Molokheya and rice with chiken, Egypt 2012

Egyptian cuisine makes heavy use of poultry,

legume A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock f ...

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

s and fruit from

Egypt Egypt ( ar, مصر , ), officially the Arab Republic of Egypt, is a transcontinental country spanning the northeast corner of Africa and southwest corner of Asia via a land bridge formed by the Sinai Peninsula. It is bordered by the Mediter ...

's rich

Nile Valley The Nile, , Bohairic , lg, Kiira , Nobiin: Áman Dawū is a major north-flowing river in northeastern Africa. It flows into the Mediterranean Sea. The Nile is the longest river in Africa and has historically been considered the longest rive ...

and

Delta Delta commonly refers to: * Delta (letter) (Δ or δ), a letter of the Greek alphabet * River delta, at a river mouth * D (NATO phonetic alphabet: "Delta") * Delta Air Lines, US * Delta variant of SARS-CoV-2 that causes COVID-19 Delta may also re ...

. Examples of Egyptian dishes include rice-stuffed vegetables and grape leaves,

hummus Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made fr ...

falafel Falafel (; ar, فلافل, ) is a deep-fried ball or patty-shaped fritter in Middle Eastern cuisine (especially in Levantine and Egyptian cuisines) made from ground chickpeas, broad beans, or both. Nowadays, falafel is often served in a p ...

, shawarma,

kebab Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...

and kofta. '' ful medames'', mashed

fava bean ''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Variet ...

s; ''

kushari Koshary, kushari or koshari ( arz, كشري ) is Egypt's national dish and a widely popular street food. A traditional Egyptian cuisine, Egyptian staple, mixing pasta, rice and brown lentils, and topped with a zesty tomato sauce, garlic vinegar ...

'', lentils and pasta; and ''

molokhiya Mulukhiyah, also known as molokhia, molohiya, or ewedu, ( ar, ملوخية, mulūkhiyyah) is a dish made from the leaves of ''Corchorus olitorius'', commonly known in English as denje'c'jute, nalta jute, tossa jute, jute mallow or Jew's Mall ...

'',

bush okra Jute mallow or nalta jute (''Corchorus olitorius'', also known as " Jew's mallow", "tossa jute", "bush okra", "krinkrin", "etinyung", "Mulukhiyah", Ademe (Adémé, in Togo) and "West African sorrel", among many other local names, often invoking th ...

stew. A local type of pita bread known as ( Egyptian Arabic: ) is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to the First Dynasty of Egypt, with Domiati being the most popular type of cheese consumed today. Egyptian cuisine relies heavily on vegetables and legumes, but can also feature meats, most commonly squab, chicken, and lamb. Lamb and beef are frequently used for grilling. Offal is a popular fast food in cities, and '' foie gras'' is a delicacy that has been prepared in the region since at least 2500 BCE. Fish and seafood are common in Egypt's coastal regions. A significant amount of Egyptian cuisine is vegetarian, due to both the historically high price of meat and the needs of the Coptic Christian community, whose religious restrictions require essentially vegan diets for much of the year. Tea is the national drink of Egypt, and beer is the most popular alcoholic beverage. While

Islam Islam (; ar, ۘالِإسلَام, , ) is an Abrahamic religions, Abrahamic Monotheism#Islam, monotheistic religion centred primarily around the Quran, a religious text considered by Muslims to be the direct word of God in Islam, God (or ...

is the majority faith in Egypt and observant Muslims tend to avoid

alcohol Alcohol most commonly refers to: * Alcohol (chemistry), an organic compound in which a hydroxyl group is bound to a carbon atom * Alcohol (drug), an intoxicant found in alcoholic drinks Alcohol may also refer to: Chemicals * Ethanol, one of sev ...

, alcoholic drinks are still readily available in the country. Popular desserts in Egypt include '' baqlawa'', '' basbousa'', and ''kunafa''. Common ingredients in desserts include

dates Date or dates may refer to: *Date (fruit), the fruit of the date palm (''Phoenix dactylifera'') Social activity *Dating, a form of courtship involving social activity, with the aim of assessing a potential partner **Group dating *Play date, an ...

