Egyptian sweets. National cuisine of Egypt. Abu Ashraf in Alexandria

A comfortable hotel, a beach on the Red Sea and all inclusive - this is not all of Egypt. Somewhere out there, behind the walls of the hotel, in the Arabian desert, waves of sand roll, and the pyramids argue with time, and the eternal Nile flows.

And somewhere out there they cook simple falafel, eat warm tortillas with hummus and drink refreshing hibiscus tea.

Acquaintance with the national cuisine of Egypt is akin to an excursion. You need to go out into the city, find a restaurant where they cook local dishes, try something with an unpronounceable name - and be surprised how delicious it is.

We will talk about the most common Egyptian dishes and what you can offer your child from this.

Kitchen features

The national food in Egypt is an outlandish mixture of different culinary traditions. There are dishes typical for the entire Middle East, and a clear influence of Mediterranean cuisine, and very special food that is prepared only in this country.

Egyptian cuisine has several characteristic features.

• The popularity of legumes. It is a valuable source of protein, and much cheaper than meat. Almost all of the most popular Egyptian dishes are made from beans, beans, lentils or chickpeas.
• Original meat dishes . Basically, mutton, goat meat, rabbit meat, poultry meat are used for cooking, less often beef and never pork.
• Plenty of fish and seafood dishes.
• Frequent use of vegetables- fresh, boiled, stewed. In the first place in Egypt, perhaps, are eggplant, but salads from fresh vegetables and vegetable soups are prepared here very often.
• Small selection of cereals. Locals eat rice, bulgur and couscous, the rest of the cereals are almost non-existent.
• Generous use of spice th. Most of them are familiar - black and red pepper, cloves, coriander, cumin, zira, nutmeg, cinnamon, vanilla. But there are also special ones, almost never found in European cuisine. This is primarily mastic - light golden pieces of resin that are added to meat to give the flavor of game. Another amazing spice is mahleb, ground nucleoli from the seeds of wild cherries.

National dishes of Egypt

The names of the most popular Middle Eastern dishes are well known: falafel, hummus, halva, baklava. But this is only a tiny part of the national dishes of Egypt. Imagine the taste of unfamiliar food from the descriptions, and then during lunch in an Egyptian restaurant, remember if this is how you imagined the taste of full medames or kushari.

Snacks

In Egypt, it is customary to start a meal with appetizers. This tradition requires only one comment: the appetizers are so tasty that you can eat them before you are served the main course.

Full medames- bean puree seasoned with garlic, lemon juice and olive oil. Full medames can be simply spread on bread or eaten with scrambled eggs, boiled eggs, fresh vegetables.

This dish has many variations: when you see the name “Fuliya bi l hodra” or “Ful bi l zebda” on the menu, feel free to order it.

Gibna Domiati- soft cheese made from buffalo (sometimes cow) milk. This cheese is sold in cans and aging only enhances its flavor. Therefore, you can take the domiati gibna with you as a reminder of your vacation or a delicious gift.

Dukka- a mixture of chopped nuts and fragrant herbs (most often coriander, sesame, zira, mint and thyme) with salt. It is difficult to call this dish just an appetizer, since dukka is used as a breading or as a mixture of spices for meat and fish.

But the most wonderful way to eat this fragrant dish is to break off a piece of bread, dip it in olive oil, then into dukka and put it in your mouth. For such a snack, cakes “aysh baladi” or soft Egyptian bread “semet” are suitable.

Baba Ganoush- a dish of baked eggplant, popular in many Arab countries. Eggplant puree is seasoned with olive oil, sesame paste (tahina) is often added. Also, sesame paste is often put on the table as an independent dish and hommus(mashed chickpeas).

Soups

Dishes called shorba or shorbet are soups. Most often they are boiled in meat or fish broth, seasoned with vegetables, legumes, and eggs. Seasonings unusual for soup are used, for example, cardamom.

• Shorba hudar bi l mavasir- vegetable soup in meat broth.
• Shorba ful nabet- Sprouted bean soup seasoned with lemon juice.
• Shorba ads asfar- lentil soup puree.
• Sahina bi l beid wa el ruz- rice soup with egg.
• Lisan asfur- soup with pasta in chicken broth.

Main dishes

If snacks have only whetted your appetite, it's time to move on to serious food.

Kushari- a dish of pasta, rice, chickpeas and lentils seasoned with tomato sauce and garlic. This dish is not so ancient: it appeared on the Egyptian menu about 100 years ago, and it is believed that it was invented by the British, who occupied Egypt as a result of the Anglo-Egyptian war.

Be that as it may, several sources of slow carbohydrates in one plate at once are a guarantee that you will be full for a long time.

Mulukiya- a hearty dish with beef, rabbit, chicken or fish. But this is not the main thing in it, but the leaves of jute, a tropical plant whose tough stems are used to make ropes and burlap. Mulukiya is usually served with rice or Egyptian bread.

falafel- Deep-fried chickpea patties. Spices are added to the minced meat, so the dish can be quite spicy. Falafel with sesame sauce and fresh vegetables wrapped in a tortilla is a great snack.

Fatir (fetir)- thin pies with sweet or spicy fillings. Fatir dough is made puff, and the filling is made from cheese, minced meat, onions with an egg or from cottage cheese, raisins, jam.

Meat and poultry dishes

Meat in Egypt is not eaten every day. These are rather festive dishes that are prepared in honor of significant events. Among the daily dishes, one can only include kofta cutlets, which are made from a mixture of ground beef and lamb. But other names can be seen in the menu of restaurants.

Tarbes- minced beef or lamb cutlets wrapped in interior mutton fat and baked on charcoal. Under the same name, you can be offered a stuffed lamb stomach (gourmets will appreciate it).

