Egyptian cuisine salads. Egyptian cuisine. Egyptian cuisine is replete with a variety of spicy dishes
Many do not suspect that Egypt is known not only for historical monuments, culture and revolutions, but also for its great dishes. Egyptian food is a mixture of dishes from various peoples who came here throughout the history of Egypt and brought their own special recipes.
You will not be able to see dishes of different nations on one plate anywhere else. We have prepared a list of the 10 most popular dishes in Egypt today.
Kushari
Kushari is considered the Egyptian national dish. It consists of pasta, tomato sauce, rice, lentils, caramelized onions, garlic and chickpeas. Thanks to the combination of four sources of carbohydrates, this dish has been the most popular item on the menu of Egyptian restaurants for over 100 years.
An interesting fact is that by origin Kushari is not an Egyptian dish at all. In fact, the recipe was invented by soldiers of the British army, which was located in Egypt in the 19th century. They brought pasta from Italy, tomatoes from Latin America, and rice from Asia.
However, it was in Egypt that the idea came to mix all the ingredients into one very tasty vegetarian dish, and therefore Kushari is considered the Egyptian national dish.
Full Medames
Ful Medames is one of the main dishes in Egypt. It is made from beans served with vegetable oil, garlic and lemon juice. This dish was prepared during the reign of the pharaohs of the Twelfth Dynasty.
The word "Medames" in translation from the Coptic language means "buried". This name comes from the way it was originally prepared: a pot of beans was buried in hot coals or sand.
Today, Full Medames is served with a wide range of other dishes such as butter, tomato sauce, tahini, fried or boiled eggs, and pastrami. However, traditionally it is eaten on its own along with bread. Currently, it is exported to many countries in the Middle East, in particular, Syria, Lebanon, and Sudan.
Fatta
Fatta is considered a Nubian dish. It is prepared on the occasion of some special event, for example, the birth of the first child in the family, as well as on Christian and Muslim holidays. This dish consists of layers of rice and fried bread, which are then poured into meat soup with garlic and vinegar. Fatta is served with large cuts of beef and deep-fried eggs, as well as rice and bread crusts.
Fatta is a very high-calorie dish, it is rarely cooked, except for holidays after fasting, for example, Easter or Ramadan.
Mulukiya
Mulukiya is made from the leaves of jute, which grows in eastern and northern Africa. In Egypt, this dish is prepared as follows: jute leaves, garlic, coriander are cut and boiled with meat, such as chicken, beef or rabbit. Mulukiya is served with Egyptian bread or rice.
An interesting fact is that in different regions of Egypt it is prepared differently, for example, in coastal cities, such as Port Said, fish or shrimp are taken as the basis for the dish.
At the end of the 10th century, Caliph Abu-Ali al-Hakim bi-amri Allah banned mulukiya. After the authorities lifted the ban on cooking this dish, some religious sects, such as the Druze, still refuse to eat mulukiya, paying tribute to the memory of their caliph.
Fesik
Fesik is a traditional Egyptian dish served only during the Sham el Nessim celebrations. It has been celebrated in the spring since the reign of the pharaohs. What is it? This dish is made from fermented salted and dried mullet. First, the fish is dried in the sun, and then salted. Fesik is prepared by a special person whom everyone calls fasakani.
They can be poisonous if cooked incorrectly. Fish is usually stored in thick glass jars that are sealed tightly, as it has a rather strong and specific smell. It is served with Egyptian bread, sliced lemons and onions.
Taro (taro soup)
Taro, or, as it is also called, taro, is a plant native to Southeast Asia. It was brought to the Mediterranean regions of Egypt during the reign of the pharaohs. Taro tubers, or quilcas as they call it in Egypt, are peeled, ground, and then boiled in meat broth, adding garlic and coriander.
After the tubers are cooked, they make soup and serve on the table with bread. It is usually served during the celebration of the Coptic Christian holiday of the Epiphany. The way the Tarot is prepared reminds us of the Baptism of Jesus.
Halva
Halva is a sweet dish of the Middle East, which is loved in all Mediterranean countries. Halva is made from sesame paste. It is given a variety of forms: it is cut into cubes, crumbled, bars are made and oil is prepared from halva. Sometimes pistachios, pine nuts and almonds are added there.
This is the main sweet dish in Egypt. It is often served as a dessert for breakfast and lunch. Halva can be added as the main ingredient to other sweets, such as sakalans - a mixture of halva, honey and whipped cream. It is curious that halva is one of the few dishes that is not afraid of high temperatures and does not deteriorate, and it does not require special storage conditions.