, honey, and almonds.

History

Wheat, barley and rice were part of the medieval Egyptian diet, but sources are conflicted about

millet Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets al ...

. According to

Abd al-Latif al-Baghdadi ʿAbd al-Laṭīf al-Baghdādī ( ar, عبداللطيف البغدادي, 1162 Baghdad–1231 Baghdad), short for Muwaffaq al-Dīn Muḥammad ʿAbd al-Laṭīf ibn Yūsuf al-Baghdādī ( ar, موفق الدين محمد عبد اللطيف بن ...

, it was unknown outside a small area where it was cultivated in Upper Egypt. This seems to be supported by chronicler

Muhammad ibn Iyas Muhammad ibn Iyas (b. June 1448; d.1522/4) is one of the most important historians in modern Egyptian history. He was an eyewitness to the Ottoman invasion of Egypt. Of Circassian origin, he was one of the Memluks and was entitled Bada'I al-Zu ...

, who wrote that millet consumption was unusual, if not unheard of, in Cairo. Shihab al-Umari, on the other hand, says it was among the most popular

cereal grains A cereal is any grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Cereal grain crops are grown in greater quantities and provide more food ...

consumed in Egypt in that time.

Sorghum ''Sorghum'' () is a genus of about 25 species of flowering plants in the grass family (Poaceae). Some of these species are grown as cereals for human consumption and some in pastures for animals. One species is grown for grain, while many othe ...

was, like millet, cultivated in Upper Egypt, but was not considered a desirable crop by residents of Cairo. There, it was consumed only during famine or other times of scarcity during which sorghum was preferred to other wheat substitutes used to make emergency bread rations like millet, bran, or broad beans. In ''The Tale of Judar and His Brothers'', an Egyptian story from ''

Thousand and One Arabian Nights ''One Thousand and One Nights'' ( ar, أَلْفُ لَيْلَةٍ وَلَيْلَةٌ, italic=yes, ) is a collection of Middle Eastern folk tales compiled in Arabic during the Islamic Golden Age. It is often known in English as the ''Arabian ...

'', the main character, a poverty-stricken fisherman named Judar, acquires a magic bag belonging to necromancer of Maghrebi origin. This bag supplies its owner with food like , a rice dish seasoned with cinnamon and mastic, sometimes colored with saffron and prepared stock and tail fat.

Ancient 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- ...

accompanied not only of

bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...

and beer, but of fruit, vegetables and fish eaten by the poor. Many of its carvings showing cuisine date back to the

Old Old or OLD may refer to: Places *Old, Baranya, Hungary *Old, Northamptonshire, England *Old Street station, a railway and tube station in London (station code OLD) *OLD, IATA code for Old Town Municipal Airport and Seaplane Base, Old Town, Mai ...

and

New Kingdom New is an adjective referring to something recently made, discovered, or created. New or NEW may refer to: Music * New, singer of K-pop group The Boyz Albums and EPs * ''New'' (album), by Paul McCartney, 2013 * ''New'' (EP), by Regurgitator, ...

periods.

Features

Egyptian cuisine is notably conducive to vegetarian diets, as it relies heavily on legume and vegetable dishes. 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.

Cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

coriander Coriander (;

, cardamom, chili, aniseed,

bay leaves The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tr ...

, dill,

parsley Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Por ...

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...

, mint and

cloves Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, s ...

. Common meats featured in Egyptian cuisine are pigeon, chicken and duck. These are often boiled to make the broth for various stews and soups. Lamb and beef are the most common meats used for

grilling Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...

. Grilled meats such as '' kofta'' (), '' kabab'' () and grilled cutlets are categorically referred to as ''mashwiyat'' (). Offal, variety meats, is popular in Egypt. Liver sandwiches, a specialty of Alexandria, are a popular fast-food in cities. Chopped-up pieces of liver fried with bell peppers, chili, garlic, cumin and other spices are served in a baguette-like bread called ''

eish fino Eish fino ( arz, عيش فينو) is a long baguette-shaped bread roll from Egypt made with wheat flour. It is the most commonly consumed bread type in the country after '' eish baladi'', the staple flatbread. It has a soft texture and is often ...

