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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.
The cuisine of ancient Egypt covers a span of over three thousand years, but still retained many consistent traits until well into Greco-Roman times. The staples of both poor and wealthy Egyptians were bread and beer, often accompanied by green-shooted onions, other vegetables, and to a lesser extent meat, game and fish.
Egyptian snack foods (2 P) R. Restaurants in Egypt (2 C, 1 P) Pages in category "Egyptian cuisine" The following 56 pages are in this category, out of 56 total.
Cairo, the capital of Egypt, is a bustling metropolis that sits on the banks of the River Nile.Home to an estimated 22 million people, the city has more recently expanded into a sprawling jumble ...
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.
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Under Islam, Egypt continued to be a great source of literary endeavor, now in the Arabic language. In 970, al-Azhar University was founded in Cairo, which to this day remains the most important center of Sunni Islamic learning. In 12th-century Egypt, the Jewish Talmudic scholar Maimonides produced his most important work.
This is an accepted version of this page This is the latest accepted revision, reviewed on 18 November 2024. Culinary tradition Serving in Palestine restaurant including falafel, hummus, and salad Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas ...