Malachi dish. Food in Egypt: national cuisine and what is served in hotels. Features of national Egyptian cuisine

When I decided to bake "Bird's Milk", then, of course, I scrolled through the Internet. My God! Perhaps no cake can boast of so many "real" and "correct" recipes. Starting from a cake of seventeen eggs and ending from memory, apparently rewritten by the journalist, the "original" recipe of Guralnik. In general, a terrible thing. In no way wanting to offend the authors of the recipes, I nevertheless want to note that the correct recipes were also found.
Story. The cake was invented by Vladimir Guralnik, a confectioner from the Prague restaurant. Again, a lot of speculation. A typical example: Guralnik made a revolution using agar, but no one used agar in the confectionery industry, only gelatin. I'll tell you right now - it's nonsense. The confectioner borrowed the recipe from the factory, processing it into a more delicate, cake soufflé. And gelatin, just, was not used in our industry, since it loses its properties when heated. Agar was produced quite a lot, and not only soufflés were made with it, but also creams, the same Charlotte or protein.

By the way, the souffle was a guest, and it is part of several cakes according to GOST. But pay attention - it was "Bird's Milk" that became the favorite cake of many sweet lovers and, I would say, a kind of symbol of the then cake industry. The souffle recipe can be found in reference books, the cake recipe is more rare, but I was lucky - I still found it in one of the dozen ordered books.

About technology. Whipped proteins brewed with agar-treacle-sugar syrup are used as the basis for the soufflé. It is boiled to a temperature of 117-118C, cooled and poured over the proteins, as in the preparation of Italian meringue. True, in the Italian meringue, the syrup is heated to 120C, but in our case, the agar at this temperature loses its gelling ability. Since starch syrup is almost impossible to get (what a Soviet word, alas!) You can replace it with sugar. What will change? Only the fact that the molasses prevented the sugaring of the syrup, and without molasses at 118C it quickly crystallizes and, unfortunately, the soufflé can turn out with grains. Therefore, we will boil only up to 110C.
By the way, many recipes from the Internet do exactly that - molasses was simply deleted from the list of ingredients, respectively, it takes longer to boil the syrup, and there is less sugar per protein.
Agar hardens, unlike gelatin, already at 40C. Therefore, butter with condensed milk must be mixed into proteins quickly, without waiting for them to cool, otherwise the structure of the soufflé will be disturbed.

Here I want to say again that sugar syrups are boiled over medium or high heat, sugar-agar - over medium, and with constant stirring. Agar must be soaked in warm water in advance, and then boiled until it is completely dissolved. Sugar interferes with the dissolution of agar, and therefore sugar is added to an already prepared solution.

In general, the souffle is very easy to prepare, and (with agar) you will succeed. In this recipe, agar cannot be replaced with gelatin. If you want to replace it, add the gelatin solution to the finished sugar syrup, cooling it down a bit. Though I haven't tried it myself.

Cakes:
100g butter
100g sugar
2 eggs
140g flour
vanilla extract

Souffle:
2 proteins (60g)
460g sugar
1\2 tsp citric acid
2 tsp without slide of agar
200g butter
100g condensed milk
vanillin or vanilla extract

Glaze:
75g chocolate
50g butter

Form with a diameter of 25cm or more
extract can be replaced with vanilla sugar, ground into powder

Korzhi. The dough is like a cake. Beat butter with fine sugar, add eggs, vanilla and beat until sugar dissolves white.

Add flour and knead the dough.

Spread in two circles around the diameter of the mold.

Bake at 230C for 10 minutes. If the cakes are too big - cut immediately. Cool without removing from paper.

Put the cooled cake in the form and start preparing the soufflé.
Soak agar in 140 ml of water for several hours.

Butter and condensed milk for cream should be at room temperature. Whisk them until creamy, add the vanilla extract and set aside (not in the fridge).

Bring the water with agar over low heat to a boil, stirring thoroughly with a flat spatula so that the agar is completely dissolved and does not burn. Boil for a minute. Pour in the sugar.