''. Cow and sheep brain are eaten in Egypt. '' Foie gras'', a well-known delicacy, is still enjoyed today by Egyptians. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. ''Foie gras'' is sold whole, or is prepared into ''

mousse A mousse (; ; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savory. as e ...

'', '' parfait'', or '' pâté'', and may also be served as an accompaniment to another food item, such as steak. The technique involves ''

gavage Force-feeding is the practice of feeding a human or animal against their will. The term ''gavage'' (, , ) refers to supplying a substance by means of a small plastic feeding tube passed through the nose ( nasogastric) or mouth (orogastric) into t ...

'', cramming food into the throat of domesticated ducks and geese, and dates as far back as

2500 BC The 25th century BC was a century that lasted from the year 2500 BC to 2401 BC. Events * c. 2900–2334 BC: Mesopotamian wars of the Early Dynastic period. * c. 2560 BC: Construction of the Great Pyramid of Giza is completed. * c. 2500 BC: R ...

, when the ancient Egyptians began keeping birds for food.

Cheeses

Cheese is thought to have originated in the Middle East. Two alabaster jars found at Saqqara, dating from the First Dynasty of Egypt, contained cheese. These were placed in the tomb about 3,000 BC. They were likely fresh cheeses coagulated with acid or a combination of acid and heat. An earlier tomb, that of King

Hor-Aha Hor-Aha (or Aha or Horus Aha) is considered the second pharaoh of the First Dynasty of Egypt by some Egyptologists, while others consider him the first one and corresponding to Menes. He lived around the 31st century BC and is thought to have h ...

, may also have contained cheese which, based on the hieroglyphic inscriptions on the two jars, appears to be from Upper and Lower Egypt. The pots are similar to those used today when preparing '' mish''. Although many rural people still make their own cheese, notably the fermented ''mish'', mass-produced cheeses are becoming more common. Cheese is often served with breakfast, it is included in several traditional dishes, and even in some desserts. Cheeses include '' domiati'' (), the most widely-eaten in Egypt; ''

areesh Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive so ...

'' () made from '' laban rayeb''; ''

rumi Jalāl al-Dīn Muḥammad Rūmī ( fa, جلال‌الدین محمد رومی), also known as Jalāl al-Dīn Muḥammad Balkhī (), Mevlânâ/Mawlānā ( fa, مولانا, lit= our master) and Mevlevî/Mawlawī ( fa, مولوی, lit= my ma ...

'' ();, a hard, salty, ripened variety of cheese that belongs to the same family as '' Pecorino Romano'' and ''

Manchego Manchego (officially es, queso manchego, ) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery textu ...

''.

Bread

Bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...

made from a simple recipe forms the backbone of Egyptian cuisine. It is consumed at almost all Egyptian meals; a working-class or rural Egyptian meal might consist of little more than bread and beans. The local bread is a form of hearty, thick, gluten-rich pita bread called ''eish baladi'' ( Egyptian Arabic: ; Modern Standard Arabic: ') rather than the Arabic '. The word "" comes from the Semitic root ' with the meaning "to live, be alive." The word ' itself has the meaning of "life, way of living...; livelihood, subsistence" in Modern Standard and

Classical Arabic Classical Arabic ( ar, links=no, ٱلْعَرَبِيَّةُ ٱلْفُصْحَىٰ, al-ʿarabīyah al-fuṣḥā) or Quranic Arabic is the standardized literary form of Arabic used from the 7th century and throughout the Middle Ages, most notab ...

; folklore holds that this synonymity indicates the centrality of bread to Egyptian life. In modern Egypt, the government subsidizes bread, dating back to a

Nasser Gamal Abdel Nasser Hussein, . (15 January 1918 – 28 September 1970) was an Egyptian politician who served as the second president of Egypt from 1954 until his death in 1970. Nasser led the Egyptian revolution of 1952 and introduced Egyptian ...

