National cuisine of Egypt. Food in Egypt: national cuisine and what they serve in hotels Egyptian cuisine recipes

Egyptian cuisine is not very diverse. It is not as complex as French or Italian cuisine, nor is it as heavy as some of the Gulf cuisines. It also doesn't rely on a huge amount of spices. Egyptian cuisine is very simple, and this simplicity makes it very tasty.

In addition to its own culinary traditions, Egypt's cuisine has absorbed the characteristics of neighboring countries: Greece, Turkey, Libya, Lebanon, Syria.

Characteristic Products

Food of plant origin

Most Egyptian dishes have been based on vegetables and legumes for many millennia. Mainly because vegetables are much cheaper than meat. The most popular vegetables in Egypt, besides beans: cauliflower, potatoes, eggplants, zucchini, okra, sweet and hot peppers, onions, as well as the little-known rhizomes of the tropical cocassia plant.

In addition to vegetables, a wide variety of greens are widely used in Egyptian cuisine: from the familiar parsley, dill, cilantro, mint, green onions, leeks, thyme, celery, sorrel to exotic molokhia leaves ( molokhiya), which is also called Egyptian spinach for its high content of vitamins and minerals.

Meat and fish

Due to its geographical location, Egyptian cuisine is rich in fish, shrimp, and squid.

In addition, poultry meat is quite popular in Egyptian cuisine, and pigeon meat is considered a special delicacy. This is unusual for us, but in Egypt pigeons are bred everywhere, there are small dovecotes even in restaurants.

The meat of large animals is practically not used in Egyptian everyday cuisine; only on major holidays such as a wedding, the birth of a son, or the purchase of a house in Egypt, a sheep is slaughtered. In ancient Egypt, the cow was considered a sacred animal, which is why there are no beef dishes in Egyptian cuisine. The situation is similar with pork, the consumption of which is prohibited here by Muslim laws.

Dairy products

Dairy products, along with legumes and vegetables, form the basis of Egyptian cuisine. Goat and buffalo milk is most often used; cow milk is less popular here. There is also a type of milk that is exotic for us - camel milk, very thick and fatty, more reminiscent of thick cream.

Cheeses also occupy a significant place in Egyptian cuisine. The most popular Egyptian cheese is Domyati, named after the Egyptian city of Dumyat. This is a soft pickled cheese that is eaten both fresh and mature, aged for two to three months. Domiati cheese is made mainly from buffalo or cow's milk, but there are also options from goat, sheep or camel milk; here, unlike similar European cheeses, salt is added directly to the milk, before adding rennet. This cheese has a sharply salted taste and a brittle structure.

Spices

Spices have been very popular in Egyptian cuisine since ancient Egypt. The most commonly used spices are anise, cumin, cloves, cardamom, nutmeg, turmeric, coriander, saffron, ginger, and bay leaf. All types of pepper are very popular: hot chili, black, white, green, both ground and peas. It was the Egyptians who began to use cinnamon many centuries ago.

Traditional dishes

Bread

Bread is a mandatory attribute of all meals. The main types of bread are flatbreads: Aish baladi, made from coarse wheat flour, and Aish Shamsi, made from white flour.

Hawashi is a bread flatbread stuffed with meat.

Shami bread is a traditional Egyptian flatbread served with molokhiya soup.

Soups

Soups in Egyptian cuisine are prepared using both vegetable broths and poultry, fish or meat broths. Puree soups made from various vegetables are quite popular: tomato, lentil.

Shorba is a thick lentil soup that was inherited by the Egyptians as a legacy of the Ottoman Empire. Egyptian cuisine has its own peculiarities of its preparation. Interestingly, the word Shorba in Egypt now refers to soups in general.

Mlokhia is a soup made from dried leaves of the plant of the same name, with the addition of chicken. Served with rice or flatbread and canned vegetables (mekhalel).

Khudar Bi l Mavasir - stew with vegetables in meat broth.

Ful Nabet - soup made from sprouted beans.

Shorba Khudar Bil Mawasir - egg soup with rice.

Main courses

Koshari (also called Kushari or Kosheri) is a traditional and very popular dish in Egypt made from lentils, rice and pasta, seasoned with vinegar and tomato sauce.

