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Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. Examples of Egyptian dishes include rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab and kofta. Others include ful medames, mashed fava beans; koshary, lentils and pasta; and molokhiyya, bush okra stew.
Koshary, kushari or koshari (Egyptian Arabic: كشرى [ˈkoʃæɾi]) is Egypt's national dish and a widely popular street food. [1] It is a traditional Egyptian staple, mixing pasta, Egyptian fried rice, vermicelli and brown lentils, [2] [3] and topped with chickpeas, a garlicky tomato sauce, garlic vinegar, and crispy fried onions.
Egyptian snack foods (2 P) R. Restaurants in Egypt (2 C, 1 P) Pages in category "Egyptian cuisine" The following 57 pages are in this category, out of 57 total.
Kushari, an Egyptian dish. Falafel, deep-fried balls of ground chickpeas or fava beans, is a common dish in Egypt [30] and the Levant. Egypt has a very rich cuisine with many unique customs. These customs also vary within Egypt itself, for example, in the coastal areas, like the coast of the Mediterranean Sea and Canal, the diet relies heavily ...
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Food such as meats was mostly preserved by salting, and dates and raisins could be dried for long-term storage. The staples bread and beer were usually prepared in the same locations, as the yeast used for bread was also used for brewing. The two were prepared either in special bakeries or, more often, at home, and any surplus would be sold. [2]
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