What are the best cuisines in Egypt?

Electric grilled lamb

Egyptians favor red (cows, sheep, camels) and white (poultry) meat, in addition to the upper class, rarely eat fish and seafood. Meat cooking methods are usually grilled and stewed, roast pigeon, roast lamb is the top dishes. In the street food stores and large receptions, often erected a U-shaped column electric grill, there is a long metal stick in the center, fresh lamb wrapped stacked on the stick, forming a thick meat column. The metal stick rotates slowly, oil drips and squeaks, and the chef stands by, using a long, sharp knife to slice off the outer layer of roasted lamb and place it on a plate. On another plate were small round cakes with their own cuts. The chef stuffs the lamb into the patties and adds some finely chopped onions and tomatoes. Topped with seasoning, it becomes a fast food patty. The warm patty and the tender, lean lamb are very flavorful and delicious. This method of grilling is said to have originated from the ancient tradition of grilling meat without a pot on the battlefield, where warriors used their war knives to pick the meat and barbecue it.

Tender lamb

Roasted lamb is one of the great dishes of Egypt and the Arab countries, and it is the most expensive delicacy presented at wedding feasts and hospitality. The production method is to use spices to slaughter and wash the lamb around the body coated once, into the seasoning impregnated, rice, pine nuts, almonds, etc. stuffed with sheep belly, and then put into the production of a large oven to bake for a few hours. Once cooked, the whole sheep is taken out so that it lies on its back in the center of a large plate, and the rice and nuts are pulled out of the belly and placed around it. The aroma and crispness of the lamb is mouth-watering. Egyptians eat, often tearing large pieces of lamb to chew, or with the right hand five fingers of the rice and lamb pinched into a small ball, stuffed into the mouth. At banquets, the chef operates the knife, cutting the meat on the spot into the guests plate.

Mallow soup

Egypt, on both sides of the Nile, sometimes the field grows a green, it is a kind of mallow family plants - mallow. This flower is very beautiful, both for ornamental purposes, but also a good edible plants. Egyptians are very fond of mallow soup, very favorite. In Arabic, mallow soup is called "Mulu black", its practice is: to wash and dry its leaves, and then crushed leaves, and mutton, chicken, rice, etc. together to cook soup, cooked mallow soup, thick green sticky, delicious flavor.

There is an interesting statement, Egyptian women do mallow soup, than the male chef to do much more delicious. This claim does have some truth to it. Because women do mallow soup, always like to put on the cream of roasted garlic, this cream of roasted garlic is to make it extraordinarily delicious "secret". Mallow is not boiled into soup can also be, it is broken, and then roasted with cream until fried until dry, and then mashed and eat, is also very tasty.

Fava beans

Fava beans are Egypt's "national dish" and one of the most consumed foods. There are many ways to eat fava beans, the most common are 4 kinds, stewed fava beans, fried fava bean cakes, stewed fava beans and stewed bean sprouts.

Stewed rotten beans is one of the most common, with a strong spicy flavor of the small dishes, the production method is also simple: the beans are clean, put in a pot, add the right amount of water, put garlic, onions, stir, and then put on the fire all night steaming. To serve, add some fresh lemon juice, olive oil, cream or butter and tender green parsley leaves, sometimes mashed with milk and hard-boiled eggs. Crocked broad beans and milk are almost indispensable for the Egyptian breakfast, especially in winter and Ramadan.

Fried fava bean cakes are also famous, and Egyptians call them "ta'amiyeh". The practice is to soak the beans overnight, put them in a mortar and mash them, add chopped parsley (the stalks look like celery, but do not have the strong smell of celery), scallions, garlic and dried mint, and you can also add some leeks, mix well, and fry them until they are dark brown, burnt on the outside and tender on the inside. It tastes even better if you add some minced meat to the patties and fry them in cream.

Stewed fava beans, the Egyptians called "Bishara", the preparation of fava beans soaked overnight, and then add Jin Cai leaves, a small amount of garlic and mint, put in a pot with a moderate amount of water, stewed and served on a plate, and the top of the cream, fried onions and served together.

Stewed bean sprouts are made by soaking fava beans to sprout, then stewing them with salt and seasoning. Some people add tomatoes to the stew, while others add cream and Egyptian beet leaves and fry them together.

There are also dried and fried fava beans and raw green fava beans. Not only is it one of the main dishes on the table, but it also appears frequently in folk songs, aphorisms and proverbs. The Egyptian proverb says: "He is like an overnight cold fava bean without salt and oil." The implication is that it is bland and boring. A maxim: "Every worm-eaten fava bean. Has its special buyer." It means that there is one owner of a good, each with its own preferences. If a certain scheme is also defeated, people say, "I understand this fava bean!" Someone says, "Don't play with me with the fava beans!" And it was understood to mean, "Stop making fun of me as a fool."

