Ethnic cuisine of Egypt

it is difficult to tell, whether the disastrous economic situation or religious interdictions have made vegetarians the majority of modern Egyptians. But the fact remains the fact. The breakfast, a dinner and a supper consist for many of wafers or olady (aisch balladi), legumes (foul) and vegetable quenelles (tamija). However, all it is tasty and for some piastres is sold at every turn. Typically for street bistros also shaverma - thin slices of meat fried on a trochanter. Unfortunately, many tourists are not decided to come into small, low-cost street small restaurants in which often prepare only one dish, for example, macaroni with an onion, lentil and acute seasonings (kuschari). Dishes with potroshkami or brains are popular.

Vegetable oil, tallows, honey and Saccharum are outlayed much. That who avoids superfluous calories, it is recommended to reserve srednesladky coffee (achwa masbut), almost unsweetened (schai sukar chafief) or on a broader scale without Saccharum tea (menrir sukar).

The appetizers often seasoned with a sesame are very tasty numerous: vjalenaja beef in a thick layer of spices (pasterma), mashed potatoes from eggplants with a sesame and garlic (babaghanoug), eggplants, stuffed garlic (brtingan), juicy firm cheese (gibna rumi), a sesame flint with vegetable oil (tehina) in which dip a wafer. It is necessary to try also acute salad from apples of love with cheese (gibna bi tamatem) and coloured by food colour tinned kislo-salty vegetables (an onion, a shallot, carrot or of an olive berry with a lemon), named turshi or mahalil.

If gourmets differently size up taste moluhejdzhi, kiseleobraznogo soup from spinach, the lentil soup amplely flavoured with a lemon (schurba ads), is pleasant to all without exception. The basic meat dishes do not differ a diversity. Cutlets from rublenoj beefs or of the mutton, in most cases fried (kofta) or prepared on a trochanter (kebab), is a legacy of long Turkish occupation of Egypt. As delicacies are considered a quail and stuffed pigeons (hamam mahschi). A lot of imagination demands preparation of vegetable dishes, for example, an okra (an aspect of legumes in a tomato sauce) or of the baked potato.

Desserts are Orientally sweet and nasyshchenny honey: cakes from flaky pastry with walnuts, an almond and a syrup (baklawa), baked with Saccharum, honey and walnuts vermicelli (konafa) or patties with a cheese stuffing (atajef). Not so it is lusciously sweet malahabidzha - dairy rice with a rose oil, walnuts and pistachios. The special sweet dishes minister culinary end of month of post Ramadana and the Big feasts.

During tourism seasons on sale always many fresh juice - orange, lemon, a mango, guavy. Spirits are offered at many restaurants and in all large hotels. Sweetly on taste easy beer Stella Lokal, is little bit worse dark Stella Export. From aboriginal wines, mostly dining rooms, red the Lobster Khayyam and Pharaons, white especially deposit: Krju de Ptolemy and Gianaklis, and also pink Cut d ` Egipt.

At mineral water purchasing in bottles watch, that covers have not been damaged. At restaurant the waiter should discover bottles directly at a table, differently it is possible to gain usual tap water. And to drink unboiled water as have shown recent researches, in Egypt it is unsafe, because of the big content of intestinal rods.