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Egypt

Egyptian food reflects a crossroads culture. Mediterranean and African spices complement a great variety of seasonal fruits, nuts, vegetables, grains, and legumes from the Nile Delta. Breakfast is usually ful, slow-cooked fava beans seasoned with cumin and lemon, and often served with an egg. At lunch, favas are mashed and fried to make tamiyya, similar to falafel, to fill dark flat bread for sandwiches. Cairo street food may be lamb kebab or the unique koshari, a mix of vermicelli, macaroni, rice, lentils, chickpeas, garlic and onions, dressed with tomato sauce and hot chili sauce. Some Egyptians serve a late afternoon British-style tea, and dinner is late in the evening. Egyptians were the first to tame the wild yeasts that turn barley into beer, and then to turn yeasty barley mash into leavening for bread. Though dark Turkish coffee is now more common than beer in Egypt, flat, round loaves of aish--the word means both ‘bread’ and ‘life’-- are still present at every table.

Featured Cook Wesam Masoud Cooking Level: Expert Home Town: Royal Oak, Michigan, USA Living In: Cairo, Al-Qahirah, Egypt

About me: I started cooking when I was around 16 - I had just moved to Cairo, Egypt to begin medical school and found myself living alone for the first time. Initial forays into cooking were limited to breakfast meals, like French Toast, Pancakes and Eggs. I soon progressed to cooking full 3 course meals a day for myself; all my dishes centered around Beef and steaks. I consider cooking not just a hobby, but a way of expressing myself gustatorially. also enjoy photography, and this has helped me develop the presentation of my dishes, not just for myself, but for everyone who asks me to cook them a meal! I intend to own and operate my own restaurant someday. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »