The Egyptian cuisine
 The Egyptian cuisine
29 May 2020
The Egyptian cuisine

Fattah

is a popular food in Egypt and was one of the most important meals in the banquets held by the princes and it is prepared from chickpeas doused in soup in a large deep dish, then covered with flat rice, and sprinkled rice with a little soup. Prepare frying over the fire by roasting crushed garlic in a mortar with dry coriander powder in butter, then add tomato paste and a little water and vinegar. Sprinkle frying on the rice, and distribute the pieces of meat circularly in the dish.

Hawawshi 

is a traditional Egyptian dish. It is pita bread (Eish Baladi) stuffed with minced meat and spiced with onions, pepper, parsley, and occasionally chilies. In most of Egypt, it is baked by filling the flat Egyptian bread with the meat mix and then baking it in the oven. In Alexandria, the ingredients are placed between two circular layers of dough, then baked in an oven. Alexandrian Hawawshi is also usually made with different spices and seasonings. Hawawshi is commonly made in Egyptian homes and is also served in some restaurants, usually as a to go dish.

Egyptian Molokheya

Most scholars believe that mulukhiya's origins lie in Ancient Egypt. The leaves are chopped fine, often with a mezzaluna. The leaves are then boiled in broth. Coriander and garlic are then fried separately to make the "takleya", and then added to the soup at the end while the takleya is still sizzling. The soup is served on white rice or with a side of Egyptian flatbread.

Om Ali

meaning "Ali's mother" is an Egyptian dessert. It is named after the wife of the ruler of the Ayyubid Empire in Egypt who used to make it for her husband.

It consists of pieces of dough mixed with pistachios, coconut flakes, raisins and plenty of sugar. Milk is poured over the mixture and the mixture is baked in the oven until the surface is golden brown. This delicacy can be enjoyed both hot and cold.

Kushari

originated in the mid-19th century, during a time when Egypt was a multicultural center in the middle of an economic boom. It consists of fried onions, lentils, rice, macaroni and lemon sauce. It's related to both an Italian cuisine and to an Indian dish made only from rice and lentils, khichdi. The Egyptian dish has more ingredients and flavors, especially the local sauce that gives it the unique taste the dish is known for.

Egyptian Bread (Eish-Baladi)

Bread made from a simple recipe forms the backbone of Egyptian cuisine. It is consumed at almost all Egyptian meals.
On a culinary level, bread is commonly used as a utensil, at the same time providing carbohydrates and protein to the Egyptian diet. Egyptians use bread to scoop up food, sauces, and dips and to wrap kebabs, falafel, to keep the hands from becoming greasy. Most pita breads are baked at high temperatures (450 °F or 232 °C), causing the flattened rounds of dough to puff up dramatically. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened into pockets, creating a space for use in various dishes.