DISCOVER FOOD

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EGYPTIAN CUISINE

Egyptian cuisine makes heavy use of legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. It shares similarities with the food of the Eastern Mediterranean region, such as rice-stuffed vegetables, grape leaves, shawerma, kebab and kofta. Examples of Egyptian dishes include ful medames, mashed fava beans; kushari, lentils and pasta; and molokhiya, bush okra stew. Pita bread, known locally as eish baladi  is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to the First Dynasty of Egypt, with domty being the most popular type of cheese consumed today.

Common meats in Egyptian cuisine are rabbit, pigeon, chicken, and lamb. Lamb and beef are frequently used for grilling. Offal is a popular fast food in cities, and foie gras is a delicacy that has been prepared in the region since at least 2500 BCE. Fish and seafood are common in Egypt's coastal regions. A significant amount of Egyptian cuisine is vegetarian, due to both the historically high price of meat and the needs of the Coptic Christian community, whose religious restrictions require essentially vegan diets for much of the year.

Tea is the national drink of Egypt, and beer is the most popular alcoholic beverage among the Copts. While Islam is the majority faith in Egypt and observant Muslims tend to avoid alcohol, alcoholic drinks are still readily available in the country. Popular desserts in Egypt include baqlawa, basbousa, and kunafa. Common ingredients in desserts include dates, honey, and almonds.

Egyptian Falafel

Ingredients

2 cups dried split fava beans

1 red onion, quartered

1/2 cup fresh parsley

1/2 cup fresh cilantro

1/2 cup fresh dill

3 cloves garlic

1 1/2 teaspoons ground coriander

1 1/2 teaspoons salt

1 teaspoon ground cumin

1 cup sesame seeds (optional)vegetable oil for frying

Directions

1. Place fava beans in large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.
2. Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
3. Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
4. Shape fava bean mixture into balls. Roll in sesame seeds to coat.
5. Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes. Drain on paper towels.