National Dish of the Week: Egypt

Thousands of years ago, ancient Egyptians left evidence of their love for food. Well-preserved wall paintings and carvings have been discovered on tombs and temples, depicting large feasts and a variety of foods. Many of these ancient foods are still eaten in Egyptian households today. Peas, beans, cucumbers, dates, figs, and grapes were popular fruits and vegetables in ancient times. Wheat and barley, ancient staple crops, were used to make bread and beer. Fish and poultry were also popular. Dried fish was prepared by cleaning the fish, coating the pieces with salt, and placing them the sun to dry. Fasieekh (salted, dried fish) remained a popular meal in Egypt as of 2000.

Ful Medames

The unique Egyptian cuisine has been influenced throughout history, particularly by its neighbors from the Middle East. Persians (modern-day Iraqis), Greeks, Romans (modern-day Italians), Arabs, and Ottomans (from modern-day Turkey) first influenced Egyptian cuisine thousands of years ago. More recently, the foods of other Arabic people in the Middle East such as the Lebanese, Palestinians, Syrians, as well as some foods from Europe, have affected the Egyptian diet. However, Egyptian cuisine maintains its uniqueness. After thousands of years, rice and bread remain staple foods, and molokhiyya (a spinach-like vegetable) and ful mudammas (cooked, creamy fava beans), a national dish, are nearly as popular as long ago. Meat has been very expensive for most Egyptians throughout history, and a great deal of vegetarian dishes have developed to work around this economic reality.
Approximately 90 percent of Egyptians are Muslims, which means they practice the religion of Islam. The most important time of the year for Muslims is a month long holiday called Ramadan. During the month of Ramadan (the ninth month on the Islamic calendar, usually November or December), Muslims fast (do not eat or drink) from sunrise to sunset, and think about people around the world who do not have enough food. Muslim families will often come together to prepare hearty meals, including a variety of sweets, after sunset. Muslims end Ramadan with a three-day celebration called Eid al-Fitr.

Eid al-Adha, a three-day long "great feast," is another important holiday for Muslims. In recognition of the Bible story of Abraham's sacrifice of his son, Jacob, families will sacrifice (kill) a sheep or a lamb. The animal is slaughtered and cooked whole on a spit over an open fire, and some of the meat is usually given to poorer families. These animals are also sacrificed on other important occasions, such as births, deaths, or marriages.

Throughout the year, several moulids may take place. A moulid is a day (or as long as a week) celebrating the birthday of a local saint or holy person. Several events take place during this time. Food stands decorating the town's streets are usually set up near the holy person's tomb. Cairo, the capital of Egypt, celebrates at least three moulids every year. The largest moulid, Moulid el Nabit, commemorates the birthday of Muhammad and takes place in Cairo in early August.

Just under 10 percent of Egypt's population are Christians, whose most important holiday is Easter, falling in either March or April. It is common for families to come together to share a hearty meal, much as Christians worldwide do. Egyptian Christians observe the Orthodox calendar, which places Christmas on January 7 each year.

Dining customs vary throughout the country and between different religions. When guests are in the presence of Muslims (who make up approximately 90 percent of Egypt's population), there are some general guidelines one should follow. The left hand is considered unclean and should not be used for eating, feet should always been tucked under the table, and alcohol and pork should not be requested.

When invited to be a guest in an Egyptian household, it is polite for guests to bring a small gift to the host, such as flowers or chocolate, to show their appreciation for the meal. Before dinner, cocktails (often nonalcoholic) are frequently served. This is a time for socializing and becoming acquainted. Mezze (salads and dips) would also be served at this time. When dinner is ready, usually between 9 P.M. and 10 P.M. , guests seat themselves and food is placed in the middle of the table. Bread will almost always accompany meals, which may include vegetables, rice dishes, soups, and meat dishes. Following dinner, guests will move into another room and enjoy coffee or mint tea. Guests should always compliment the cook.

Most Egyptian peasants cannot afford a large meal. Their diet includes vegetables, lentils, and beans. Meat, which is more costly, is eaten on special occasions. Most middle-class families eat a similar diet, but add more expensive ingredients when they can afford to. All social classes, however, enjoy quick bites at Egyptian cafes or street vendors. Traditional teahouses will serve tea in tall glasses (rather than teacups) and cafes normally offer strong, sweet Turkish coffee. Street vendors sell a variety of inexpensive foods, including ful (fava beans) and koushari (a macaroni, rice, and lentil dish) as a lunchtime favorite. Vendors also sell a variety of asiir (fresh-squeezed juices) made from fruits like banana, guava, mango, pomegranate, strawberry, from sugar cane, and even hibiscus flowers.