Dema bi l lyakhma- roast beef in tomato sauce. Fahda dani - lamb ham stuffed with garlic and baked in the oven. Kishk bi l dagag - chicken in yogurt sauce. Often, instead of yogurt, laban, a tender curd cheese, is added to the sauce.

Butt mechamar- fried goose. The dish, it would seem, is common, but in Egypt it is prepared with the addition of mastic and cardamom, which is why goose meat acquires an unexpected flavor of game. Warak ainab - Egyptian dolma. It is made from minced rice and meat wrapped in grape leaves.

Fish dishes

Egypt is rich in fish and seafood. A rich catch is provided by the Red and Mediterranean Seas, the Nile, Lake Nasser. All this deliciousness is prepared only in specialized fish restaurants.

Pay attention to the cooking method: fish, shrimp, shellfish are fried on coals (mashui) or deep-fried (makli), less often they are baked in the oven.

We will mention only one unusual dish. Ruz bi fwake el bahr- Rice cooked according to a special recipe with seafood. It includes fish fillet, squid, shrimp, as well as walnuts and peanuts.

Egyptian cuisine desserts

The sweet dishes of Egypt are a test for gourmets. The abundance of dissimilar desserts makes you salivate, and there is only one way out: try everything.

Halva- Everyone's favorite sweet. In Egypt, halva is made from sesame seeds and crushed pistachios, almonds or pine nuts are added to it. Halva is one of the few products that keeps well even in hot climates.

We are accustomed to perceive halvah as an independent dessert, and the Egyptians use it to prepare another sweet dish - salakan. To do this, halva is mixed with honey and whipped cream.

Kunafa- a dish resembling a casserole of very thin pasta. In fact, this is not pasta, but kadaif dough, dried in the form thin threads. Kunafa filling is made from nuts and whipped cream.

Basbusa- semolina pie. Basbous golden squares are decorated with nuts.

Ka "kat- soft and fluffy squiggle bagel sprinkled with sesame seeds. It smells in a special way, because mahleb is added to the dough - ground nucleoli of wild cherries. Their aroma is a bit like almonds and deceives the taste buds well: the bagel seems sweet, although there is almost no sugar in the dough.

Umm Ali- puff pastry dessert stuffed with coconut, raisins and almonds. The products are laid out in a mold, poured with hot milk and baked. This sweet is often compared to tiramisu.

Hegazeya- a pie stuffed with semolina and nuts. It smells unimaginably sweet, because cinnamon is added to the filling, but it does not taste sweet, so honey is often served with the pie.

exotic

Many Egyptian dishes somehow resemble the usual food. But not all: very unusual dishes are prepared in this country.

Fesik (fisikh)- a dish of salted fermented mullet or sardine. You can try fesik not at any time, but only on the spring holiday of Sham el-Nessim, which is celebrated at the end of April. The smell of this dish is not very pleasant. By the way, for the holiday of Sham el-Nessim in Egypt it is customary to paint eggs. They are served for breakfast with soft buns and green onions.

Mahshi- Pigeon stuffed with rice and baked on charcoal. Pigeons for culinary purposes are bred in poultry farms.

Taro soup- a dish that is prepared for the feast of the Epiphany. The tubers of the tropical plant taro (taro), which have a spicy taste, are eaten. For the broth, the taro is boiled along with the meat. Then the broth is seasoned with coriander, minced garlic and lemon juice, and the boiled tubers are mashed and served as a side dish.

Fatta- spicy food for big holidays and special occasions. It consists of rice and fried bread layered and topped with beef broth, garlic, spices and vinegar. Fatta is served with boiled beef and eggs.

Roz bil shaareya- This is boiled rice, to which fried small vermicelli is added.

For tourists, getting to know the peculiarities of Egyptian cuisine is more of an entertainment than a necessity. Therefore, in any case, the child will not remain hungry, even if he does not like or does not like the new food.

A child who is already eating from an adult table can be offered many Egyptian dishes. At the same time, it is advisable to try only one unfamiliar dish at a time and combine it with something familiar (for example, stewed or fresh vegetables).

There are few very spicy dishes in Egypt, but it is still worth tasting food before giving it to a child. The most spicy dish is fatta, which is also seasoned with vinegar. We do not recommend giving your child taro soup. Even common falafel can be too spicy to end up on a kid's table.

Meat dishes may seem greasy. Although fat is well absorbed in the dry climate of Egypt, the child should not lean on lamb dishes.

Drinks for children

The best drink in a hot country is water. In Egypt, you can only drink bottled water. But if you want to try something unusual, start with the asyr asab drink.

Asyr asab It's cane juice. A very sweet green-colored drink is considered an integral part of Egyptian cuisine. For sale, cane juice is usually mixed with the juice of other fruits. Important: you can’t store juice, drink it immediately after purchase.

Do not order drinks with ice in Egypt. Ice may well be made from tap water, which is dangerous.

Hibiscus- tea from hibiscus flowers. A sour drink, slightly tart in taste, quenches thirst well. In the heat of hibiscus, it is more pleasant to drink chilled.

Shai bi l nana- tea with mint. Mint is not brewed with boiling water, as usual, but fresh sprigs are placed in already brewed tea. Also in Egypt, tourists are treated to Bedouin tea with lemongrass. Coffee is also very popular in Egypt. Here it is brewed with cardamom. Ziyadah is sweet coffee, spada is bitter coffee, and mazbuta is coffee of medium sweetness.

Where to try

There are plenty of restaurants in tourist towns where you can try traditional dishes Egypt. Delicious food is prepared and beautifully served in gourmet restaurants (national music often plays there). In the so-called Bedouin cafes, the menu is small and the service is simple, but everything is very tasty.

