|
EATING EGYPTIAN
Already 7000 years ago nomadic tribes of hunters, fishers, gatherers roamed the Nile Valley freely and their main food (for the rich and the poor) became grains and bread. Later, in the Pharao times, vegetables as leeks, onions, cabbage, beans, chickpeas and lentils became common. And also fruit such as grapes, raisins, figs, pomegranates and dates. Everyone liked fish and wild birds such as duck and geese, but meats such as beef, pork, deer and lamb were only for the upper classes.
Outside influences on the traditional Egyptian cuisine came by way of colonization: the Romans, invading Arab tribes and the Turkish Ottomans. And then there were still immigrants from Syria, Lebanon, and Palestine. All these influences are responsible for the current day Egyptian cuisine, which is
flavourful, with many herbs and spices but not spicy hot. Popular meats include pigeon, chicken, mutton, camel and buffalo. We hope you don't blame us for not serving the camel tonight...
|
