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Argentina
Cooking by Country -
February 2007
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Egypt is situated in Northern Africa and
forms the only land bridge between Africa and Asia. In fact, its most
easterly part, the Sinai Peninsular, is often considered to be in Asia. It
has land borders with Libya, Sudan and Israel and total 1,273km coastline on
the Mediterranean and Red Seas.
The terrain consists of a vast desert plateau
which is divided into two unequal parts by the Nile River almost down it’s
entire length and the climate is hot and dry in summer with moderate
winters.
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Ancient
Times and Influences
7000 years ago, the Nile Valley area had a
more temperate climate with higher rainfall than the present day and a terrain
similar to that of today’s East Africa savannas - expanses of grasslands filled
with wild animals plus arable land and readily available water. It is therefore
not surprising that nomadic tribes of hunter- fisher- gatherers roamed the Nile
Valley freely and thrived. There is archaeological evidence that by 5000 BC
grains such as millet and wheat were being farmed, made easier by the
construction of man made canals and irrigation systems and a that cattle was
being herded in southern parts of the region. Even by this time, bread was a
staple, being cooked in open fires or on the embers.
By 3200 BC a unified kingdom has already been formed. Grains and bread remained
the staple of most peoples diet - both rich and poor. Vegetables and pulses such
leeks, onions, cabbage, chickpeas and lentils and fruit such as grapes
(both fresh and dried into raisins), figs, pomegranates and dates were also
consumed by the majority however the main sources of protein differed between
the classes, with the upper classes eating more meats such as beef, pork, deer
and goat and the lower classes eating more fish and wild birds such as geese,
ducks and cranes. This was mainly due to the limited prime grazing land
available. Another difference between the rich and poor can be seen by the types
of sweeteners they used. The wealthy used honey whilst the poor tended to use
dates.
The kitchen area was generally at the rear of the dwelling and sometimes on the
roof but was usually an open area, partly shaded with a thatched roof and contained
a basic clay oven and hotplate. Foods were cooked using clay pots and wooden
utensils and various methods of cooking were regularly used including grilling,
boiling, stewing and roasting. They also used preserving methods such as
salting, smoking and drying and many seasonings were used including cinnamon,
coriander (cilantro), dill, thyme, garlic and sesame. Dairy products were also consumed
including butter.
Many outside influences on the traditional Egyptian cuisine came by way of
colonisations such as the Romans c30BC, invading Arab tribes c600AD and the
Ottomans (Turks) in the early 1500s. Particular culinary legacies which remain
strong today include shish kebabs which were derived from the nomadic Arab
warriors who often had to eat on the hoof and who adopted the method of simply
roasting meat on swords over an open flame, the Ottoman Turkish Pashas who
settled in Egypt and who mainly employed locals as cooks thus passing their
culinary preferences on to the natives such as stuffed vegetables and immigrants
from Syria, Lebanon, and Palestine introduced dishes such as Tahini, Hummus and
Kofta.
Current
Day Cuisine
Whilst Egyptian cooking is flavourful, with
many herbs and spices used in everyday cooking, the cuisine is not generally
spicy hot. Today as in the past, bread remains a staple including Pitta bread
made either with white flour (aysh shami) or with whole wheat flour (aysh baladi).
Beans, in particular Fava (Broad) beans, are also an important ingredient widely
eaten. The use of fresh local ingredients remains at the heart of Egyptian
cooking and pasta and rice are often served. Popular meats include pigeon,
chicken, mutton, camel and buffalo.
In general, Egyptians eat three meals a day. A typical breakfast consists of
stewed fava beans (ful mudammas) or bread and cheese or eggs. The afternoon
family meal is eaten around 3:00 p.m. and is usually the main meal of the day
consisting of meat or fish, vegetables, rice or pasta, salads and pickles plus
the ubiquitous bread, with fresh fruit being the most usual dessert. Supper is
generally a lighter affair served between 8:00 and 10pm but sometimes later and
can include yogurt, fruit or cheese or leftovers from lunch. Turkish coffee or
tea is often drunk with meals and all the dishes are placed on the table at the
same time for diners to help themselves.
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