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Egyptian foods
Thousands of years ago, ancient
Egyptians left evidence of their love for food. Well-preserved wall
paintings and carvings have been discovered on tombs and temples,
depicting large feasts and a variety of foods. Many of these ancient
foods are still eaten in Egyptian households today. Peas, beans,
cucumbers, dates, figs, and grapes were popular fruits and
vegetables in ancient times. Wheat and barley, ancient staple crops,
were used to make bread and beer. Fish and poultry were also
popular. Dried
It was prepared by cleaning the fish, coating the pieces with salt,
and placing them the sun to dry. Fasieekh (salted, dried fish)
remained a popular meal in
Egypt as of 2000.
The unique Egyptian cuisine has been influenced throughout history,
particularly by its neighbors from the Middle East. Persians
(modern-day Iraqis), Greeks, Romans (modern-day Italians), Arabs,
and Ottomans (from modern-day Turkey) first influenced Egyptian
cuisine thousands of years ago. More recently, the foods of other
Arabic people in the Middle East such as the Lebanese, Palestinians,
Syrians, as well as some foods from Europe, have affected the
Egyptian diet. However, Egyptian cuisine maintains its uniqueness.
After thousands of years, rice and bread remain staple foods, and
molokhiyya (a spinach-like vegetable) and full mudammas (cooked,
creamy fava beans), a national dish, are nearly as popular as long
ago.
Roots of Egyptian food
Egypt is the gift of the Nile. This is a famous saying by Herodotus,
the ancient Greek historian who wrote about
Egypt about 2400 years
ago. Nile river has indeed been the main influential agent in
shaping what Egyptian ate. Although
Egypt area is around 1,000,000
square kilometers only 6% inhabited by Egyptians which is
constitutes the Nile valley, delta and coastal cities (mainly
Alexandria, Marsa Matrouh, Port said, Damietta and Hurghada) while
the rest is a lifeless desert.
Egyptians mainly grew wheat and barley, they used wheat to bake
bread (which has always been the main food item in any Egyptian
meal) and used barley to make beer. Beer was an ancient national
drink in
Egypt although wine was the drink for upper classes.
Another main crop Egyptians grew was beans or Foul as its current
Egyptian Arabic name. Beans can be cooked in several ways and makes
a main Egyptian meal at any time during the day (breakfast, lunch or
dinner).
Egyptian Home Cooking
If you're lucky, you may be invited to dine in an Egyptian home.
There are no set times for dinner; often hours will depend upon your
host's profession. Although invitations may be issued for as late as
0100, generally if no time is set, guests are expected between
2100-2200 hours. If you wish, you may bring flowers, chocolates, or
a bottle of wine (if you hosts drink--many Muslims do not). You will
be introduced to other guests and perhaps the host's entire family,
many of whom will not stay to eat.
Dining customs vary throughout the country, so try to follow
examples set by your host and any fellow guests. Depending upon the
family's own customs and the size of the party, men and women may
split up for cocktails (nonalcoholic drinks in strict Muslim homes)
and then rejoin at the dinner table, where seating is usually
random. All the food is set in the middle of the table at the
beginning of the meal. If no silverware is provided, use your bread
as a combination fork and spoon. Guests are not expected to clear
their plates, and you'll need to refuse more than once to convince
your host that you really can't eat anymore. Complimenting the
hostess on her cooking skills as well as (for women) asking her for
recipes are in good taste and appreciated. After dinner, guests
remove from the dining room to drink mint tea or coffee. Wait at
least a half-hour from the end of the meal before you take you
leave; compliment the cook again, and extend your thanks (alf
shokren).
Some famous Egyptian dishes:
1. falafel
Falafel is a popular food all over the Middle East. It is as popular
as Hamburgers in the west. It is eaten by many people on a daily
basis. It is affordable and nutritious at the same time. Usually it
is made into sandwiches.
Falafel is stuffed into Pita bread with tomatoes and tahini sauce.
Many other ingredients are added, it all depends on the personal
taste.
There are varieties of making falafel but it all comes to the same
basic ingredients with slight differences through out the Middle
East. In Lebanon they only use dry chickpeas, while in
Egypt they
use only dried and shelled fava beans but in Palestine and Jordan
they use a mix of chickpeas and fava beans.
You can make falafel from scratch and freeze the mix. Making falafel
from scratch is very easy although it is time consuming but always a
success and satisfying meal.
4 FOOD FOR RELIGIOUS
AND HOLIDAY CELEBRATIONS
Approximately 90 percent of Egyptians are Muslims, which means they
practice the religion of Islam. The most important time of the year
for Muslims is a monthlong holiday called Ramadan. During the month
of Ramadan (the ninth month on the Islamic calendar, usually
November or December), Muslims fast (do not eat or drink) from
sunrise to sunset, and think about people around the world who do
not have enough food. Muslim families will often come together to
prepare hearty meals, including a variety of sweets, after sunset.
Muslims end Ramadan with a three-day celebration called Eid al-Fitr.
Eid al-Adha, a three-day long "great feast," is another important
holiday for Muslims. In recognition of the Bible story of Abraham's
sacrifice of his son, Jacob, families will sacrifice (kill) a sheep
or a lamb. The animal is slaughtered and cooked whole on a spit over
an open fire, and some of the meat is usually given to poorer
families. These animals are also sacrificed on other important
occasions, such as births, deaths, or marriages.
Throughout the year, several moulids may take place. A moulid is a
day (or as long as a week) celebrating the birthday of a local saint
or holy person. Several events take place during this time. Food
stands decorating the town's streets are usually set up near the
holy person's tomb.
Cairo, the capital of
Egypt, celebrates at least
three moulids every year. The largest moulid, Moulid el Nabit,
commemorates the birthday of Muhammad and takes place in
Cairo in
early August.
Just fewer than 10 percent of
Egypt's populations are Christians,
whose most important holiday is Easter, falling in either March or
April. It is common for families to come together to share a hearty
meal, much as Christians worldwide do. Egyptian Christians observe
the Orthodox calendar, which places Christmas on January 7 each
year.
Bamia (Sweet and Sour Okra)
Ingredients
• 1 pound small okra pods
• 2 Tablespoons olive oil
• 1 Tablespoon honey
• Salt and freshly ground black pepper, to taste
• 1 Tablespoon lemon juice, freshly squeezed
• ˝ cup water
Procedure
1. Wash the okra and pat it dry with paper towels.
2. Discard any blemished or hard pods.
3. Heat the olive oil in a heavy saucepan and sauté the okra in the
oil for 3 to 5 minutes, turning each pod once.
4. Add the honey, salt, pepper, lemon juice, and water. Cover, lower
the heat, and simmer for 15 minutes, adding more water if necessary.
5. Serve hot.
Serves 4 to 6.
Khoshaf
Ingredients
• 1 cup dried prunes
• 1 cup dried apricots
• 1 cup dried small figs, halved
• 1˝ cups raisins
• 1 cup sugar, or to taste
• 2˝ cups boiling water
Procedure
1. Place all the fruits in a bowl and mix together gently.
2. Sprinkle the sugar on top of the dried fruits.
3. Carefully pour the boiling water into the bowl, cover, and allow
to cool to room temperature.
4. Refrigerate for several hours, or overnight if possible. (
Khoshaf is best when allowed to marinate overnight or for several
hours before serving.)
Serves 4.
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