Put on medium heat. Bring to a boil while stirring continuously. As soon as the syrup increases in volume and a white foam appears, remove from heat.

Spend a test on the thread - tear off the spatula from the surface of the syrup, a thin thread will be pulled behind it. This means the syrup is ready.

Cool the syrup down to 80C. Meanwhile, beat the chilled egg whites in a large bowl until a firm pattern appears on the surface. Add citric acid and beat until thick.

Pour hot syrup into the proteins in a thin stream, the mass will increase greatly in volume.

Beat until stiff.

Stir in the butter and condensed milk by turning the mixer on low speed. Once mixed, the soufflé is ready.
Pour half of the soufflé into the crust...

Place another cake layer on top and pour over the soufflé again. Place in the refrigerator to harden for 3-4 hours.

Melt chocolate with butter and pour frosting over cake. Let it freeze.

Draw a picture if necessary.

Run a knife around the edge of the cake and open the shape. Ready!

By the way, what to do if there is no agar? This cake can be made without agar at all, the soufflé will be more dense, viscous, and not even a soufflé at all, but the taste is the same! Only in the boiled syrup it will be necessary to add half a teaspoon of citric acid and boil to 117C (soft ball, details about it in the lipstick recipe). Pour the proteins with syrup, cool to 30-36C and stir in the butter-condensed cream so that it does not melt. By the way, I like this much more!

Egypt is a country that has kept the spirit of a great civilization for several millennia. You weren't in Egypt if all the fleeting days of your vacation were lying on the beach and didn't leave the hotel. However, not only the pyramids allow you to touch history.

Food vendors in Egypt. Photo: http://www.flickr.com/photos/islandspice/

Once in the land of the pharaohs, you must definitely enjoy the local cuisine, because national food is a mirror of the country. Over the past millennia, neighboring states have had a great influence on the formation of the modern gastronomic culture of Egypt. Among them are Libya, Syria, and others.

Main dishes

Basically, all Egyptian food is made from beans and vegetables. Meat is rare. The most popular and widely available dish is kushari.

Pasta lovers rejoice - this is an interesting dish for you. Kushari is a mixture of pasta, vermicelli (spaghetti), rice, tomato sauce. Sometimes chickpeas and lentils are added. Pasta, lentils, rice and chickpeas are boiled, vermicelli is fried in a pan in oil. All this is mixed, fried onions, spices and tomato sauce are added. It turns out a very interesting combination.

Egyptian dish - Kushari. Photo: http://www.flickr.com/photos/hashashin/

For a Russian person who is used to eating all these ingredients separately, kushari will seem very specific. But the Egyptians love it.

Ful is another common national dish in Egypt. It is prepared from fruits of the legume family. Mostly beans. Beans, oil, lemon juice and spices are the ingredients of a classic ful. There are many interpretations: Ful Bil Khodra, Ful Bil Tamatem wa el Felfel, Ful Bil Zebda, Ful Bil Zet Bil Laimun, Ful Midamis. As a rule, they use it for breakfast.

Egyptian dish - Ful Midames. Photo: http://www.flickr.com/photos/ [email protected]/

Seafood lovers can rejoice too! The Red Sea, which washes the shores of Egypt, has a variety of flora and fauna. Lake Nasser in Upper Egypt is rich in fish, as well as the river - the Nile. However, fish dishes are rarely served in hotels. To truly enjoy shrimp, squid and fish platter is possible only in specialized restaurants. Fish is prepared in all possible ways - baked, fried, stewed.

Fish restaurant in Egypt. Photo: http://www.flickr.com/photos/kexi/

I would like to mention the fish platter. The magnificent smell of rich broth and the tender flesh of seafood will not leave you indifferent. Often the fish is grilled with tomatoes and sweet peppers.

There is a delicacy unusual for a Russian person in Egypt. It is called - Mahshi (mahshi).

