Egyptians say "Why pay hard earned money when mama does it better"? Therefore there is a rather disappointing dining-out scene throughout the country. It seems that Egyptian cooking always seems to be very labor intensive.
Most of the Egyptian cuisine is formed by Lebanese and Turkish dishes, some of them with minor variations.
Breakfasts mostly consists of an egg, bread, cheese, jam and a few olives. After a few days of this, we decided to shop ourselves and keep a stash of fresh fruits and yoghurt's when possible.
Just like in any other Arab country, we drank loads of shai (tea). Since the temperatures where still on the warm side, the "shai na na" (mint tea) was refreshing and very welcomed. They drink both their shai and coffee very sweet so we had to remember to ask for little or no sugar.
Like in the other previously visited countries, we had our good share of "Baba Ghanough" (aubergine puree), "Kofta", "Felafels", "Shwarma" and "Kebabs". "Fuul" (Small fava beans, soaked overnight then boiled and mashed) and "Ta´amiyya" (mashed deep fried fava beans) are two of the most popular dishes. And then Steve was introduced to Kushari and found heaven!
Kushari is a mix of black lentils, rice and noodles, topped with fried onions and tomato sauce. It is all mixed together and you can put different salsas on top. Luckily there are small Kushari restaurants everywhere and they stay opened until late!
We definitely enjoyed walking down the streets of the souqs with their saffron, cumin, nutmeg and cardamom aromas.
Egypt wasn´t a culinary paradise for us but as everywhere in the world, we were able to find many things that we enjoyed.
Gaby
Most of the Egyptian cuisine is formed by Lebanese and Turkish dishes, some of them with minor variations.
Breakfasts mostly consists of an egg, bread, cheese, jam and a few olives. After a few days of this, we decided to shop ourselves and keep a stash of fresh fruits and yoghurt's when possible.
Just like in any other Arab country, we drank loads of shai (tea). Since the temperatures where still on the warm side, the "shai na na" (mint tea) was refreshing and very welcomed. They drink both their shai and coffee very sweet so we had to remember to ask for little or no sugar.
Like in the other previously visited countries, we had our good share of "Baba Ghanough" (aubergine puree), "Kofta", "Felafels", "Shwarma" and "Kebabs". "Fuul" (Small fava beans, soaked overnight then boiled and mashed) and "Ta´amiyya" (mashed deep fried fava beans) are two of the most popular dishes. And then Steve was introduced to Kushari and found heaven!
Kushari is a mix of black lentils, rice and noodles, topped with fried onions and tomato sauce. It is all mixed together and you can put different salsas on top. Luckily there are small Kushari restaurants everywhere and they stay opened until late!
We definitely enjoyed walking down the streets of the souqs with their saffron, cumin, nutmeg and cardamom aromas.
Egypt wasn´t a culinary paradise for us but as everywhere in the world, we were able to find many things that we enjoyed.
Gaby
1 comment:
How the heck are you two! We are bored and missing your cheeful smile. Wondering where you are now. We are all fine here. Ceasar is fat and happy. Where are our post cards? Sandra
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