In Egypt, there are also fast food restaurants serving traditional dishes. Some establishments specialize in selling falafel: hot cutlets with fresh vegetable salad are sold in a soft tortilla.

Other cafes sell exclusively ful - it is also wrapped in a tortilla. Fatir pies are sold in a cafe called "fatatri".

Egyptian cuisine is rare in hotel restaurants. Often they are adapted, averaged, cooked without special spices. There is a plus in this: a child who does not like change will not spoil the mood with an abundance of unfamiliar dishes.

We wish you pleasant gastronomic discoveries! And as soon as you have an interest in other attractions in Egypt, take a look at the Kid Passage's collection of family entertainment. There are options for excursions for every taste.

Health

Not everyone knows that Egypt is famous not only for its unique ancient monuments and pyramids, culture and revolution, but also amazing dishes are cooked here. Egyptian food is a mixture of dishes from the most different peoples who came here throughout the history of Egypt and brought with them their special recipes. Find out what are the most popular and delicious dishes Egyptians eat today. You will most likely want to try them.

1) Kushari

Kushari is considered the national Egyptian vegetarian dish and consists of pasta with tomato sauce, which is mixed with rice, lentils, caramelized onions, garlic and chickpeas. Due to the fact that this dish has 4 sources of carbohydrates, it has become a very popular lunch dish and can be bought right on the Egyptian streets for the last 100 years. Interestingly, kushari is not of Egyptian origin, some of its ingredients were brought here by the soldiers of the British army in the 19th century. Pasta was imported from Italy, tomatoes from Latin America, and rice from Asia. However, it was the Egyptians who came up with the idea of ​​mixing everything together to make a very satisfying, tasty vegetarian dish.

2) Full medames

This dish is made from beans served with vegetable oil, garlic and lemon juice. It gained great popularity in Egypt. Ful medames was prepared during the time of the pharaohs of the Twelfth Dynasty. The word "medames" in translation from the Coptic language is translated as "buried". The name comes from the way this dish was originally prepared: a pot of beans was buried in hot coals and sand. Today, full medames is complemented by many other foods, such as butter, tomato sauce, tahini, fried or boiled eggs, and pastrami. Traditionally, however, it should be eaten on its own along with bread.

3) Fatta

Considered a Nubian dish, fatta is usually prepared on the occasion of an event, such as when a woman gives birth to her first child, or on holidays, both Christian and Muslim. Fatta consists of layers of rice and fried bread, which is poured over meat soup with garlic and vinegar. Large cuts of beef and well-done eggs are also served with a rice and bread base. Fatta is a rather high-calorie dish, it is prepared at any time of the year, with the exception of fasting.

4) Mulukiya

Mulukiya is made from the leaves of the jute plant, which grows in eastern and northern Africa. In Egypt, this dish is prepared as follows: jute leaves, garlic, coriander are cut and boiled together with meat, such as chicken, beef or rabbit. Served with Egyptian bread or rice. Interestingly, in different parts of the country, mulukia is prepared differently, for example, in cities that are located by the sea, such as Alexandria and Port Said, it is made on the basis of fish or shrimp. At the end of the 10th century, the dish was banned by the caliph Abu-Ali al-Hakim bi-amri Allah, but even after the ban was lifted, some religious sects still refuse to eat this dish in memory of this caliph.

5) Fesik

Fesik is a traditional Egyptian dish that is served only during the Sham el-Nessim holiday, celebrated in the spring since the time of the pharaohs. This dish is a fermented salted and dried mullet. During the preparation of this dish, the fish is dried in the sun, then salted. It is usually prepared special person, which is called fasakani. Due to the complex cooking process, fesik can be poisonous if not cooked properly. Fish are usually stored in thick glass jars, which are tightly closed, since her smell is quite strong. This dish is usually served with Egyptian bread, chopped onions and lemons.

6) Taro soup

Taro or taro is a plant native to Southeast Asia, which was brought to the Mediterranean regions of Egypt in ancient times. Taro tubers are peeled and boiled in meat broth with garlic and coriander. After the tubers are boiled, they are used to make puree soup, served with bread. Taro is served during the Coptic Christian feast of the Epiphany.

7) Halva

Halva is a popular sweet dish from the Middle East, which is loved not only in all Mediterranean countries, but already all over the world. In Egypt, halvah is prepared from sesame paste and given to it perfectly different forms. Often in halva you can find a variety of additives, including pistachios, pine nuts and almonds. Halva is eaten at any time of the day, and can also be added as a main ingredient to many other dishes, for example, sakalans - a mixture of halva, honey and whipped cream. Interestingly, halva is one of the few Egyptian dishes that can withstand high temperatures without spoiling, and it does not require any special conditions.

8) Dukkah

Dukkah is an Egyptian dish that is used as an accompaniment and can be eaten with Egyptian flatbread or raw vegetables like tomatoes and cucumbers. The dish is a mixture of herbs, nuts and spices such as mint, salt, sesame, coriander and cumin. Usually, dukka is made at home, and each family has its own variations, but it can also be bought from herbalists. The name "dukkah" comes from the Arabic word for "pound", which is associated with the process of its preparation. This dish is not well known outside of Egypt, although it has recently gained popularity in Australia.

9) Kunafa

Kunafa is an Egyptian sweet made from very thin kadaif pasta. The origin of this dish is shrouded in mystery and can be seen in medieval cookbooks in Egypt, Lebanon and Turkey, but the origin of this sweet remains unclear. Kunafu is made from very thin noodles. The batter is spread in a thin layer on a hot frying pan until golden and crispy. Then it is mixed with butter, butter or vegetable, and a filling of nuts, whipped cream, cream is wrapped in it. It is then baked and then served with fruit syrup.