Egyptian dish - Mahshi (stuffed dove). Photo: http://www.flickr.com/photos/blizzardzz/

This is a pigeon carcass stuffed with rice, baked on charcoal. The most delicious part is the pigeon's head. These birds are bred in Egypt specifically for the preparation of Mahshi.

Sweets of Egypt

Sweeties, hold on! Egypt is famous for all kinds of sweets and pastries. One of the most delicious desserts is called Umm Ali: mixed almonds, raisins, grated coconut, pieces of puff pastry. The whole mixture is poured with hot milk and sugar, covered with whipped cream and baked in the oven. I personally associate the name of this dessert with the phrase “Eat your mind”. And believe me, it is.

Egyptian Dessert - Umm Ali. Photo: http://www.flickr.com/photos/saaleha/

Egyptians also bake delicious pancakes with various fillings. Cakes are prepared in different ways: they are boiled in milk, soaked in honey, orange water (water infused with orange flowers) is added to the dough.

Egyptian pastry at the bazaar. Photo: http://www.flickr.com/photos/lacatholique/

Almost all sweets are made using honey and nuts. Honey is added to the dough, buns are poured over it, cakes are coated. It all looks very appetizing.

And if you want something less sweet, try Malakhabija (or Muhalabiya - muhallabia) - milk rice with nuts and butter.

Egyptian dish - milk pudding Mahalabija (muhalabiya). Photo: http://www.flickr.com/photos/ [email protected]/

But do not overdo it with desserts, because as Leonardo da Vinci said: “You have to pay bitterly for sweets.”

Beverages

They drink tea in Egypt. However, black tea may not be found there. Herbal teas and hibiscus are in fashion. This is a well-known slightly sour red drink made from rose petals. It is drunk both hot and cold. During excursions, tourists are treated to this tonic drink, as it perfectly quenches thirst.

Tea in Egypt. Photo: http://www.flickr.com/photos/coldwhisper/

The only thing that is frustrating is the size of the glass cup (about 7 cm high). To quench your thirst you will have to drink at least two.

Unfortunately, the very delights that were prepared for the pharaohs' meal have not survived to this day. Although who knows, perhaps right now Egyptian chefs have reached perfection. I suggest you check it out for yourself!

Located at the crossroads of Africa and Asia, Egypt has a lot to offer delicious and original. Egyptian cuisine absorbed dishes from other eastern countries, Egyptian culinary specialists adapted the recipes of Turkish, Lebanese, Syrian and Greek cuisines to Egyptian tastes. Simple national dishes are prepared with a lot of fresh and ripe fruits and vegetables, and are seasoned with a small amount of spices, although Egyptian dishes are rarely spicy.

Each meal is accompanied by bread, which is called "aish". Traditional bread "aish baladi" (Balady bread) is a round and fragrant wholemeal flatbread, rolled in ground wheat. It splits in half like a Greek pita...

Phyllo dough (5 sheets)
Butter (for greasing filo sheets) - 35 g
Egg yolk (custard) - 1 pc.
Sugar (custard 50 gr + syrup: a glass of sugar 250 ml)
Flour (custard) - 10 g
Vanillin (custard 1 g + syrup 1 g) - 2 g
Milk (custard) - 135 ml
Water (syrup) - 180 ml
Lemon (syrup, 4-5 drops)
Cardamom (syrup, 3 boxes)

I only made a quarter portion, so the number of products listed is not very large, in fact, the recipe contains each ...

Ful Medames / Egyptian Cuisine

One of the popular dishes in Egypt, Ful Medames consists of beans served with butter, garlic and lemon juice. The word “Medames” is of Coptic origin and translates as “buried”. It refers to the way the dish was originally prepared: in a pot buried in hot coal or sand. Full Medames can be served with many toppings such as butter, tomato sauce, tahini, or egg. However, the most traditional method is to eat it simply with salt, with an Egyptian bread roll. Nowadays, this dish of the national cuisine of Egypt is exported to many Middle Eastern countries such as Syria, Lebanon, Saudi Arabia and Sudan.

