THE EGYPTIAN SWEETS

the Egyptians Sweets The desserts are a real passion in the kitchen Egyptian, particularly with regard to the typical pastries very sweet and sticky. The general term with which they are defined these pastries rich sugar is baklava: layers of puff pastry stuffed of grain walnuts and pistachios and imbued with the syrup. They are cooked in large teglie and then cut in the typical form diamond before being sold to weight. Other sweet typical of Egyptian cuisine is the Konafa, obtained by pouring a liquid batter on a hot metal plate to form wires immediately removed so that remain soft. You then ammonticchiati on a soft cheese or cream. The konafa is often associated with holidays and is always consumed during the period of Ramadan. Mostly used in Egyptian cuisine is a cream addensata with end of maize flour, often scented with rose water and decorated with coconut or chopped almonds, called muhalabiya, which can be found in all ristorantidove inter alia is possible also order the ill-om, a sweet to sfoglie with nuts and raisins, impregnated with cream and milk and baked.

egyption kitchen

The Egyptian kitchen suffers much of the other Middle Eastern countries. In fact, most of the recipes are not typical Egyptian Egypt, but are common to the countries of the Middle East. Many Egyptian dishes, which are claimed as local, rovano indifferently in turkey, or LEBANON persia. However, some recipes typical of Egypt are actually Egyptian cuisine locally. Among the most popular dishes of Egyptian cuisine, we find the fuul also said fuul medames, prepared with beans softened in water for a whole night and then made boil. The fuul is considered a very flat economy and this has become the base plate dell'egiziano average. It is argued that in Egypt the custom of eating fuul dated from the time of the pharaohs. In its most complex, the beans are seasoned with olive oil and lemon juice and adjusted with salt, pepper and cumin and sometimes trimmed with a hard chopped egg. Much more commonly, the beans are reduced cream with which the famous farciscono those pita sandwiches. For many Egyptians of the sandwich fuul is breakfast and lunch. Mostly consumed in the kitchen are also the Egyptian felafel (also known as taamiya), meat balls of dried white beans (fuul nabeid) and flavored with spices and fried in oil. Although the felafel is disseminated throughout the Middle East, the recipe for their preparation is traced back to its Egypt. In the main meals of Egyptian cuisine, felafel are served separately in a saucer, but often constitute a snack, spezzettate and presented to a sandwich in pita with salad and pickles, torshi. The stuffed vegetables are widespread in Egyptian cuisine, mostly eggplant (badiyngan) and peppers (filfil), and consume is hot, and cold. The eggplants are also grilled, past and flavored with thina, a cream sesame seeds, olive oil and garlic, to form a cream called baba ghanug. Very common is also a recipe based stuffed vine leaves, warak enab. For the filling, in addition to meat, main ingredient, are often added to rice coupled with spices and tomatoes, onions, mint and cinnamomo shredding. The wheat grain is the most cultivated, but the rice is a wider use as flat base or contour of most dishes, including an unusual variant is represented by a sort of tagliolini thin. Beans of any kind, dried peas, lentils and chickpeas are important part of diet and entering the preparation of various soups and stews that women Egyptian love cooking and that unfortunately only rarely are offered in restaurants. With chickpeas prepares a cream, hummus, served also as contour, which is eaten with bread. A meal without bread is absolutely unthinkable and in fact the Arabic term that defines it, also means "life". There is an infinite number of types of bread. The most common, prepared with coarsely ground flour, is thin as a disc and the size of a pot. As for meat, lamb and beef prevails. and, since the Islamic dietary laws prohibit, the pig is not consumed. The chicken dish is a very common, as the pigeon, a delicacy especially if Egyptian stuffed. Absolutely to taste, is the soup molokhiya, based on leaves of the same name, similar to spinach. His consistency is all viscida to make difficult swallowing and its insipidezza recalls gelatine. Despite this background, this soup has taken on symbolic importance in Egypt, almost patriotic.