Eat like an Egyptian

Excavations by Egyptologists have yielded written accounts of foods that graced the ancient Egyptian table be they onions, okra and fool (simmered beans), or round, flat yeast breads that are considered a staple in the Middle East even today, and rich cakes flowing with honey.

Egyptian cuisine has a reputation dating back a few thousand years. Luxurious for its rare culinary pleasure, or popular and finger- licking good, easy to make and enough to please a growing population of millions, Egyptian cooking is diversified, yet still manages to surprise us every now and then with a dish undiscovered or a taste indescribably delightful.

Popular Egyptian dishes

Hamam à If you're tired of the same old meat, chicken and fish, then this particular type of bird, known to us as pigeon, is worth digging your fingers into. Stuffed with rice and mince-meat and then fried until crispy, pigeons are made to perfection that they are usually eaten until bare. The wings are a favourite!

Fattah: A grandiose dish made of alternating layers of rice and meat (or chicken) stock- soaked bread, with a topping of sweet tomato sauce and meat or chicken for those who prefer it non- vegetarian. This hearty dish, a main course on its own, is usually made on special occasions such as Eid.

Koshari: Veggie option considered something of a 'fast food' that can be bought at small kiosks and street carts dotting the streets of major Egyptian cities, this inexpensive dish is almost like a chilli. A thick rice made with lentils and topped with pasta, fried onions and a mild or spicy rich tomato sauce and you've got a famous plateful of Egypt.

Desserts

Ftir: An Egyptian-style pancake, only thicker and a lot more buttery. And if that's not enough, this village- made baked wonder is usually dipped in black honey and a rich cream.

Um Ali: For those of you who prefer warm pudding, this creamy mix of milk, nuts, sultanas and coconuts (If you're going all out) is a delicious dessert, especially on those cold winter nights.

Food Fix: Crumpets

With an aroma that'll flare your nostrils, these fresh and buttery traditional British treats are making a popular stand in this area of the world. Although you can buy them ready made and packaged, crumpet aficionados will accept nothing less than those homemade and toasted till crispy golden-brown.

Alternate between sweet and savoury toppings depending on your mood, but if you're looking for that jazzy bitter tang, make like afternoon tea royalty and go for a British-style orange marmalade. But if you'd rather satisfy the kid in you, then you'd better opt for plain buttered crumpets with some steaming hot chocolate froth. Thank us later!

We recommend: Chicken 'Freekeh'

500 gms freekeh (roasted wheat)
1 roasted chicken
200 gms green peas
50 gms sugar
200 ml chicken stock
50 gms cubed onion
100 gms butter
50 gms each of pine seeds, almonds, nutmeg powder salt and pepper, to taste

Step 1: Wash freekeh thoroughly.
Step 2: Heat butter in a saucepan and saute onion till pink.
Step 3: Add green peas and sugar and mix well.
Step 4: Add freekeh, chicken stock and season with salt, pepper and nutmeg powder.
Step 5: Cook on slow heat until freekeh is cooked.
Step 6: Garnish with pine seeds and almonds.
Step7: To serve, pile it on a plate and top it with the chicken.

The writer is an International Student Correspondent for Notes, studying at the University of Sydney, Australia