برجراف عن الاكل الطعام المصرى بالانجليزي

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برجراف عن السياحة فى مصر بالانجليزى قصير برجراف

جمل عن مصر بالانجليزي برجراف عن الطبخ الطهي المصري بالانجليزى

موضوع عن الطعام بالانجليزي تعبير عن اكلتي المفضله بالانجليزي

تعبير عن الطعام المفضل بالانجليزي تعبير عن الطعام المفضل بالعربي

تعبير عن مطعمي المفضل بالانجليزي طعامي المفضل بالانجليزي

تعبير بالانجليزي عن الكبسه تعبير عن البيتزا بالانجليزي

تعبير انجليزي عن الطعام عن food - برجراف عن الطعام المصرى والسياح Egyptian food that you ..  برجراف عن الاكل المصري بالانجليزى الطبخ الطهو 

الطعام المصري موضوع تعبير عن الكشري بالانجليزي الاكل المصري الشعبي

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موضوع عن الكشري الاكل المفضل تعبير بالانجليزي عن الكبسه

Egyptian gastronomy

Egyptian cuisine is a mixed mix of different cultures. Thus one finds as well Lebanese, Greek and Turkish influences in his dishes. The dishes are often very rich, sweet or spicy (though less spicy than its eastern neighbors). In Egypt, as in many countries of North Africa, Egyptians are particularly fond of the mezze, that is to say that we put the dishes on the table, and the guests are used at their own pace and at will . Even if they are good live, they are often content with simple dishes, especially in the countryside.

Throughout Egypt, on all tables, there are three very popular seasonings: tahina, which is a cream made from sesame seeds, the hommos, which is a puree of chickpea with sesame, and finally the babaghanouj , a puree of eggplant with sesame. Suffice to say that sesame has a place of choice in Egyptian cuisine.

Egypt has many typical and tasty dishes to his credit. We find in particular the vine leaves, also tasted in Turkey, but unlike the recipe of their neighbor, they are tasted hot, and are stuffed with rice, herbs, spices and meat. In vegetables, large brown beans stewed carefully with stew and served with a touch of oil (called foul) are the most popular popular dish in the country. Kochery (a mixture of rice, lentils, macaroni, fried onions with a touch of tomato sauce) is also very popular. Mouloukheva is another national dish; it is a herb soup in which the meat is cooked.

Sheep is a meat of choice, often cooked. It is found in various forms; traditional skewers (chich kebab), kebabs of mutton (kofta), or slices cooked cooked in a small round loaf (shawerma). Chicken and pigeon are also very popular: the first is grilled with herbs, the second is either stuffed with green wheat, or grilled and served in sauce.

Because of its proximity to the Mediterranean Sea, the Red Sea and the Nile, the country is offered a wide choice of fish. Giant shrimps (gambari) or fresh fish are often eaten grilled, the sauce being an accompaniment depending only on the culinary tastes of the consumer.

Egypt also offers a wide selection of desserts. Former granary of ancient Rome, a multitude of dishes are prepared with cereals. Mehallabeyya, a kind of cream made from wheat flour, perfumed with rose water, and served with pistachios, rice pudding, or om 'Ali, a dessert made of cooked dough sheets very fine, bathed in sweet milk and mixed with coconut and pistachios. Its warm and dry climate gives it many delicious fruits to enjoy at any time of the day: dates, almonds, pistachios or nuts rub shoulders on the Egyptian tables.

The cuisine follows culinary fashions and excels with Esch Baladi, soft cakes often used to make oriental-style sandwiches.

Although in Egypt, as everywhere in the world, there is an invasion of soft drinks, the Egyptian likes to taste the traditional tea (shay) or coffee (qawa) prepared in Turkish, which are the national drinks. The first is appreciated very hot, the second according to the tastes (very sweet: sokkar ziâda, average: masbouth and without sugar: saâda). Fruit juices are found in all markets, the most popular being the juice of mango, lamoun (juice of small lemons) or lime. But there are also fig or guava juice. One of the most popular drinks is karkadé, a decoction of hibiscus petals, or sahlab, a mixture of hot milk, coconut, walnuts, cinnamon, sesame and spices.

Suffice to say that Egyptian cuisine has satiated the most gourmet palets. The transition from spicy to very sweet, makes it a deliciously atypical cuisine.