-era policy. In 2008, a major food crisis caused ever-longer bread lines at government-subsidized bakeries where there would normally be none; occasional fights broke out over bread, leading to 11 deaths in 2008. Egyptian dissidents and outside observers of the former National Democratic Party regime frequently criticized the bread subsidy as an attempt to buy off the Egyptian urban working classes in order to encourage acceptance of the authoritarian system; nevertheless, the subsidy continued after the 2011 revolution. On a culinary level, bread is commonly used as a

utensil Utensil may refer to: * Kitchen utensil, one of the tools of cooking and baking – cookware and bakeware * Eating utensil, a tool for shaping and carrying food to the mouth * A tool A tool is an object that can extend an individual's ability ...

, at the same time providing carbohydrates and protein to the Egyptian diet. Egyptians use bread to scoop up food, sauces, and dips and to wrap

, to keep the hands from becoming greasy. Most pita breads are baked at high temperatures (450 °F or 232 °C), causing the flattened rounds of dough to puff up dramatically. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened into pockets, creating a space for use in various dishes. Common breads include: * '' Bataw'' () * '' Eish baladi'' () * ''

Eish fino Eish fino ( arz, عيش فينو) is a long baguette-shaped bread roll from Egypt made with wheat flour. It is the most commonly consumed bread type in the country after '' eish baladi'', the staple flatbread. It has a soft texture and is often ...

'' () * ''

Eish merahrah Eish merahrah ( arz, عيش مرحرح, , "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 vil ...

'' () * '' Eish shamsi'' () * ''

Feteer meshaltet Feteer meshaltet ( arz, فطير مشلتت, literally "cushioned pies" or "cushion-like pies"), often simply referred to as feteer (), is a flaky Egyptian layered pastry. It consists of many thin layers of dough and ghee and an optional filling. ...

'' ()

Starters and salads

In Egypt, '' meze'', commonly referred to as (), salads and cheeses are traditionally served at the start of a multi-course meal along with bread, before the main courses. Popular dishes include: * '' Ta‘meya'' ()—a breakfast dish of deep-fried fritters made out of fava beans, in contrast to the Levantine version of

made with chickpeas. Often eaten by themselves or in a pita bread sandwich with

tehina Tahini () or tahina (, ) is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and ...

and greens. * '' Baba ghannoug'' ()—a dip made with

eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mos ...

s, lemon juice, salt, pepper,

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

Duqqa Duqqa,Also spelled: ''dakka, dukkah, dukka'' du'ah, do'a, or dukkah ( ar, دُقَّة , ) is an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. It is typically used as a dip with ...

'' ()—a dry mixture of chopped nuts, seeds and spices. * ''Gollash'' ()—a

phyllo dough Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then ...

pastry stuffed with minced meat or cheese. * ''Salata baladi'' ()— a salad made with tomatoes, cucumber, onion and chili topped with parsley, cumin,

coriander Coriander (;

, vinegar and oil. * ''

Tehina Tahini () or tahina (, ) is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and ...

'' ()—a sesame paste dip or spread made of

sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...

tahini Tahini () or tahina (, ) is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and E ...

, lemon juice, and garlic. * '' Torshi'' ()—an assortment of pickled vegetables.

Main courses

Egyptian cuisine is characterized by dishes such as '' ful medames'', mashed

s; ''

'', a mixture of lentils, rice, pasta, and other ingredients; ''

'', chopped and cooked

jute Jute is a long, soft, shiny bast fiber that can be spun into coarse, strong threads. It is produced from flowering plants in the genus ''Corchorus'', which is in the mallow family Malvaceae. The primary source of the fiber is ''Corchorus olit ...

leaf with garlic and coriander sauce; and ''feteer meshaltet''. Egyptian cuisine shares similarities with food of the Eastern Mediterranean region, such as rice-stuffed vegetables, grape leaves, ''

shawerma Shawarma (; ar, شاورما) is a popular Middle Eastern dish that originated in the Ottoman Empire, consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Traditiona ...

'', ''

'' and '' kofta'', with some variation and differences in preparation. Some consider ''

'', a mixture of rice, lentils, and macaroni, to be the

national dish A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be ...

