Untitled Slide

EGYPT

EGYPT

• Egypt has a population of 84,550,000 people.
• The capital and largest city of Egypt is Cairo.
• One of the first major civilizations maybe oldest at 3100b.c.
• Responsible for advancing in agricultural and medical practices.

Untitled Slide

CLIMATE AND TOPOGRAPHY

• desert; hot, dry summers with moderate winters
• vast desert plateau interrupted by Nile valley and delta
• Highest point Mount Sinai, receives snow fall
• Coastal area bordering Mediterranean Sea and the Red Sea
• Famous Nile river, that used to provide annual flooding.

Untitled Slide

• Flooding of Nile provides irrigation to vegetation and annual harvest
• Costal region diet consisting more of sea foods
• Inner region mostly vegetarian diets relying on agriculture

EGYPT

• Most of the population practices Islam and is Sunni Muslim
• Islam is the state religion
• Second popular religion practiced is Coptic Christianity
• Culinary influences: Greece, North Africa, Great Britain and Arabic countries
• Preparation of food heavily influenced by Muslim customs.

FLAVOR PRINCIPLES

Untitled Slide

FLAVOR PRINCIPLES

• Spices: cumin, coriander, paprika, nutmeg, cardamom
• Herbs: fennel, basil, mint.
• Base: tomatoe, onion, garlic.
• Sweeteners: dates, honey

CORE FOODS

Untitled Slide

PITA BREAD

• Flat bread made of wheat
• Eaten at almost every meal
• Important part of mezze
• Can be used as utensil
• To scoop, sop, or carry food pocket style.

VEGETABLES

• Egyptian diet: mostly vegetarian
• Roasted via rotisserie kebab
• Cooked to bring out depth of flavors
• Dishes can be mix of cooked and raw vegetation

FRUITS, NUTS, AND HONEY

• Fruits: consumed as sweet snack or used as natural sweetener
• Nuts: pistachios, walnuts, hazelnuts,..etc.. Consumed mostly in sweets
• Honey: natural sweetener and medicinal use.

EVERYDAY FOODS

Untitled Slide

Untitled Slide

• Falafel: ground herbs and fava and or chickpeas fried served with tahini.
• Hummus: tahini and chickpea dip
• Halawa: sesame paste with nuts. Can be used as ingredient or eaten like bar.
• Mulukhiya: Egyptian equivalent of chicken soup. Made with jute leaves and broth.

DINING ETTIQUETTE

MEAL PATTERNS

• Before breakfast: coffee or milk and maybe bread to hold over for "real" breakfast
• Breakfast: marked by cooked food, jams, cheeses, eggs, pickled foods
• Lunch: largest meal. Lots of rice or cereals served along stews and/or vegetable dishes

Untitled Slide

• Before Dinner: Time for socializing, non alchoholic drinks, salads, and mezze would be served
• Dinner: time for special occasion and parties and special guests. Elaborate settings and spreads
• After Dinner: reserved for tea, served British style. Alchoholic drinks if not Muslim
• Hooka is an after dinner activity can be filled with tobacco or marijuana.
• Entertainment will very often be part of the dinner. Belly dancers or bands.

Untitled Slide

• Dining etiquette follows Muslim customs.
• Eating with right hand and not the left. Left hand viewed as less pure or unclean.
• ALWAYS accept tea or coffee. Never pour your own drink it is not neighborly
• "Sahtain" can be said before meal or "Bismillah" which means " in the name of God"
• Do not fill your plate the first time because food will be constantly offered.

Untitled Slide

• Utensils might not be used during meal but if used, use right hand
• It is rude to leave right away, you will be told its to early and implored to stay longer
• If host offers water it is time to leave shortly after finishing your drink
• Honored guest sit at the head or next to head of table and near the best dishes
• If dining out inviter pays the bill or highest rank . Classy to pay the bill before anyone offers.

UNIQUE OR UNUSUAL FOODS

Untitled Slide

Untitled Slide

• I'hamed Marakad: preserved lemons see as ingredient or garnish. Tastes like pinesol.
• Dukkah: Egyptian spice blend used as dip. Chukka means "to pound"
• Fatta: Nubian dish prepared for festivities like a woman's first birth, before Easter dish, or eaten during Ramadan.
• Feseekh: served during Sham-El-Nessim (spring festival). Associated with times of pharohs.

TRADITIONAL AND NATIONAL FOODS

Untitled Slide

Untitled Slide

• Ful Medemes: name is Coptic for "buried". Dish dates back to Ancient Egypt.
• Mezze: spread of small dishes usually dips and chutney like dishes that are traditionally eaten with pita.
• Koshari: National dish of Egypt. Koshari thought to be derived from Jewish word for kosher.
• Tea: black tea, served with mint and or caraway and sugar. Served British style.

HOLIDAYS

Untitled Slide

• January 7 Coptic Christmas
• January 25 Beginning of revolution against British
• July 23 Revolution day (1952)
• Sham-El-Nessim ( spring festival)
• August 15 flooding of the Nile

THERAPEUTIC FOODS

HONEY

• Cure all.
• Anti microbial
• Used in the preservation of egyptian mummy's
• Heal wounds
• Prevent infection

CORRIANDER

• Herb and seed
• Relieves pain and headaches
• Oil used to remove toxins
• Paste used on ulcers
• Tea for gastrointestinal inflammation

BACKGROUND IN THE U.S.

Untitled Slide

• One of most recent people to Immigrate to U.S.
• Reside mostly in metropolitan areas like New Jersey, and New York. Also in California
• Immigrants consist of mostly professionals.

FOOD IN AMERICA

Untitled Slide

Untitled Slide

• Pita chips
• Dessert kebab
• Hummus with Americanized flavors
• Middle eastern restaurants.

Untitled Slide