Foul is a legume dish that Egyptians eat mainly for breakfast. The classic version is made from beans with olive oil, lemon and spices. It's called Ful Medames. But there are many different variations of it with all kinds of additives: sprouted beans with herbs - Fulia Bil Khodra, beans stewed with tomatoes and hot peppers - Ful Bil Tamatem wa el Felfel, beans stewed with butter - Ful Bil Zebda, stewed with butter and lemon beans - Ful Bi l Zet Bi l Laymun.

Fatta is a traditional Egyptian dish, originally from Arabic cuisine (“fatta” from Arabic means crumbs). This is a very satisfying dish in which rice is placed on a flatbread, then pieces of meat and vegetable sauce with broth is poured on top. Served with vegetable salad of tomatoes and cucumbers. This dish is very filling and tasty. It is prepared only on major holidays, for weddings, and for the birth of the first child.

Shakshuka - eggs baked on a bed of fried tomatoes.

Hamine - eggs boiled with onion skins and cut in half. Served with salt, pepper and a slice of lemon.

Mahshi is another traditional and favorite dish among Egyptians. It is vegetables stuffed with rice. A variety of vegetables are used: from zucchini, eggplant, potatoes to cabbage and grape leaves.

Pigeon stuffed with rice and baked on coals is also one of the varieties of Mahshi. This is a separate dish worth mentioning. Each Egyptian housewife has her own recipe for cooking pigeon. The head is considered the most delicious part of the dish.

Fytyr is a traditional Egyptian pie, something like a cross between pizza and pancakes. They are prepared with a wide variety of fillings, ranging from cheese and vegetables to sugar and honey.

Kofta - meatballs.

Shawarma is made from lamb or chicken.

Salads and snacks

Taamiya is similar to falafel, usually served in sandwiches with tomatoes and pickles.

Munkachina is a salad of oranges, onions and olives, dressed with olive oil, salt and pepper.

Mekhalel is the Egyptian version of canned vegetables.

Hummus is a chickpea puree that is usually eaten as a snack with flatbread or pita bread.

Dukkah is a mixture of nuts with herbs and spices that can serve as an independent snack or as an addition to the main dish.

Desserts

When preparing desserts in Egyptian cuisine, nuts and honey are mainly used.

Umm Ali (Om Ali / Oum Ali) - pieces of puff pastry with raisins, nuts and coconut, baked under hot milk with sugar and whipped cream.

Mehalabiya is a tender milky rice pudding with honey, butter and nuts.

Sweet Gullesh is a dessert made from stretched phyllo dough with custard. Similar to baklava, but a little less sweet.

Hegazeya is a pie made from yeast dough filled with sweet semolina, ground nuts and cinnamon.

Fytyr is a puff pastry pie with custard.

Drinks

Hibiscus tea is the hallmark of Egypt; here it is drunk always and everywhere, hot and cold. It perfectly quenches thirst and is a very healthy drink, tonic and invigorating. Another amazing property of hibiscus is that when cold it can reduce blood pressure, and when hot it can increase it.

Bedouin herbal tea, which is brewed from lemongrass growing there, is also popular, as is herbal tea with mint.

Coffee is also quite common in Egypt. Most often you can find Bedouin coffee. Arabica is brewed in a jug with a narrow neck for 18-20 hours in hot sand. The result is a thick, viscous, very strong drink that is drunk with water. Another popular option is Arabic, when coffee is brewed in a Turk.

Special mention should be made of date milk (Khushaf), a favorite delicacy among Egyptians. Dried dates are poured with boiling buffalo milk and infused for 2-3 hours. This makes a delicious sweet milkshake.

Alcohol

Strong alcohol is practically not consumed in Egypt, with the exception of tourist areas. This is due to the fact that the country's population is almost entirely Muslim. And also with the fact that at the legislative level there is a restriction on the number of producers of alcoholic beverages. There are only three of them here. They are made from strong drinks - vodka, rum and whiskey, which taste similar to each other, red and white wine, tart and sour in taste. Beer is also gaining popularity; there are several brands: Heiniken, Sakara, Stella, Luxor, as well as fortified Meister.

Serving and etiquette

Recipes

Khushaf is date milk, a traditional and favorite drink in Egypt for both children and adults. It is very good to drink in the morning; it works as an energy drink, energizing and toning the body. In addition, this drink contains many vitamins and minerals, contains no sugar at all, and at the same time...

