Category - Egyptian
Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt’s rich Nile Valley and Delta. Examples of Egyptian dishes include rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab and kofta. A local type of pita bread known as eish baladi is a staple of Egyptian cuisine. While cheesemaking in Egypt dates back to the First Dynasty of Egypt, with Domiati being the most popular type today.
Egyptian cuisine relies heavily on vegetables and legumes, but can also feature meats, most commonly squab, chicken, and lamb. Lamb and beef are frequently used for grilling. Offal is a popular fast food in cities While foie gras is a delicacy that has been prepared in the region since at least 2500 BCE. Fish and seafood are common in Egypt’s coastal regions. A significant amount of Egyptian cuisine is vegetarian, due to both the historically high price of meat and the needs of the Coptic Christian community, whose religious restrictions require essentially vegan diets for much of the year.
Tea is the national drink of Egypt, and beer is the most popular alcoholic beverage. While Islam is the majority faith in Egypt and observant Muslims tend to avoid alcohol, alcoholic drinks are still readily available in the country.
Popular desserts in Egypt include baqlawa, basbousa, and kunafa. Common ingredients in desserts include dates, honey, and almonds.