Ingredients (for 4/6 servings)
Dried and peeled beans...

Mahshi-Egyptian stuffed vegetables

M "ahshi is one of the most popular dishes in Egypt. All kinds of vegetables are stuffed: small eggplants, zucchini, tomatoes, potatoes, peppers, vine leaves, cabbage, even onions. This is very painstaking work, takes a lot of time, but the result is worth it!

Rice (stuffing) - 350 g
Bulb onion (stuffing; large) - 1 pc.
Greens (filling; dill + parsley + cilantro) - 6 bunches.
Tomato (filling) - 1.5 kg
Mint (filling; powder) - 1 tsp.
Salt (to taste)
Black pepper (filling) - 1 tsp
Sweet paprika (filling; powder) - 1 tsp
Chili pepper (filling; powder) - 0.5 tsp.
Coriander (filling; powder) - 1 tsp
Vegetable oil (filling) - 50 ml
Garlic - 3 tooth.
Grape leaf - 250 g
Eggplant (7-12 cm long) - 15...

Sweet Gullesh / Egyptian Cuisine

Egyptian sweetness: fragrant, crunchy and juicy at the same time; resembles baklava, but without nuts; with custard. A delicious delicacy for lovers of oriental sweets and sweet tooth. It is prepared very easily and quickly.

Phyllo dough (5 sheets)
Butter (for greasing filo sheets) - 35 g
Egg yolk (custard) - 1 pc.
Sugar (custard 50 gr + syrup: a glass of sugar 250 ml)
Flour (custard) - 10 g
Vanillin (custard 1 gr + syrup 1 gr) - 2 g
Milk (custard) - 135 ml
Water (syrup) - 180 ml
Lemon (syrup, 4-5 drops)
Cardamom (syrup, 3 boxes)

I only made a quarter portion, so the number of products listed is not very large, actually ...

Mumbar. Egyptian cuisine

Most often, mumbar is such sausages stuffed with rice. But sometimes stuffed with minced meat.

Cooking rice for stuffing.
Wash 3 cups of rice. Fry onions in vegetable oil (3 pieces). There we add garlic to the onion through the garlic (do not skimp). Fry everything until golden brown. Half a kilo of tomato rrrrraz in a blender and to the onion. You can also add a couple of tablespoons of tomato paste. Slightly suffocated. And put rice. Salt, pepper, coriander. We cut a bunch of parsley, dill and cilantro there. Stir, turn off the fire. Those. rice is not cooked!
In general, all the mahshis in Egypt are stuffed with this rice. And mumbar is also a type of mahsha.

We cut off the neck from a plastic bottle (7-10 centimeters). Gut...

Koshary / Cuisine of Egypt

The classic lunch dish of a poor Egyptian is koshari, a combination of pasta, legumes and rice that is not very familiar to a European. The treat can be both incredibly hot and not very spicy, so ask the chef to cook it to your taste (by the way, this applies to almost all Egyptian dishes).

For one serving of koshari, mix 30 g of boiled rice, 10 g of cooked lentils, 10 g of deep-fried vermicelli, 10 g of boiled chickpeas and ready-made tubetti pasta (small "wheels"). Then pour everything with green sauce (5 g of cumin, 2 tablespoons of olive oil and green chili) and 1-2 tbsp. spoons of tomato sauce made from stewed peeled tomatoes. Mix everything, put on a plate and sprinkle generously with chopped onions on top.

Save it to your wall so you don't lose the recipe!