Mlokhia is a traditional Egyptian soup made from the leaves of the molokhia plant and chicken. The root of molokhia is called molokh (mlokh) and translated means king. Accordingly, molokhiya is translated as “royal”. In ancient Egypt, this dish was very popular among kings. Therefore, molokhia was prepared for major holidays. It is usually served with traditional Egyptian flatbreads...

Egypt is a country that has preserved the spirit of a great civilization for several millennia. You have not been to Egypt if all the fleeting days of your vacation were spent on the beach and did not leave the hotel. However, not only the pyramids allow you to touch history.

Food sellers in Egypt. Photo: http://www.flickr.com/photos/islandspice/

Once in the land of the pharaohs, you must definitely enjoy the local cuisine, because national food is a mirror of the country. Over the past millennia, neighboring states have had a great influence on the formation of modern gastronomic culture in Egypt. Among them are Libya, Syria, and others.

Main courses

Basically all Egyptian food is made from beans and vegetables. Meat is rare. The most popular and widely available dish is kushari.

Pasta lovers, rejoice - this is an interesting dish for you. Kushari is a mixture of pasta, vermicelli (spaghetti), rice, and tomato sauce. Sometimes chickpeas and lentils are added. Pasta, lentils, rice and chickpeas are boiled, vermicelli is fried in a frying pan in oil. All this is mixed, fried onions, spices and tomato sauce are added. It turns out to be a very interesting combination.

Egyptian dish - Kushari. Photo: http://www.flickr.com/photos/hashashin/

To a Russian person, accustomed to eating all these ingredients separately, kushari will seem very specific. But the Egyptians love him.

Ful is another common national dish in Egypt. It is prepared from fruits of the legume family. Mainly beans. Beans, butter, lemon juice and spices are the ingredients of a classic ful. There are many interpretations: Fuliya Bil Khodra, Ful Bil Tamatem wa el Felfel, Ful Bil Zebda, Ful Bil Zet Bil Laymun, Ful Midamis. As a rule, it is consumed for breakfast.

Egyptian dish - Ful Midames. Photo: http://www.flickr.com/photos/26239494@N04/

Seafood lovers can rejoice too! The Red Sea, which washes the shores of Egypt, has a diverse flora and fauna. Lake Nasser in Upper Egypt is rich in fish, as is the Nile River. However, hotels rarely serve fish dishes. It is possible to truly enjoy shrimp, squid and assorted fish only in specialized restaurants. Fish is prepared in all possible ways - baked, fried, stewed.

Fish restaurant in Egypt. Photo: http://www.flickr.com/photos/kexi/

I would like to mention the fish platter. The wonderful smell of the rich broth and the tender flesh of the seafood will not leave you indifferent. Often the fish is grilled with tomatoes and sweet peppers.

There is a delicacy in Egypt that is unusual for Russian people. It is called Mahshi.

Egyptian dish - Mahshi (stuffed pigeon). Photo: http://www.flickr.com/photos/blizzardzz/

This is a pigeon carcass stuffed with rice, baked on coals. The most delicious part is considered to be the pigeon's head. These birds are bred in Egypt specifically for making Mahshi.

Sweets of Egypt

Sweet tooth, hold on! Egypt is famous for all kinds of sweets and pastries. One of the most delicious desserts is called Umm Ali: almonds, raisins, grated coconut, and pieces of puff pastry are mixed together. The whole mixture is poured with hot milk and sugar, covered with whipped cream and baked in the oven. I personally associate the name of this dessert with the phrase “Eat your mind.” And believe me, it is so.

Egyptian dessert - Umm Ali. Photo: http://www.flickr.com/photos/saaleha/

Egyptians also bake very tasty pancakes with various fillings. Cakes are prepared in different ways: boiled in milk, soaked in honey, and orange water (water infused with orange flowers) is added to the dough.

Egyptian pastries at the bazaar. Photo: http://www.flickr.com/photos/lacatholique/

Honey and nuts are used to make almost all sweets. Honey is added to the dough, poured over buns, and coated on cakes. It all looks very appetizing.

And if you want something less sweet, try Malakhabija (or muhallabia) - milk rice with nuts and butter.

An Egyptian dish is Mahalabija milk pudding (muhalabiya). Photo: http://www.flickr.com/photos/70354794@N00/

But don’t overdo it with desserts, because as Leonardo da Vinci said: “You have to pay bitterly for sweets.”

