Egypt
Egyptian cuisine is a vibrant and diverse culinary tradition that reflects the country's rich history and geographical location at the crossroads of Africa and the Middle East. Rooted in ancient culinary practices and influenced by various cultures over millennia, Egyptian food is known for its bold flavors, aromatic spices, and hearty ingredients. A staple in the Egyptian diet is bread, specifically aish baladi, a traditional flatbread that is similar to pita but with a more rustic texture. This bread is often used to scoop up dips and stews or to wrap around fillings. Egyptian cuisine heavily features legumes, with dishes such as ful medames, a hearty stew made from fava beans, garlic, and lemon, and ta'ameya, often considered the Egyptian version of falafel, made from ground fava beans rather than chickpeas, and seasoned with fresh herbs. Rice and pasta dishes are also integral to Egyptian meals. Koshari, a beloved national dish, is a unique combination of rice, lentils, and pasta, topped with a spiced tomato sauce and garnished with crispy fried onions. Another popular rice dish is mahshi, which refers to vegetables like bell peppers, zucchini, and grape leaves stuffed with a mixture of rice, herbs, and sometimes minced meat. Meat, particularly lamb, beef, and chicken, plays a significant role in Egyptian cuisine, often prepared in stews or grilled. Kebabs and kofta, seasoned ground meat skewers, are commonly enjoyed, while dishes like fattah, a celebratory meal made with layers of crispy bread, rice, and meat, topped with a tangy tomato and vinegar sauce, are reserved for special occasions. Seafood is also prevalent, especially in coastal regions along the Mediterranean and Red Sea. Grilled and fried fish, as well as shrimp, are frequently seasoned with a blend of spices and served with tahini or other dipping sauces. Vegetables and legumes are frequently used in Egyptian cooking, often served in stews or as part of mezze, a selection of small dishes.
