Egyptian Appetizers 2017-11-01T22:10:41+00:00

Lemon pickle :

 It is also known as “country lemon” and leems. Diced, quartered, halved, or whole, lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well. The pickle is allowed to ferment at room temperature for weeks or months before it is used. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart but intensely lemony.

Lentil soup: 

is a soup based on lentils; it may be vegetarian or include meat, and may use brown, red, yellow or black lentils, with or without the husk

Tahina : 

is a mixture of white sesame flour roasted on low heat so that the sesame does not lose its nutritional and useful properties and the amount of white flour where the two ingredients are mixed together until they are mixed and then add some kind of vegetable oil until the ingredients are mixed together and become thick

Duqqa:

  is a dip made of pounded herbs, hazelnuts and spices, eaten with bread.

Salata baladi :

 A salad made with tomatoes, cucumber, onion and chili topped with parsley, cumin, coriander, vinegar and oil.

Baba ghanouj: 

A dip made with eggplants, lemon juice, salt, pepper, parsley, cumin and oil.

Torshi :

An assortment of pickled vegetables.

Hummus : 

A dip made from mashed chickpeas, it is often made with cumin in Egypt.

Ruqaq:

 A phyllo dough pastry similar to gollash but with a thicker dough.

Eat like an Egyptian…