. ''Ful medames'' is also one of the most popular dishes. Fava bean is also used in making

(most commonly referred to as ''ta‘ameya'' in Egypt, and served with fresh tomatoes, tahina sauce and arugula). Ancient Egyptians are known to have used a lot of garlic and onions in their everyday dishes. Fresh garlic mashed with other herbs is used in spicy tomato salad and also stuffed in boiled or baked eggplant. Garlic fried with coriander is added to ''

'', a popular green soup made from finely chopped

leaves, sometimes with chicken or

rabbit Rabbits, also known as bunnies or bunny rabbits, are small mammals in the family Leporidae (which also contains the hares) of the order Lagomorpha (which also contains the pikas). ''Oryctolagus cuniculus'' includes the European rabbit speci ...

. Fried onions can be also added to ''

''. The ingredients, in the okra and molokhiya dishes, are whipped and blended with a tool called the ''wīka'', used in ancient times and today, in Egypt and Sudan.

Desserts

Egyptian desserts resemble other

Eastern Mediterranean Eastern Mediterranean is a loose definition of the eastern approximate half, or third, of the Mediterranean Sea, often defined as the countries around the Levantine Sea. It typically embraces all of that sea's coastal zones, referring to communi ...

desserts. '' Basbousa'' () is a dessert made from semolina and soaked in syrup. It is usually topped with almonds and traditionally cut vertically into pieces so that each piece has a diamond shape. '' Baqlawa'' () is a sweet dish made from many layers of phyllo pastry, an assortment of nuts, and soaked in a sweet syrup. '' Ghorayiba'' () is a sweet biscuit made with sugar, flour and liberal quantities of butter, similar to shortbread. It can be topped with roasted almonds or black cardamom pods. '' Kahk'' () is a sweet biscuit served most commonly during ''

Eid al-Fitr , nickname = Festival of Breaking the Fast, Lesser Eid, Sweet Eid, Sugar Feast , observedby = Muslims , type = Islamic , longtype = Islamic , significance = Commemoration to mark the end of fasting in Ramadan , dat ...

'' in Egypt. It is covered with

icing sugar Powdered sugar, also called confectioners' sugar, or icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent – such as corn starch, po ...

, and can also be stuffed with dates, walnuts, or agameya'' () which is similar in texture to Turkish delight, or just served plain. '' Kunafa'' () is a shredded pastry sandwiching a layer of cream (قشطة) or desalted 'akkawi cheese soaked in a sweet syrup. '' Luqmet el qadi'' () are small, round donuts that are crunchy on the outside and soft and syrupy on the inside. They are often served with dusted cinnamon and powdered sugar. The name literally translates to "The Judge's Bite". '' Atayef'' () is a dessert served exclusively during the month of ''

Ramadan , type = islam , longtype = Religious , image = Ramadan montage.jpg , caption=From top, left to right: A crescent moon over Sarıçam, Turkey, marking the beginning of the Islamic month of Ramadan. Ramadan Quran reading in Bandar Torkaman, Iran. ...

'', a sort of sweet mini

pancake A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a Starch, starch-based batter (cooking), batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or fryi ...

(made without eggs) filled with cream and nuts or raisins. '' Rozz be laban'' () is a rice pudding made with short grain white rice, full-cream milk, sugar, and vanilla. It can be served dusted with

, nuts and ice cream. ''Umm Ali'' or ''

Om Ali Om Ali, Omali, Umm Ali, or Oumm Ali ( arz, أم على), meaning "Mother of Ali", is a traditional Egyptian dessert, and is a national dessert of Egypt. There are numerous variations with different composition. The dish, which is traced back to ...

'' (), is a type of bread pudding served hot made puff pastry or rice, milk, coconut, and raisins. Other desserts include: * '' Couscous'' ()—Egyptian style, with butter or '' eshta'' as well as sugar, nuts and dried fruit. * ''

Halawa Halawa () is a census-designated place (CDP) in the ‘Ewa District of Honolulu County, Hawaii, United States. Halawa Stream branches into two valleys: North and South Halawa; North Halawa is the larger stream and fluvial feature. Their conflue ...

'' () * ''Ladida'' () * '' Malban'' () * '' Mehalabeya'' () * '' Melabbes'' () * ''Mifattah'' ()—a thick paste of sesame and molasses.

