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Vegetables were eaten as a complement to the ubiquitous beer and bread; the most common were long-shooted green scallions and garlic but both also had medical uses. There was also lettuce, celery (eaten raw or used to flavor stews), certain types of cucumber and, perhaps, some types of Old World gourds and even melons.
Molokhiya, a traditional dish that dates back to Ancient Egypt, served with rice and chicken. 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.
Mulukhiyah was a known dish in the Medieval Arab world. The recipe on how to prepare it is mentioned in the 14th-century Arabic book Kanz el-Fawa'ed fi Tanwi' el-Mawa'ed. According to the Egyptian historian al-Maqrizi (d. 1442), [10] mulukhiyah was the favorite dish of caliph Muawiyah ibn Abi Sufyan (r. 661–680) the founder of the Umayyad ...
Focaccia – dates to ancient Rome [24][25] Mantou – dates to 307 BCE – 250 BCE [26] Chutney [27] Congee [28] Curry [29] Fig-cake (develah) – eaten by Jews in antiquity, mentioned in the Hebrew Bible and in the Jerusalem Talmud. Fish sauce, see garum. French toast, earliest reference appears in 1st century Rome.
Fesikh (Egyptian Arabic: فسيخ, romanized: fesīḵ, pronounced [fɪˈsiːx]) is a traditional celebratory ancient Egyptian dish. It is eaten by Egyptians during the Sham el-Nessim festival in Egypt, which is a spring celebration from ancient Egyptian times and is a national festival in Egypt. Fesikh consists of salted pickled fermented and ...
Joseph's granaries is a designation for the Egyptian pyramids often used by early travelers to the region. The notion of a granary (horreum, θησαυρός) being associated with the Hebrew patriarch Joseph derives from the account in Genesis 41, where "he gathered up all the food of the seven years when there was plenty in the land of Egypt ...
Egyptian cheese. Egyptian cheese (Egyptian Arabic: جبنه gebna pronounced [ˈɡebnæ]) has a long history, and continues to be an important part of the Egyptian diet. There is evidence of cheese -making over 5,000 years ago in the time of the First Dynasty of Egypt. In the Middle Ages, the city of Damietta was famous for its soft, white cheese.
Ful medames (Arabic: فول مدمس, fūl midammis IPA: [fuːl meˈdammes]; other spellings include ful mudammas and foule mudammes, in Coptic: ⲫⲉⲗ phel or fel), or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetables, herbs, and spices. [3]