Egypt, national dishes: list, cooking features, recipes, photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Egyptian cuisine is very unusual and multifaceted. It absorbed the traditions of several eastern states at once. Therefore, it contains dishes very similar to those prepared by Greek, Syrian, Lebanese and Turkish housewives. In today's publication, the most popular recipes for national dishes of Egypt are considered.

Main Features

The inhabitants of this sunny country enjoy pomegranates, quince, almonds, walnuts, dates and peas. They eat aish bread in large quantities, which is an analogue of Greek lavash.

As for meat, it appears on the tables of the Egyptians only on holidays or market days. The only exception is the bird. They use it several times a week. Pigeon stuffed with rice is considered the signature dish of local housewives. In addition, minced cutlets and spit-roasted meat are cooked here.

Indigenous people are very enthusiastic about vegetables and cereals. Egypt is especially famousdishes of rice, corn, wheat, potatoes, lentils and beans. The locals also love desserts. One of the most popular delicacies here is biscuits and semolina pie. Cold viscous ice cream and sweets made on the basis of honey, nuts and butter are no less in demand. Of the drinks, the Egyptians prefer teas and fruit juices.

Sambusaki

This national dish of Egypt is chickpea-stuffed patties. It is especially popular with market traders, as it is the only thing they have time to refresh themselves with during the working day. To make sambusaki you will need:

• 50g pressed yeast;
• 500g wheat flour;
• 250 ml olive oil;
• 200g chickpeas;
• 2 large onions;
• 1, 5 tbsp. l. jeera;
• s alt, black pepper and sunflower oil (for deep frying).

Chickpeas are soaked in cold water and left for at least ten hours. Then it is poured into a saucepan with s alted boiling water and boiled for forty minutes. Almost ready chickpeas are crushed to a state of puree and transferred to a deep bowl. Fried onions, s alt and spices are also added there.

Now it's time for the test. To prepare it, yeast is diluted in a glass of decoction left over from chickpeas. The resulting solution is supplemented with ¼ cups of flour and mixed thoroughly. All this is covered with a film and left for fifteen minutes. The risen dough is poured into a bowl with the rest of the flour and s alt. Almost ready dough is mixed with olive oil and leftget up. After about an hour, it is divided into twenty identical balls. Each is rolled into a flatbread, stuffed with mashed chickpeas, shaped into a patty and deep fried.

Egyptian eggplant

This spicy, moderately spicy treat is equally appropriate for a family dinner and a festive table. To cook one of the most interesting national dishes of Egypt, you will need:

• 10 ripe eggplants;
• 7 cloves of garlic;
• 100g parsley;
• 200 ml olive oil;
• sweet bell pepper;
• chili pod;
• 5 tbsp. l. lemon juice;.
• 1 tbsp. l. 6% vinegar, curry and coriander;
• ½ tsp each cumin and ground chili;
• s alt.

Washed and dried little blue ones are smeared with olive oil, spread on a baking sheet and baked for about 25 minutes at 200 ° C. Then they are slightly cooled and freed from the stalks. Places of cuts must be sprinkled with s alt.

While the eggplants are infused, you can start filling. To prepare it, pieces of sweet pepper, crushed garlic, chopped chili and chopped parsley are combined in a deep bowl. All this is added, seasoned, lemon juice, vinegar and 50 ml of olive oil.

The cooled fruits are cut on the sides and start with the resulting vegetable mass. Stuffed eggplants are placed in a container, poured with olive oil and kept in the refrigerator for five days.

Basbusa

Sweet lovers for sureEnjoy this popular Egyptian dish. A photo of the bassbusa will be posted a little lower, but for now let's find out what it consists of. To prepare a real Egyptian manna you will need:

• a cup of fine flour;
• a glass of semolina;
• cup of sugar;
• glass of yogurt (no additives);
• a cup of deodorized vegetable oil;
• a bag of vanillin;
• ½ art. l. baking powder;
• 20 almond kernels.

To make the impregnation for the Egyptian manna, you will have to additionally prepare:

• ½ glass of drinking water;
• 2 tbsp. l. lemon juice;
• ½ cup sugar.

It is necessary to start the process with kneading the dough. To do this, all the above ingredients are combined in one container and thoroughly processed with a mixer. The resulting slightly watery mass is poured into a greased mold and baked at 180 ° C for about 40 minutes. The finished cake is soaked in a syrup made from water, sugar and lemon juice, decorated with almonds and cut into rectangular pieces.

Seafood soup

This delicious first course is served in many restaurants in Egypt. The recipe for Seafood soup is extremely simple, so it can be easily reproduced at home. For this you will need:

• 1.5L of water;
• 200g fresh shrimp;
• 200g crab;
• 200g sea white fish;
• 100g squid;
• 100g carrots;
• a small onion;
• s alt, heavy cream, melted butter, herbs and spices.

Onions and carrots are sauteed in a greased frying pan, and then immersed in a pot of boiling water. Ten minutes later, pieces of fish, shrimp, crabs and squid are sent there. All this is s alted, and then supplemented with seasonings and cream. Ready soup is decorated with greens and poured into deep portioned plates.

