“Food and travel are inseparable”
At least that’s what I always say! It’s a delight to try different tastes within oriental dishes and meals you get while traveling abroad. But what makes the Egyptian cuisine tastes or smells really good is adding some extra secrets while cooking. Unlike Indian or chinese cuisines, Egyptian food won’t be very hot or spicy, but it is quite essential to Egyptian cuisine to add spices while cooking. While it is known that Egyptians live to eat rather than eat to live, the Egyptian cuisine is one of the rarest and most delicious around the world. Spices are enriched with a slight chili taste and vibrant smells that revives in anyone a monstrous appetite.
Top Herbs & Spices in Egypt
Cumin is one of the most important additions to the components of food, having a very distinctive flavor that has been used in the mummification process in ancient Egypt, 5000 years ago. Throughout history, cumin was a sign of love andfaithfulness, it was common to be found in soldiers’ pockets proving their fidelity. Cumin has an amazing power over stomach problems, it is really good for digestion.
Coriander, also called as Cilantro, is considered as the traditional treatment for diabetes. Egyptians had planted their seeds in Egyptian tombs and believed it somehow had an aphrodisiac properties . Coriander seeds seem to be quite treasured by Egyptians as they have been found in the tombs of the 21st dynasty.
Cloves have a very different story to be told, having been found in vessels dated 1721 BC, its name was derived from the French word “clou” meaning nails, named after its remarkable nail appearance as a dried flower bud of an evergreen tree. They are used as the natural pain killers and dental pain reliefs. If you chew on them, they will probably make your mouth a bit sweet, spicy and numb.
Cardamom has a long and well travelled history, it can mostly be found in Indian servings. Cardamom has a very bitter taste, so be prepared for small bites to try it at first but its much better when added on something else. However, green cardamoms are more favored in the Middle Eastern societies, as it is used in drinking Turkish coffee and sometimes boiled with tea where it really tastes good when cardamom is added. That’s maybe because it is more available, smaller and affordable than the other kinds, in some areas, they are mixed with green tea.
The warmest of all smells is in Cinnamon, which can be used in sweet baking or salted cooking. It’s authenticity refers back to Pharaohs, when they used it in their embalming process like they did with Cumin. It was even so valuable that it was exchanged as currency long time ago. When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative. One study was found that smelling cinnamon boosts cognitive function and memory. The botanical name comes from the Hebraic and Arabic term amomon, meaning fragrant spice plant. From the ancient Egyptian word for cannon, Italians called it canella, meaning “little tube,” which aptly describes cinnamon sticks. cinnamon makes hot chocolate never taste more delicious, also you can boil it with apple juice to make a Cinapple drink that is so good to drink in winter. It’s a good treatment for coughing, hoarseness and sore throats.
Let’s spice it up a little bit more..
Secrets Revealed about the Egyptian Cuisine
The magical influence of Egyptian cuisine to getting into a state of fullness and joy, is due to the Egyptians’ artisitc ability of cooking, keeping the old mixtures of spices and herbs that goes back to Pharaonic traditions in baking and cooking practices in ancient Egypt. Those oriental recipes have held their components to this today with some additions and medical discoveries they’ve just kept Egyptian’s eating habits more delightful.
Spices & the Local Delight of National Dishes
Dukkah Mixture in Kushari Dish
Well, you have got to know that most Egyptians serve their food with paprika, black pepper, cumin and coriander. But one of the most common Egyptian spice mixture, is the Dukkah, that can be served with Hummus or poured over authentic plates, as the famous Kushari or Koshary recipe of Egypt. It is usually made of cumin, vinegar and garlic.
Mulukhiyah (or Molokhia) Dish
You cannot come to Egypt and not try out Mulukhiya soup dish. It is the most favored within every home and restaurant in Egypt, whether poor or rich, oriental or modern, you’ll just find anywhere. It looks like a green soup with a distinctive cooking smell. You can eat it alone with a spoon, dip some bread in it, or eat it as a vegetable component with rice. Coriander and garlic is the mixture used to make this plate perfect to enjoy.