Drinks

They drink tea in Egypt. However, you may not find black tea there. Herbal teas and hibiscus are in fashion. This is a well-known slightly sour red drink made from rose petals. It is drunk both hot and cold. During excursions, tourists are treated to this tonic drink, as it perfectly quenches thirst.

Tea in Egypt. Photo: http://www.flickr.com/photos/coldwhisper/

The only thing that upsets me is the size of the glass cup (about 7 cm in height). To quench your thirst you will have to drink at least two.

Unfortunately, the very delicacies that were prepared for the pharaohs’ meals have not survived to this day. Although who knows, perhaps it is now that Egyptian cooks have reached perfection. I suggest you check it out for yourself!

Egyptians love to eat delicious food and happily treat everyone to their national delicacies. Getting acquainted with Arabic cuisine will not leave strict vegetarians, meat lovers, or sweet tooths dissatisfied and indifferent. Only pork lovers might be a little upset. Here this meat is prohibited and dishes using it 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 of the best restaurants in the most popular resorts, as well as several recommendations on how to behave at the table in Egypt so as not to offend anyone.

Treats for vegetarians

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

Egyptian housewives know many ways to use beans in cooking:

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

The beans can be served as a meal on their own, wrapped in local bread, and presented in a variety of other variations.

One of the most delicious dishes using local beans is falafil. This delicious dish is very easy to prepare. First, the beans are thoroughly kneaded, then mixed with seasonings and fried.

Another favorite Arabic dish is kushari. The following ingredients are used to prepare it: rice, fried onions, lentils, noodles, tomato sauce. If you wish, you can add a little garlic and vinegar to the kushari - it will be spicier.

And today’s vegetarian menu ends with a dish called molokhiya - a delicious thick soup prepared from a local leaf vegetable. By the way, meat lovers will also like molokhiya - the soup goes well with rabbit and chicken.

Molokhiya - green soup

Meat "delicacies"

Visiting Egypt and not trying the local pilaf is a big mistake. The Arabs have it very tasty and a little different from what it is in Russia. In local restaurants, this dish is prepared with the addition of chicken liver and mushrooms.

Makhvi - fried pigeon

Another exotic dish is camel liver or even a whole lamb 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 pay attention to the following delicacies:

Don’t forget about various Turkish delights, candied nuts, fruits, halva, etc.

Among other Arabic treats that are not included in any of the above sections, it should be noted:

• local wines;
• khushaf – delicious drink and dates;
• Baladi bread;
• freshly ground coffee with added cardamom;
• Bryndza gibna domiati.

In a word, you definitely won’t go hungry in Egypt.

Where to eat?

Public catering in the Arab state is developed not just well, but remarkably. There is everything here: from small street stalls to fashionable restaurants. We will not consider fast food chains - they are practically no different from Russian ones. And if possible, you should not eat at street stalls - many of them are unsanitary, and hardly anyone would want 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 an excellent recommendation. When you come to this restaurant, be sure to try molokeya - this thick green soup is a specialty here.

Among other interesting treats, we should mention stuffed pigeon – Abou El Sid’s chefs prepare it truly masterfully.

The establishment is located in Zamalek - this is a cozy and fairly calm area of ​​the Egyptian capital. But the advantages of the restaurant are not limited to the convenient location alone - the prices are also very pleasing. For only $25-35 per person you can enjoy delicious traditional cuisine.

Abu Ashraf in Alexandria

The hallmark of this popular Alexandria restaurant is the delicious grilled fish, the delicious aroma of which is felt far beyond the pale. The staff at Abu Ashraf are friendly, polite and courteous. The waiters will be happy to help you if you cannot independently choose the dishes you want from the rich menu here.

The restaurant has a signature feature: the fish chosen by the client is weighed and cooked right in front of him. Various soups are also very tasty here.

Africa in Luxor

After you've had your fill of exploring various memorable places, be sure to stop by the Africa restaurant. It is best to do this in the evening, when the heat in the area subsides and the sun is approaching sunset - this way you can comfortably sit at a table on the roof of the establishment and admire the Nile while tasting delicious dishes of traditional Egyptian cuisine.

The 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. For the rest, be guided by your preferences. If possible, visit Africa more often and try different dishes - affordable prices allow you to do this.

