Egyptian tastes

          The basis of food are rice, vegetables and fruits grown in the Nile valley, especially the local variety of broad beans, called ful. With broad beans is also prepared chops tamijja. Bob is often served for breakfast, for example with an boiled egg. Bob is prepared in many ways, so it can not be bored. Popular are also pickled vegetables. Worth to try a traditional Egyptian bread which occurs in several varieties, such as battaw or pita, often with a filling of broad beans or meat.

          Must try szoarma so popular in the European fast food. This middle-eastern dish in the form of scraps of meat trimmed with vertical rotating spit and served in the traditional pita, it tastes quite different, and it is excellent. Its Arabic name szawarma comes from the Turkish word çevirme, literally "rotating". In Turkey, the equivalent of this dish is the döner kebab, and in Greece - gyros.

          Home from vacation must bring tahini, or sesame butter. This paste based on sesame seeds is used for the preparation of many dishes. Made with lightly toasted sesame seeds (this process intensifies the flavors). Tahini is a component of such foods like hummus and baba ghanoush. Sesame paste is also used in Chinese, Korean and Japanese. It is a key addition to dishes of Sichuan Province as dan noodles. Certainly will be used in any kitchen and there is also a nice gift idea.

         Meal start of mezze snacks, among which is dominated by pickled carrots, parsley, celery and eggplant from the cold sauces. Cooked in a variety of ways chicken, beef or mutton served as a main dish. They are served with vegetables and bread. It is also worth to try another local delicacy meat or pigeon (hamam). Bird stuffed with sharply seasoned rice, and baked or suffocated.

         In Egypt, the fruit can be eaten throughout the year. In winter, you can easily buy bananas, strawberries, dates, oranges and pomegranates. On the other hand, summer is the season for melons, peaches, plums and grapes. It is also worth a try pink orange.

          Kitchen in Egypt is highly varied regionally, in the south dishes are more spicy  and in the northern coastal regions and in the Nile delta will be happy to eat fish and seafood, served with rice and salad with sauces and spiced with herbs: cumin, turmeric, coriander, parsley and mint.

          Egyptian cuisine also reflects the influences of many different cultures which met during its long history: the Greek, Jewish, Syrian or Turkish.