Ful / Cuisine of Egypt

Ful is a thick brown bean puree that is usually topped with pita or added to the Egyptian dish kushari - noodles with rice, chickpeas, fried onions and tomato sauce

Beans
onion
tomato juice
tomatoes
spices
vinegar

Soak the beans overnight, then boil and drain the water. Finely chop the onion and lightly fry in vegetable oil. Add the beans, simmer for a few minutes under a lid over low heat (shake the pan often). Pour boiling water over the tomatoes, remove the skin from them and cut into slices. Pour in tomato juice, add spices, then after a while salt the tomatoes, simmer everything until tender. Grind in a blender adding the water remaining after cooking the beans. Season with vinegar or lemon juice, let it brew, serve as a cold appetizer on the table.

Bel rose jacket: Egyptian meat jacket

In Egypt, as in many other countries of the Middle East, there are many types of kofta - a hot dish of minced meat with various additives. Kofta bel ros ("kofta with rice") is one of the favorite and traditional dishes in Egypt.

Minced meat (I have beef) - 500 g
Rice (minced meat) - 160 g
Dill (minced meat) - 10 tbsp. l.
White onion (minced meat 1 pc + sauce 1 pc) - 2 pcs
Mint (minced meat) - 1 tbsp. l.
Black pepper (to taste)
Salt (to taste)
Tomato (sauce) - 5 pcs
Parsley (sauce; to taste)
Water (sauce; to taste)
Vegetable oil (for frying) - 3 tbsp. l.

The peculiarity of this dish is that the rice is ground as finely as possible: into flour. I crushed with a special nozzle (for grinding spices) and sifted ...

Sweet layer cake "Fytyr in Egyptian"

This is insanely delicious, there are not even words to describe this oriental sweetness!

Ingredients:

For test:
1 glass of milk;
200 g butter;
3.5 cups flour;
1 egg;
1/2 tsp dry yeast;
a pinch of salt.

For the Magalabia cream:
2 glasses of milk;
2 cups of granulated sugar;
3 art. l. starch;
1 egg;
1 sachet of vanilla sugar;

1 egg yolk for brushing.

Cooking:
To prepare the dough in warm milk, dissolve the yeast and salt. Add beaten egg and flour, kneading a homogeneous dough.
We divide the dough into 2 parts. We roll each part into a layer and grease with melted butter.
We twist the dough into a roll and turn it into a snail. Thus, we get 2 snails. We wrap...

Egyptian national dish Mahshi

We will need:
1 cup rice
2 onions
7-8 tbsp vegetable oil
2-3 tablespoons of tomato paste
1 bunch of cilantro and the same amount of Parsley. Dill
0.5 tsp ground cumin
1 teaspoon with a slide of dry mint
Salt, black and red pepper to taste
1 maggi cube
Grape leaves. From this portion I got 72 pcs.

I made grapes and cabbage, dear ladies, I warn you that it’s a little difficult to make small cabbages like mine. You need to fill your hand.

We prepare the cabbage as for cabbage rolls, grape leaves, if fresh, then pour over with hot water, I use canned ones in jars.

COOKING
Finely dice the onion and fry in oil until dark brown, then put ...

Stuffed cabbage in Egyptian (Mahshi kromb)

Mahshi is probably the most popular dish in Egypt. In general, there are many different kinds of mahshi. For stuffing, zucchini, eggplant, cabbage, grape leaves, bell peppers, and potatoes are used. As a rule, the Egyptians prepare a huge pot of mahshi. Well, it is eaten very quickly. The classic filling is rice with tomato sauce. I also add lentils and vegetables.

Salt - to taste
Black pepper - to taste
Coriander - 1 tsp
Cumin - 1 tsp
Vegetable oil - 2-3 tbsp. l.
Tomato paste - 2 tbsp. l.
Greens (dill, parsley, cilantro to taste) - bunch
Tomato - 4-5 pcs.
Garlic - 2-3 cloves
Onion - 1 pc.
Cabbage (head) - 1 pc.
Rice - 1/2 cup
Lentils - 1/2 stack
Carrots - 2 pcs.
Greens (dill, parsley...

