The egyptian

Egyptian cuisine has the oldest traditions, as ancient as the Egyptian civilization itself. You can briefly characterize Egyptian cuisine with the following set of products: beef, vegetables and spices.

Spices and spices are used in Egyptian cuisine in huge quantities and in amazing variety. Moreover, for the most part, these spices are spicy, which is due to the peculiarities of the climate of this country. It is common knowledge that acute additives have the ability to kill microbes that are common in hot climates.

Another feature of Egyptian food recipes is their lack of pork.

Egyptian cuisine is likely to appeal to vegetarians, because they are based on vegetables. The main vegetables used in Egyptian cuisine are peppers, eggplant and beans. Beans are rightfully considered a national product of Egypt. One of the national Egyptian dishes is prepared from beans, the name of which can be translated as "bean burger. " It is an original bean patty with coriander and garlic as condiments. Egyptians eat this dish mainly for breakfast.

The national drink of Egyptians is tea, in particular, karkade. Karkade is made from hibiscus flowers. Inflorescences are poured with cold water, and then brought to a boil and sugar is added. Karkade is served cold, and sometimes even with ice. Hot karkade tea is already overseas innovations. Egyptians adhere to the tradition of drinking this drink cold. Karkade has a rich dark red color, inexperienced travelers often mistake it for juice.

Since ancient times, beer has been considered the national drink of the Egyptians. Beer is made here according to a special recipe from barley and dates. In Egypt, they are very proud of this drink and even claim that it is Egypt that is the birthplace of beer. In addition to beer, wine is very common in this country, and wine is of very high quality.

Despite the fact that there are not so many meat and fish dishes of Egyptian cuisine, they are all unusually tasty and are made strictly in accordance with the ancient recipe. In order to be able to appreciate the merits of Egyptian cuisine, tourists are advised to try a national dish called "machwi. " "Machwi" is a pigeon served with a side dish of rice.

Side dishes in Egyptian recipes are predominantly rice, potatoes or fresh vegetables. Vegetables are very often used to make all kinds of salads. Salads are dressed, as a rule, with olive oil. Lemon juice or vinegar and, of course, a variety of spices are also added.

Bread in the Egyptian culinary tradition is loved and appreciated. It is used as for its intended purpose, but is also very often dipped in various sauces, that is, used as a kind of "spoon. " Cheeses in the Egyptian culinary tradition are represented mainly by hard varieties. The Egyptians treat brynza with no less respect, which is made here in several ways.

And, of course, when characterizing Egyptian cuisine, one cannot fail to mention the famous Egyptian desserts. A distinctive feature of them is that all desserts are very sweet. The basis of Egyptian desserts is nuts, honey and butter. Surely he will not leave indifferent the traditional Egyptian cake, which is cooked in milk, and then sprinkled with powdered sugar and nut chips.

Egyptian cuisine is ancient and largely conservative. Many traditions of this cuisine have been known since time immemorial, but have not yet lost their relevance and unique originality.