Dukka
Dukkah is an Egyptian dish used as a thick sauce. Egyptian cakes or raw vegetables are dipped in it - tomatoes and cucumbers, which are served as an appetizer or side dish. Dukka is a mixture of herbs, nuts, and spices such as mint, salt, sesame, coriander, and cumin.
Usually it is made at home and each family cooks according to its own special recipe, but dukka can also be bought from spice merchants. The name "dukkah" originates from the Arabic word "crush", which indicates the way it is prepared. Dukkah is little known outside of Egypt, although it has become popular in Australia.
Kunafa
Kunafa is an Egyptian sweet dish. It is made from very thin kadaif pasta. The origin of this dish is not known for certain, the recipe was found in medieval Arabic cookbooks.
Konafu is made from very thin noodles. The liquid dough is poured into a hot frying pan and waited until it is covered with a golden crust and becomes crispy. Then the noodles are mixed with vegetable or butter. While the dough is fried, prepare the filling of nuts, whipped cream and cream. The filling is then wrapped in dough, baked and served with fruit syrup.
Gibna Domiati
Gibna Domyati is a soft white cheese made in the city of Dumiyat in northern Egypt. It is usually made from buffalo milk, but sometimes regular cow's milk is added. It is the most popular type of cheese and is served with many dishes, such as sambusak (a fried thin flatbread in which cheese is wrapped) or mesh (a tomato or cheese sauce).
Gibna domiati is aged in large cans for one to three years before it is served on the table. Many Egyptian families are justifiably proud of the number of cheese tins they have accumulated over the years. Mistresses say that the longer the cheese is stored in a jar, the tastier it is.
Egyptian national, traditional cuisine is, first of all, a huge amount of spices that the Egyptians love very much, but which, unfortunately, not every stomach of an unusual person can withstand. Hot spices are usually heavily seasoned with meat, but it is most often cooked with vegetables, as the Egyptians especially revere vegetable dishes. Those dishes that are devoid of such a voluminous share of hot spices are seasoned with spices that exude a strong herbal smell.
Salads in Egyptian cuisine recipes are prepared only from the freshest vegetables (often with the addition of sausage or meat). Very often there are salads, which include beans or eggplant. Traditional Egyptian dishes are seasoned with olive oil, which, unlike mayonnaise, does not harm health. Salads are also seasoned with lemon juice or vinegar.
Cereals, garlic, onions, greens and dairy products are very popular in Egypt. Lots of hard cheeses. Separately, it is worth dwelling on Egyptian bread, which I also use as a spoon. Bread soaked in various sauces is sometimes even served as a main course. The most delicious desserts in the world are Egyptian. They are sugary-sweet thanks to the addition of honey, nuts, butter, as well as a wide variety of fruits.
"Egyptian cuisine" - the best recipes
Egyptian cuisine is replete with a variety of spicy dishes.
But when studying this issue, one can easily notice similar parallels, when certain national dishes of Egypt exactly resemble Turkish, Albanian, Arabic and others. Therefore, it is easiest to get acquainted with Egyptian dishes in stages.
Let's take a look at them.
| Name of the dish |
Description |
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Ful  |
Boiled beans with vegetables in a sour sauce. Usually they are decorated with finely chopped herbs and can be seasoned abundantly with spices.
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filyafili  |
Vegetable veggie patties made from legumes. Served with light tahini sauce.
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tahini  |
Sauce made from finely chopped nuts with sesame seeds seasoned with olive oil and spices. It can be added to the Hebna salad.
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Salad-Gebna  |
It is made from finely chopped vegetables and sour-salty cheese, which tastes like cheese. An analogue of Greek salad.
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Koshar  |
A spicy vegetable dish made from cereals (lentils, beans, beans, etc.) with the addition of fried onions. All this is richly seasoned with hot sauce.
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Fish Tagin  |
This is an assortment of seafood, which is languishing in its own juice in pots.
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Gebna  |
Quite a hearty flour dish that looks like fried cheese dumplings. For some, these are simple khachapuri made from dumplings or pastry.
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Basturma  |
This is a meat snack that is made from pressed meat tenderloin and dried (dried) in the open air. Topped with a layer of spicy Chaman seasoning.
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Kofta-Kebab  |
This is a combined dish consisting of beef sausages and shish kebab made from unmarinated meat, fried over an open fire.