Bread O'Shea

Visitors to Egypt, the Egyptian "food" is the most impressive to the Egyptians, the big cake and the staple food bread. An old newspaper on the ground, placed on the top of two or three cakes, a few onions, one or two tomatoes, a piece of white milk, plus a cup of tap water, the total **** together with the RMB yuan dollars, a poor man can eat a full stomach. A few poor guys squatting around the "earth table", "table" on a pile of cakes and a large plate of onions, onions, tomatoes, lettuce, plus lemon juice and olive oil mixed into the gazpacho, with a hand to tear in the cake, dipped in the sauce of the Holmes, grabbed the gazpacho to the mouth, and then Then go to a roadside tea stand and buy a cup of hot black tea with brown sugar, and it's a beautiful potluck meal.

The cake, which the Egyptians call "oshi" means "life, life". It is made of flour fermented with salt and water and baked into a flat round shape. The staple bread is a long strip. Egyptian history of making cakes has been thousands of years, the residents of three meals a day can not do without cakes or staple bread. Generally large cake store with a small front, counter to the sidewalk, behind the counter is the oven, baked while selling. People standing in front of the counter can see the red fire, wait for the salesman to take out the cake from the oven, pour it on the table, then customers can buy it while it is still hot. Hot, fragrant cakes and bread, fragrant and tempting, some people can not help but over the payment side to take and eat up.

The price of cakes and staple bread is very low, each weighing about 150 grams, the price is only 0.12 yuan. You can buy cakes anywhere in Egypt, but if you are concerned about the hygiene of cakes, you can also choose fast food restaurants, Cairo has many small and large Arabian restaurants, there are also written in front of the door of the "Wimpi" Western fast food department, most of them are well decorated, and the business is very popular.

"Kowsheri"

Egyptian streets, "Kowsheri" store everywhere. "The kosheri is unique to Egypt and is found from the southern Nile Delta to Luxor. It is eaten with a seasoning made of vinegar and hot sauce according to one's preference. With the addition of the seasoning, the kosheri becomes spicy. Usually a spoonful of seasoning is added, but this varies from person to person. It is also possible to have some fried onions and peas added, which have a nice flavor. It is also good to put a lot of spices on the "kosheri" and take it out of the store, put some shawarman, sausage ...... try a few times to find a way to eat it. It is recommended to put a lot of Kofte sausage, which goes well with tomato sauce and tastes like Egyptian-style macaroni and cheese with meat sauce. The store "Kochelieu" has a lot of "Roz B. B.". B. The rice pudding, called "Loz-Bi-Lapin," is served as a dessert.

Raw vegetables

Egyptians like raw vegetables, carrots, cucumbers, onions, scallions, peppers, lettuce, etc. are often washed and served directly on the table, with olives, fresh lemon juice and other seasonings. Lemon tree fruits in all seasons, lemon juice is an indispensable condiment when eating fish. Onions, lettuce and "Gilgil" are ancient Egyptian vegetables. Onions played an important role in treating the diarrhea of the workers who built the pyramids in ancient times. Egyptian lettuce is not sold in our country's food market as a ball-shaped, it is large, long leaves, crisp and tender, some people even eat it as fruit. "Gilgil" stems and leaves are small, look like wild vegetables, slightly bitter, can be eaten raw or make pickles. Lettuce and "Gilgil" in the ancient Egyptian mural is dedicated to the goddess of fertility tribute, it is said that they have to promote the efficacy of men's reproductive capacity, especially "Gilgil" is particularly favored by the people.

More delicious sweets

"Kunafa" is a must-have food for guests, made by adding water to white flour and mixing it into a batter. Put a large plate or pan on the fire, put the batter in a colander, lift the handle of the spoon and vibrate it, shaking it remotely, so that the batter falls from the hole of the spoon into a filament and falls on the heated pan. The bottom of the pan should be covered with cream, and the shreds of batter should be fried on the pan until they are slightly crispy, and this is how the kunafa is made. For more elaborate kunafa, it is necessary to put hazelnuts, peanuts, ground pecans and sugar between each of the layers, stacking them one on top of the other until they reach the edge of the pan, then add cream on top and fry them over a low heat, or, if you don't have an oven, turn them over on the pan and fry the other side. Cool, then serve with sugar or honey. Eat it with some rosewater sprinkled on it, it tastes so good, crispy and flavorful.

Getaif is another famous Egyptian sweet. It is made by mixing flour with water to form a dough and making it like Chinese dumplings, but it is as big as a small egg. However, instead of meat, it is filled with dried fruits such as raisins. Then, it is put in a frying pan and fried until light yellow in color, and then sprinkled with honey when eaten, making it crunchy and sweet.

"Gemaldine" is made from dried apricots, which are dried, crushed and rolled into thin slices, and its shape, color and taste are similar to those of our Chinese gordanskin. It is eaten by soaking or boiling it in water and adding honey or sugar to the juice. "Gemaldeen, like the previous two sweets, is an essential food in Ramadan. It is consumed in large quantities during the month of Ramadan (especially when Ramadan falls in the summer months). Many people drink this "Gemaldeen" juice every night in the Islamic month of September when they eat the Iftar meal.

Egyptians love chocolate, pumpkin seeds and a small watermelon seeds. There are few kebabs on the streets, but there is a similar barbecue of corn, where fresh corn is peeled, bamboo skewers are inserted into the heart of the corn, and the corn is roasted over coals in a rotating motion. The grilled corn is charred on the outside and tender on the inside.