A vacation to Egypt was once thought to be luxurious. Obviously not the case now. Due to the great money-saving deals that offer cheapest family holidays to Egypt 2013, visitors from all over the world, whether they are rich tourists or cash-strapped backpackers, can now visit this mystical land of sands, oases, and Pharaohs. I am a budget traveller myself.
Whenever I travel to other regions, I always make every effort to maximize my experience. Meaning, I don't confine myself or limit my activities in the confines of the hotel I am staying at. I don't limit myself in visiting places that are recommended by the guide book or travel agency. Instead, I opt for those places that locals recommend, places that haven't been exploited commercially yet. Tops on my things to do list though is to ensure a gastronomic experience. A region's culture and history are virtually encapsulated in each morsel of local food. During my recent trip to Egypt gave me an opportunity to put this into practice and I can say that I definitely was able to have a grand culinary experience during my stay. Tickling my palate is what I always hope for.
These legumes and vegetables are harvests from the region's nutrient-rich and fertile lands near the Nile Delta and the Nile Valley. Top-quality tubers, root crops, grains and vegetables are largely generated in these areas. Obviously, most traditional Egyptian dishes are vegetarian. At the coastal regions that face the Red Sea and the Mediterranean, fish is added to these vegetarian dishes. Egyptian cuisine rarely make use of meat like pork, beef, or chicken. That's because these meats are quite expensive even during ancient times. This is exactly the reason why Egyptian dishes revolve mostly on vegetables.
Just like rice in Thailand or potatoes in the US, bread is the staple food of Egyptians. The whole region's culinary survival and culture is dependent on it. It is so vital that the government actually offers subsidized bread. The role of bread in Egypt's culture was evident back in 2008, when the whole country experienced a huge food crisis. The lines of hungry people waiting for their bread allotment became longer than usual. Patience were as short as the lines are long, resulting to flared tempers and eventually fights. Police had to be called to prevent and stop the rioting.
Virtually every Egyptian meal is accompanied by bread. The most common local bread is Eish Masri, a thick, glutinous pita bread. Furthermore, it is typically used as an edible equipment; people use the bread to scoop up sauces, pick up kebabs, or wrap up fillings.
The heavy use of spices, particularly garlic and onion, is common in Egyptian cuisine. For example, crushed garlic is blended with other herbs as part of the ingredients in spicy tomato sauces. It could be used as part of the fillings in baked eggplant. Fried onions are put in as garnishing to Koshari or traditional pea soup.
Speaking about Koshari, I have to say one thing: it is absolutely delicious. Together with other people, I believe that this should be officially designated as Egypt's national dish. Koshari is an entree, which is sometimes eaten as a main meal, that is comprised of rice, chickpeas, lentils, and macaroni. The dish is then smothered with tomato sauce then topped with chopped fried onions. For more flavour, garlic juice may be added. Koshari can be found everywhere in Egyptian, from modest roadside eateries to fine-dining restaurants.
Whenever I travel to other regions, I always make every effort to maximize my experience. Meaning, I don't confine myself or limit my activities in the confines of the hotel I am staying at. I don't limit myself in visiting places that are recommended by the guide book or travel agency. Instead, I opt for those places that locals recommend, places that haven't been exploited commercially yet. Tops on my things to do list though is to ensure a gastronomic experience. A region's culture and history are virtually encapsulated in each morsel of local food. During my recent trip to Egypt gave me an opportunity to put this into practice and I can say that I definitely was able to have a grand culinary experience during my stay. Tickling my palate is what I always hope for.
These legumes and vegetables are harvests from the region's nutrient-rich and fertile lands near the Nile Delta and the Nile Valley. Top-quality tubers, root crops, grains and vegetables are largely generated in these areas. Obviously, most traditional Egyptian dishes are vegetarian. At the coastal regions that face the Red Sea and the Mediterranean, fish is added to these vegetarian dishes. Egyptian cuisine rarely make use of meat like pork, beef, or chicken. That's because these meats are quite expensive even during ancient times. This is exactly the reason why Egyptian dishes revolve mostly on vegetables.
Just like rice in Thailand or potatoes in the US, bread is the staple food of Egyptians. The whole region's culinary survival and culture is dependent on it. It is so vital that the government actually offers subsidized bread. The role of bread in Egypt's culture was evident back in 2008, when the whole country experienced a huge food crisis. The lines of hungry people waiting for their bread allotment became longer than usual. Patience were as short as the lines are long, resulting to flared tempers and eventually fights. Police had to be called to prevent and stop the rioting.
Virtually every Egyptian meal is accompanied by bread. The most common local bread is Eish Masri, a thick, glutinous pita bread. Furthermore, it is typically used as an edible equipment; people use the bread to scoop up sauces, pick up kebabs, or wrap up fillings.
The heavy use of spices, particularly garlic and onion, is common in Egyptian cuisine. For example, crushed garlic is blended with other herbs as part of the ingredients in spicy tomato sauces. It could be used as part of the fillings in baked eggplant. Fried onions are put in as garnishing to Koshari or traditional pea soup.
Speaking about Koshari, I have to say one thing: it is absolutely delicious. Together with other people, I believe that this should be officially designated as Egypt's national dish. Koshari is an entree, which is sometimes eaten as a main meal, that is comprised of rice, chickpeas, lentils, and macaroni. The dish is then smothered with tomato sauce then topped with chopped fried onions. For more flavour, garlic juice may be added. Koshari can be found everywhere in Egyptian, from modest roadside eateries to fine-dining restaurants.
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