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How to Cook dishes from Egypt
Egypt is
home to the Nile Valley and Nile Delta, which are of course highly productive
agricultural areas. As a result, vegetables and legumes tend to be very
important in Egyptian cuisine. Meat is also eaten, but tends to be less
prominent in Egyptian cuisine that of some other countries in the region.
Some popular Egyptian recipes and dishes include:
- Dukkah - A mixture of chopped nuts and seeds with spices.
It can be eaten by dipping bread with olive oil in it, used
as a seasoning, or sprinkled on vegetables or salads, and is also
used a crust when cooking other foods such as chicken, fish, lamb
or shrimp.
- Falafel - A fried ball of chickpeas or fava beans.
- Ful medames - Fava beans, mashed and slow cooked. They are eaten
with olive oil, onion, parsley, garlic and lemon, and are most
often eaten as a breakfast. The dish is very filling, which is particular
an advantage during the Ramadan fasting period (in which participating
Muslims do not eat or drink anything between dawn and sunset). Ful medames
is usually considered as one of the national dishes of
Egypt.
- Kebab halla - Beef with stewed onions.
- Kufta - A meatball made from ground meat with onions and spices.
- Kushari - Rice with chickpeas, brown lentils and macaroni.
It is topped with spicy tomato sauce, garlic and vinegar,
and sometimes garnished with caramelized onions. Sometimes
fried liver or meat may be added a topping.
- Malukhiyah stew - Mallow leaves cooked with chicken stock,
flavored with garlic and coriander. The dish is served with chicken
and white rice.
- Shawarma - Slivers of chicken, goat or lamb meat. It is eaten in pita
bread with
hummus, tomato and cucumber.
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