Egyptian cuisine--like other Middle Eastern fare--expresses Mediterranean and Asian characteristics. This is no surprise considering Egypt's location in northeast Africa, between the Mediterranean and Red seas and along the Spice Route. Egyptian cooking yields a great variety of foods from simple basic ingredients and flavorful spices. To prepare Egyptian food properly, become comfortable with these staples and the variety of ways in which they can be combined.
Basics
To understand Egyptian cuisine more fully, familiarize yourself with the foods of other Middle Eastern and Mediterranean countries, starting with Greece, Lebanon and Turkey. Egyptian food rests on a similar foundation as the cuisine in other areas of the region and is served in a similar style: an abundance of dishes, many of them vegetarian, served with salad, flat bread, dips and olives. Egyptian dishes include many Middle Eastern and Greek foods now popular in the West: kebobs, hummus, stuffed grape leaves, falafel, baba ghanouj, moussaka and stuffed eggplant.
Egyptian food is not typically hot, but it is well-spiced with herbs such as cumin, coriander, fenugreek, mint, parsley and saffron--in addition to lemon, garlic or onion. Grilled or roasted chicken and lamb are the most commonly served meats while grilled pigeon is considered a delicacy. Legumes are consumed regularly in Egypt, even at breakfast. Fava beans, lentils and chickpeas are used to make such favorites as hummus, falafel and what some consider Egypt's national dish: ful mudammas (mashed fava beans). Food often is served in a way that allows you to eat items separately or to combine them into a sort of sandwich or wrap.
Widely available vegetables include tomato, cauliflower, green peppers, okra, cabbage, potatoes and eggplant. A chopped tomato salad or sliced cucumbers accompany most meals. Vegetables also are used to make a variety of richly spiced stews, which may be combined with legumes, rice or pasta.
Serving
To serve a proper Egyptian meal, prepare many types of dishes and allow guests to serve themselves and to combine flavors as they wish. An Egyptian meal, despite the limited number of basic foods and spices, is a new experience each time. Dishes, familiar by name, vary on each preparation and may be changed further by how the diner chooses to combine the many dishes before her. Learn to prepare the medleys of Egyptian cooking by first following recipes. As you become familiar with the spices and textures of the food, experiment with a creative combination of the basic ingredients.
Etiquette
If you are a guest at an Egyptian dinner, take a small gift to the host and praise the cook. It is not uncommon to serve Egyptian food on platters and without plates or utensils. You may eat only with your right hand; the left hand is considered unclean. Do not eat all the food on your plate or finish any of the food served. This is tantamount to accusing the hosts of not providing enough.
Tags: Egyptian food, Middle Eastern, basic ingredients, Egyptian cooking, Egyptian meal