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

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

Wonderful restaurant on the coast. The spacious terrace of the establishment offers a beautiful view of the neighboring island.

Egyptian cuisine is prepared very tasty here and offered to guests at fairly low prices. Meat lovers should definitely order the mixed grill - this is a complex dish of kofta, veal and lamb. Served with a delicious salad and fries.

Food 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 as a well-mannered person who respects local traditions, remember a few simple recommendations and follow them during your Egyptian holiday.

First of all, know: Arabs love not only to eat tasty and hearty food, but also to smoke. However, smoking is allowed in almost every restaurant here. 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: you will be offered bread with almost every dish. They just love him very much in Egypt. Even if you don't eat baked goods at all, don't be surprised when someone in the local population starts using bread as cutlery. But don’t worry: spoons, forks and knives are also present in 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 immediately agree with your proposal. Usually, each participant in the meal insists that he must pay the bill, with the result that the dispute over this issue often lasts longer than the dinner itself. The most persistent one usually “wins.”

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

Bon appetit!

Table. Popular restaurants in Egyptian resorts

Restaurant name	Address	Average bill per person
Abou El Sid	Cairo 157 26th of July St	Up to $20-25
Abu Ashraf	Alexandria, Anfushi, Safar Pasha st., 28	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

Egyptian national, traditional cuisine is, first of all, a huge amount of seasonings that the Egyptians love very much, but which, unfortunately, not every stomach of an unusual person can withstand. Meat is usually richly seasoned with hot spices, but it is most often cooked with vegetables, since the Egyptians especially revere vegetable dishes. Those dishes that do not have such a voluminous share of hot spices are seasoned with spices that emit a strong herbal aroma.

Salads in Egyptian cuisine recipes are prepared only from the freshest vegetables (often with the addition of sausage or meat). Very often there are salads that contain beans or eggplants. Traditional Egyptian dishes are seasoned with olive oil, which, unlike mayonnaise, is not harmful to health. Salads are also seasoned with lemon juice or vinegar.

Cereals, garlic, onions, herbs and fermented milk products are very popular in Egypt. A large number of hard cheeses. It’s worth mentioning Egyptian bread, which I also use as a spoon. Bread soaked in various sauces is sometimes even served as a main course. The most delicious desserts in the world are Egyptian. They are sickly sweet thanks to the addition of honey, nuts, butter, and a wide variety of fruits.

"Egyptian cuisine" - the best recipes

Situated at the crossroads of Africa and Asia, Egypt has a lot to offer that is delicious and original. Egyptian cuisine has incorporated dishes from other eastern countries; Egyptian chefs have adapted recipes from Turkish, Lebanese, Syrian and Greek cuisines to suit Egyptian tastes. Simple national dishes are prepared with plenty of fresh and ripe fruits and vegetables, and seasoned with a small amount of spices, although Egyptian dishes are rarely spicy.

Every meal is accompanied by bread, which is called “aish”. Traditional bread "aish baladi" (Baladi bread) is a round and fragrant flatbread made from wholemeal flour, rolled in ground wheat. It splits in half like a Greek pita...

Filo dough (5 sheets)
Butter (for greasing phyllo sheets) - 35 g
Egg yolk (custard) - 1 pc.
Sugar (custard 50 g + syrup: glass of sugar 250 ml)
Flour (custard) - 10 g
Vanillin (custard 1 g + syrup 1 g) - 2 g
Milk (custard) - 135 ml
Water (syrup) - 180 ml
Lemon (syrup, 4-5 drops)
Cardamom (syrup, 3 boxes)

I only made a quarter portion, so the number of products given is not very large, in fact, the recipe contains each...

Ful Medames / Egyptian cuisine

One of the popular dishes in Egypt, Ful Medames consists of beans served with butter, garlic and lemon juice. The word “Medames” is of Coptic origin and translates as “buried.” This refers to the way the dish was originally prepared: in a pot, buried in hot coal, or sand. Ful Medames can be served with many accompaniments such as butter, tomato sauce, tahini, or with an egg. However, the most traditional method is to eat it simply with salt, with Egyptian bread. Nowadays, this dish of the national cuisine of Egypt is exported to many Middle Eastern countries such as Syria, Lebanon, Saudi Arabia and Sudan.

Ingredients (for 4/6 servings)
Dried and peeled beans...

