EGYPT
Why did we choose Egypt?
We chose to make Eyptian food because it is interesting where the food they eat originate from. Each year, the River Nile would flood, covering areas with rich thick silt and mud. This was necessary for them because it brought fertilizers to the land. The Nile water was used for the water needed for farmlands, and this meant that the ancient Egyptians had a lot of food to grow and eat. Because of this their food mostly consisted of fruits and legumes. Mini History Egypt is the worlds oldest civilization with more than 4000 years of history. The civilization of Ancient Egypt was located along the Nile River in northeast Africa. The Nile was the source of much of the Ancient Egypt's wealth. Great Egyptian cities grew up along the Nile as the Egyptian people became experts in irrigation and were able to use the water from the Nile to grow rich and profitable crops. The Nile provided food, soil, water, and transportation for the Egyptians. Great floods would come each year and would provide fertile soil for growing food. |
DISHES
Egyptian cuisine is notably conducive to vegetarian diets, as it relies heavily on legume and vegetable dishes. Though food in Alexandria and the 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, so a great number of vegetarian dishes have been developed. Egypt's Red Sea ports were the main points of entry for spices to Europe. Easy access to various spices has, throughout the years, left its mark on Egyptian cuisine. Cumin is the most commonly used spice. Other common spices include coriander, cardamom, chili, aniseed, bay leaves, dill, parsley, ginger, cinnamon, mint and cloves.
Ta'meya
Ingredients
1 cup of the above yellow fava beans.
10 cloves of garlic
1 onion.
1 cup of fresh parsley.
1 cup of fresh cilantro
1 tsp of coriander.
1 tsp of baking soda – just to maintain the green colour
Ingredients
1 cup of the above yellow fava beans.
10 cloves of garlic
1 onion.
1 cup of fresh parsley.
1 cup of fresh cilantro
1 tsp of coriander.
1 tsp of baking soda – just to maintain the green colour
Directions
The night before you will need to soak the beans in a bowl over night, trying to change the water once or twice if you can. You will also need to wash the fresh parsley and cilantro and let them dry completely. Drain the beans then put it in the food processor with garlic and onion. It will be coarse at the beginning but it will come to a smooth texture later. Add the parsley and cilantro then pulse the whole mixture until it is smooth |
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten, you can dip them in sesame seed. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
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Mowz Bin-Laban
Ingredients
2 whole bananas
2 tablespoon honey
3 Cups milks
Ice
Ingredients
2 whole bananas
2 tablespoon honey
3 Cups milks
Ice
Directions
- Peel the bananas
- 2. Add to blender (break them up a bit if you like)
- 3. Add honey
- 4. Add milk
- 5. Add your ice
- 6. Blend until combine
Kushari
Ingredients
2 tablespoon vegetable oil
350g uncooked white rice
700ml water
450g macaroni
190g beluga lentils soaked in water
5 onions minced
2 cloves garlic minced
3 tablespoon vinegar
4 ripe tomatoes diced
8 tablespoons tomatoe purée
1 1/2 tablespoon ground black pepper
2 1/2 ground cumin
1/4 teaspoon cayenne pepper
Ingredients
2 tablespoon vegetable oil
350g uncooked white rice
700ml water
450g macaroni
190g beluga lentils soaked in water
5 onions minced
2 cloves garlic minced
3 tablespoon vinegar
4 ripe tomatoes diced
8 tablespoons tomatoe purée
1 1/2 tablespoon ground black pepper
2 1/2 ground cumin
1/4 teaspoon cayenne pepper
Directions
- 1. Soak lentils for 30 minutes. Drain and rinse; drain again.
- 2. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 700ml water and teaspoon of salt. Bring to the boil; reduce heat to low, cover and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- 3. Meanwhile, bring a large pan of lightly salted water to the boil. Stir in the macaroni, and return to the boil. Cook the macaroni, stirring occasionally, until al dente, about 8 minutes. Drain well. Return macaroni to pan, cover and keep warm.
- Meanwhile, bring a large pan of lightly salted water to the boil. Stir in the macaroni, and return to the boil. Cook the macaroni, stirring occasionally, until al dente, about 8 minutes. Drain well. Return macaroni to pan, cover and keep warm.
- Bring 500ml water to the boil in a large pan and stir in lentils. Bring back to the boil, then cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt.
- Heat 1 tablespoon vegetable oil in a large frying pan over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelised brown colour. Add garlic and cook another minute. Remove from pan, drain on a kitchen paper-lined plate.
- Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato puree, black pepper, 2 1/2 teaspoons salt, cumin and cayenne (if using). Bring to the boil then reduce heat to medium-low and simmer, about 12 minutes.
- Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with tomato sauce.