تعبير عن food بالانجليزي قصير

 

تعبير عن food بالانجليزي قصير

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تعبير عن healthy food بالانجليزي قصير مترجم

هيلثى فود بالانجليزي

 

Discover 10 delicious and unique Egyptian dishes

 

 

Kochari Egypt Few people know that Egypt is not only famous for its ancient monuments, culture and revolution, but the country is also famous for its excellent cuisine. Egyptian gastronomy is a blend of all the different civilizations that came to Egypt in the history of its existence. Nowhere in the world will you be able to taste so many cultures in one dish. Here is a list of the 10 most delicious and popular dishes served so far in Egypt.

 

 

The Kochari:

Considered the Egyptian national dish, it consists of pasta and tomato sauce, among other items, including rice, lentils, caramelized onions, garlic and chickpeas. Having four sources of carbohydrate has made it a most popular breakfast item in most common food stores in Egypt for over 100 years. Oddly enough, the origins of Kochari are not Egyptian at all, in fact, it is a dish brought by the British army to Egypt in the 19th century: the pasta was imported from Italy, the tomatoes are from Latin America and Asian rice, but the idea of ​​mixing them into a very delicious and vegetarian dish was conceived in Egypt.

 

 

 

The foul or fūl medammis:

One of the common staple foods in Egypt, it is made from broad beans and served with oil, garlic and lemon juice. Fouls may have Pharaonic roots and they were found in the Twelfth Dynasty. The word "medammis" is the Coptic term for "bury," which refers to the way it was originally cooked: in a pot buried in hot charcoal or sand. Foul can be served with many embellishments such as butter, tomato sauce, tahini, eggs, and pastrami. However, the most classic method is to eat it raw and salty in an Egyptian bun. Today, foul is exported to many countries in the Middle East such as Syria, Lebanon, Saudi Arabia and Sudan.

 

 

 

Fatta:

Considered a Nubian dish, fatta is usually prepared for festivals such as the first birth of a woman and both Christian and Muslim holidays. It consists of layers of rice and fried bread, covered in a meat soup with garlic and vinegar. Large chunks of beef stew and poached fried eggs are usually served with the basic rice and bread. As you might suppose, Fatta is a really fatty dish with a very high calorific value, it is rarely eaten during the year except after a major religious fast like the 50 days before Easter for Coptic Christians, or the month of Ramadan before Eid al-Fitr.

 

the Mloukhia:

 

Mloukhia is made from the jute leaves and Corchorus plants that grow in eastern and northern Africa. In Egypt, Mloukhia is prepared by chopping the leaves with garlic and cilantro and cooking everything in a stock of animals such as chicken, beef or rabbit, and finally served with bread or Egyptian rice. Interestingly, different cities in Egypt prepare this dish in different ways, for example fish or shrimp are used as the basis for broth in coastal cities like Alexandria and Port Said. During the late 10th century the dish was banned by the Fatimid Caliph Al-Hakim Bi Amr Allah, while the ban was lifted, religious sects such as the Druze still refuse to eat the dish with due respect. of the late Caliph.

 

 

 

 

 

The Fesikh

Fesikh is a traditional Egyptian dish served only during the Sham El-Nessim festival, which is a celebration of spring with Pharaonic origins. It consists of fermented, salted and dried mullet (the fish). The process involves drying the fish in the sun and then salting it, it is usually prepared by a specialist called a fasakhani. Due to the way it is prepared, Fesikh can cause poisoning if it is prepared incorrectly. It is usually stored in thick glass jars which are tightly closed because it has a very pungent odor. It is usually served with Egyptian bread, diced onions, and lots of lemons.