Mahshi-stuffed vegetables in Egyptian style

M'akhshi is one of the most popular dishes in Egypt. All kinds of vegetables are stuffed: small eggplants, zucchini, tomatoes, potatoes, peppers, grape leaves, cabbage, even onions. This is very painstaking work, it takes a lot of time, but the result is worth it!

Rice (filling) - 350 g
Onions (stuffing; large) - 1 pc.
Greens (stuffing; dill + parsley + cilantro) - 6 bunches.
Tomato (filling) - 1.5 kg
Mint (filling; powder) - 1 tsp.
Salt (to taste)
Black pepper (stuffing) - 1 tsp.
Sweet paprika (filling; powder) - 1 tsp.
Chili pepper (filling; powder) - 0.5 tsp.
Coriander (filling; powder) - 1 tsp.
Vegetable oil (filling) - 50 ml
Garlic - 3 teeth.
Grape leaf - 250 g
Eggplant(7-12 cm long) - 15...

Sweet Gullesh / Egyptian cuisine

Egyptian sweet: aromatic, at the same time crispy and juicy; reminiscent of baklava, but without the nuts; with custard. A delicious delicacy for lovers of oriental sweets and those with a sweet tooth. It is very easy and quick to prepare.

Filo dough (5 sheets)
Butter (for greasing phyllo sheets) - 35 g
Egg yolk (custard) - 1 pc.
Sugar (custard 50 g + syrup: glass of sugar 250 ml)
Flour (custard) - 10 g
Vanillin (custard 1 g + syrup 1 g) - 2 g
Milk (custard) - 135 ml
Water (syrup) - 180 ml
Lemon (syrup, 4-5 drops)
Cardamom (syrup, 3 boxes)

I only made a quarter portion, so the number of products listed is not very large, in fact...

Mumbar. Egyptian cuisine

Most often, mumbar are sausages stuffed with rice. But sometimes they are stuffed with minced meat.

Prepare the rice for the filling.
Wash 3 cups of rice. Fry onions (3 pieces) in vegetable oil. We also add garlic to the onions through a garlic press (don’t skimp). Fry everything until golden brown. Half a kilo of tomato in a blender and with onions. You can add a couple more tablespoons of tomato paste. They put it out a little. And add rice. Salt, pepper, coriander. We cut a bunch of parsley, dill and cilantro into it. Stir and turn off the heat. Those. We don't cook rice!
In general, all mahshis in Egypt are stuffed with this kind of rice. And mumbar is also a type of mahsha.

Cut off the neck of a plastic bottle (7-10 centimeters). Gut...

Koshary / Egyptian cuisine

The classic lunch dish of the poor Egyptian is considered to be koshari - a combination of pasta, legumes and rice that is not very familiar to Europeans. The treat can be either incredibly hot or not very spicy, so ask the chef to cook it to your taste (by the way, this applies to almost all Egyptian dishes).

For one serving of koshari, mix 30 g of boiled rice, 10 g of cooked lentils, 10 g of deep-fried vermicelli, 10 g of boiled chickpeas and prepared tubetti paste (small “wheels”). Then fill everything with green sauce (5 g of cumin, 2 tablespoons of olive oil and green chili) and 1-2 tbsp. spoons of tomato sauce made from stewed peeled tomatoes. Mix everything, place on a plate and sprinkle generously with fried onions, cut into strips, on top.

Save it to your wall SO YOU DON'T LOSE THE RECIPE!

Ful / Egyptian Cuisine

Ful is a thick brown bean puree that is usually poured into pita bread or added to the Egyptian dish kushari - noodles with rice, chickpeas, fried onions and tomato sauce

Beans
onion
tomato juice
tomatoes
spices
vinegar

Soak the beans overnight, then boil and drain. Finely chop the onion and lightly fry in vegetable oil. Add the beans, simmer for a few minutes, covered, over low heat (shake the pan often). Pour boiling water over the tomatoes, peel them and cut them into slices. Pour in tomato juice, add spices, then after a while add salt to the tomatoes and simmer until done. Grind in a blender, adding the remaining water after cooking the beans. Season with vinegar or lemon juice, let it brew, and serve as a cold appetizer.

Jacket belle roses: meat jacket in Egyptian style

In Egypt, as in many other Middle Eastern countries, there are many types of kofta - a hot dish made from minced meat with various additives. Kofta bel roses ("kofta with rice") is one of the most beloved and traditional dishes in Egypt.

