(Egypt)

Egyptian cuisine is strongly influenced by the Arabian and Turkish gastronomy, as well as a little by Mediterranean cuisine. The range of vegetarian dishes is a particularly extensive.

Egyptian cuisine is strongly influenced by the Arabian and Turkish gastronomy, as well as a little by Mediterranean cuisine. The range of vegetarian dishes is a particularly extensive.
There is also a diverse selection of starters that are known as Mezze. They are served on small plates with flat bread and are so filling that one can sometimes save oneself the cost of a main course. One should definitely try the refreshing tabbouleh salad that comes with lots of parsley and semolina, fried lamb meatballs and semolina, kibbeh or sambousek, pasties filled with vegetables. Stuffed vine leaves, wara aanab, and labna that is similar to tzaziki but seasoned with fresh mint are also popular. The main course consists of mutton or lamb, chicken or beef that has been grilled and that is occasionally cooked in herbal brew. The Egyptians residing beside the Red Sea and the Mediterranean are highly creative with the preparation of fish. Depending on the coastal region, barracudas, octopus, prawns and lobster are served up in different forms. Finally, the meal is generally rounded off with a very sweet dessert or cake, such as baklava, pastries with nuts and honey.
Coffee prepared in a Turkish style, ahwa, and indulging in a puff on an oriental water pipe aid digestion. It is mainly various types of tea, shay, and coffee that are drunk in Egypt. There is also a selection of cold drinks such as lemonade, sugar cane juice or tamarhindi, a sour tea beverage made from the flesh of tamarinds.