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Egyptian cuisine is notably conducive to vegetarian diets, as it relies heavily on legume and vegetable dishes. Though food in Alexandria and the coast of Egypt tends to use a great deal of fish and other seafood, for the most part Egyptian cuisine is based on foods that grow out of the ground.
The cuisine of ancient Egypt covers a span of over three thousand years, but still retained many consistent traits until well into Greco-Roman times. The staples of both poor and wealthy Egyptians were bread and beer, often accompanied by green-shooted onions, other vegetables, and to a lesser extent meat, game and fish.
It is eaten by Egyptians during the Sham el-Nessim festival in Egypt, which is a spring celebration from ancient Egyptian times and is a national festival in Egypt. Fesikh consists of salted pickled fermented and dried gray mullet of the genus Mugil , a saltwater fish that lives in both the Mediterranean and the Red Seas ; [ 1 ] in Western ...
The later, secular literature of ancient Egypt includes the "wisdom texts", forms of philosophical instruction. The Instruction of Ptahhotep , for example, is a collation of moral proverbs by an Egto (the middle of the second millennium BC) seem to have been drawn from an elite administrative class, and were celebrated and revered into the New ...
Egypt: A dip or seasoning of herbs, oil and spices. Falafel: Middle East: Popular deep-fried, spherical or patty-shaped fritters made from ground chickpeas and/or broad beans, and spices and herbs. Fesikh: Egypt: Fermented, salted mullet. Freekeh: Levant: A cereal food made from green wheat that goes through a roasting process in its production.
Seafood dishes are usually developed within a cuisine or characteristic style of cooking practice and tradition, [2] often associated with a specific culture. A cuisine is primarily influenced by the ingredients that are available locally or through trade.
An influx of European immigrants brought their wheat-bread traditions to Chile in the 19th and early 20th centuries, and the country’s favorite snack has descended from that cultural collision.
Arab cuisine collectively refers to the regional culinary traditions of the Arab world, consisting of the Maghreb (the west) and the Mashriq (the east). [1] These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities among the Arabs. The regions have many similarities, but also unique ...