Kushari

This Egyptian dish of beans, pasta, vegetables and tomato-garlic sauce is quite spicy and popular with the locals. To prepare it you will need:

• 50g vermicelli;
• 200g pasta;
• ½ cup chickpeas;
• ½ cup rice;
• ½ cup lentils;
• 4 juicy tomatoes;
• 2 bulbs;
• 4 garlic cloves;
• ½ tsp each cumin, s alt, black and red pepper;
• water and sunflower oil.

Vermicelli is poured into a greased frying pan and fried until golden brown. Then rice and some cold water are added to it. All this is brought to a boil and simmered over low heat. After the liquid has completely evaporated, the contents of the pan are evenly distributed in a form, at the bottom of which there are already cooked pasta. All this is topped with thermally processed lentils and cooked chickpeas, and then poured into a hot sauce made from twisted and boiled tomatoes, crushed garlic and spices. Sprinkle the finished dishfried onion half rings and serve.

Chicken Rice

For lovers of hearty food, we recommend paying attention to another nutritious national dish of Egyptian cuisine. It is an extremely successful combination of cereals, vegetables and poultry meat. To prepare it, you will need:

• 200g rice;
• chive;
• small carrot;
• medium bulb;
• chilled chicken fillet;
• s alt, water, sunflower oil and ground pepper.

Pre-peeled and chopped onions are sautéed in a preheated greased frying pan. As soon as it changes color, grated carrots are added to it and continue cooking. After some time, fillet pieces, s alt and pepper are added to the fried vegetables. Eight minutes later, all this is supplemented with rice, a little water, s alt and pepper. Rice with chicken is cooked in a closed bowl over low heat. Shortly before turning off the stove, chopped garlic is poured into a common container.

Shakshuka

Fans of quick breakfasts will surely come in handy with this recipe for a simple and delicious Egyptian dish. A photo of the scrambled eggs itself will be presented a little lower, but for now let's find out what components are included in its composition. For its preparation you will need:

• 2 fleshy tomatoes;
• 4 eggs;
• 1 tbsp l. tomato paste;
• onion head;
• bell pepper;
• s alt, water, spices, herbs and olive oil (preferably cold pressed).

Crushed onions are sauteed in a greased frying pan, and then supplemented with tomato slices and chopped peppers. After some time, tomato paste and quite a bit of water are added to the softened vegetables. All this is stewed for about ten minutes, and then s alted and sprinkled with seasonings. In the resulting mass, four recesses are made and an egg is broken into each of them. As soon as they are ready, shakshuka is crushed with chopped herbs and served with a fresh baguette.

Cairo Chicken

Poultry meat is one of the integral components of many national dishes of Egypt. To fry Cairo chicken you will need:

• 60g honey;
• 1kg chicken;
• 50ml sunflower oil;
• 10g ground ginger;
• s alt and black pepper.

The washed chicken is cut into portions and placed in an enamel container. Honey, pepper, s alt and ground ginger are also sent there. Everything is mixed well and insisted for two hours. At the end of the designated time, the marinated pieces are placed on a greased grate and roasted on coals. This chicken is served warm with a salad of fresh seasonal vegetables.

Kyufta

This Egyptian recipe will surely be appreciated by fans of unusual meat dishes. To play it you will need:

• 700g Grade I boneless veal;
• 20g parsley;
• 80g onion;
• 10g flour;
• s alt, cumin and sunflower oil.

Pre-washed and peeled veal is cut into medium-sized pieces and twisted through a meat grinder along with onion and parsley. The resulting mass is supplemented with s alt, cumin and flour, and then thoroughly knead. Neat fingers about eight or ten centimeters long are formed from the finished minced meat and fried in heated sunflower oil. Serve them with any vegetable side dish, savory sauces or fresh bread.

Om Ali

Real sweet tooth will surely pay attention to the recipe of the national cuisine of Egypt discussed below. A dish with such an unusual name is a dessert made from puff pastry, dried fruits, nuts and a sweet milk mixture. To prepare it you will need:

• 3, 5 cups nuts;
• 1, 5 cups sugar;
• 400g store-bought puff pastry;
• a glass of raisins;
• a cup of coconut;
• 4 cups of milk;
• ½ cup cream.

The dough is spread on a greased baking sheet and baked until done. As soon as it is browned, it is cooled and cut into large pieces. Then it is spread over the bottom of a deep mold and sprinkled with a mixture of chopped nuts, steamed raisins and coconut flakes. All this is poured with milk boiled with half of the available sugar, smeared with whipped sweet cream and baked for about 10 minutes at 180 ° C.

Semolina and eggplant soup

This is one of the most popular first courses of the national cuisine of Egypt. It is ideal for an adult and for a children's menu, which means that theyyou can feed the whole hungry family to the full. To make this soup, you will need:

• 2 tbsp. l. semolina;
• large eggplant;
• big onion;
• lemon;
• a bunch of parsley and dill;
• s alt, sunflower oil, water and pepper.

Chopped onions are browned in a greased pan, and then topped with eggplant slices. After ten minutes, vegetables are poured into 1.5 liters of water and brought to a boil. Then semolina is poured into a common bowl in a thin stream. All this is added, peppered, mixed and boiled until tender. Shortly before turning off the burner, sprinkle the soup with chopped herbs. Before serving, it must be seasoned with lemon juice.