The Ancient Egyptian cookery
Being situated in the middle between Europe and Africa, Egypt can boast tasty and original cookery. The Egyptian cookery absorbed the dishes of the Eastern tribes and the Egyptian cooks adapted the Turkish, Liven, Syrian and Greece dishes. The simple national dishes are cooked with a little amount of spices although the Egyptian food is rarely spice.
Every meal is always accompanied with the bread that is called "aish". The traditional bread "aish baladi" that is round and aromatic cake made of grout and covered with grinded wheat. It is divided into two parts as the Greek bread and is filled with different stuffing. And of course this bread is the part of snacks mexxe that is served in every restaurant.
Beans also enter the every-day food of Egyptian people. Beans are cooked differently there. For example, haricot is boiled with vegetables and then the haricot mash is cooked adding the onion and spice. This dish is served for breakfast with eggs and without them for supper and dinner.
Nuts and haricots are the ingredients of the traditional courses; they are usually grinded into the powder and then cooks add the garlic to it. And there is no Egyptian dinner without bread and rice.
Usually Egyptians don't eat too much meat. They cook it with vegetables and serve it with rice. Torly is cooked with mutton and beef, the vegetable goulash is cooked with onion, marjoram and the lemon juice.