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Kyufta  |
Meat dish similar to meat cutlets, which are cooked on an open fire.
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pastroma  |
Beef delicacy. In Egypt, this dish can be both smoked and dried, but it is always seasoned abundantly with hot spices.
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Chorba or kara-chorba |
Shepherd's thick lentil stew with lemon juice. It can be both purely vegetarian and with the addition of meat.
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Malahabija or Muhalabiya  |
A spicy sweet dairy rice dish with pistachio grits.
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Shawarma (shawarma)  |
Meat dish. It is prepared from any meat that is well fried, then finely chopped and laid on a thin cake. Then finely chopped greens, spices are added and wrapped in a tube. |
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balladi  |
Made from yeast dough. They are baked in the form of cakes and used as bread.
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Full medamess  |
A very tasty Egyptian dish that many Egyptians start their day with. It is prepared from fava (legumes), which are simmered over low heat for a long time (all night). Seasoned with garlic, lemon juice, herbs with olive oil. |
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Tarbes  |
Meat dish. This is a lamb or veal stomach stuffed with meat. |
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Mahalil  |
A vegetable dish of carrots, olives seasoned with hot pepper and salt, with the addition of shallots and lemon. |
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Egyptian lamb  |
Lamb shoulder is first fried over an open fire, and then stewed in tomato sauce. |
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Egyptian beef  |
Beef meat is first kept in a spicy marinade for several hours, then fried over an open fire, and then baked in an oven. |
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grilled fish  |
Grilled over an open fire. Before heat treatment, the fish is rubbed with spices, spices and salt. |
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shakshuq  |
A simple and very tasty dish. This is an omelet with meat and tomatoes. |
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Molokheyya  |
Chicken puree soup with herbs, garlic and vegetables (potatoes, carrots, peppers, pumpkins, zucchini, tomatoes) |
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Kibda  |
A dish of mutton or beef liver, which, together with rice, is wrapped in a flat cake. They can add apples, lemons, oranges, bananas for juiciness. |
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Kushari  |
Plain finely chopped pasta with lentils and onions. |
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Cairo chicken  |
The chicken carcass is first marinated, then boiled until tender. Then they are coated with honey and placed in a hot oven to the maximum for exactly 1 minute. It turns out incredibly beautiful, tasty, fragrant with a crispy crust. |
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Baklava  |
Sweet puff pastry with spicy nut filling. |
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Mahshi  |
Pigeon dish, unusual for Russians. However, very tasty. The carcass of a pigeon is stuffed with rice with spices and seasonings. Then baked on charcoal. |
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Umm Ali  |
Very tasty sweet "infection", as it is difficult to break away from it. So sweet tooth is better not to even try it. This sweet miracle is prepared from almonds, raisins, coconut flakes with pieces of puff pastry. All this is poured with hot milk and sugar, covered with whipped cream and baked in the oven until done. |
Of the drinks in Egypt, hibiscus tea is considered traditional.. Black tea is not drunk there. And good black tea is hard to find there. In general, tea sold in Egypt, sorry for the expression, but real flavored urine. So don't buy them here. The same goods are full in our stores, which, by the way, have recently appeared a lot of tea of fairly good quality.
If you like not fully fried steaks (any meat and fish dishes), then in Egypt you will not find this. Traditionally, all meat dishes are pre-marinated, and then fried over an open fire until fully cooked.
The cuisine of Egypt is replete with spicy, spicy dishes, which the Egyptians seem to immediately swallow and drink with herbal tea. It is difficult for tourists to pull off such a thing, because we have a habit that allows us to feel well in our own skin all the “charm” of such dishes. We begin to chew intensively at a time when we should rather swallow. Out of habit, a certain fear of unknown dishes is developed, especially among those who are not accustomed to spicy food.
Pigeon dishes may also seem very unusual for a Russian tourist. In Egypt, they are bred specifically for such purposes. Although, the taste of their meat is not much different from the same hazel grouse. It is slightly drier than chicken. In general, it is quite diverse, but if you are not used to it, it can cause a number of ambiguous impressions.
Have a nice and healthy holiday!
Egyptian cuisine is not very diverse. It is not as elaborate as French or Italian cuisines, nor is it as heavy as some of the Gulf cuisines. It also doesn't rely on a huge amount of spices. Egyptian cuisine is very simple, and this simplicity makes it very tasty.
In addition to its own culinary traditions, the cuisine of Egypt has absorbed the characteristics of neighboring countries: Greece, Turkey, Libya, Lebanon, Syria.
