Egyptian Cuisine

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Along with aysh, the native bean supplies most of Egypt's people with their daily rations. Ful can be cooked several ways: in ful midamess, the whole beans are boiled, with vegetables if desired, and then mashed with onions, tomatoes, and spices. This mixture is often served with an egg for breakfast, without the egg for other meals . A similar sauce, cooked down into a paste and stuffed into aysh baladi, is the filling for the sandwiches sold on the street. Alternatively, ful beans are soaked, minced, mixed with spices, formed into patties (called ta'miyya in Cairo and falaafil in Alexandria), and deep-fried. These patties, garnished with tomatoes, lettuce, and tihina sauce, are stuffed into aysh and sold on the street.
A leafy, green, summer vegetable called molokhiyya is distinctively Egyptian, and locals will proudly serve you their traditional thick soup made from it. The chopped leaves are generally stewed in chicken stock, and served with or without pieces of ...

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which may be served either as lunch or dinner. For most Egyptians, meat is a luxury used in small amounts, cooked with vegetables, and served with or over rice, but meat dishes comprise most of Egyptian cuisine.

Torly, a mixed-vegetable casserole or stew, is usually made with lamb, or occasionally with beef, onions, potatoes, beans, and peas. To make Egyptian-style kebob, cooks season chunks of lamb in onion, marjoram, and lemon juice and then roast them on a spit over an open fire. Kufta is ground lamb flavored with spices and onions which is rolled into long narrow "meatballs" and roasted like kebob, with which it's often served. Pork is considered unclean by Muslims, but is ...

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