10) Brynza is perilous domiati

Gibna domiati is a soft white cheese that is made in the city of Dumiyat in northern Egypt. Usually this cheese is made from buffalo milk, but sometimes cow's milk is added to the mixture. This is the most popular type of feta cheese, which is added to many Egyptian dishes, including sambusak (fried thin flatbread with feta cheese) or mesh (tomato or cheese sauce). Gibna domiati is aged in large cans for 1 to 3 years before it reaches the Egyptian table. Many Egyptian families are proud of the number of cans of cheese they have accumulated over a long period of time. They say that the longer the cheese is aged, the tastier it is.

Many do not suspect that Egypt is known not only for historical monuments, culture and revolutions, but also for its great dishes. Egyptian food is a mixture of dishes from various peoples who came here throughout the history of Egypt and brought their own special recipes.

You will not be able to see dishes of different nations on one plate anywhere else. We have prepared a list of the 10 most popular dishes in Egypt today.

Kushari

Kushari is considered the Egyptian national dish. It consists of pasta, tomato sauce, rice, lentils, caramelized onions, garlic and chickpeas. Thanks to the combination of four sources of carbohydrates, this dish has been the most popular item on the menu of Egyptian restaurants for over 100 years.

Interesting fact that by origin Kushari is not an Egyptian dish at all. In fact, the recipe was invented by soldiers of the British army, which was located in Egypt in the 19th century. They brought pasta from Italy, tomatoes from Latin America, and rice from Asia.

However, it was in Egypt that the idea came to mix all the ingredients into one very tasty vegetarian dish, and therefore Kushari is considered the Egyptian national dish.

Full Medames

Ful Medames is one of the main dishes in Egypt. It is made from beans served with vegetable oil, garlic and lemon juice. This dish was prepared during the reign of the pharaohs of the Twelfth Dynasty.

The word "Medames" in translation from the Coptic language means "buried". This name comes from the way it was originally prepared: a pot of beans was buried in hot coals or sand.

Today, Full Medames is served with a wide range of other dishes such as butter, tomato sauce, tahini, fried or boiled eggs and pastrami. However, traditionally it is eaten on its own along with bread. Currently, it is exported to many countries in the Middle East, in particular, Syria, Lebanon, and Sudan.

Fatta

Fatta is considered a Nubian dish. It is prepared on the occasion of some special event, for example, the birth of the first child in the family, as well as on Christian and Muslim holidays. This dish consists of layers of rice and fried bread, which are then poured over meat soup with garlic and vinegar. Fatta is served with large cuts of beef and deep-fried eggs, as well as rice and bread crusts.

Fatta is a very high-calorie dish, it is rarely cooked, except for holidays after fasting, for example, Easter or Ramadan.

Mulukiya

Mulukiya is made from the leaves of jute, which grows in eastern and northern Africa. In Egypt, this dish is prepared as follows: cut jute leaves, garlic, coriander and boil them with meat, such as chicken, beef or rabbit. Mulukiya is served with Egyptian bread or rice.

An interesting fact is that in different regions In Egypt, it is prepared in different ways, for example, in coastal cities, such as Port Said, fish or shrimp are taken as the basis for the dish.

At the end of the 10th century, Caliph Abu-Ali al-Hakim bi-amri Allah banned mulukiya. After the authorities lifted the ban on cooking this dish, some religious sects, such as the Druze, still refuse to eat mulukiya, paying tribute to the memory of their caliph.

Fesik

Fesik is a traditional Egyptian dish served only during the Sham el Nessim celebrations. It has been celebrated in the spring since the reign of the pharaohs. What is it? This dish is made from fermented salted and dried mullet. First, the fish is dried in the sun, and then salted. Fesik is prepared by a special person whom everyone calls fasakani.

They can be poisonous if cooked incorrectly. Fish is usually stored in thick glass jars that are sealed tightly, as it has a rather strong and specific smell. It is served with Egyptian bread, sliced ​​lemons and onions.

Taro (taro soup)

Taro, or, as it is also called, taro, is a plant native to Southeast Asia. It was brought to the Mediterranean regions of Egypt during the reign of the pharaohs. Taro tubers, or quilcas as they call it in Egypt, are peeled, ground, and then boiled in meat broth, adding garlic and coriander.

After the tubers are cooked, they make soup and serve on the table with bread. It is usually served during the celebration of the Coptic Christian holiday of the Epiphany. The way the Tarot is prepared reminds us of the Baptism of Jesus.

Halva

Halva is a sweet dish of the Middle East, which is loved in all Mediterranean countries. Halva is made from sesame paste. It is given a variety of forms: it is cut into cubes, crumbled, bars are made and oil is prepared from halva. Sometimes pistachios, pine nuts and almonds are added there.

This is the main sweet dish in Egypt. It is often served as a dessert for breakfast and lunch. Halva can be added as the main ingredient to other sweets, such as sakalans - a mixture of halva, honey and whipped cream. It is curious that halva is one of the few dishes that is not afraid of high temperature and does not deteriorate, and it does not require special storage conditions.

Dukka

Dukkah is an Egyptian dish used as a thick sauce. Egyptian cakes or raw vegetables are dipped in it - tomatoes and cucumbers, which are served as an appetizer or side dish. Dukka is a mixture of herbs, nuts, and spices such as mint, salt, sesame, coriander, and cumin.

It is usually home-cooked and each family has its own special recipe, but dukka can also be bought from spice merchants. The name "dukkah" originates from the Arabic word "crush", which indicates the way it is prepared. Dukkah is little known outside of Egypt, although it has become popular in Australia.