Cuisine and religious practice

Although

is a month of fasting for Muslims in Egypt, it is usually a time when Egyptians pay a lot of attention to food variety and richness, since breaking the fast is a family affair, often with entire extended families meeting at the table just after sunset. There are several desserts served almost exclusively during Ramadan, such as '' kunafa'' () and '' qatayef'' (). In this month, many Egyptians prepare a special table for the poor or passers-by, usually in a tent in the street, called ''Ma'edet Rahman'' ( arz, مائدة رحمن, ), which literally translates to "Table of the Merciful", referring to one of the 99 names of God in Islam. These may be fairly simple or quite lavish, depending on the wealth and ostentation of the provider. Observant Christians in Egypt adhere to fasting periods according to the

Coptic calendar The Coptic calendar, also called the Alexandrian calendar, is a liturgical calendar used by the Coptic Orthodox Church and also used by the farming populace in Egypt. It was used for fiscal purposes in Egypt until the adoption of the Gregoria ...

; these may practically extend to more than two-thirds of the year for the most extreme and observant. The more secular Coptic population mainly fasts only for Easter and Christmas. The Coptic diet for fasting is essentially vegan. During this fasting, Copts usually eat vegetables and legumes fried in oil and avoid meat, chicken, and dairy products, including butter and cream.

Beverages

Tea

Tea (, ' ) is the national drink in Egypt, followed only distantly by coffee. Egyptian tea is uniformly black and sour and is generally served in a glass, sometimes with milk. Tea packed and sold in Egypt is almost exclusively imported from Kenya and

Sri Lanka Sri Lanka (, ; si, ශ්‍රී ලංකා, Śrī Laṅkā, translit-std=ISO (); ta, இலங்கை, Ilaṅkai, translit-std=ISO ()), formerly known as Ceylon and officially the Democratic Socialist Republic of Sri Lanka, is an ...

. Egyptian tea comes in two varieties, ''kushari'' and ''sa‘idi''. ''Kushari'' tea (), popular in

Lower Egypt Lower Egypt ( ar, مصر السفلى '; ) is the northernmost region of Egypt, which consists of the fertile Nile Delta between Upper Egypt and the Mediterranean Sea, from El Aiyat, south of modern-day Cairo, and Dahshur. Historically, ...

, is prepared using the traditional method of steeping black tea in boiled water and letting it sit for a few minutes. It is almost always sweetened with cane sugar and often flavored with fresh mint leaves. ''Kushari'' tea is usually light in color and flavor, with less than a half teaspoonful of tea per cup considered to be near the high end. ''Sa‘idi'' tea () is common in Upper Egypt. It is prepared by boiling black tea with water for as long as five minutes over a strong flame. ''Sa‘idi'' tea is extremely strong and dark ("heavy" in Egyptian parlance), with two teaspoonfuls of tea per cup being the norm. It is sweetened with copious amounts of cane sugar (a necessity since the formula and method yield a very bitter tea). ''Sa‘idi'' tea is often black even in liquid form. Tea is a vital part of daily life and folk etiquette in Egypt. It typically accompanies

breakfast Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night.Anderson, Heather Arndt (2013)''Breakfast: A History'' AltaMira Press. Various "typical" or "t ...

in most households, and drinking tea after lunch is a common practice. Visiting another person's household, regardless of socioeconomic level or the purpose of the visit, entails a compulsory cup of tea; similar hospitality might be required for a business visit to the private office of someone wealthy enough to maintain one, depending on the nature of the business. A common nickname for tea in Egypt is "duty" (pronounced in Arabic as "wa-jeb" or "wa-geb"), as serving tea to a visitor is considered a duty, while anything beyond is a nicety. Flickr - Michael Cavén - Spices

Besides true tea, herbal teas are also often served at Egyptian teahouses. '' Karkadeh'' (), a tea of dried hibiscus sepals, is particularly popular, as it is in other parts of North Africa. It is generally served extremely sweet and cold but may also be served hot. This drink is said to have been a preferred drink of the pharaohs. In Egypt and

Sudan Sudan ( or ; ar, السودان, as-Sūdān, officially the Republic of the Sudan ( ar, جمهورية السودان, link=no, Jumhūriyyat as-Sūdān), is a country in Northeast Africa. It shares borders with the Central African Republic t ...