Egyptian steak

Ingredients:
minced beef 500 g
chicken fillet 500 g
champignons about 300 g.
cheese 200 - 300 g.
egg 1 pc.
tomato 1 pc.
greens.
Oil for frying, I used olive
salt, spices to taste
breadcrumbs

Cooking method:
Grate cheese and divide into two halves. We lay one half in the minced meat, add the egg, salt, spices and mix everything well.
We cut the mushrooms and fry in a well-heated oil. Finely chop the greens, cut the tomato into circles.
Divide the chicken fillet into 4 parts and lightly beat off.
We divide the minced meat into 4 parts and make cakes. Lay them on a greased baking sheet.
Put mushrooms, herbs, tomato on top and cover with chicken fillet.
Sprinkle with breadcrumbs, cheese and put in the oven heated to 170 degrees for 40 minutes
For garnish we have rice garnished with tomatoes and dill sprigs.
Enjoy your meal

Egyptian milk porridge "White"

We sort out the wheat groats, wash them and soak them in water (I soaked them overnight to prepare for breakfast). Cook in lightly salted water until tender. We filter.

Then pour milk into the pan, lay our cereal. Add butter, sugar, vanillin and let it sweat a little. Breakfast is ready.
Remarks. I prepared the "children's" version. After cooking, before laying in milk, the grits were crushed in a mixer. Porridge in this case is thicker.
© KoshkaSilva

Mahshi in Egyptian

Mahshi are vegetables stuffed with rice (zucchini, eggplant, peppers, tomatoes, cabbage and grape leaves). Rice is round. Zucchini, eggplant (white and blue) - small, but plump, so that it is convenient to remove the insides. Each owner has their own proportions. I will describe the principle.
I fry in rast. onion oil, pieces 3. Then I add garlic, I also do not skimp. Then tomatoes from a blender or tomato paste. Everything is simmered together. Then there is rice, a glass and a half or two, a bouillon cube, salt (so that you can feel it, then vegetables will take it away during cooking), black pepper, coriander (I myself add some water and boil it a little, but according to the rules it’s not necessary). At the end I add greens: dill, parsley, coriander ...

Lentil stew with garlic / Egyptian cuisine

Lentils (red) - 400 g
Broth (chicken) - 2 l
Onion (medium size) - 3 pcs
Tomato - 2 pcs
Garlic - 4 tooth.
Butter - 2 tbsp. l.
Salt - 1 tsp
Black pepper - 1/2 tsp
Cumin (ground) - 2 tsp

2 onions cut into quarters, the third cut into cubes.
Tomatoes, peel, cut into quarters.
Peel the garlic, chop coarsely.
Place tomatoes, onion quarters, garlic in broth, boil for about 45 minutes.
10 minutes before the end of cooking, add the lentils.
Melt 1/2 tbsp. tablespoons of butter and fry finely chopped onion.
Blend the soup with an immersion blender.
Heat again, season with salt, pepper and cumin. Shortly before serving, season the soup with the remaining oil and sprinkle with fried onions.
© Pyshka-Thin

Kushari / Egyptian cuisine

I think about half of the people (Russians) who can afford it have been to Egypt. And you are probably familiar with such a famous dish as KUSHARI! It is sold on busy streets almost at every step, and always in all street eatery cafes. It's cheap, tasty, satisfying...

Here is its composition:
1 - pasta
2 - fried onion
3 - rice with brown vermicelli
4 - tomato sauce (they always boil it and have such an aroma all over the street that it is impossible to resist buying this kushari. They put it in iron plates for those who eat on the street, and in plastic glasses for those who take it with them, to eat at home.)
5 - brown lentils and hummus (beans)

Well, I think those...

Pita with warm salad. Egyptian cuisine.

Ingredients
beef
champignons
avocado
zucchini
Bulgarian pepper
pita
Cherry tomatoes
salt
olive oil

COOKING METHOD
Put the pita on the wire rack and put it in the oven.

