Egyptian food raiders

electric roasted mutton

Egyptians prefer red (cattle, sheep, camels) and white (poultry) meat, and rarely eat fish, shrimp and seafood except the upper class. The cooking methods of meat are usually barbecue and stew, and roast pigeon and mutton are excellent dishes. In street snack bars and large receptions, a U-shaped columnar electric oven is often erected with a long metal stick in the middle, and fresh mutton is wrapped on the stick to form a thick meat column. The metal rod kept turning slowly, and the oil and water dripped and squeaked from time to time. The chef stood by and cut off the outer layer of cooked mutton with a sharp long knife and put it into the plate. The other plate contains small round cakes that have been cut. The chef stuffed mutton into the cake, and then put in some chopped onions, tomatoes and so on. Pour the seasoning on it, and it will become a fast food meat pie. Warm cakes and fresh lean mutton are very fragrant and delicious. It is said that this roasting method originated from the tradition of barbecue without a pot on the battlefield in ancient times, and soldiers grilled meat with combat knives.

crisp and tender whole sheep

roasted whole sheep is a big dish in Egypt and Arab countries, and it is the most precious delicacy in wedding banquets and entertaining guests. The production method is to smear the whole body of the slaughtered lamb with spices, soak it in spices, fill the belly with rice, pine nuts, almonds, etc., and then bake it in the big oven for several hours. When cooked, take out the whole sheep and make it lie prone in the center of the big plate, then take out the rice and nuts in the belly and put them around. The overflowing fragrance and crisp mutton make your mouth water. When Egyptians eat, they often chew with large pieces of mutton, or knead rice and mutton into small balls with five fingers of their right hand and stuff them into their mouths. At the banquet, the chef cuts the meat on the spot and puts it into the guest's plate.

mallow soup

On both sides of the Nile River in Egypt, sometimes the fields grow green, which is one of the malvaceae plants-mallow. This kind of flower is very beautiful, not only for viewing, but also a good edible plant. Egyptians love mallow soup very much. In Arabic, mallow soup is called "Mulu Heizi". Its method is: wash and dry its leaves, then smash them, and cook the soup with mutton, chicken and rice. The cooked mallow soup is thick green and sticky, and tastes delicious.

There is an interesting saying that the mallow soup made by Egyptian women is much more delicious than that made by male chefs. This statement does have some truth. Because after making mallow soup, women always like to cook garlic with cream. This kind of garlic with cream is the "secret" that makes it particularly delicious. It's ok for mallow not to be cooked into soup. It's also very delicious to break it, then braise it in butter until it's dry, and then mash it and eat it.

national dish broad bean

broad bean is the "national dish" of Egypt, and it is one of the most eaten foods. There are many patterns of eating broad beans, the most common of which are stewed rotten broad beans, fried broad bean cakes, stewed broad beans and stewed bean sprouts.

Stewed and rotten broad beans are one of the most common side dishes with strong spicy taste, and the preparation method is also simple: clean broad beans, put them in a pot, add appropriate amount of water, add garlic and onion, stir them, and then cook them overnight on slow fire. When eating, add some fresh lemon juice, olive oil, cream or butter and green coriander leaves, and sometimes add milk and boiled eggs to mash and mix well. Braised broad beans and milk are almost indispensable foods in Egyptian breakfast, especially in winter and Ramadan.

The fried broad bean cake is also very famous. Egyptians call it "Ta Amiers". The practice is to soak the broad beans overnight, mash them in a mortar, add chopped parsley (the stems and leaves are like celery, but there is no strong smell of celery), onion, garlic and dried mint, or add some leeks, stir them evenly, and fry them until they are dark yellow and tender inside. If you add minced meat to the cake and fry it in cream, the taste will be more delicious.

Stewed broad beans, called "Bisalla" by the Egyptians, are made by soaking the broad beans overnight, then adding Broccoli leaves, a small amount of garlic and mint, adding a proper amount of water into the pot, stewing them, putting them into a plate, and then adding cream and fried onion to eat together.

The way to stew bean sprouts is to soak broad beans out of buds, and then add salt and seasoning to stew them. Some people add tomatoes to stew, while others add cream and Egyptian beet leaves to stir-fry and eat.

In addition, there are dry fried broad beans and raw green broad beans. It is not only one of the main dishes on the table, but also often appears in folk songs, proverbs and proverbs. An Egyptian proverb says, "He is like a cold broad bean overnight without salt and oil". The implication is insipid and boring. A motto: "every broad bean eaten by insects." There are people it wants to buy specially. " It means that each goods has its own owner, and each has its own hobbies. If some scheme is also exposed, people will say, "I understand this broad bean!" " Someone said, "Don't play with broad beans with me!" " Obviously, it means "don't make fun of me as a fool."