Kunafa

Kunafa is an Egyptian sweet dish. It is made from very thin kadaif pasta. The origin of this dish is not known for certain, the recipe was found in medieval Arabic cookbooks.

Konafu is made from very thin noodles. The liquid dough is poured into a hot frying pan and waited until it is covered with a golden crust and becomes crispy. Then the noodles are mixed with vegetable or butter. While the dough is fried, prepare the filling of nuts, whipped cream and cream. The filling is then wrapped in dough, baked and served with fruit syrup.

Gibna Domiati

Gibna Domyati is a soft white cheese made in the city of Dumiyat in northern Egypt. It is usually made from buffalo milk, but sometimes regular cow's milk is added. It is the most popular type of cheese and is served with many dishes, such as sambusak (a fried thin flatbread in which cheese is wrapped) or mesh (a tomato or cheese sauce).

Gibna domiati is aged in large cans for one to three years before it is served on the table. Many Egyptian families are justifiably proud of the number of cheese tins they have accumulated over the years. Mistresses say that the longer the cheese is stored in a jar, the tastier it is.

The Egyptians love to eat delicious food and are happy to treat everyone with their national delicacies. Acquaintance with Arabic cuisine will not leave dissatisfied and indifferent neither strict vegetarians, nor lovers of meat dishes, nor sweet tooth. Only pork lovers can get a little upset. Here, this meat is banned and dishes with its use are prepared only in some tourist restaurants operating at hotel complexes.

We offer you an overview of the most interesting delicacies of national Egyptian cuisine, a description the best restaurants in the most popular resorts, as well as a few recommendations on how to behave at the table in Egypt so as not to offend anyone.

Treats for Vegetarians

If we have bread for everything, then the Egyptians consider local beans to be one of the main products. Here they are fried, boiled, eaten raw, sauces, spices and other products are added to them.

Egyptian housewives know many options for using beans in culinary business:

• they are mixed with olive or ghee;
• mixed with sesame paste;
• sprinkle with chopped tomatoes;
• sprinkle with lemon juice;
• seasoned with cumin.

The beans can be served on their own, wrapped in local bread, and served in a variety of other ways.

One of the most delicious dishes using local beans is falafil. Preparing such a yummy is very simple. First, the beans are thoroughly kneaded, then mixed with seasonings and fried.

Another favorite Arabic dish is kushari. For its preparation, the following ingredients are used: rice, fried onions, lentils, noodles, tomato sauce. If desired, you can add a little garlic and vinegar to the kushari - it will be sharper.

And today's vegetarian menu is completed with a dish called molokhiya - a delicious thick soup prepared on the basis of local leaf vegetable. By the way, meat lovers will also like molokhiya - the soup goes well with rabbit and chicken.

Molokhiya - green soup

Meat "snacks"

To visit Egypt and not try the local pilaf - big mistake. The Arabs have it very tasty and a little different than in Russia. In local restaurants, this dish is prepared with the addition of chicken liver and mushrooms.

Mahvi - fried pigeon

Another exotic dish is camel liver or even a whole ram roasted on a spit.

Desserts and sweets

There are many desserts in Egypt and they are all very tasty. Among the variety of sweets, try to be sure to pay attention to the following delicacies:

Do not forget about various Turkish delights, candied nuts, fruits, halva, etc.

Among other Arab treats that did not fall into any of the above sections, it should be noted:

• local wines;
• khushaf - a delicious drink and dates;
• baladian bread;
• freshly ground coffee with cardamom;
• bryndza perishes domiati.

In a word, you will definitely not go hungry in Egypt.

Where to eat?

Public catering in the Arab state is developed not only well, but remarkably. Everything is here: from small street stalls to fashionable restaurants. We will not consider fast food chains - they practically do not differ from Russian ones. Yes, and if possible, you should not eat in street stalls - unsanitary conditions reign in many of them, and hardly anyone wants to play the "lottery" with their own stomach.

We offer you an overview of good restaurants with delicious Arabic cuisine and affordable prices: one for each popular Egyptian resort.

Both visitors and locals love to eat here, which is a great recommendation. When you come to this restaurant, be sure to try molokeya - this thick green soup is a specialty here.

Among other interesting treats, it is worth noting the stuffed pigeon - the chefs of Abou El Sid cook it truly masterfully.

The institution is located in Zamalek - it is a cozy and rather calm area of ​​the Egyptian capital. But the advantages of the restaurant are not limited to just a convenient location - the prices are also very pleasing. For only $25-35 per person, you can enjoy delicious traditional cuisine to your heart's content.

Abu Ashraf in Alexandria

The hallmark of this popular Alexandrian restaurant is delicious fish grilled, the delicious aroma of which is felt far beyond reference. The staff at Abu Ashraf are friendly, courteous and courteous. The waiters will gladly come to your aid if you cannot choose your desired dishes from the richest local menu.

The restaurant has a branded "chip" - the fish chosen by the client is weighed and cooked right in front of him. They also serve delicious soups here.

Africa in Luxor

After walking around a lot of various memorable places, be sure to check out the Africa restaurant. It is best to do this in the evening, when the heat subsides in the area and the sun is approaching sunset - so you can comfortably sit at a table on the rooftop of the institution and admire the Nile, tasting delicious dishes of traditional Egyptian cuisine.

Local chefs prepare food in accordance with local traditions: in clay pots and over an open fire. Recommendations include meat with rice and vegetables and cold wine. Otherwise, be guided by your preferences. If possible, stop by Africa more often and try different dishes - affordable prices are quite allowed to do so.

