Old traditions, fragrant spices, fresh vegetables and plain ingredients make up Egyptian cooking. A report in Protidiner Sangbad picks out some of the country's popular dishes, many of whose ingredients are familiar in a Bangladeshi kitchen.
The street food hawawshi fills a pocketed bread with minced beef, onion, garlic, chilli and spices. The bread is then toasted or baked and served with pickles and tahini sauce.
Egyptian shakshuka cooks eggs with onion, garlic, mint and feta cheese and finishes them with a hot green harissa sauce. It works for breakfast or a light meal.
Pumpkin is prized in the Siwa area of the Western Desert, and the pumpkin and red lentil soup inspired by that tradition uses onion, garlic, tomato, chilli and baharat spice. Everything is cooked slowly and blended smooth into a thick soup that suits vegetarians too.
Ful, known as Egypt's national dish, is made from fava beans. The beans are cooked with tomato, garlic, cumin and olive oil, mashed, and served with green chilli, onion, parsley and lemon juice beside hot baladi bread.
On the coast, kofta of minced prawn with coriander, dill and garlic is cooked in a hot tomato and chilli sauce and served with rice.
Photo: Miansari66 / Wikimedia Commons (CC0)
Source: Protidiner Sangbad
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