Video of Egyptian-Food Workshop and Classes

Egyptian Food, Drink, and Culture

Some might wonder what makes food from Egypt unique and what has molded and influenced it. Not suprisingly, much has!

On the border of the Mediterranean and Red Seas, Egypt’s weather is quite dry and hot. In fact, most of Egypt receives only an inch of rain annually! For this reason, almost the entire Egyptian population resides along the banks of the famous Nile River, which is crucial to the well-being of those who rely on it for drinking and irrigation. Though Egyptian cuisine is unique, it has been influenced for thousands of years by Middle Eastern and even European peoples to the North.

Egypt has several national dishes. Aish baladi (a dry wheat bread), kofta (spicy lamb), lamb kebabs, ful midamess (spicy bean paste with onions and tomatoes), tahini (sesame paste), and koushari (lentils, macaroni pasta, rice, and chick peas) being the most well-known. Mint teas are also very popular. Because much of the Egyptian populace is made up of lower-to-middle-class citizens, wine is rare and usually reserved for the wealthy, but with an abundance of barley and because it is affordable, beer is quite common.

It is customary for guests to present a gift to their hosts. Before dinner, non-alcoholic cocktails are sometimes served to relax and set the mood with, as well as to socialize and get acquainted. Appetizers, salads, and dips might also be served at this time. The dinner meal is usually eaten very late in the day, at which time the guests are seated and food is set in the middle of the table. Bread is a part of all meals, which may also include vegetables, soups, rice and/or other grains and meat. After dinner guests will relax in another room and sip coffee or mint tea. Rich, heavy desserts in the common sense are not typical and only consist of fresh fruits and honey. Egyptian ice cream recipes are referred to as Bbouzat haleeb. It is expected that the guests should pay tribute to their cook and be very gracious.