One of the most famous resort restaurants. There are local and international cuisine. The main emphasis is on fish and a variety of seafood. Specialties: spicy garlic butter steak, lamb chops and baked snapper.

Important! Book a table at Dananeer in advance - there are almost never empty seats here.

Great restaurant on the coast. A beautiful view of the neighboring island opens from the spacious terrace of the establishment.

Here, Egyptian dishes are prepared very tasty and offered to guests at fairly low prices. Meat lovers should definitely order mixed grill - this is a complex dish of kyufta, veal and lamb. Served with delicious salad and french fries.

Eating culture in Egypt

The local population has long been accustomed to tourists and for the most part does not pay attention to their behavior at the table. But if you want to show yourself well-mannered person respectful of the local traditions, remember a few simple recommendations and follow them during your Egyptian holiday.

First, know that Arabs love not only to eat tasty and dense, but also to smoke. At the same time, smoking is allowed in almost every local restaurant. Even finding an establishment with a non-smoking room is quite difficult, and telling an Egyptian not to smoke at the table is considered impolite and disrespectful.

Secondly, be prepared: for almost every dish you will be offered bread. It's just that in Egypt they love him very much. Even if you don't eat pastries in general, don't be surprised when some of the local population starts using bread as a cutlery. But do not worry: spoons, forks and knives are also present in the local restaurants.

Thirdly, in Egypt it is customary for the person invited to dinner to insist on paying the bill. Of course, no one will force you to pay for everyone, but you shouldn’t sit and be silent either - it’s impolite. And no one will agree with your proposal right away. Usually, each participant in the meal insists that it is he who must pay the bill, as a result of which the dispute over this issue often lasts longer than the dinner itself. "Win" is usually the most persistent.

Egypt is not only a multitude the most beautiful beaches, interesting sights and luxurious hotels. The local cuisine is also full of surprises and unusual discoveries. You have learned about the most delicious Arabic dishes and the establishments where they are best prepared.

Bon appetit!

Table. Popular restaurants in Egyptian resorts

Restaurant name	Address	Average check for one
Abou El Sid	Cairo 157 26th of July St	Up to $20-25
Abu Ashraf	Alexandria, Anfushi	Up to $20-25
africa	Luxor, West Bank, Gezira st.	Up to $20-25
Dananeer	Hussein Salem, Qesm Sharm Ash Sheikh, South Sinai, Egypt	$25-50
Felfela	Sheraton Rd., Sekalla, Hurghada, Egypt	Up to $20-25

Video - Egyptian Cuisine

Egypt is a country of endless sand dunes and majestic pyramids. These grandiose structures have been silently contemplating the passage of time for many centuries, remaining as majestic and motionless as the desert surrounding them. Egypt has witnessed not only many historical events, but also the birth and formation of the famous Egyptian cuisine.

Features and traditions of Egyptian cuisine

The Egyptian national cuisine is not completely original, it was created and improved over many centuries, and not only Ancient Egypt, but also countries such as Turkey and Libya, Syria and Greece, Albania, Lebanon and Yemen.
In many ways, the specificity of the preparation of local dishes is due to the sultry climate of North Africa. It is because of the heat that the Egyptians roast meat for a long time and thoroughly, using a lot of spices, marinades, sauces and dressings. All this allows the dishes to remain safe for consumption and gives an unusually pleasant taste.
The Egyptians are real fans of plant foods. Cereals and legumes are part of almost all national dishes, namely rice, wheat, oats, beans, beans, chickpeas, peas, lentils and various pasta. Dates, figs, figs, grapes and pomegranates, pistachios and almonds are used in the preparation of desserts. In Egypt, any vegetarian will feel at ease, but there is good news for meat eaters too.
In the preparation of many culinary masterpieces, a large amount of meat is used, mainly lamb or beef. In addition, the inhabitants of Egypt often eat poultry and fish. Even the most capricious gourmet will be able to find in Egyptian cuisine "the same" dish that will captivate his heart once and for all!

Snacks

Talking about Egyptian cuisine, it would be a crime not to mention flour dishes. Egypt is famous for its huge assortment of breads and cakes. A variety of flatbreads are a favorite snack of the Egyptians, there are a huge number of recipes for their preparation using wheat, oatmeal or cornmeal. They are large and lush, almost spherical. As they cool, they "deflate", taking the usual flat shape.
Before the main dishes, aish baladi is often served - a flatbread, or bread, made from wholemeal flour, which is rolled in ground wheat. It is cut into two parts and used as a container for various fillers, which are served along with flour products. Numerous Egyptian snacks act as such fillers. They often include vegetable oils, spices, plant seeds and various vegetables. The most delicious of them:
- Baba ganuk - sauce, the main components of which are eggplant, olive oil and garlic;
- Tahini - a paste of sesame seeds, cumin and oil;
- Hummus - another pasta, but this time from peas;
- Vara inab - grape leaves stuffed with minced meat and rice with spices;
- Dukka is a fragrant mixture of various spices, spices, aromatic herbs, seeds, nuts and salt. There is no single recipe for dukka, because each housewife can add and remove ingredients at her discretion.
A combination of fragrant hot cakes and delicious snacks- an excellent prelude to the main dishes in the cuisine of Egypt.

