The cuisine of Egypt

The cuisine of Egypt .

The cuisine of Egypt has always been underrated. Although seldom named among the great food cultures of

the Mediterranean or Middle East, the flavors found along the Nile are just as tasty --

and often more intriguing -- than the traditional cooking of Lebanon, Turkey or Greece.

Consider the fact that Egypt's culinary traditions stretch back more than 5,000 years, to the time of the pharaohs.

During the centuries that followed, local food assumed the ingredients and cooking methods of all those who tramped across Egypt --

Greeks and Romans, Arabs and Ottomans, French and British.

"Much of the cuisine in Egypt is similar to those from other countries in the Middle East," says Dyna Eldaief, author of

"The Taste of Egypt: Home Cooking" from the Middle East and the soon-to-be-publshed "Egyptian Flavors: 50 Recipes."

What sets Egyptian cooking apart is the fact that these dishes are often made with different ingredients and flavors.

"A notable example is falafel. Now eaten throughout the Western world as well, it's often made with chickpeas. In Egypt it's common to find falafel made

purely from dried broad beans. It has more moisture and a richer green color inside thanks to the addition of fresh parsley, spring onion and leek."

And it's still possible to sample dishes served in ancient days.

"One of Egypt's national dishes is molokhiya soup," says Eldaief. "The dish is said to be depicted on tomb paintings as a meal good enough only for Pharaoh. Over the centuries it has become popular throughout Egypt and is common in households as well as traditional Egyptian restaurants."

Egyptians have long thought their food is underrated compared to other Middle Eastern cuisines.

Based on the popularity of her books, culinary demonstrations and cruise ship tastings, Eldaief thinks the tide may have turned.

"I agree that Egyptian cuisine has not been embraced as other cuisines are. But I certainly do feel its time to shine will come around, as it slowly becomes more and more accessible."

To find out more about some of Egypt's amazing array of taste treats and restaurants that serve these dishes when you travel there.

Molokhiya

This green soup derives its distinctive color from finally diced mallow leaves cooked in some kind of meat or seafood broth and flavored with a variety of spices including coriander and garlic. Often served with rice.

Fattah

A favorite dishes in Nubia, fattah is often served during special family occasions as well as both Muslim and Christian holidays but can now be found on restaurant menus throughout Upper Egypt. Rice, beef, and fried bread are the main ingredients of this stew-like dish.

kebda eskandarani

Grilled liver (chicken or beef) is served several different ways in Egypt -- as the main ingredient of sandwiches or on its own as a starter or main dish. The Alexandrian style (kebda eskandarani) can be flavored with numerous spices and powders, with tahini or hummus dip, balady bread, fried or grilled cheese, and pickles as possible side dishes.

Mahshi

Eggplant, bell pepper, zucchini squash, cabbage, tomato or grape leaves stuffed with mince meat and rice, seasoned with sundry spices and often cooked in lamb, beef or chicken broth with lemon juice. Dyna Eldaief says that stuffed cabbage (mahshi wara enab) is one of her all-time favorite Egyptian dishes.

Ta'ameya (Falafel)

Although the falafel is found throughout the eastern Mediterranean and Middle East, many gourmands declare that the best are found in Egypt, especially the restaurants, cafes and street stalls of Cairo. The deep fried balls -- made with broad beans in Egypt but chickpeas elsewhere in the region -- ta'ameya (to use its Egyptian name) was most likely born in ancient Egypt.

Koshary

One of Egypt's most popular dishes is a carb-packed combination of macaroni, rice and beans flavored with tomatoes, onions, garlic and whatever else the chef feels like tossing in. Topped off with a tangy sauce, koshary is considered both vegetarian and vegan if prepared with vegetable oil.

Baba Ghanouj

This traditional dip is made from mashed grilled eggplant flavored with parsley, cumin, and lemon juice, as well as salt and pepper.

Samak

Samak is the Egyptian word for "fish." Given the fact the country is wedged between the Mediterranean and Red seas, you find seafood prepared all sorts of different ways in Egypt's many coastal towns. Among the more popular restaurant fishes is denise (sea bream).

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