Tags
Aubergine, Basmati Rice, Carrots, cream, Cucumber, Eggs, Evaporated milk, flatbread, Garlic, Lamb, Lemon, Lentils, Olive Oil, Onions, Sugar, Tinned tomato, Vegetable Oil, White wine vinegar, Yoghurt
Friday night and Ian and I have decided we would have another date night, and thank you to “The Spicery”…
Tonight we are heading off to Egypt and we are going to prepare and eat a delicious meal from Cairo…
The Arab republic of Egypt is a country spanning more than one continent, touching the Northeast corner of Africa and the Southwest corner of Asia which is reached via a bridge which is courtesy of the Sinai Peninsula. The worlds only adjoining Eurafrasian nation. The majority of Egypt’s terrain sits within the Nile Valley and also boasts itself as a Mediterranean country, and bordered by Israel, The Gaza strip, The Red Sea, Suda, Lybia and The Gulf of Aqaba…
There is a lot of history associated with Egypt and arising in the 10th millennium BC as one of the world’s first nation states. Some of the worlds earliest progresses of agriculture, writing, organised religion, development and central government have be born from Egypt.
With over 90,000,000 residents/occupants, Egypt is the most densely inhabited country in North Africa and the Arab World and it is the third most populated in Africa following Nigeria and Ethiopia. In the world? Fifteenth…. amazing? Around 40,000 sq km on and near the banks of the Nile the greatest majority of people live, because of being the only area where arable land is found. The Sahara Dessert is a large part of Egypt’s land but thinly occupied. The Urban areas are densely inhabited by around half of Egypt’s occupiers. Further information about the history can be found in various places, but there is useful information here…
Cairo is the largest city and capital of Egypt. It is situated near the Nile Delta and Jawhar al-Siqilli (“the Sicilian”) of the Fatimid dynasty, founded modern Cairo in 969 CE. However, the land which is the present day Cairo was the site of “ancient national capitals whose remnants remain visible” in parts.
Greater Cairo is the largest metropolitan area in the Middle East and the Arab world, and 15th-largest in the world, and is associated with ancient Egypt, as the famous Giza pyramid complex and the ancient city of Memphis are located in its geographical area.
The Cuisine of Egypt dates back possibly 5000 years and it has been documented that food was used as payments for other goods during the ancient times. Over the years there have been changes made and greatly influenced from other cultures and styles. Egyptian cooking relies quite a lot on vegetables such as onions and beans and also lentils. Meat is featured a lot and this can be difficult for vegetarians. However, near and around the coast fish can be found in meals… Aish is an Egyptian bread and generally served with most meals.
Our first course is a traditional complement to leavened flatbread and is said to be an “early evening snack in Cairo”
Pickels Dukkah, Baba Ghanouj, Bread and Eggs
It looks interesting and something neither of us have ever tried before. Pickled Carrot and Aubergine…Ian tells me he doesn’t like aubergine so after this evening we will know for sure. According to our helpful notes from thespicery.com Dukka, means “to crush” in Egyptian Arabic and is an amazing scrumptious aromatic seed dip that is very nutritious and apparently quite addictive…and following our starter – Yes, I agree!
The carrots are par boiled
and set aside meanwhile the herbs and spices are added to a pan of water with the other ingredients necessary and brought to the boil, then after around 2 minutes pour over the sliced carrots and set aside..
Eggs are boiled and set aside in cold water to cool. The aubergine is prepared and cut into chunks and added to a pan with oil and cooked until they are slightly softened and a little brown.