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plant food
Most Egyptian cuisine has been based on vegetables and legumes for thousands of years. Mainly because vegetables are much cheaper than meat. The most popular, in addition to beans, vegetables in Egypt: cauliflower, potatoes, eggplant, zucchini, okra, sweet and hot peppers, onions, as well as the rhizomes of the tropical plant colocassia, which are unfamiliar to us.
In addition to vegetables, a wide variety of greens are very widely used in Egyptian cuisine: from the usual parsley, dill, cilantro, mint, green onions, leeks, thyme, celery, sorrel to exotic leaves of molokhia ( molohiya), which is also called Egyptian spinach for its high content of vitamins and minerals.
Meat and fish
Due to its geographical position, Egyptian cuisine is rich in fish, shrimp, squid.
In addition, poultry meat is quite popular in Egyptian cuisine, and pigeon meat is considered a special delicacy. This is unusual for us, but in Egypt pigeons are bred everywhere, there are small dovecotes even at restaurants.
The meat of large animals is practically not used in Egyptian everyday cuisine, only on major holidays like a wedding, the birth of a son or buying a house in Egypt, a sheep is slaughtered. The cow in ancient Egypt was considered a sacred animal, so there are no beef dishes in Egyptian cuisine. The situation is similar with pork, the use of which is prohibited here by Muslim laws.
Dairy
Dairy products, along with legumes and vegetables, form the basis of Egyptian cuisine. Goat and buffalo milk is most often used, cow's milk is less popular here. And there is also an exotic type of milk for us - camel milk, very thick and fatty, more reminiscent of heavy cream.
Cheeses also occupy a significant place in Egyptian cuisine. The most popular Egyptian cheese is Domiati, named after the Egyptian city of Domyat. This is a soft pickled cheese that is eaten both fresh and mature, aged for two to three months. Domiati cheese is made mainly from buffalo or cow milk, but there are also options from goat, sheep or camel milk, salt here, unlike similar European cheeses, is added directly to the milk, before adding rennet. This cheese has a sharply salted taste and a brittle structure.
Spices
Spices have been very popular in Egyptian cuisine since ancient Egypt. The most commonly used spices are anise, cumin, cloves, cardamom, nutmeg, turmeric, coriander, saffron, ginger, bay leaf. All types of pepper are very loved: hot chili, black, white, green, both ground and peas. It was the Egyptians who began to use cinnamon many centuries ago.
Traditional dishes
Bread
Bread is an essential attribute of all meals. The main varieties of bread are flatbreads: Aish baladi, made from coarse wheat flour, and Aish Shamsi, made from white flour.
Khawashi is a bread cake stuffed with meat.
Shami bread is a traditional Egyptian flatbread served with Molokhiya soup.
Soups
Soups in Egyptian cuisine are prepared with both vegetable broths and poultry, fish or meat broths. Puree soups made from various vegetables are quite popular: tomato, lentil.
Shorba is a thick lentil soup inherited by the Egyptians as a legacy of the Ottoman Empire. Egyptian cuisine has its own peculiarities of its preparation. Curiously, the word Shorba in Egypt now means soups in general.
Molokhia (Mlokhia) - soup based on dried leaves of the plant of the same name, with the addition of chicken. Served with rice or flatbread and canned vegetables (mekhalel).
Khudar Bi l Mawasir - stew with vegetables in meat broth.
Ful Nabet is a sprouted bean soup.
Shorba Khudar Bi l Mavasir - egg soup with rice.
Main dishes
Koshari (also called Kushari or Kosheri) is a traditional and very popular Egyptian dish of lentils, rice and pasta seasoned with vinegar and tomato sauce.
Foul is a legume dish that the Egyptians eat mainly for breakfast. The classic version is made from beans with olive oil, lemon and spices. It is called Ful Medames. But there are many different variations of it with all sorts of additives: sprouted beans with greens - Fuliya Bi l Khodra, beans stewed with tomatoes and hot peppers - Ful Bi l Tamatem wa el Felfel, beans stewed with butter - Ful Bi l Zebda, stewed with butter and lemon beans - Full Bi l Zet Bi l Laymun.
Fatta is a traditional Egyptian dish originating from Arabic cuisine (“fatta” in Arabic means crumbs). This is a very satisfying dish in which rice is placed on a flat cake, then pieces of meat and vegetable sauce with broth is poured on top. Served with vegetable salad of tomatoes and cucumbers. This dish is very filling and tasty. It is prepared only on major holidays, for a wedding, for the birth of the first child.
