La gastronomic culture is one of the most striking aspects that tourists observe in their Egypt travel (especially home visitors European y American). The identity of the egyptian cuisine has been strongly influenced by african customs y mediterranean, prioritizing at the same time the habits governed by the islam laws.
Within the egyptian culinary culture Two essential foods stand out: aish (a kind of pan whose dough is made with different flours) and the foul (Jewish oversized covers lemon). The latter accompany almost all dishes and acquire the name of Felafel when they are used in meatballs.
Next we will know some of the traditional egyptian dishes:
-Molokheya (mouloureija): Is a soup made with various Herbs, meats of chicken, rabbit and various spices.
-kushari: A legume stew.
-Fattah: Consists of several layers of bread soaked in hot, rice and pieces of meat seasoned with spices. Before presenting this dish, it is covered with a sauce of yogurt, nuts y raisins.
The desserts are really a delight, one of the best known is the Oh Ali, which consists of a mixture of bread with milk, coco, nuts y raisins. Others also deserve to be tested desserts and Baklava (a cake filled with walnuts with a delicate infusion of orange blossom), the typical noodles baked with miel, sugar and nuts, among many others.
Photo 1 via:humanism and connectivity
Photo 2 via:flickr