First meal

Many vegetables, grains and legumes are used in the preparation of main dishes. Of the meat, the Egyptians prefer lamb, beef and goat meat, poultry and seafood. Most of the inhabitants of Egypt are Muslims, so it will be difficult to find pork dishes; for this, you will have to visit restaurants of European, American or Asian cuisine, focused on the preferences of tourists.
The first dishes of Egyptian cuisine are represented by a great assortment of soups, which in Egypt are called shorba, or shorbet. They are made on the basis of broths - both vegetable and meat or fish. A special niche is occupied by soups ground into gruel, that is, mashed soups.
For example, taro puree soup is popular. Taro is a culture that was grown in Egypt back in the time of Pliny the Elder, so the dish can be considered primordially Egyptian. Taro tubers are somewhat reminiscent of potatoes, but they are much larger in size. They are cleaned and then boiled in meat broth with the addition of various spices, often coriander and garlic. After that, the mixture is carefully ground to a mushy state and served with bread.
Garlic and coriander are also used during the preparation of mulukiya - jute leaves boiled in meat broth with rabbit, chicken or beef, with the addition of lemon juice. Mulukiya is served with flatbread and rice. In different regions, it is prepared in different ways, for example, in some places vegetables or seafood are used to prepare the broth.
And in Egypt, you can try such a dish as fatta - it was brought with them by the Nubians. The satiety and calorie content of the food can be judged by the composition: first, the cook lays rice and fried bread in layers, after which he pours the resulting dish with thick meat soup, which was prepared using oil and vinegar. But that's not all: large cuts of beef, fried eggs and Egyptian bread are served on the table along with fatta. It is difficult and expensive to prepare such a dish, so it is rarely made and timed to coincide with extremely important events, such as the birth of the first child in the family or in honor of the end of the fast.
In Egyptian restaurants, you can find Shorba Ful Nabet - a soup made from sprouted beans, corn oil, onion and lemon. It is wonderfully refreshing in the heat. It can compete with lentil soup and Shorba Ads Asfar - vegetable soup with herbs and yellow lentils.
Another variety of soup, Full Medames, is very popular, and both locals and visitors love it. It is simmered beans with olive oil, lemon and garlic. Medames is a very cheap dish, which made it popular among the poor. But beans contain a lot of vegetable protein, so the food is called heavy for digestion. In Egypt, medames is consumed only for breakfast or lunch. The word itself means "buried", because even during the reign of the pharaohs, food was prepared using a pot buried in smoldering coals or hot sand. Today it is customary to eat it with Egyptian bread, but the dish becomes much tastier when eaten with eggs, tomato sauce, pastrami or butter.
IN Everyday life One of the favorite dishes of the Egyptians is Molohea. This soup is made from the leaves of the plant of the same name, which can be purchased fresh, dried or frozen at any market. Moloheya is somewhat reminiscent of ordinary spinach, and the soup from it turns out to be tasty, nutritious and very healthy.

Main dishes

Just like the first ones, they are prepared mainly from legumes, rice, vegetables and various kinds meat. From the point of view of Europeans, the national dishes of Egyptian cuisine have an unusual taste, the reason for which is the mass of various additives and spices. The tradition of richly seasoning food with spices has its roots in ancient times. Then the Egyptians had no way to store food for a long time, and the meat spoiled extremely quickly in the heat. Only a variety of different marinades and careful roasting kept the food delicious and safe.
One of the most famous dishes of Egyptian cuisine is kushari, although it was not originally Egyptian, because the British invented it only in the 19th century. However, now any visitor to this hot country can enjoy it. It's made from pasta. tomato paste, rice, lentils, chickpeas, onions and garlic. Kushari is extremely popular among vegetarians due to its nutritional value and amazing taste.
But fesik is a very ancient and truly Egyptian dish, prepared from fish, mullet. The cooking process is long and painstaking, so the delicacy is not cheap, and it’s far from always possible to taste it, because they prepare fesik in honor of the spring equinox holiday. In the process, the fish is washed, gutted and left to dry in the sun for several days. After that, it is thoroughly washed and immersed in a special saline solution in sealed vessels. The high cost of a culinary masterpiece is also explained by the fact that not everyone can cook it correctly: if a non-professional gets down to business, they can easily get poisoned.
An interesting and rather colorful dish of Egyptian national cuisine is mahshi. Not every tourist dares to try it for the following reason: it is pigeons baked on coals stuffed with rice, vegetables and spices. For the preparation of mahshi, birds are bred on special farms, so the high quality of the product is guaranteed. Despite the slightly specific composition, the dish definitely deserves to be tried.
Visitors should also take the time to torli - vegetable goulash with lamb or beef. Lemon juice, marjoram, herbs, onion and garlic are added for taste, turning it into a true culinary masterpiece.
For desperate meat-eaters, Egypt will become a paradise on earth, because it is there that delicious meat dishes are prepared. Kyufta deserves the attention of tourists - meatballs made from minced meat with the addition of lemon, onion and spices, which are put on a skewer. Another similar dish is kebab, that is, chicken, duck, beef or lamb skewers in a delicious marinade. In many establishments of the North African state, as an appetizer and addition to flat cakes, you can taste real pastrami - dried beef, covered with a thick layer of all kinds of spices. Sausage lovers will like tarbes - lamb or beef stomach, densely stuffed with meat and minced meat.
Bird lovers should appreciate the Cairo chicken. First, it is marinated in spices and seasonings, then boiled for a long time so that the meat becomes juicy and soft. After that, brought to half-cooked, it is smeared with thick and sweet honey to be sent to brown in a red-hot oven. Inside, such a chicken turns out to be unusually soft and fragrant, and on the outside, gourmets will be pleased with an incredibly tasty and crispy crust. Honey, contrary to expectations, gives the meat not a sweet, but a spicy taste that leaves no one indifferent.
Egyptian beef and Cairo lamb have a similar cooking method. The first is marinated, fried and baked, and the second is first carefully fried with spices, and then stewed in tomato sauce. Lamb lovers can treat themselves to two more national dishes. The first is magbus, which is a roast of meat, vegetables and rice, and the second is haris, that is, lamb boiled in water with grains.
If you prefer fish to meat, then you should definitely try grilled fish. Deep cuts are made on the caught fish, where spices, fragrant herbs, garlic and lemon juice are rubbed, after which it is carefully grilled until crispy.
The Egyptians are famous vegetable lovers, so their cuisine is rich in a variety of salads. In cooking, not only fresh, but also pickled vegetables are used, which have a spicy and spicy taste. Torshi salad is prepared using such vegetables. More familiar and familiar to the Europeans will seem taboulakh, prepared from tomatoes, onions, greens, olive oil and lemon juice.
The national love for beans manifested itself in a dish called "Bean Burger". A burger is a small patty made from ground beans and deep fried. As usual, the composition includes many spices, such as garlic, coriander and marjoram. Something similar is falafel - deep-fried balls of chopped chickpeas, beans and beans. Taamiyya is also molded from beans and beans, but these balls are usually not fried, but baked in flour.
The famous shawarma, or shawarma, came to Europe from the Middle East. This favorite dish is prepared from grilled and minced meat with fresh vegetables wrapped in pita bread or pita bread. As with all other dishes, they add a copious amount of sauces and spices to it.
Dairy dishes are a rarity in Egypt, but every tourist should try Gibna Dumiyat, a cheese that the Egyptians make from buffalo or cow's milk. It has a pleasant taste, color and texture, due to which it is often added to both desserts and main dishes.

