Egyptian restaurants will have rows of dishes full of brightly coloured spices that are a key ingredient. Soups are served with flatbreads like aish or pitta. Fresh fish (samak), seafood or fish stew accompanied by rice may follow. Meat is prepared to perfection. Chicken, lamb and veal are the most popular, and usually slow roasted, grilled with lots of herbs, or minced and added to dishes like stuffed vine leaves. Pigeon, hamaam, is considered a delicacy, and you will find it’s always delicious as it is cooked with much care. Koshari is a national dish and can be found delicately prepared on gourmet menus, as well as in ‘fast food’ outlets or on street carts. Made from macaroni or spaghetti, rice, lentils and chickpeas, all served with a thick garlic and tomato sauce, topped with fried onions and herbs, it may sound a rare combination but is truly delicious. Other traditional dishes include Foul Medames, a dish of
EGYPTIAN CUISINE
k
Salads
beans served with boiled eggs, and the popular falafel, a dish of spicy beans mashed together with herbs into patties and fried. Almost all meals will be served with a fresh salad, and probably some dips like hummus or tahini, or the local babaganoush, a dip made from pureed eggplant. Foul is a flavoursome dip made from beans, mashed with olive oil, lemon and herbs. Egyptian desserts usually take the form of a rice pudding made with rosewater and sprinkled with spice, or yoghurt or pastries filled with figs, nuts or dates. Honey is often drenched over desserts in much the same way as is done in Middle Eastern or Mediterranean countries. Fresh fruit, especially figs and dates, as well as oranges will almost certainly be served at the end of a meal.
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