Between You and Me.....: Roots of Egyptian food

Roots of Egyptian Food

Egypt is the gift of the Nile. This is a famous saying by Herodotus, the ancient Greek historian who wrote about Egypt about 2400 years ago. Nile river has indeed been the main influential agent in shaping what Egyptian ate. Although Egypt area is around 1,000,000 square kilometers only 6% inhabited by Egyptians which is constitutes the Nile valley, delta and coastal cities (mainly Alexandria, Marsa Matrouh, Port said, Damietta and Hurghada) while the rest is a lifeless desert.

Ancient Egyptians mainly grew wheat and barley, they used wheat to bake bread (which has always been the main food item in any Egyptian meal).

Another main crop Egyptians grew was beans or Foul as its current Egyptian Arabic name. Beans can be cooked in several ways and makes a main Egyptian meal at any time during the day (breakfast, lunch or dinner).

Egyptian Recipes

Egyptian food recipes roots grow from the diversity of Egyptian culture which was influenced by foreign invasion, trade with other nations and hospitality of Egyptians to others. Main influence to Egyptian cuisine came from Syria, Lebanon, Turkey and Greece. Egyptian added their flavor to foreign dishes and also their names.

Agriculture has always been the main achievement of Egyptians through their history and vegetables constitute the main ingredient of most Egyptian dishes in additions to meat (beef and chicken). Fruits are eaten as dessert after a meal with many other sweet dishes that Egyptians excel at making.

Some famous Egyptian dishes:

Melokhea (or Molokheya) A traditional dish in Egypt is Molokheya which is a soup made from a leafy green summer vegetable called Molokhya or Melokhya and served with rice and meat or chicken. You can eat it with bread or rice or both.

Molokheya Ingredients:

2 tablespoons chopped garlic

1 tablespoon ground coriander (whole coriander ground by mortar and pestle produces a stronger flavour)

1 tablespoon butter

1 package of frozen chopped molokhia

- In a new pot, add the two cups of stock.

- Prepare the (taqliya) by melting the butter and adding both the ground coriander and half of the garlic.

If grinding the coriander with a pestle and mortar, be sure that the coriander seeds have all been crushed thoroughly; it will still be chunky compared to store-bought ground coriander.

- Once the coriander and garlic have been covered in the butter, continue to stir while on high heat until the colour turns golden. Set aside the taqliya

- In the stock add the remaining garlic.

- Also add the molokhia.

- If using frozen, it does not need to be thawed beforehand.

- Once the molokhia has reached a hot, but not boiling temperature, add the taqliya mixture and stir to ensure it is evenly distributed.

- Serve the molokhia on a bed of rice. If desired, spoon some of the pickled onions.

Rice

Are made in different ways with nuts, onion, vegetables and meat. Also rice can be stuffed in grape leafs with spices and sometimes meat to make Warak el enab which is a popular meal in Egypt. Rice is the main ingredient in Mah-shi or stuffed food which is made with either cabbage, koussa (Zucchini)or grape leaves.

Stuffed Cabbage or ( Mahshi Kromb)

1. One stick of butter (4 OZ).

2. Four small or three medium onions.

3. One cup of water.

4. One can tomato paste (12 OZ).

5. One Cabbage.

6. Four more cups of water.

7. One small spoons of Salt and 1/4 spoon of Pepper.

8. Four cups Rice.

9. Chopped Parsley.

10. Four bouillion cubes.

Procedure:

1. Wash the four cups of rice several times, and keep it in water for about ½ an hour. Then, wash rice, drain water out.

2. Cut the cabbage core. Carfully separate the cabbage leaves.

3. Boil water, then place about 10 leaves in the boiling water for about 5 minutes. Remove leaves and drain the leaves. Then, add more leaves to the boiling water and repeat until you are done cooking all leaves.

4. Cook one stick of butter with onions, until the onion becomes brown. Then, add one cup of water and tomato paste to the onion. Cover them and cook together on low for about 10 minutes. Stir every 2 minutes.

5. Add tomato paste and onion mixture to rice. Add one small spoon of Salt and 1/4 spoon of Pepper to the rice. Add chopped parsley to the rice, and mix well.

6. Soup Mixture: Boil 4 cups of water and add four Beef or Chicken bouillion cubes to the water. Boil for 2 minutes.

7. The most difficult part: Cut big cooked cabbage leaves in half. Place a small amount of rice mixture in leaf and roll.

8. Put foil in the bottom of a sauce pan. Place all rolled cabbage in the pan.

9. Cover the rolled cabbage with the soup mixture.

10. Cook for about 50 minutes on medium heat. Check until the water disappears. Keep checking every 5 minutes until it is cooked