معلومات عن المطبخ المصري العربي بالانجليزي

تعبير تقرير برجراف فقرة برزنتيشن بحث موضوع ملخص جاهز عن

تعبير بالانجليزي عن. تقرير جاهز قصير

موضوع عن فن الطبخ المصري بالانجليزي

بحث حول الطبخ

تعريف الطهي

بحث عن فن الطهى

مقدمة عن فن الطبخ

مقدمة عن الطبخ

انواع الطهي

اساسيات فن الطبخ

معلومات عن الطبخ العربي

Cooked

The Egyptian cuisine is above all a mix of many Mediterranean specialties (Turkish, Greek and especially Syrian-Lebanese).

The Egyptians are particularly fond of the principle of the mezze, at home or at the restaurant: all the dishes are put on the table, and the guests pick at will. So we can not really talk about starters and main dishes, but rather a series of specialties.

Egyptian specialties

- Sesame-based, three small dishes garnish just about all tables restaurants: tahina (sesame-based cream), hommos (sesame chickpea puree) and babaghanouj (sesame eggplant puree) .

- Among the many salads, Baladi salata is the most common (cucumbers, tomatoes, onions, with or without green salad); tabbouleh (prepared in Lebanese style with lots of parsley and very little semolina); salata zabadi is a mixture of yoghurt with garlic, thin strips of cucumbers and sometimes a hint of mint; as for the toumeyya, it is a puree of garlic very softened by a light mayonnaise. Do not forget the torchi (pickled pickles) or aubergines fried with garlic.

- Two dishes that are sometimes found in popular restaurants and that all Egyptians love: foul and kochery. The foul, staple food of the majority of the population, large brown beans long simmered stew and raised with oil, lemon and cumin, is cooked in a large spherical bottle and is often eaten at breakfast.

The other big specialty is kochery. Imagine a mixture of rice, brown lentils, macaroni, some bits of spaghetti, fried onions, sprinkled with a little tomato sauce and a few drops of spicy sauce or garlic sauce. Kochery is not found in any other Arab country, it would be a derivative of Indian biryani.

The kochery is eaten in small specialized restaurants. While the foul, served in sandwich, is sold in the morning at the street vendors or in small popular booths to take away.

- The Egyptians made a puree mash. Thus were born these half-galettes, half-pellets of puree, plunged in the frying and called taameyyas. It is eaten especially in falafel.

- The soups are rich and thick. The best known is the Mukukheyya, which every mother of the family embellishes in her own way. This soup, a little sticky, is served with rice and grilled chicken. Also excellent in winter, the chorbet ads (coral lentil soup) is a classic of Egyptian cuisine.

- Stuffed grape leaves (wara einab) are eaten hot and stuffed with a mixture of rice, herbs, spices and sometimes meat. They are traditionally accompanied by a yoghurt salad.

Meats

The famous chich kebab (skewered mutton that is found throughout the Middle East) is omnipresent. In Egypt, it is called kebab and it does not come in the form of skewer, but pieces of grilled lamb.

Kofta is a long skewer of mutton minced meat.

The shawarma (Egyptian version of the Turkish kebab kebab) is made up of stacked slices of mutton which, once cooked, are cut vertically and served in a round, hollow bun.

Fish and seafood

The local fish (samak), if it is perfectly fresh, is a treat, as are the large prawns (gambari) of the Mediterranean. It is most often grilled (mashoui, that is to say with oil), or fried (ma'li). In fish restaurants, it is chosen on large beds of ice, then it is weighed and prepared.

It is advisable to avoid seafood, unless you are sure of their freshness. Nevertheless, you can taste - especially in Alexandria - balah el-bahr (dates of the sea) or gandofli (kinds of shells) prepared with garlic and parsley.

It is of course necessary to differentiate the Nile fish from the sea fish (Mediterranean or Red Sea).

The desserts

The desserts are available in mehallabeyya (cream made from rice flour, perfumed with rose water, and sprinkled with pistachios), rice pudding, om 'Ali (very thin dough sheets bathed in a very fine milk). sweet and mixed with coconut and pistachios), but also in baklawa (puff pastry drizzled with honey and stuffed with pistachios or almonds), in konafa (a kind of pistachio paste, hazelnuts, walnuts ... surrounded by vermicelli and topped with honey), basboussa (semolina impregnated with syrup) or atayef (small fried donuts always filled with hazelnuts, walnuts, pistachios and topped with a very sweet syrup).

Drinks

- Water (maya in Arabic). In Cairo and Alexandria, she is officially drinking! In reality, it is strongly recommended to drink only mineral water, cheap in grocery stores, but often expensive on tourist sites and in restaurants. All brands are equal.

- Fresh fruit juices, a multitude of small stalls everywhere in huge quantities, from citrus pressed on demand. We really do not recommend ice cubes (never made with mineral water). Specify when ordering mengher talg. Make sure that the juices are pressed in front of you.

- Side herbal teas, the choice is not lacking: mint, anise, caraway, cinnamon, fenugreek.

- Special mention for karkade, hibiscus flower; it is an infusion of a Nubian flower of dark red color which is then very sweet.

- The coffee (`ahwa): it is prepared in Turkish. You will drink masbout, normally sweet, or ziada, very sweet. You have to be maso to ask for it sada, no sugar. Those who do not support Turkish coffee must request a Nescafe (specify eswid to have it without milk). It is usually very diluted. More and more cafes offer espresso, very tight, almost at the price of France.

- And of course, tea (shay). Unfortunately, in most tourist sites, it is a bag, infused much too long. The best is the baladi shay, served in a glass and very sweet (the tea is then loose and must wait until it settles in the bottom).