Minced meat (I used beef) - 500 g
Rice (minced meat) - 160 g
Dill (minced meat) - 10 tbsp. l.
White onion (minced meat 1 pc + sauce 1 pc) - 2 pcs
Mint (minced meat) - 1 tbsp. l.
Black pepper (to taste)
Salt (to taste)
Tomato (sauce) - 5 pcs.
Parsley (sauce; to taste)
Water (sauce; to taste)
Vegetable oil (for frying) - 3 tbsp. l.

The peculiarity of this dish is that the rice is ground as finely as possible: into flour. I crushed it with a special attachment (for grinding spices) and sifted...

Sweet layer cake "Fytyr in Egyptian style"

This is incredibly delicious, there are not even words to describe this oriental sweetness!

Ingredients:

For the test:
1 glass of milk;
200 g butter;
3.5 cups flour;
1 egg;
1/2 tsp. dry yeast;
a pinch of salt.

For Magalabia cream:
2 glasses of milk;
2 cups granulated sugar;
3 tbsp. l. starch;
1 egg;
1 packet of vanilla sugar;

1 egg yolk for brushing.

Preparation:
To prepare the dough, dissolve yeast and salt in warm milk. Add the beaten egg and flour, kneading a homogeneous dough.
Divide the dough into 2 parts. Roll each part into a layer and grease with melted butter.
Roll the dough into a roll and roll it into a snail shape. This way we get 2 snails. Let's wrap it up...

Egyptian national dish Mahshi

We will need:
1 cup rice
2 pcs. onions
7-8 tbsp vegetable oil
2-3 tbsp tomato paste
1 bunch of Cilantro and the same amount of Parsley. Dill
0.5 teaspoon ground cumin
1 heaped teaspoon of dry mint
Salt and black and red pepper to taste
1 maggi cube
Grape leaves. From this portion I got 72 pieces.

I made grapes and cabbage, dear ladies, I warn you that it’s a little difficult to make with cabbage as small as mine. You need to fill your hand.

We prepare cabbage as for cabbage rolls; if fresh, rinse grape leaves with hot water; I use canned ones in jars.

COOKING
Finely dice the onion and fry in oil until dark brown, then add...

Egyptian-style cabbage rolls (Makhshi kromb)

Mahshi is probably the most popular dish in Egypt. In general, there are many different types of Mahshi. For stuffing, zucchini, eggplant, cabbage, grape leaves, bell peppers, and potatoes are used. As a rule, Egyptians prepare a huge pan of mahshi. Well, it is eaten very quickly. The classic filling is rice with tomato sauce. I also add lentils and vegetables.

Salt - to taste
Black pepper - to taste
Coriander - 1 tsp.
Cumin - 1 tsp.
Vegetable oil - 2-3 tbsp. l.
Tomato paste - 2 tbsp. l.
Greens (dill, parsley, cilantro to taste) - a bunch
Tomato - 4-5 pcs.
Garlic - 2-3 cloves.
Onion - 1 pc.
Cabbage (head) - 1 pc.
Rice - 1/2 cup.
Lentils - 1/2 cup.
Carrots - 2 pcs.
Greens (dill, parsley...

Egyptian steak

Ingredients:
minced beef 500 g.
chicken fillet 500 g.
champignons about 300 g.
cheese 200 - 300 g.
egg 1 pc.
tomato 1 pc.
green.
Oil for frying, I used olive oil
salt, spices to taste
breadcrumbs

Cooking method:
Grate the cheese and divide into two halves. Place one half in the minced meat, add the egg, salt, spices and mix everything well.
We cut the mushrooms and fry them in well-heated oil. Finely chop the greens, cut the tomato into slices.
Divide the chicken fillet into 4 parts and lightly beat it.
Divide the minced meat into 4 parts and make flat cakes. Place them on a greased baking sheet.
Place mushrooms, herbs, tomatoes on top and cover with chicken fillet.
Sprinkle with breadcrumbs, cheese and place in an oven heated to 170 degrees for 40 minutes
For a side dish we have rice decorated with tomatoes and dill sprigs.
Bon appetit

Egyptian milk porridge "White"

We sort out the wheat groats, wash them and soak them in water (I soaked them overnight to prepare them for breakfast). Cook in slightly salted water until tender. Let's strain.

