Today, it is easy to go to Egypt, which was once an expensive destination. Thanks to deals that offer cheapest holidays to Egypt May 2013, all kinds of visitors, from luxury tourists to budget-strapped backpackers can now travel the land of sands and Pharaohs. I am a budget traveller myself.
When travelling to other countries, I always try to maximize the experience of my stay. What that basically means, is that I don’t limit myself to guidebook recommendations or confine myself in my hotel. I explore the region on my own and allow myself to discover every nook and cranny in the area. Of course, one of the must-do activities in my list is to try out local cuisine. The history and culture of a nation can practically be tasted and experienced in each morsel of their local cuisine. When I last went to Egypt, I was introduced to a whole new world of understanding of the Egyptian culture as it was opened up to me as I devoured on Egyptian cuisine.
Because the country has fertile and nutrient-rich soils, its dishes are mainly made from legumes and vegetables. The Nile Valley and Nile Delta are the biggest producers of high-quality vegetables, grains, root crops, and tubers. Thus, Egyptian dishes are heavily vegetarian. Around the coastal regions that face the Mediterranean Sea and the Red Sea, these vegetarian dishes are supplemented by fish and other seafood. Most Egyptian dishes have very little meat considering that the commodity is extremely costly even in ancient times. In fact, the majority of Egyptian dishes are made of vegetables, grains, roots, and tubers to work around this economic actuality.
Bread is the staple of Egyptian cuisine, much like rice in Thailand or potatoes in the US. In fact, it has become an integral part of both culinary culture and survival that the government actually subsidizes the bread. Just to illustrate this importance, in 2008, there was a huge food crisis in Egypt. Lines to the bread subsidy were miles long, even longer than the patience of the people in line. Fights erupted in no time and police had to be called in.
Virtually every Egyptian meal is accompanied by bread. The most widespread local bread is Eish Masri, a thick, glutinous pita bread. Furthermore, it is typically used as an edible utensil; people use the bread to scoop up sauces, pick up kebabs, or wrap up fillings.
Egyptian dishes are also recognized with heavy use of spices, particularly garlic and onion. Mashed garlic is mixed with other herbs in the preparation of spicy tomato sauces or stuffed in baked eggplant. Fried onions are used as garnishing to Koshari or to traditional green pea soup made of chopped jute leaves.
Speaking about Koshari, I have to say one thing: it is unquestionably delicious. Together with other people, I believe that this should be officially specified as Egypt’s national dish. Koshari is an entree, which is sometimes eaten as a main meal, that is composed of rice, chickpeas, lentils, and macaroni. The dish is then smothered with tomato sauce then topped with chopped fried onions. For more taste, garlic juice may be added. Koshari can be found everywhere in Egyptian, from simple roadside eateries to fine-dining restaurants.
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