Egyptian cuisine
Egyptian food consists some local culinary traditions in it, cuisine of Egypt makes a heavy use of the vegetable and legumes such as rich Nile and Delta of Egypt produce a large quantity of some high quality crops. Meat is also in Egyptian cuisine but it is used in less prominent. Cuisine of Egypt can characterized by the dishes as, Kushari, Ful Medames and Mulukhiyya, it is sharing some similarities with the food that is found in eastern Mediterranean as falafel and Kebab. Bread is consumed with all meals, rural class; working class meal may consist a bit more than beans and bread. Most Egyptian considers perhaps, kuihsari, lentils, rice and macaroni as a national dish. Kusari served at Egyptian restaurants in the Cairo. Some Ancient Egyptian known to use lots of onion and garlic in everyday dishes. Some fresh garlic with some other herbs used in the spicy tomato with salad and stuffed in the boiled aubergines. Garlic is also added to popular green soups that are made from chopped leaves of jute and some times with chicken, fried onion, rabbit, brown lentils, chickpeas, rice, macaroni and with fresh sauce. Other famous dishes include kofta and kabab that is usually made of chops, lamb meat grilled on the charcoal. Peoples of Egypt are very famous for the spicy stuffing rice in some vegetables like augbergines, green pepper, tomatoes, and courgettes to make Mashsi. Shawerma is popular sandwich that is made by chicken or meat and is rolled usually in the pita bread having Thina sauce. It is not much popular as in Persian Gulf as well as Levant. Ramadan is fasting month although, usually it pay attention towards food and its richness in this months. There are many other desserts that used in Egypt exclusive Ramadan as Atayef and Konafah. Many Egyptian make table is streets for poor and it is called as Maedat Al Rahman. Kothari Kothari is a popular traditional Egyptian national dish. It consists of a base of rice, brown lentils, chickpeas, macaroni, and a topping of Egyptian garlic and vinegar and spicy tomato sauce (salsa). Fried onions are commonly added as a garnish. Koshary is normally a vegetarian and usually a vegan dish, possibly reflecting the meatless diet of Coptic Christians during Lent[citation needed] and other fasts and/or the high cost of meat for the lower classes. It is becoming common to add fried liver or shawarma meat as an additional topping.
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