Egyptian Cuisine
Beginning of paper
Egyptian food reflects the country's melting-pot history; native cooks using local ingredients have modified Greek, Turkish, Lebanese, Palestinian, and Syrian traditions to suit Egyptian budgets, customs, and tastes. The dishes are simple; made with naturally ripened fruits and vegetables and seaso ....
Middle of paper
.... is bread made from leavened dough allowed to rise in the sun, while plain aysh comes in long, skinny, French-style loaves. Hard, dry aysh can be softened in water, and if you have a fire available, warmed over an open flame.
Along with aysh, the native bean supplies most of Egypt's people with their daily rations. Ful can be cooked several ways: in ful midamess, the whole beans are boiled, with vegetables if desired, and then mashed with onions, tomatoes, and spices. This mixture is often ....
------------------
Word count: 1863
Page count: 7 (approximately 250 words per page)
