Features of Egyptian cuisine
In the Egyptian cuisine in the abstract sense, there are not very many recipes dating back to the times of the pharaohs and the pyramids. The most popular dishes today have their roots in Arabic cuisine, with a lot in common with Lebanese and Syrian cuisines.
Sometimes the recipes are nearly identical or have an interesting regional twist.
In addition to the Arabs, Egyptian cuisine was strongly influenced by Mediterranean cuisine. Moussaka and stuffed vine leaves are important components of the Egyptian table.
- Now American fast food restaurants are growing in popularity and are springing up like mushrooms, especially in Cairo.
- Do not be surprised if the hamburger soon comes out on top in terms of consumption by the population.
The Egyptian art of eating
Europeans have prejudices about the diet of the Egyptians. For example, it is partly erroneous to think that eating is necessary only with the left hand, without using the right, and eating should not stop.
- However, despite the fact that many Egyptians do eat with their hands, you will always be served European cutlery.
- And the right hand, too, in fact, if necessary, the Egyptians use, for example, if the left hand is dirty or to help put food.
- Dishes are served one after the other until there is no more space left on the table. The whole table and full plates can easily disappear in half an hour in the stomachs of those who eat.
- Unusual is the reaction of the owners to the statement that you are full — they will assiduously ignore it and even fill your plate.
To stop eating, you need to leave the table. A European may consider this impolite, but in Egypt such behavior is absolutely normal and typical.