Ancient Egyptian culture, Arab, Nubian, Turkic, and European cultures are all mingled together in modern Egypt. This, of course, had a significant impact on the national cuisine. A vast variety of beans, dairy products, and cheeses are used in Egyptian cuisine. Despite the fact that native sweets can be found in other Arab nations, they are always prepared differently.

Tarot And Mulukia

Mulukia is a very contentious meal. Fatimid Caliph Al-Hakim Bi-Amrom Allah outlawed cooking and consuming it in the 10th century. Until now, certain religious groups in Egypt have supported the prohibition.

Mulukia is a type of soup made with jute leaves as the main component. The broth can also be flavored with beef, rabbit meat, or lamb. Soup is served with bread or rice. If you visit port cities like Alexandria, you’ll get the opportunity to try shrimp mulukia.

Taro soup is a Coptic mashed potato soup. He doesn’t follow a particular formula; the only requirement is that taro tubers be included. They impart a strong flavor to the soup, so no extra seasonings are required. In addition, rabbit meat or beef is used in the soup, while pork is used if the soup is consumed by Christians.

Complete Medames

Beans cooked in vegetable oil with lemon juice. During the reign of the ancient pharaohs of the 12th dynasty, the Egyptians ate this dish. Imagine being able to sample a meal whose recipe dates back over 4000 years; don’t pass up this opportunity. A pot of beans was buried in hot sand back then, hence the name “medames” – Coptic for “buried.”

This dish is traditionally served with bread, as this is the only way to fully appreciate the aroma.

Koshari Koshari Koshari Kosha

Koshari is a pasta dish with a tomato-based sauce made with chickpeas, grains, and lentils. This cuisine was only introduced to Egypt in the 19th century, but it is now one of the most popular. This is exactly what happened when soldiers from another country, Britain, altered the country’s food.

They brought several foods with them, like pasta from Italy and tomatoes from Latin America, which the Egyptians combined. Another advantage of kosher is that it is suitable for both Christians and Muslims, as well as meat-eaters and vegans. It’s a simple, hearty dish that brings people from all walks of life together. In Egypt, you may buy it on the streets, and many restaurants specialize in kosher preparation.

Kunafa 

You’ve probably tried kunafu if you’ve visited Egypt. This cuisine is kept a secret by only a few people. It’s still unclear where it came from and how it got to Egypt.

The recipes for this delicacy can be found in Middle Ages texts from Turkey and Lebanon, but no one knows who originated it. Kunafa with bee honey is referenced in the collection of fairy tales “A Thousand and One Nights.”

Kunafu is a thin pasta prepared using kadaif dough. This dough is rolled out very thinly and then browned in a hot frying pan. The dough is then combined with butter, packed with nuts, and coated in cream before being baked. What could be more enjoyable than sipping coffee with kunafa at a lovely eastern cafe, savoring the thick sweet filling as it blends with the bitter-scented coffee?

Gibna Domiati 

Gibna’s dominant cheese is prepared from buffalo milk in the north of Egypt, near the town of Dumyat, which was known as Tamiat during the Crusader era. The cheese is matured for one to three years before being served. Many Egyptian cuisines, such as sambuca, a fried thin flatbread with feta cheese, use this cheese as the main ingredient.