Until our friends narrated their Egyptian food journey, it never occurred to us that Egypt’s culinary traditions date back more than 5,000 years, to the time of the pharaohs. We were even more surprised to know that it’s still possible to sample dishes served in ancient days, and some of the dishes are even vegetarian!
First up is Molokhiya/Mulukhiyah – a soup made by cooking a large amount of finely chopped jute, which is a green leaf vegetable with a distinctively bitter flavor. Traditionally, the soup is cooked with garlic, coriander, vegetable stock and is usually served with white rice or pita bread, and a lemon or lime wedge on the side. Meat lovers like to add chicken meat or chicken stock to make it a one-pot meal. It is believed that the dish dates back to the time of the Pharaohs, its name coming from the word mulokia, meaning Kingdom of Royals, referring to the fact that it was consumed only by the kings, queens, and nobles during the era. Its slimy texture and strong aromas have caught the hearts of many people, so the soup is also quite popular in Lebanon, Palestine, and throughout the Middle East.
Next up is Ta’ameya (Falafel) – Although falafel is consumed throughout the eastern Mediterranean and the Middle East, the best ones are apparently found in Egypt, especially in the restaurants, cafes, and street stalls of Cairo. These deep-fried balls are made with broad beans in Egypt (while it is made with chickpeas everywhere else in the world) Tamiya (to use its Egyptian name) was most probably born in ancient Egypt.
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