Then pour milk into the pan and add our cereal. Add butter, sugar, vanillin and let it simmer a little. Breakfast is ready.
Notes. I prepared a "children's" version. After cooking, before adding it to milk, I crushed the cereal in a mixer. In this case, the porridge turns out thicker.
© CatSilva

Mahshi in Egyptian

Mahshi are vegetables stuffed with rice (zucchini, eggplant, peppers, tomatoes, cabbage and grape leaves). We take round rice. Zucchini, eggplant (white and blue) - small, but plump, so that it is easy to remove the insides. Each housewife has her own proportions. I will describe the principle.
I fry it in the rast. onions in oil, 3 pieces. Then I add garlic, I don’t skimp either. Then tomatoes from a blender or tomato paste. Everything is stewed together. Then there is rice, one and a half to two glasses, a bouillon cube, salt (so that you can feel it, then the vegetables will take it away when cooking), black pepper, coriander (I myself add some more water and boil it a little, but according to the rules this is not necessary). At the end I add herbs: dill, parsley, coriander...

Lentil soup with garlic / Egyptian cuisine

Lentils (red) - 400 g
Broth (chicken) - 2 l
Onions (medium size) - 3 pcs.
Tomato - 2 pcs
Garlic - 4 teeth.
Butter - 2 tbsp. l.
Salt - 1 tsp.
Black pepper - 1/2 tsp.
Cumin (ground) - 2 tsp.

Cut 2 onions into quarters, cut the third into cubes.
Tomatoes, peel, cut into four parts.
Peel the garlic, chop coarsely.
Place tomatoes, onion quarters, and garlic in the broth and simmer for about 45 minutes.
10 minutes before the end of cooking, add the lentils.
Melt 1/2 tbsp in a frying pan. spoons of butter and fry finely chopped onion.
Grind the soup with an immersion blender.
Heat again, season with salt, pepper and cumin. Just before serving, season the soup with the remaining oil and sprinkle with fried onions.
© Pyshka-Khudyshka

Kushari / Egyptian cuisine

I think that about half of the people (Russians) who can afford it have visited Egypt. And you are probably familiar with such a famous dish as KUSHARI! It is sold on busy streets at almost every turn, and always in all street cafes and eateries. It's cheap, tasty, filling...

Here is its composition:
1 - pasta
2 - fried onions
3 - rice with brown vermicelli
4 - tomato sauce (they always have it boiling and there is such an aroma all over the street that it is impossible to resist buying this kushari. They serve it in iron plates for those who eat on the street, and in plastic glasses for those who take it with them, to eat at home.)
5 - brown lentils and hummus (legumes)

Well, I think those...

Pita with warm salad. Egyptian cuisine.

Ingredients
beef
champignons
avocado
zucchini
bell pepper
pita
cherry tomatoes
salt
olive oil

PREPARATION METHOD
Place the pita on a wire rack and put it in the oven.

Cut the mushrooms into four parts. Chop the peppers and zucchini. Peel the avocado and cut into cubes. Add olive oil to a heated frying pan, add zucchini and pepper, fry for a couple of minutes. Add mushrooms, a little sugar, salt and black pepper. At the very end, add the avocado.

Cut the beef. Fry in a heated frying pan with olive oil. Carefully chop the fried beef and add to the vegetables. Cut the cherry tomatoes into three parts and place them with the meat. Salt and add sugar. Mix.

Take the pita bread out of the oven. Cut off the top of the pita and open it. Place the prepared warm salad into the resulting “pocket”.

Kibrizli (almond cake) Egyptian cuisine

I would like to offer you a recipe for a very tasty almond cake:vkusno: :vkusno: :vkusno:, although the recipe is taken from a book about Egyptian cuisine, this cake is also very popular in Morocco.
150g semolina
180g sugar
150g ground almonds
8g baking powder
5 eggs
1 lemon
pinch of salt
2-3 tbsp. sesame
4-5 tbsp. honey
220ml water
mold lubrication oil
Cooking:
Separate the whites from the yolks. Beat the whites with a pinch of salt into a strong foam. Separately, beat the yolks with sugar, add semolina, almonds, baking powder, lemon zest and water, stir well. Add the whipped whites to the resulting mixture and mix gently so that the protein mass does not fall off.
Grease the mold well with oil (I used a round one...