was commonly used as a substitute for Sugar.

Egypt is a culinary adventure. The variety of Egyptian recipes is extensive, and utilizes many types of food. rice and bread form the bulk of Egyptian main courses, which may be served either as lunch or dinner. Egyptian cuisine is known for flavor and its use of fresh ingredients. The staple in every Arab's diet is a bread called aish (means life). For most Egyptians, meat is a luxury used in small amounts, cooked with vegetables and served with or over rice. Fava beans are also important in the diet. An Egyptian course would consist of soup, meat, vegetable stew, bread, salad and rice or pasta. Desserts consist of mostly fruit and sometimes pastry or puddings which can be drenched in honey as well as baklava (filo dough, honey, and nuts). Copyright Recipes Wiki