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Though food in Alexandria and the coast of Egypt tends to use a great deal of fish and other seafood, for the most part Egyptian cuisine is based on foods that grow out of the ground. Egypt's Red Sea ports were the main points of entry for spices to Europe. Easy access to various spices has, throughout the years, left its mark on Egyptian cuisine.
Egypt: A traditional Egyptian food very similar to the Middle eastern pizza-like Lahmacun. It is meat minced and spiced with onions and pepper, parsley and sometimes hot peppers and chilies, placed between two circular layers of dough, then baked in the oven. Hertzoggie: South Africa
A famous dessert from Egypt is called om ali, which is similar to a bread and butter pudding made traditionally with puff pastry, milk and nuts. It is served all across the Middle East and is also made on special occasions such as Eid. [31] Bread is a staple in Egypt; the most common breads are eish baladi.
Egyptian Museum of Berlin. In Egypt beer was a primary source of nutrition, and consumed daily. Beer was such an important part of the Egyptian diet that it was even used as currency. [4] Like most modern African beers, but unlike European beer, it was very cloudy with plenty of solids and highly nutritious, quite reminiscent of gruel. It was ...
Egypt: Mashed fava beans with olive oil, chopped parsley, onion, garlic, and lemon juice. Harira: Algeria and Morocco: A traditional Algerian and Moroccan soup of Maghreb. Hawawshi: Egypt: A traditional Egyptian food very similar to the Middle eastern pizza-like Lahmacun. It is meat minced and spiced with onions and pepper, parsley and ...
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Eish merahrah (Egyptian Arabic: عيش مرحرح, [ʕeːʃ meˈɾɑħɾɑħ], "smoothed-out bread", "spread-out bread") is a flatbread, made with ground fenugreek seeds and maize, eaten in Egypt. It is part of the traditional diet of the Egyptian countryside, prepared locally in village homes in Upper Egypt .
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