Egyptian Food

Egyptian Food

by Dahlia El-Matary

Egyptian food and culture has been a huge part of my life because my father is from Egypt. I grew up being apart of the culture and eating Middle Eastern foods. Food is a large part of many cultures. In Egyptian culture it is a way to show love and friendship. Food is a way to bring everyone together and make people happy. When most people think of Egypt, they think of Pharos, mummies, and Pyramids but there is much more to Egypt than these historic phenomenons.

Religion is a large part of the Egyptian culture. Egypt’s population is made up of about 57 million Sunni Muslims and 10 million Coptic Christians. Which ever religion, Egyptians are generally religious people and use these values throughout their daily lives. They also use family as a means of responsibility, love, and creating an environment that is closely knit. Family ties are among the most important aspects of Egyptian culture. The unique language spoken nation wide in Egypt is the Standard Arabic language, but English and French is also spoken in business, and business trading internationally. In the upper Nile Valley of Egypt their are a wide selection of people who speak Nubian languages, mainly Nobiin. As I said earlier, the Egyptian culture is very religion based and the Muslim place of worship is called the Mosque. A mosque is very different from a western church, in that Christian churches are considered houses of God, while mosques are more a gathering place for the faithful of Islam. All visitors to mosques, mausoleums, and Madrassas (religious schools of Islam) must remove their shoes. Most Muslims walk around in their socks and stockings, but if there are visitors touring the mosque a type of cover may be worn over the shoe. When visitors come visit the mosque there is a dress code that is recommended for men and women. Women must cover bare arms. There is no need to wear a hat, or to cover hair. Men and women should wear a long shirt and long trousers when you visit a mosque.Besides religion food is another major part in the culture and lifestyle of many Egyptians. An important aspect of the Muslim culture is that they do not eat any forms of pork. Some of the main dishes that are enjoyed in the Egyptian society are Beef, Lamb, Chicken, Fish, Fowl and Eggs. With these main dishes there are a lot of different types of vegetables, stews, and soups that are also cooked with them.When being prepared for lunch or dinner, meats and fish are most often well seasoned and eaten mostly as part of a dish with legumes or cereal grains. Muslims not only do not eat pork but also prefer meats that have been ritually slaughtered (halal). Beef, lamb, kid, rabbits, and sometimes camel may be used to eat as well. Traditionally, chickens are allowed to forage, which makes their meat stringy and tough and their egg production low. Most popular and mainly eating among the fowl are pigeons. Since young squabs are a special delicacy, pigeon nesting is encouraged everywhere. Just to name some of the many delicious dishes enjoyed with tin the Egyptian culture are Chicken and Pasta Carniche, Egyptian spinach Omelette, Tabouli chicken casserole, Crepes Avec Volaille et Pomme chez Marie, Fig and Lemon Chicken, Fried eggs with pastrami, Fried eggs with White cheese, Igga Baladi Omelette.

WORK CITED

http://www.food-links.com/countries/egyptian/egyptian-food.php

http://www.inmamaskitchen.com/FOOD_IS_ART/mideast/Egytp_food.html

http://www.touregypt.net/featurestories/food.htm

http://www.touregypt.net/recipes/

Eggs and Pastrami

Ingredients:
4 1/2 ounces pastrami
4-6 eggs
cooking oil or spray
salt & pepper
Instructions:
Remove the coarse rind of the bastirma.* Bastirma becomes very crisp very quickly when heated. Fry it in the skillet with the cooking oil or spray. Turn to cook both sides, then add eggs, beaten or whole. When eggs are set, remove to serving dish and season to taste. Garnish with fruit or as desired.
Take care to not overcook the bastirma, as it will turn bitter.

• Bastirma, or pastrami, in the US will be very very thin and the rind will not be a problem.


Kofta

Ingredients:
1 lb lean ground beef
1/2 tablespoon fresh chopped parsely
1 tablespoon minced onion (fresh if available)
1/2 teaspoon pepper
Preparation:
Mix all ingredients together well with hands or wooden spoon. Form into patties or into cigar shaped pieces.

Place on grill, or bake in 350 degree oven for 20 minutes. Turn once halfway through cooking.


Falafel

Ingredients:
1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Oil for frying

Preparation:
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.

Hummus

Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.



Baklava

Cook Time: 35 minutes
Ingredients:
1 pound frozen phyllo sheets
1 cup melted butter
2 cups finely chopped walnuts or blanched almonds
1/2 cup sugar
1/2 teaspoon ground cinnamon
3/4 cup sugar
3/4 cup honey
1 cup water
1 tablespoon lemon juice
Preparation:
Directions for baklava
Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter. Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400° until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava.

Ataif (Arab filled pancakes)

Ingredients
Batter
1 1/2 teaspoons active dry yeast
1 1/2 cups lukewarm water
1 teaspoon sugar
1 1/3 cups all-purpose flour
Syrup
2 1/2 cups sugar
1 1/4 cups water
1 tablespoon lemon juice
1-2 tablespoon rose water
vegetable oil
Stuffing
2 cups coarsely chopped walnuts
4 tablespoons sugar
2 teaspoons ground cinnamon

Directions
1
Dissolve yeast in sugar and 1/2 cup of water. let it froth for 10 minutes.
2
Put the flour in a large bowl. Add the yeast mixture and remaining water gradually.
3
Beat vigorously into a creamy lump-free batter.
4
Cover the bowl with plastic wrap and leave in a warm place for an hour.
5
To make the syrup, bring the water to a boil with sugar and lemon juice. Simmer for 10 minutes. Stir in the rose water and simmer for a few more seconds. Allow to cool.
6
Heat an oiled skillet until it is very hot. Reduce the heat to medium.
7
Pour a half ladle of batter into the skillet, allowing it to spread. fry only one side of the pancake. when little holes appear, lift them out and set them on a platter to be stuffed.
8
Put a heaping tablespoon of stuffing in the middle of each pancake. fold in half and pinch the edges tightly to allow no filling to escape.
9
Deep fry a few at a time in medium hot oil about 1 inch deep. Remove when they turn pale brown.
10
Drain on paper towels. Dip, while hot, in the syrup. pour the remaining syrup over the top of all of them and serve either hot or cold.