, wedding celebrations are traditionally toasted with a glass of hibiscus tea. On a typical street in downtown Cairo, one can find many vendors and open-air cafés selling the drink. In Egypt, ''karkadeh'' is used as a means to lower blood pressure when consumed in high amounts. Infusions of mint,

, dried

, and

anise Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and ta ...

are also common, as is

sahlab Salep, also spelled sahlep or sahlab,( tr, salep, sahlep; fa, ثعلب, ; ar, سحلب, ; al, salep; az, səhləb; he, סַחְלָבּ, ; el, σαλέπι, ; Serbian, Macedonian, Bulgarian and Bosnian: салеп, ''salep'') is a flour m ...

. Most of these herbal teas are considered to have medicinal properties as well; particularly common is an infusion of hot lemonade in which mint leaves have been steeped and sweetened with

honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

and used to combat mild sore throat.

Coffee

Coffee (, ' ) is considered a part of the traditional welcome in Egypt. It is usually prepared in a similar fashion to Turkish coffee in a small coffee pot, which is called ''dalla'' (دلة) or ''kanakah'' ( كنكة) and served in a small coffee cup called a (). The coffee is usually strong and sweetened with sugar to various degrees; al riha (عالريحة)'', (مظبوط) and (زيادة) respectively. Unsweetened coffee is known as ''sada (سادة),'' or plain.

Juices

In Egypt, sugar cane juice is called aseer asab'' () and is an incredibly popular drink served by almost all fruit juice vendors, who can be found abundantly in most cities. Licorice teas and

carob The carob ( ; ''Ceratonia siliqua'') is a flowering evergreen tree or shrub in the Caesalpinioideae sub-family of the legume family, Fabaceae. It is widely cultivated for its edible fruit pods, and as an ornamental tree in gardens and landscap ...

juice drinks are traditionally enjoyed during the Islamic month of Ramadan, as is ''amar al-din'', a thick drink made by reconstituting sheets of dried

apricot An apricot (, ) is a fruit, or the tree that bears the fruit, of several species in the genus ''Prunus''. Usually, an apricot is from the species '' P. armeniaca'', but the fruits of the other species in ''Prunus'' sect. ''Armeniaca'' are also ...

with water. The sheets themselves are often consumed as

candy Candy, also called sweets (British English) or lollies (Australian English Australian English (AusE, AusEng, AuE, AuEng, en-AU) is the set of varieties of the English language native to Australia. It is the country's common language an ...

. ''Sobia'' () is another beverage traditionally served during Ramadan. It is a sweet

coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family ( Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the ...

milk drink, usually sold by street vendors. A sour, chilled drink made from tamarind is popular during the summer called ''tamr hindi'' (). It literally translates to "Indian dates", which is the Arabic name for tamarind.

Alcoholic beverages

Islam is the majority religion in Egypt, and while observant Muslims tend to avoid the consumption of alcohol, it is readily available in the country. Beer is by far the most popular alcoholic beverage in the country, accounting for 54 percent of all alcohol consumed. A beer type known as ''bouza'' ( arz, بوظة), based on barley and bread, has been drunk in Egypt since beer first made its appearance in the country, possibly as early as the Predynastic era. It is not the same as '' boza'', an alcoholic beverage found in Turkey and the Balkans. Egypt has a small but nascent wine industry. Egyptian wines have received some recognition in recent years, having won several international awards. In 2013 Egypt produced 4,500 tonnes of wine, ranking 54th globally, ahead of Belgium and the United Kingdom. Most Egyptian wines are made with grapes sourced from vineyards in Alexandria and Middle Egypt, most notably Gianaclis Vineyards and Koroum of the Nile.

References

External links

Egyptian food from cooks.com

List of over 100 Egyptian foods
{{DEFAULTSORT:Egyptian Cuisine Egyptian culture African cuisine North African cuisine Mediterranean cuisine Middle Eastern cuisine Arab cuisine