Dessert

If anything has made Egyptian cuisine famous all over the world, it is its delicious desserts. They are common in many European countries, but the greatest pleasure can be obtained from delicacies prepared in Egypt itself. Honey, butter, nuts and cream are used in their preparation. Of the fruits, the Egyptians prefer dates, grapes, figs and pomegranates.
Perhaps the most famous Egyptian dessert is halva. Its popularity is due to the fact that, like honey, it practically does not deteriorate and is not afraid of a hot climate. It is consumed on its own as a dessert at any time of the day and with any meal, and is also used in the preparation of other desserts, such as sakalans, which includes halva, honey and whipped cream. Halva is a paste made from sugar and nuts or seeds. It is made from sesame seeds, sunflower seeds, peanuts, almonds, pistachios or walnuts. Sugar is sometimes replaced with honey or molasses.
Another famous oriental sweet is baklava. Strictly speaking, this dish is of Turkish origin, but the Egyptians are already so accustomed to it that they consider it their own. It is made from puff pastry soaked in butter and thick honey syrup with a spicy nut filling. For the filling, crushed walnuts, pistachios, peanuts or almonds soaked in sugar syrup, lemon juice or rose water can be used.
All those with a sweet tooth are strongly recommended to try kunafu - small cakes, the basis of which is the finest noodles made from sweet kadaif dough. The noodles are fried and soaked in butter and stuffed with buttercream, honey, nuts, whipped cream and fruit syrup.
In addition, Egypt has its own African analogue of the famous tiramisu - a cake called "Umm Ali". It is a layered dessert made from coconut flakes, pieces of dough, raisins and almonds. The cake is poured with sweet hot milk and baked in a red-hot oven in earthenware, after which it is decorated with cream or whipped cream.
Be sure to try Basbousa - an ancient Arabic dessert baked from semolina. The finished cake is sprinkled with crushed nuts and soaked in honey. Another national dessert is prepared from semolina - Hegazeya, cakes that are generously sprinkled with a mixture of nuts, honey and cinnamon.
The vast majority of Egyptian desserts are very sweet and high-calorie, but if you want something lighter and more delicate, be sure to try the delicacy called Malahabija. It is a tender rice cooked in milk with butter and garnished with nuts and spices.
A special place among Egyptian desserts is occupied by a variety of pancakes, which cooks boil in milk with butter, soak in honey, molasses or fruit syrup, and soak in rose or orange water.

traditional drinks

Of the drinks, the Egyptians traditionally prefer tea and coffee. The latter is traditionally brewed in Turkish and consumed in small but very sweet and strong portions. For flavor, the Egyptians add cardamom and cinnamon to the drink.
Few people know, but it is Egypt that is the birthplace of the famous Karkade red tea, which is made from hibiscus flowers. It has a pleasant sour taste, it is drunk hot in the evening, and chilled during the day. Such tea perfectly refreshes and tones up in hot weather. Hibiscus has a number of useful properties:
- strengthens immune system due to the high content of vitamin C;
- contained antioxidants help prolong and preserve youth;
- has a beneficial effect on the circulatory system, strengthening the walls of blood vessels;
- reduces body temperature and promotes the removal of harmful substances.
In addition, various herbal teas made from mint and lemongrass are popular in Egypt. But in the evening it is better to enjoy hot sakhleb, which is somewhat reminiscent of liquid custard with berries, nuts and fruit syrup.
Asyr asyp is a drink that every tourist should try. It is cane juice, usually prepared by merchants right in front of buyers. In order to avoid various diseases, it is recommended to buy it in stores and supermarkets. The drink is not only very sweet, but also has a pleasant green color.
Historically, strong alcohol is not produced in Egypt, because drinking alcohol in a hot climate is fraught with dangerous consequences, even death. Alcohol connoisseurs are advised to try real Egyptian beer instead, which, by the way, was invented in Egypt. You can also taste the famous red wines.

Egyptian cuisine is an incredibly colorful, pungent and heterogeneous mixture of different times and cultures. Through the prism of the national cuisine of Egypt, you can truly feel and fall in love with this sunny state. It will appeal to avid meat-eaters, and strict vegetarians, and desperate sweet tooth, and even the most capricious gourmets.