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Activities : Desert Activities : Egyptian Cooking
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Through this activity you will discover the Egyptian cuisine & its tasty food. We prefer to let you enjoy Egyptian day, follow the steps below
 
1- Your tour guide will drive you to local markets.
 
2- You will live the experience of the local market because your tour guide will let you to deal with Sellers to buy the vegetables, meat or chicken which you need for cooking.
 
3- After shopping you will go to your home stay or hotel or your camp in the desert or on the seashore.
 
4- Your tour guide is already professional enough in Egyptian cooking, so he will teach & help you to cook by yourself, if you are in desert camp you will cook Bedouin food.
 
5- Have a nice meal, now you are professional enough to cook any time you want
Egyptian cuisine makes heavy use of legumes and vegetables, since Egypt's rich Nile valley and delta produce large quantities of these crops in high quality. 
 
The history of Egyptian cuisine begins with Ancient Egypt. Archaeological excavations have revealed that workers on the Great Pyramids of Giza were paid in bread, beer, and onions, apparently their customary diet as peasants in the Egyptian countryside. Dental analysis and the desiccated loaves occasionally found in excavated tombs confirm this, in addition to indicating that ancient Egyptian bread was made with flour from emmer wheat. Beer disappeared as a mainstay of Egyptian life following the Muslim conquest of Egypt in the year 641, but onions remain the primary vegetable for flavoring and nutrition in Egyptian food. Beans were also a primary source of protein for the mass of the Egyptian populace, as continues to be the case today.
 
Relying heavily on vegetable dishes, Egyptian cuisine is notably conducive to vegetarian diets. Although food in Alexandria and on the Egyptian coast of Egypt tends to use a great deal of fish and other seafood, for the most part Egyptian cuisine is based on foods that grow out of the ground. Meat has been very expensive for most Egyptians throughout history, and many vegetarian dishes have developed to work around this economic reality.
Egyptian cuisine is characterized by dishes such as Ful Medames, mashed fava beans; Koshari, rice-stuffed pigeon; 'Molokheyya, a green plant chopped and cooked with garlic and coriander sauce; and Fetir Meshaltet. Egyptian cuisine shares similarities with food of the Eastern Mediterranean region, such as rice-stuffed vegetables, grape leaves, Shawerma, Kebab, Falafel, Baba Ghannoug, and baklava.
Some consider Koshari - a mixture of rice, lentils, and macaroni - to be the national dish. Ful Medames is also one of the most popular dishes. Fava bean is also used in making
 
falafel (also known as ta`meyya), which originated in Egypt and spread to other parts of the Middle East.
 
Ancient Egyptians are known to have used a lot of garlic and onion in their everyday dishes. Fresh garlic mashed with other herbs is used in spicy tomato salad and also stuffed in boiled or baked aubergines (eggplant). Garlic fried with coriander is added to Molokheyya, a popular green soup made from finely chopped jute leaves, sometimes with chicken or rabbit. Fried onions can be also added to Koshari.
 
Dish
Definition
 
 
 
 
 
Baba Ghannoug
A condiment made with eggplants, chickpeas, lemon juice, salt, pepper, parsley, cumin and oil.
Dakka
A dry mixture of chopped nuts, seeds, Middle Eastern spices, and flavors.
Kebab
Usually chopped and minced lamb meat on skewers grilled over charcoal.
Kofta
 
Kebda
Fried liver, with seasonings. The Alexandrine specialty is known as Kebda Eskandarani (Alexandrian liver) which is rather spicier than the usual one.
Keshk
A milk or yogurt savory pudding, made with flour, sometimes seasoned with fried onions, chicken broth, and/or boiled chicken.
Maḥshi
A stuffing of rice, seasoned with herbs and spices, put into vegetables like green peppers, aubergines, courgettes, tomatoes, or cabbage leaves. The stuffed vegetable is then placed in a pot and topped with tomato sauce and lemon or lime.
Maḥshi ḥamām
Pigeon stuffed with rice or wheat and herbs, then roasted or grilled.
Dolma (Maḥshi waraa enab)
Grape leaves stuffed with a rice mixture that can be made either with sauteed ground beef or vegetarian style. The rice is seasoned with crushed red tomatoes, onion, parsley, dill, salt, pepper and Egyptian spices. This mixture is then stuffed and rolled into an individual grape leaf, placed in a pot and topped with tomato sauce and lemon or lime.
Moussaka
Sliced eggplants that are lightly grilled and placed in a flat pan with sliced onions, green peppers, and jalapeños. The dish is then covered with a red sauce made of tomato paste and Egyptian spices and then baked in the oven for 30-40 minutes at 350 degrees F.
Molokheyyah
Green soup prepared in various styles, wherein the mallow leaves are very finely chopped, with ingredients such as garlic and coriander added for a characteristic aromatic taste, then cooked with chicken broth. Other kinds of broths can be used such as rabbit, shrimp, which is popular in Alexandria, and fish in Port Said. It is often considered the country's national dish.
Rozz Meʿammar
A rice dish made by adding milk (and frequently butter or cream) and chicken stock or broth to cooked rice and subsequently baking it in an oven. It is frequently substituted for plain white rice at festive occasions and large family meals.
Shawarma (Shawerma)
A popular sandwich of shredded beef, lamb or chicken meat, usually rolled in pita bread with Tahina sauce. This is a relatively recent import from Levantine cuisine, possibly brought by Lebanese immigrants.
Tahini (Ṭehina)
Sesame paste dip or spread made of sesame tahini, lemon juice, and garlic. Typically served with pita bread.
Tahini salad
A condiment made with sesame butter, chickpeas, vinegar, lemon juice, salt, pepper, parsley, cumin and olive oil.
Bram rice
Rice made with milk in a special kind of casserole called a bram, baked, and usually served with chicken liver
Kibbeh (Kobēba)
Kofta with bulghur wheat and meat
Macaroni bechamel
An Egyptian variant of the Greek pastitsio, typically incorporating Gebna Rūmī (Egyptian Sardo or Pecorino cheese) along with a mixture of penne macaroni and bechamel sauce, and usually one or two layers of cooked spiced meat with onions
Shakshouka
Eggs with tomato sauce and vegetables. An import from Moroccan cuisine that has become Egyptianized.
Samak mashwi
Grilled fish. Like most fish dishes, a specialty of Alexandria.
Samak makli
Fried fish. Another specialty of Alexandria.
Torly
A tray of baked squash, potatoes, carrots, onions, and tomato sauce
Calamari
Squid, fried or grilled and served with tartar sauce.