Egyptian Food Essentials – Travel Documentary
Egyptian cuisine makes heavy use of legumes, vegetables and fruits since Egypt’s rich Nile valley and delta produce large quantities of these crops in high quality.
The history of Egyptian cuisine begins with Ancient Egypt. Archaeological excavations have revealed that workers on the Great Pyramids of Giza were paid in bread, and onions, apparently their diet as peasants in the Egyptian countryside. Dental analysis and the desiccated loaves occasionally found in excavated tombs confirm this, in addition to indicating that ancient Egyptian bread was made with flour from emmer wheat.
Egyptian cuisine is characterized by dishes such as Ful Medames, mashed fava beans; Koshari, a mixture of lentils, rice, pasta, and other ingredients; ‘Molokheyya, chopped and cooked bush okra with garlic and coriander sauce; and Fetir Meshaltet. Egyptian cuisine shares similarities with food of the Eastern Mediterranean region, such as rice-stuffed vegetables, grape leaves, Shawarma, Kebab, Falafel, Baba Ghannoug, and baklava.
Some consider Koshari – a mixture of rice, lentils, and macaroni – to be the national dish. Ful Medames is also one of the most popular dishes. Fava bean is also used in making falafel (also known as ta`meyya), which originated in Egypt and spread around to other parts of the Middle East.
Ancient Egyptians are known to have used a lot of garlic and onions in their everyday dishes. Fresh garlic mashed with other herbs is used in spicy tomato salad and also stuffed in boiled or baked aubergines (eggplant). Garlic fried with coriander is added to Molokheyya, a popular green soup made from finely chopped jute leaves, sometimes with chicken or rabbit. Fried onions can be also added to Koshari.