Friday, November 22, 2013

The most famous Egyptian food

Egypt, Egyptian food, lunch in Egypt, Fatta, Mulukhiya

Egypt is not only famous for its ancient monuments , culture and revolution , but is also famous for its excellent  cuisine. Egyptian food is a mixture of all the different civilizations that have Egypt in the history of its existence. Nowhere in the world will be able to judge if many cultures in a dish. Here is a list of the most delicious and most popular served in Egypt today shows .

Koshari is considered the national dish of Egypt , consists of pasta and tomato sauce , among others, including rice , lentils , caramelized onions , garlic and chickpeas. Having four carbohydrate sources has become the most popular topic in most common food lunch in Egypt there are more than 100 years. Interestingly, the origins of Egyptian Kushari is not , at all, in fact, it was a dish made ​​by the British Army in Egypt in the 19th century pasta was imported from Italy , tomatoes are rice Latin America and Asia but without the idea to combine all in a very delicious vegetarian dish was conceived in Egypt.

2 - In Ful medemes
Mudamas is One Egyptian food joint base in Egypt, which is composed of lava grains served with olive oil , garlic and lemon juice . Ful medemes back to Pharaonic roots, and found quantities twelfth dynasty. The word " medemes " Coptic is "buried" , which refers to the way it was originally prepared . In a pot buried in the hot coals or sand Medemes Ful can be served with many ornaments, like butter , tomato sauce, sesame paste , fried or boiled eggs and pastrami . However , the traditional method is clear and eat salty Egyptian bread. Today Ful medemes is exported to many countries in the Middle East such as Syria , Lebanon , Saudi Arabia and Sudan.

3 - Fatta
A plate of Nubia fatta usually prepared for the festivities as the first son of a woman and holding both Christian and Muslim holidays are considered. It consists of layers of rice and fried bread covered with garlic and meat vinegar . Chunks of beef stew and fried poached eggs are usually served with rice and bread base. As expected, Fatta is a really flat fattening, with a high calorific power , rarely eat during the year, except after a major religious fasting 50 days before Easter for Coptic Christians , or Ramadan before Eid - al- FUTR .

It is made from the leaves of plants in jute Corchorus East and North Africa. In Egypt, Mulukhiya is prepared by cutting the leaves with garlic and coriander and cook in a farm like chicken, beef or rabbit, and served with bread or rice Egyptian food . Interestingly, the different Egyptian cities are prepared in different ways , such as fish or shrimp are used as the basis for the broth in coastal cities such as Alexandria and Port Said. At the end of the tenth century , the dish was banned by the Fatimid Caliph Al Hakim Bi Amr Allah - while the ban was lifted , religious sects like the Druze still refuse to eat the dish on respect the deceased caliph .

5 - Feseekh
Feseekh is a traditional dish served only in Egypt during Sham El - Nessim - festival is a celebration of spring with Pharaonic origins. It is made from fermented mullet , salted and dried. The process of preparation , which involves drying fish in the sun, then salting is usually prepared by a person trained fasakhani called . Because of the way it is prepared , Feseekh can cause poisoning if prepared correctly. It is usually stored in large glass jars are closed , as it has a very pungent odor. Usually served with Egyptian flat bread , chopped onion and a bunch of lemons .

 Colocasia esculenta is a native Southeast Asia 's plant, which was introduced in the Mediterranean regions of Egypt in antiquity. Taro Qilqas or as it is known in Egypt are generally prepared by peeling taro then boil and prepare a broth with lemon juice , garlic and cilantro. After cooking , taro and crashed while preparing sauce served with Egyptian bread. Taro is cooked for Coptic Christian celebrations of the Epiphany, and the degree of preparation is supposed to resemble the baptism of Jesus .

7 - Gibna Domiati
Domiati is a cheese made ​​in the city of Damietta in northern Egypt. It is usually made ​​from buffalo milk , but sometimes cow's milk added to the mix as well. It is the most common cheese found in Egypt and is incorporated into a variety of dishes like sambousak ( fried thin pastry filled with cheese ) or mesh ( tomato sauce and cheese). Gibna Domiati is aged for a period of 1 to 3 years in large boxes , before being eaten . Most Egyptian families are proud of the number of boxes that have been stored and for how long . In fact, it is said that over the cheese is aged, the more it becomes delicious.

Konafah Egyptian is a sweet made ​​of a very thin type noodle . The origins of Konafah are very mysterious , their presence has been recorded in the books of Arab medieval kitchen in Egypt and the Levant and Turkey, but its exact origins have always been unknown. Konafah rain by long rows of thin noodles in a liquid state on a hot plate until they become dry and hard . Noodles now - rigid are then mixed with butter or oil and wrapped around a filling with nuts , whipped cream or both. Prepared and presented with a fruit syrup on top.

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