The Egyptian cuisine has a lot of typical dishes with an excellent taste. Mediterranean, Arab and African influences are evident in our Egyptian cuisine. Our every day cooking is flavourful with many fresh herbs and spices, like cumin, coriander, garlic and onions, but not generally spicy hot. Seasonal ingredients create a variety of healthy traditional dishes. The use of fresh local ingredients remains at the heart of our Egyptian cooking and potatoes, pasta and rice are served as part of our meals. Meats include pigeon, duck, chicken, lamb or mutton meat and beef. Today as in the past bread remains as the backbone of our meal. We consume bread at almost every meal and we use the bread to either hold or scoop the food. The sun bread we eat with the meals is made with white flower.
In general we eat three meals a day. A typical breakfast consists of bread with Windsor beans or bread with cheese and eggs or jam. The afternoon family meal, our lunch, is eaten around 2:00 p.m. It is usually the main meal of our day, consisting of meat or fish, vegetables, rice or pasta, salads and pickles and of course the sun bread. Our most usual desert is fresh fruit, but mostly eaten some time after lunch. For those who are still hungry there is later in the evening a supper, somewhere between 8:00 and 10:00 p.m. or even later. Supper is mostly consisting of the leftovers from lunch and it can include yoghurt, fruit or cheese.
When we eat, we usually sit on a carpet. The dishes are placed on a big round plate. We gather as a family around this plate and eat directly from the served dishes.
Some typical Egyptian dishes are:
- Ful mudammas (a dish of fava beans)
- Tehina (sesame paste dip)
- Molokkhiya (a kind of soup, resembling spinach, which you dip with bread)
- Mahshi Koronb (cabbage leaves stuffed with spicy rice)
- Bamiya (meat and okra stew)
- Hamaam (pigeon stuffed with seasoned rice and crunchy grilled)
- Shaksouka (eggs with tomato sauce and vegetables)
- Falafel (a deep fried ball from chickpeas)
- Bataatis (potatoes cooked with tomatoes and onions)
- Basboosa (a sweet semolina cake)
Now you have the opportunity to learn more about our unique cuisine in a friendly, homely and creative atmosphere. In our family home on the West Bank we are able to organize typical Egyptian family cooking classes. My wife, who is an excellent cook, will give in the shade of our inner yard instructions on how to make all the delicious local dishes, prepared with fresh ingredients right from the farmer. All lessons will be translated in English. Of course you will taste all the prepared dishes as well, served for you in the Egyptian way.
The cooking classes run all year round for individuals and small groups. They fit easily in a tour program.