Shakshuka - eggs baked on a bed of fried tomatoes.
Hamine - eggs boiled with onion peel and cut in half. Served with salt, pepper and a slice of lemon.
Mahshi is another traditional and beloved Egyptian dish. It is vegetables stuffed with rice. Vegetables are used in a variety of ways: from zucchini, eggplant, potatoes to cabbage and grape leaves.
Pigeon stuffed with rice, baked on charcoal, is also one of the varieties of Mahshi. This is a separate dish worth mentioning. Each Egyptian hostess has her own recipe for cooking a dove. The most delicious part of the dish is the head.
Fytyr is a traditional Egyptian pie, something like a cross between pizza and pancakes. It is prepared with a wide variety of toppings, ranging from cheese and vegetables to sugar and honey.
Kofta - meatballs.
Shawarma is made from lamb or chicken.
Salads and appetizers
Taamiya is similar to falafel, usually served in sandwiches with tomatoes and pickles.
Munkacina - a salad of oranges, onions and olives, seasoned with olive oil, salt and pepper.
Mekhalel is the Egyptian version of canned vegetables.
Hummus is a mashed chickpea that is usually eaten as a snack with tortillas or pita bread.
Dukka - a mixture of nuts with herbs and spices, can serve as an independent snack or as an addition to the main course.
desserts
When preparing desserts in Egyptian cuisine, nuts and honey are mainly used.
Umm ali (Om ali / Oum ali) - pieces of puff pastry with raisins, nuts and coconut chips, baked under a filling of hot milk with sugar and whipped cream.
Mukhalabiya (Mehalabiya) - tender milk rice pudding with honey, butter and nuts.
Sweet Gullesh is a dessert made from filo pastry with custard. Similar to baklava, but slightly less cloying.
Hegazeya is a yeast dough pie stuffed with sweet semolina, ground nuts and cinnamon.
Fytyr is a puff pastry pie with custard.
Beverages
Hibiscus tea is the visiting card of Egypt, here it is drunk always and everywhere, hot and cold. It perfectly quenches thirst and is a very healthy drink, tonic and invigorating. Another amazing property of hibiscus is that when cold, it is able to reduce pressure, and when hot, increase it.
Bedouin herbal tea is also popular, which is brewed from lemongrass growing there, as well as herbal tea with mint.
Coffee is also quite common in Egypt. Most often you can find Bedouin coffee. Arabica is brewed in a jug with a narrow neck for 18-20 hours in hot sand. It turns out a thick, viscous, very strong drink, which is drunk with water. Another popular option is Arabic, when coffee is brewed in a Turk.
Special mention is date milk (Khushaf) - a favorite delicacy of the Egyptians. Dried dates are poured with boiling buffalo milk and infused for 2-3 hours. It makes a delicious sweet milkshake.
Alcohol
Strong alcohol in Egypt is practically not consumed, with the exception of tourist areas. This is due to the fact that the population of the country is almost entirely Muslim. And also with the fact that at the legislative level there is a restriction on the number of producers of alcoholic beverages. There are only three of them here. Produced from strong - vodka, rum and whiskey, which taste similar to each other, red and white wine, tart and sour in taste. Beer is also gaining popularity, there are several brands: Heiniken, Sakara, Stella, Luxor, as well as fortified Meister.
Serving and etiquette
Recipes
Khushaf is date milk, a traditional and favorite drink in Egypt for both children and adults. It is very good to drink it in the morning, it works as an energy drink, charging and toning the body. In addition, this drink contains many vitamins and minerals, does not contain sugar at all, and at the same time ...
Molokhia is a traditional Egyptian soup made from the leaves of the Molokhia plant and chicken. The root of molokhia is called molokh (mlokh) and in translation means king. Accordingly, Molokhiya is translated as "royal". In ancient Egypt, this dish was very popular among the kings. Therefore, molokhia was prepared for big holidays. It is usually served with traditional Egyptian flatbread…
If you are a genuinely inquisitive person, then try to go through the day eating like the average Egyptian. For people less interested in national cuisine, we recommend trying the Egyptian menu in fragments. Almost all more or less complex meat dishes, as well as many soups and sweets of modern Egyptian cuisine, are borrowed from the Turks, Lebanese, Mamluks, Albanians, Arabs of Palestine or Yemenis - all those peoples who ever came to Egypt and owned it:
kyufta- meatballs fried on the grill; kebabs all kinds of kebabs;
pastrami- dried and smoked beef in a thick layer of spices;
chorba lentil stew flavored with lemon juice (the one for which Esau sold his birthright to Jacob). can be found and kara-chorbu(shepherd's stew);
baklava- Turkish sweet, rhombuses from puff pastry with spicy nut filling;
Malahabija- Circassian (Mamepyuk) dish, sweet and buttery rice boiled in milk with rose water, pistachio grits and spices;
shawarma- fried and thinly sliced meat wrapped in a flatbread with spices and herbs;
balladi yeast cakes (fritters).
