Flafel ” taamiaa ” :
is a deep-fried ball, doughnut or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as taboon; “falafel” also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze (assortment of appetizers).
Ful Medames :
Ful medames, a stew of fava beans with oil and cumin, is popular in Egypt and has become widespread across the Arab world.
is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. In its present egg and vegetable-based form it is of Tunisian origin, and is now popular among many ethnic groups of the Middle East and North-Africa.
the Egyptian version of moussaka is made from layers of fried eggplant immersed in tomato sauce and then baked. A layer of seasoned cooked ground beef is usually added between the eggplant before baking. The dish can be served hot but is usually chilled for a day or so to improve the taste.
pronounced [ˈɡebnæ]) has a long history, and cheese is an important part of the modern Egyptian diet. There is evidence of cheese-making over 5,000 years ago in the time of the First Dynasty of Egypt. In the Middle Ages Damietta was famous for its soft, white pickled cheese, and the common hard yellow cheese takes its name “Roumy” from the word for “foreign”. Cheeses may be made from the milk of: buffaloes, cows, sheep, goat or camels. Although many rural people still make their own cheese, notably the fermented mish, mass-produced cheeses are becoming more common. Cheese is often served with breakfast, it is included in several traditional dishes, and even in some desserts.There is a range of different varieties of Egyptian cheese.
Egyptian Bread – ‘Eesh baladi’ – Egyptian Local Bread:
This bread is round, 15-20 cms in diameter and 1-2 cms thick, and is backed with whole wheat.
There are two types of ‘Eesh baladi’ – Egyptial Local Bread: machine-made and hand-made.
Hand-made bread is enriched with a thin layer of bran sprinkled on the lower layer.
The loaves are sold individually and come in different textures: soft, dry, and very dry. The bread is used to scoop up various kinds of food. Very dry bread can be softened by wetting it under running water then passing it over a naked flame.