Cut the mushrooms into four parts. Slice peppers and zucchini. Peel the avocado and cut into cubes. Add olive oil to a preheated pan, put zucchini and pepper, fry for a couple of minutes. Add mushrooms, a little sugar, salt and black pepper. At the very end, put the avocado.

We cut the beef. Fry in a hot skillet with olive oil. Finely chop the fried beef and add to the vegetables. Cut the cherry tomatoes into three parts and put them on the meat. Salt and add sugar. We mix.

We take the pita out of the oven. Cut off the top of the pita and open it. We spread the finished warm salad in the resulting "pocket".

Kibrizli (almond cake) Egyptian cuisine

I want to offer you a recipe for a very delicious almond cake :vkusno: :vkusno: :vkusno: although the recipe is taken from a book about Egyptian cuisine, this cake is also very popular in Morocco.
150g semolina
180g sugar
150g ground almonds
8g baking powder
5 eggs
1 lemon
a pinch of salt
2-3 tablespoons sesame
4-5st.l. honey
220ml water
mold lubricating oil
Cooking:
Proteins are separated from the zhelkov. Beat egg whites with a pinch of salt until stiff. Separately, beat the yolks with sugar, add semolina, almonds, baking powder, lemon zest and water to them, mix well. Add the whipped egg whites to the resulting mixture and mix gently so that the protein mass does not fall off.
Grease the mold well with oil (I took a round one ...

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;
molocheya- 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.

The Egyptians love to eat delicious food and are happy to treat everyone with their national delicacies. Acquaintance with Arabic cuisine will not leave dissatisfied and indifferent neither strict vegetarians, nor lovers of meat dishes, nor sweet tooth. Only pork lovers can get a little upset. Here, this meat is banned and dishes with its use are prepared only in some tourist restaurants operating at hotel complexes.

We offer you an overview of the most interesting delicacies of national Egyptian cuisine, a description of the best restaurants in the most popular resorts, as well as a few recommendations on how to behave at the table in Egypt so as not to offend anyone.

Treats for Vegetarians

If we have bread for everything, then the Egyptians consider local beans to be one of the main products. Here they are fried, boiled, eaten raw, sauces, spices and other products are added to them.

Egyptian housewives know many options for using beans in culinary business:

• they are mixed with olive or ghee;
• mixed with sesame paste;
• sprinkle with chopped tomatoes;
• sprinkle with lemon juice;
• seasoned with cumin.

The beans can be served on their own, wrapped in local bread, and served in a variety of other ways.

One of the most delicious dishes using local beans is falafil. Preparing such a yummy is very simple. First, the beans are thoroughly kneaded, then mixed with seasonings and fried.

Another favorite Arabic dish is kushari. For its preparation, the following ingredients are used: rice, fried onions, lentils, noodles, tomato sauce. If desired, you can add a little garlic and vinegar to the kushari - it will be sharper.

And rounding off today's vegetarian menu is a dish called molokhia, a delicious thick soup made with a local leafy vegetable. By the way, meat lovers will also like molokhiya - the soup goes well with rabbit and chicken.

Molokhiya - green soup

Meat "snacks"

To visit Egypt and not try the local pilaf is a big mistake. The Arabs have it very tasty and a little different than in Russia. In local restaurants, this dish is prepared with chicken liver and mushrooms.

Mahvi - fried pigeon

Another exotic food is camel liver or even a whole ram roasted on a spit.

Desserts and sweets

There are many desserts in Egypt and they are all very tasty. Among the variety of sweets, try to be sure to pay attention to the following delicacies:

Do not forget about various Turkish delights, candied nuts, fruits, halva, etc.

Among other Arab treats that did not fall into any of the above sections, it should be noted:

• local wines;
• khushaf - a delicious drink and dates;
• baladian bread;
• freshly ground coffee with cardamom;
• bryndza perishes domiati.

In a word, you will definitely not go hungry in Egypt.

Where to eat?

