The Egyptian diet is as varied as the country's social and historical fabric, starting with the simplest rural dishes and influenced by Greek, Lebanese and French cuisine.
The Egyptian diet epitomizes the generous, warm and hospitable nature of the Egyptian people. Eating in Egypt is all about satiety, pleasure and comfort. As a result, most restaurants are clean and comfortable, and the amount of food is so large that diners don't have to worry about not getting enough to eat.
There are three main types of restaurants in Egypt: Western restaurants that focus on French food; Middle Eastern restaurants that focus on Egyptian food; and specialty restaurants that focus on Greek, Chinese or pseudo-pharaohs. Egyptians like to eat beef and mutton, chicken, eggs, do not eat pork food, nor do not use pork products.
Can't Miss Food 1: Roasted Pigeon (Hamaam) : a very popular traditional dish in Egypt.
Roasted Pigeon (Hamaam)
Roast pigeon is not as common as chicken and lamb, but it can be found in some traditional restaurants. EGYPTIAN ROASTED PIGEON MEAT with smaller than European pigeons, usually filled with green wheat and rice, Hamaam fat and thin moderate, crisp delicious, taste very special. For a change from chicken and lamb, try the Egyptian roast pigeon.
Can't miss food 2: MELOKRA SOUP (meloko Heya) : it's a green mallow broth. An Egyptian mallow common on both sides of the Nile is the CHLOROPLASTIDA. This flower is very beautiful, both for viewing, but also a good edible plants. The Egyptians loved their mallow soup. It is the practice: Wash its leaves dried, and then crushed leaves, with mutton, chicken, butter, garlic and other boiled soup, cooked mallow soup, thick green sticky, delicious, with bread or rice to eat.
MELOKHEYA
Food to Miss 3: Kabab Kebab means Kebab, but Egypt's Kabab is a far cry from the ubiquitous Xinjiang kebabs that fill the streets of Beijing. "Kabab" the selection of materials is very elegant, generally only leg of lamb and back Ridge on the lean meat as raw materials.
Kabab, Kebab
"Kabab" , first selected lamb brush with salt, pepper, ginger and green onion and olive oil mixture of seasoning, and then cut into four or five centimeters square of meat, in turn on the one-meter-long Pole, put into a special oven, wait until the meat turns yellow and then serve. Baked "Kabab" , fragrance overflowing, tender and not burnt, the taste is excellent. Serve with Tauche, a tahini-like relish, and a local salad of cucumbers, onions, carrots and lettuce leaves
Kabab is also a popular dish in Egypt and can be found on the menus of restaurants and restaurants for around 20 Egyptian pounds. There are many shops in Egypt that specialize in Khababu. Each Khababu has its own secret recipe for the ingredients. The KHABABU tastes different, so tourists don't have to worry about getting sick of it.
Food to Miss 4: crispy whole sheep: Also a famous Egyptian food, with spices to kill the lamb washed the whole body Daub, dip in seasoning, rice, pine nuts, almonds and stuffed with sheep belly, etc. , then put it in a large oven for a few hours, and when it's done, take out the whole lamb, let it lie in the middle of the plate, and then take out the rice and nuts from its stomach and put them around.
Crisp tender whole sheep
Food to Miss 5: FUUL AND TA'AMIYYA: An informal Egyptian national dish, so to speak. Fur is made from broad beans seasoned with oil, Lemon, salt, meat, eggs, and onions; Tamiya is a small ball of grated chickpeas and spices. Fours and Tamia with a little tomato on a Pita bread sandwich is a tasty snack.
Fours and Ta'amiyya
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