Top Egyptian Food
Koshary
A common local dish called koshary is consisting of boiled lentils, rice, macaroni, and chickpeas, as well as fried onions and a distinctive crimson sauce from Egypt.
Usually, extra packs of vinegar and hot sauce are provided for the customer to add to their liking.Alexandrians give Koshary their own unique spin by including grilled liver in it!
Similar to Foul Medames, Koshary is sold by both street sellers and numerous restaurant franchises.This dish of food costs next to nothing. For only $1.50, you can eat a substantial entrée, often with extra liver.
Hamam Mahshi
You probably won't find stuffed pigeons served anywhere else in the globe. The pigeons are first boiled before being filled with grits or spicy rice, onions, and tomato sauce.
The pigeons are then either cooked in deep fat or baked in the oven. Although this recipe has a lot of fat and carbohydrates, the taste is worth it! You can only eat this dish with your bare hands; put the fork and knife away!
The pigeon's internal organs are a unique addition in some restaurants to the stuffing of rice or grits! You did read that correctly. If you're lucky, you might find the kidneys and heart inside the rice.
Mahshy (Stuffed Veggies)
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Rice is a staple of Egyptian cuisine. Some of the most common vegetables in Egypt that are packed with rice are zucchinis, eggplants, bell peppers, tomatoes, and vine leaves.
Vegetables taste entirely different when stuffed with the special rice mixture; they just aren't the same without it.If you ever get the opportunity to have some Mahshy, order a mixed plate and choose which dish you prefer the most."Mombar" is a different variety of Mahshy that is not made from vegetables.
A cow's intestine is used to make mombar, which is packed with rice, various chopped greens, and tomatoes.Before filling the cow's gut, cleaning it is a necessary but taxing step. After it is perfectly cooked and deep-fried.
Hawawshi
Hawawshi is essentially Balady pita bread packed with minced meat, butter, and baked.
Like with other traditional Egyptian foods, unique modifications have been made by Egyptians. Hawawshi is now available in several variations, including pastrami, tuna, and sausage.
In Alexandria, the meat is wrapped in fresh dough rather than pita bread, which is an intriguing change. As a result, it resembles pizza rather than bread. Alexandrians then take it a step further by topping it with mozzarella, pepperoni, and tomatoes to make it resemble pizza.
Macarona Bechamel
This meal can be served with practically anything or even by itself and is ideal for all occasions.
There are three great layers to it. Boiling penne spaghetti makes up the base layer. Onions, tomato sauce, and beef mince make up the second layer.
The top layer is then formed of Bechamel, a comfortingly thick white sauce,The top layer of the dish turns a lovely golden brown colour when it is baked,With its combination of protein, carbohydrates, and fat, it makes a delectable and filling meal on its own.
Akawi (Ox Tail)
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The dish known as akawi is created from ox tail, which is then chopped into thick slices and roasted in a clay pan with onions and tomatoes.
Usually eaten with white Egyptian rice or white pita bread, it can be found in grill restaurants. No cutlery is allowed when eating Akawi, so get ready to get your hands and face very greasy.
You must already be aware of how high in fat and calories Egyptian food is. One of the fattest people is Akawi.
Keshk
The orange Shrimp Keshk and the white Chicken Keshk are the two varieties of Egyptian keshk.The main ingredients in this pudding are milk, yoghurt, flour, and either chicken or shrimp broth.
The meal is elevated to a whole new level of decadence by the addition of fried caramelised onion chunks sprinkled on top.Young Egyptians are not particularly fond of this dish; in fact, some of them have never ever heard of it. In actuality, not many restaurants anymore still offer it.
Molokhiya (Jute Soup)
Molokhiya is a green soup created from the shredded leaves of the plant. You can make it with chicken, beef, or even bunnies!
Ghee and garlic are heavily concealed in this soup. Depending on the area, there are many different ways to make molochiya.For example, it is known as "Shalwlaw" and is served cold in upper Egypt.It is made differently and is deeper in colour in Aswan than it is anywhere else in Egypt because dried Molokhiya leaves are used in its preparation.
Wherever you choose to eat it, Molokhiya is a nutrient-rich soup that helps the immune system thanks to the broth, Molokhiya leaves, tomatoes, and garlic.
Konafa
The most popular dessert on Egyptian streets during the holy month of Ramadan is konafa, which overflows every dessert shop, cafe, and tiny kiosk.
The long dough threads that make up raw konafa resemble vermicelli. Until recently, there were only two Konafa preparations that Egyptians would eat: with custard and with nuts and milk. These have come to be recognised as the traditional Konafa variations.
These days, Konofa comes in a variety of flavors, including Konafa Nutella, Konafa Mangoes, Konafa Lotus, Konafa with Fruits, and Konafa Ferrero Rocher.The youth of Egypt now anticipate it every year as one of their favourite events. Every Ramadan, new Konofa variations are usually eagerly anticipated by them.
Meshabek (Egyptian Funnel Cake)
Meshabek is a rounded sweet made of a deep-fried crunchy batter soaked either in honey or sugar syrup,Its name translates to “twisted,” and that is what it looks like: thick, twisted threads of deliciousness!
It is another dessert originating from Tanta and Damietta to spread all over Egypt,You can now find Meshabek anywhere in Egypt for a very affordable price. 500 grams of Meshabek costs a little less than a dollar.
Tarb
Tarb is a gorgeous, fatty spin on the traditional "Kofta." Minced beef, onions, some minced fat, and spices are combined to make kofta.
Tarb is kofta that has been wrapped in a coating of roasted lamb fat till it turns golden brown. Restaurants serving only grilled meat products can be found all around Egypt. Tarb can be located there.
