Through this activity you will discover the Egyptian cuisine & its tasty food. We prefer to let you enjoy Egyptian day, follow the steps below 1- Your tour guide will drive you to local markets. 2- You will live the experience of the local market because your tour guide will let you to deal with Sellers to buy the vegetables, meat or chicken which you need for cooking. 3- After shopping you will go to your home stay or hotel or your camp in the desert or on the seashore. 4- Your tour guide is already professional enough in Egyptian cooking, so he will teach & help you to cook by yourself, if you are in desert camp you will cook Bedouin food. 5- Have a nice meal, now you are professional enough to cook any time you want
Egyptian cuisine makes heavy use of legumes and vegetables, since Egypt’s rich Nile valley and delta produce large quantities of these crops in high quality. The history of Egyptian cuisine begins with Ancient Egypt. Archaeological excavations have revealed that workers on the Great Pyramids of Giza were paid in bread, beer, and onions, apparently their customary diet as peasants in the Egyptian countryside. Dental analysis and the desiccated loaves occasionally found in excavated tombs confirm this, in addition to indicating that ancient Egyptian bread was made with flour from emmer wheat. Beer disappeared as a mainstay of Egyptian life following the Muslim conquest of Egypt in the year 641, but onions remain the primary vegetable for flavoring and nutrition in Egyptian food. Beans were also a primary source of protein for the mass of the Egyptian populace, as continues to be the case today. Relying heavily on vegetable dishes, Egyptian cuisine is notably conducive to vegetarian diets. Although food in Alexandria and on the Egyptian coast of Egypt tends to use a great deal of fish and other seafood, for the most part Egyptian cuisine is based on foods that grow out of the ground. Meat has been very expensive for most Egyptians throughout history, and many vegetarian dishes have developed to work around this economic reality.
Egyptian cuisine is characterized by dishes such as Ful Medames, mashed favabeans; Koshari, rice-stuffed pigeon; ‘Molokheyya, a green plant chopped and cooked with garlic and coriander sauce; and Fetir Meshaltet. Egyptian cuisine shares similarities with food of the Eastern Mediterranean region, such as rice-stuffed vegetables, grape leaves, Shawerma, Kebab, Falafel, Baba Ghannoug, and baklava. Some consider Koshari – a mixture of rice, lentils, and macaroni – to be the national dish. Ful Medames is also one of the most popular dishes. Fava bean is also used in making falafel (also known as ta`meyya), which originated in Egypt and spread to other parts of the Middle East. Ancient Egyptians are known to have used a lot of garlic and onion in their everyday dishes. Fresh garlic mashed with other herbs is used in spicy tomato salad and also stuffed in boiled or baked aubergines (eggplant). Garlic fried with coriander is added to Molokheyya, a popular green soup made from finely chopped jute leaves, sometimes with chicken or rabbit. Fried onions can be also added to Koshari.