Cake Ou Xi

Tourists in Egypt have the deepest impression of the "food" of the Egyptians, such as pie and staple bread. There is an old newspaper on the floor, with two or three big cakes, a few green onions, one or two tomatoes, a piece of white milk residue and a glass of tap water. The total amount of money is RMB, and a poor man can eat his stomach. Several poor buddies crouched around the "earth dining table". On the "table" stood a pile of big cakes and a large plate of cold dishes mixed with green onions, onions, tomatoes, lettuce, lemon juice and olive oil. They tore them with their hands, dipped them in Holmes sauce, grabbed the cold dishes and sent them to their mouths. Then they went to the roadside tea stall to buy a cup of hot black tea with brown sugar, which was a delicious dinner.

pie, which Egyptians call "Ouxi", means "life, life". It is made of flour fermented with salt and water and baked, which is oblate. The staple bread is long. Egypt has a history of making big cakes for thousands of years, and residents can't have big cakes or staple bread for three meals a day. Generally, the bakery has a narrow facade, with the counter facing the sidewalk and the oven behind it, which is sold while baking. People standing in front of the counter can see the red fire. When the shop assistant takes out the pie from the stove and pours it on the table, customers can buy it while it is hot. Hot, delicious pie and bread, fragrant and attractive, some people can't help but eat it while paying.

The prices of pie and staple bread are very low, each weighing about 15g, and the price is only RMB .12. Visitors can buy cakes everywhere in Egypt. If you are worried about the hygienic condition of cakes, you can also choose fast food restaurants. There are many large and small restaurants with Arabic flavor in Cairo, and there are also western-style fast food restaurants with the words "Wimpi" written at the door. Most of them are well decorated and their business is booming.

"Kaushali"

On the streets of Egypt, "Kaushali" shops can be seen everywhere. "Kaushali" is unique to Egypt, and there are snacks from the southern Nile Delta to Luxor. When eating, add a proper amount of seasoning made of vinegar and hot sauce according to personal preference. After adding seasoning, "Kaushali" became spicy. Usually add a spoonful of seasoning, but it also varies from person to person. You can also add some fried onions and peas, etc. The taste of onions is very good. It is also good to put a lot of condiments on Kaushali and take them out of the store. Put some Xie Vallman and sausages on it ... Try it several times to find a way to eat it that suits you. It is suggested to put more Kaufft sausage, which is a perfect match with tomato juice and tastes like spaghetti with Egyptian style meat sauce. There are many rice puddings called "Loz Bi Lapan" in the "Kaushali" store, which can be used as dessert.

raw vegetables

Egyptians like to eat raw vegetables. carrots, cucumbers, onions, green onions, green peppers, lettuce, etc. are often washed and served directly, and then seasoned with olives and fresh lemon juice. Lemon trees bear fruit all the year round, and lemon juice is an indispensable seasoning when eating fish. Onions, lettuce and "Gilgil" are ancient vegetables in Egypt. Onions played an important role in treating diarrhea of migrant workers who built pyramids in ancient times. Lettuce in Egypt is not spherical like that sold in China's vegetable market. It is big, with long leaves, crisp and tender, and some people even eat it as fruit. "Jill Jill" has small stems and leaves, looks like wild vegetables and is slightly bitter. It can be eaten raw or made into kimchi. Lettuce and "Jill Jill" are tributes to the goddess of reproduction in ancient Egyptian murals. It is said that they have the effect of promoting men's reproductive ability, especially "Jill Jill" is particularly favored by people.

More delicious sweets

"Kunafa" is a necessary food for guests to eat. The preparation method is to add water to white flour and mix it into batter. Put a big plate or pan on the fire, put the prepared batter in a colander, and pick up the handle of the spoon to shake and shake it, so that the batter falls from the hole of the spoon and onto the heated pan. Put the cream on the bottom of the pot first, and fry the noodles in the pot until they are slightly crisp, which makes "Kunafa". To make a more exquisite Kunafa, you should put hazelnuts, peanuts, walnut powder and sugar between each layer, layer by layer until the edge of the pot, then add cream on it and fry it with low heat. If there is no oven, turn it over and fry the other side. After frying and cooling, add sugar or honey to eat. When eating, you can also sprinkle some rose water, which is delicious, crisp and fragrant.

"Gaitaif" is another famous dessert in Egypt. It is made by adding water to flour and making dough, which looks like jiaozi in China, but it is as big as a small egg. However, the stuffing inside is not meat, but dried fruits such as raisins. Then, fry it in the oil pan until it is light yellow, and sprinkle honey when eating, which makes it crisp and sweet.

"Gaimelding" is made of dried apricots, which are dried, crushed and rolled into thin slices. Its shape, color and taste are similar to those of our China's fruit tree bark. When eating, soak in water or boil it into juice, and then add honey or sugar to eat. "Gameldin", like the first two sweets, is a necessary food in Ramadan. People eat a lot during Ramadan (especially when Ramadan coincides with summer). Many people will drink this "Gamal Din" juice every night during Eid al-Fitr in Islam in September.

Egyptians like to eat chocolate and eat pumpkin seeds and a kind of small watermelon seeds. There are few kebabs on the street, but there are similar barbecued corn. Fresh corn is peeled, bamboo sticks are inserted into the heart of the corn, and it is roasted on a charcoal fire. Roasted corn is burnt outside and tender inside.