Public catering in the Arab state is developed not only well, but remarkably. Everything is here: from small street stalls to fashionable restaurants. We will not consider fast food chains - they practically do not differ from Russian ones. Yes, and if possible, you should not eat in street stalls - unsanitary conditions reign in many of them, and hardly anyone wants to play the "lottery" with their own stomach.

We offer you an overview of good restaurants with delicious Arabic cuisine and affordable prices: one for each popular Egyptian resort.

Both visitors and locals love to eat here, which is a great recommendation. When you come to this restaurant, be sure to try molokeya - this thick green soup is a specialty here.

Among other interesting treats, it is worth noting the stuffed pigeon - the chefs of Abou El Sid cook it truly masterfully.

The institution is located in Zamalek - it is a cozy and rather calm area of ​​the Egyptian capital. But the advantages of the restaurant are not limited to just a convenient location - the prices are also very pleasing. For only $25-35 per person, you can enjoy delicious traditional cuisine to your heart's content.

Abu Ashraf in Alexandria

The hallmark of this popular Alexandrian restaurant is delicious grilled fish, the delicious aroma of which is felt far beyond the scope of knowledge. The staff at Abu Ashraf are friendly, courteous and courteous. The waiters will gladly come to your aid if you cannot choose your desired dishes from the richest local menu.

The restaurant has a branded "chip" - the fish chosen by the client is weighed and cooked right in front of him. They also serve delicious soups here.

Africa in Luxor

After walking around a lot of various memorable places, be sure to check out the Africa restaurant. It is best to do this in the evening, when the heat subsides in the area and the sun is approaching sunset - so you can comfortably sit at a table on the rooftop of the institution and admire the Nile, tasting delicious dishes of traditional Egyptian cuisine.

Local chefs prepare food in accordance with local traditions: in clay pots and over an open fire. Recommendations include meat with rice and vegetables and cold wine. Otherwise, be guided by your preferences. If possible, stop by Africa more often and try different dishes - affordable prices make it possible to do this.

One of the most famous resort restaurants. There are local and international cuisine. The main emphasis is on fish and a variety of seafood. Specialties: spicy garlic butter steak, lamb chops and baked snapper.

Important! Book a table at Dananeer in advance - there are almost never empty seats here.

Great restaurant on the coast. A beautiful view of the neighboring island opens from the spacious terrace of the establishment.

Here, Egyptian dishes are prepared very tasty and offered to guests at fairly low prices. Meat lovers should definitely order a mixed grill - this is a complex dish of kyufta, veal and lamb. Served with delicious salad and french fries.

Eating culture in Egypt

The local population has long been accustomed to tourists and for the most part does not pay attention to their behavior at the table. But if you want to show yourself as a well-mannered person who respects the local traditions, remember a few simple recommendations and follow them during your Egyptian vacation.

First, know that Arabs love not only to eat tasty and dense, but also to smoke. At the same time, smoking is allowed in almost every local restaurant. Even finding an establishment with a non-smoking room is quite difficult, and telling an Egyptian not to smoke at the table is considered impolite and disrespectful.

Secondly, be prepared: for almost every dish you will be offered bread. It's just that in Egypt they love him very much. Even if you don't eat pastries in general, don't be surprised when some of the local population starts using bread as a cutlery. But do not worry: spoons, forks and knives are also present in the local restaurants.

Thirdly, in Egypt it is customary for the person invited to dinner to insist on paying the bill. Of course, no one will force you to pay for everyone, but you shouldn’t sit and be silent either - it’s impolite. And no one will agree with your proposal right away. Usually, each participant in the meal insists that it is he who must pay the bill, as a result of which the dispute over this issue often lasts longer than the dinner itself. "Win" is usually the most persistent.

Egypt is not only a lot of beautiful beaches, interesting sights and luxurious hotels. The local cuisine is also full of surprises and unusual discoveries. You have learned about the most delicious Arabic dishes and the establishments where they are best prepared.

Enjoy your meal!

Table. Popular restaurants in Egyptian resorts

Video - Egyptian Cuisine