Egypt and food are inextricably linked, with a rich culinary heritage that reflects the country’s diverse history and cultural influences. From bustling street markets to fine dining experiences, Egyptian cuisine offers a wide array of flavors that cater to every palate. The vibrant and varied food culture of Egypt is a testament to its history, with dishes that have been passed down through generations and others that showcase modern twists on traditional recipes. This deep connection between Egypt and food is evident in every meal, making the country a haven for food lovers.
Hummus
Hummus is one of the most well-known Middle Eastern dishes. It’s made with a combination of chickpeas, tahini, garlic, lemon juice and olive oil. It can also be flavored with herbs like mint, cumin, cilantro, or basil. Some varieties are even made with pesto or roasted red peppers. Other popular options include baba ganoush and muhummara.
Hummus can be found in many different Middle Eastern cuisines, and each version has a distinct flavor profile. It’s a testament to the region’s culinary history and culture that the dish has become so versatile.
While Israeli hummus is often considered the best, claiming that one variation is the definitive ‘best’ would overlook the beauty of each regional version. Each embodies the spirit of its culture, and celebrates centuries-old culinary practices.
Baba ghanoush
The Egyptian version of baba ghanoush is often made with aubergine (eggplant) instead of chickpeas. It is a simple, creamy dip that can be served with pita bread, vegetables or chips. It is also a great addition to a mezze platter.
The eggplants are grilled over an open flame to get the characteristic smoky flavor. This method is preferred over baking in the oven because it gives the dish a richer, more intense flavor.
Add the eggplant flesh to a bowl along with the tahini, garlic, lemon juice and olive oil. Mix well to create a smooth and creamy dip. Season to taste with salt and pepper. Refrigerate the dip for up to 5 days. It actually improves in flavor as it chills. It is also delicious as a sandwich spread.
Shawarma
Shawarma is one of the most popular street foods in Egypt. It consists of marinated, slow-roasted meat, typically lamb or chicken. The meat is stacked on a vertical rotisserie, which rotates slowly and bakes the outer layer while keeping the inside tender. The rotation also helps the fat melt and add flavour to the meat.
The dish is a variation of the Turkish cevirme and Greek gyro. It is a favourite among locals and tourists alike.
Whether you are dining at a bustling food cart or at a sit-down restaurant, shawarma offers a unique and delicious culinary experience. The simple ingredients blend into a comforting and satisfying meal. To top off your meal, you can enjoy a sweet treat of Roz Bel Laban, a popular Egyptian rice pudding.
Mulukhiya
Many travelers believe that to truly experience a country, you have to try the local food. Egypt is no exception!
There are a variety of restaurants in the city, offering a wide range of dishes. Whether you’re looking for pizza, pasta, or a Greek-style salad, there’s something for everyone here.
Tek Bir Mukhiya has won national awards for painting and designing logos (like the one for Nepal’s parliament). He also runs an art school, where he teaches children about traditional Nepali art. He has even lent his design skills to the government when it was time to create new badges for MPs. But he’s not happy with how the badges turned out. He wants to make them better! He also plans to open a school for underprivileged kids.
Kushari
Kushari is like the Middle Eastern version of Cincinnati chili: a mile-high pile of rice, lentils, macaroni pasta, vermicelli, chickpeas, and fried onions, doused with two sauces. Thanks to their tuned garlicky bite and calculated acidic tang, these sauces transform heaps of bland carb staples into a delicious meal.
While its origin is a mystery, it’s thought that kitchari, an Indian rice and lentil comfort dish, inspired koshari. When the British invaded Egypt in the 1800s, they brought with them Indian workers and soldiers, who likely introduced kitchari to locals, who eventually reworked it into their own dish. Today, Egyptians enjoy kushari with both da’ah, a spicy chile and vinegar sauce, and shatta, a garlicky tomato sauce. The combination is a carb lover’s dream.