Nevertheless, there are many dishes in Egyptian cuisine that can be safely considered national. The main one is tahina, mashed sesame seeds with vegetable oil. White cumin must be added to tahina. The walls of all Egyptian kitchens literally reeked of cumin - this is the most Egyptian smell. Tahini is served at the very beginning of the dinner, it is supposed to dip a flatbread into it. Tahini is followed by salad and main hot dishes:
full medames brew from local beans;
tarbe- lamb or veal stomach stuffed with meat;
mahalil- tinted with beets, peppered and salted shallots, olives, pieces of carrots and lemon: The Egyptians do not sit at the table without pickles, this is the first prevention for them from widespread unsanitary conditions. For the same reason, half-baked meat or fish is not eaten in Egypt.
Egyptian beef- marinated, fried and only then oven-baked meat;
lamb in Cairo- lamb shoulder, fried and then stewed in tomato;
grilled fish deep cuts are made in the fish before frying, salted, rubbed with spices or poured with lemon juice and only then placed on the grill;
shakshuka omelet with meat and tomatoes;
molocheia- mashed chicken soup, herbs, garlic and vegetables (potatoes, peppers, pumpkins, zucchini, tomatoes or carrots);
kibda lamb or beef liver with rice or flatbread, or even with apples, bananas and oranges;
kushari finely chopped pasta with lentils and onions;
Cairo chicken chicken pre-marinated and boiled until tender, smeared with honey and placed in a red-hot oven for one minute;
hibiscus truly national Egyptian drink. It is made from hibiscus flowers, a shrub of the Malvaceae family. It turns out a sour burgundy drink, which, unknowingly, can be mistaken for freshly squeezed pomegranate juice.
Features of national Egyptian cuisine
The classic Egyptian breakfast consists of two main courses: fula and felafile (or taameya).
Ful are boiled beans in a sour sauce, with spices and herbs, sometimes with the addition of finely chopped vegetables. Filafili are vegetarian cutlets made from grated legumes. In addition to this, a plate of tehina sauce (ground sesame and nuts with olive oil, spices) is served, in which during the meal you need to dip eis bread, fresh vegetable salad, gebna salad (cheese like cheese mixed with vegetables). All this should be washed down with cold hibiscus tea from the petals of the so-called Sudanese rose, which we better know as “Pharaoh tea”.
On weekdays, the Egyptians do not have a very tight lunch. The most popular lunch dish is koshar. The name is a little intimidating, but there is nothing nightmarish about this dish. It's just boiled beans, beans, lentils and other grains mixed with fried onions. All this is filled with a fiery liquid from the bottles supplied right there. The Egyptians, like fakirs, accustomed to sharp objects, swallow their portion. Europeans do it with apprehension, with tears in their eyes. In Cairo, you can pay only 1 pound for an impressive portion of koshara. If you have time, you can have a more substantial snack, for example, fish tagine (assorted seafood baked in a pot).
To spite all modern nutritionists, the Egyptians make the main emphasis in their diet on dinner. Dinner is the longest meal for them. First you need to warm up with a variety of cold and hot snacks. Taste gebnas (something like fried dumplings with cheese), easily walk through vegetable salads and touch basturma, try stewed eggplants with garlic irresistibly affecting Europeans.
Now we can move on to the main dishes.
Be sure to try the fried pigeon stuffed with porridge. Pigeons are specially bred here for gastronomic purposes. Some Egyptians eat them along with the bones. Pigeon is a pity, but you can get used to it. Although it is shocking to think that for full saturation you have to stir up an entire dovecote. The following hot dish will allow you not to die of hunger - a kebab jacket, accompanied by a cup of rice. Kofta is minced beef sausages, kebab is the same barbecue, but not marinated. In the classic version, all this is cooked on an open fire.
For dessert, a variety of pastries soaked in honey syrup and sprinkled with grated nuts are served, in which the Egyptians are great masters.
