Egyptian food

Egyptian Food.

Egyptian cuisine consists of the local culinary traditions of Egypt. Egyptian cuisine makes heavy use of legumes and vegetables, as Egypt's rich Nile Valley and Delta produce large quantities of high-quality crops

Fūl medammis or simply fūl, is an Egyptian dish of cooked and mashed fava beans served with olive oil, chopped parsley,

onion, garlic, and lemon juice. A staple meal in Egypt, it is popular in the cuisines of the Levant,

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Kushari, often transliterated as koshary, kosheri or koshari, is a popular traditional Egyptian national dish. It consists of a base of rice, brown lentils, chickpeas, macaroni, and a topping of Egyptian garlic and vinegar and spicy tomato sauce (salsa). Fried onion is commonly added as a garnish. Koshary is normally a vegetarian and usually a vegan dish, possibly reflecting the meatless diet of Coptic Christians during Lent and other fasts and/or the high cost of meat for the lower classes. It is becoming common to add fried liver or shawarma meat as an additional topping.

Koshary is one of the most popular, inexpensive, and common dishes in Egypt, and many restaurants specialize in this one dish.

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Falafel is a ball or patty made from ground chickpeas and/or fava beans. Falafel is usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze.

Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. Falafel is also often considered a national dish of Israel. The Copts of Egypt claim to have first made the dish as a replacement for meat during Lent. The hearty fritters are now found around the world as a replacement for meat and as a form of street food.

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Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empireand surrounding regions such as Russia, Iran and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include zucchini, eggplant, tomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Both are often eaten with yogurt.

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Kebab is a wide variety of meat dishes originating in Persia and later on adopted by the Middle East and Turkey, and now found worldwide. In English, kebabwith no qualification generally refers more specifically to shish kebab served on the skewer or döner kebab served wrapped in bread with a salad and a dressing. In the Middle East, however, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travelers, the kebab has become part of everyday cuisine in many countries around the globe.

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Maḥshi ḥamām: - Pigeon stuffed with rice or wheat and herbs, then roasted or grilled.

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Calamari Fried squid fried calamari, is a dish in Mediterranean cuisine. It consists of batter-coated, deep fried squid, fried for less than two minutes to prevent toughness. It is served plain, with salt and lemon on the side.

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Grilled fish (Samak mashwy) . Add the garlic and spices (cumin - salt), tomatoes green peppers +onion rings

placed on the grill,

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Fried fish Samak makly . Add the garlic and spices (cumin - salt), green pepper and then placed in the flour and

then in boiling oil Aodg

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Mulukhiyah, mloukhiya, molokhia, mulukhiyya, or malukhiyah ‎) is the leaves of jute and related Corchorus species used as a vegetable in Middle Eastern, East African, North African, and South Asian cuisine. Mulukhiyyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilageinous broth; it is often described as "slimy," rather like cooked okra. Mulukhiyyah is generally eaten cooked, not raw, and is most frequently turned into a kind of soup or stew, typically bearing the same name as the vegetable in the local language.

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Alexandria Liver Or Kebbda askandrani