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In & Around my mouth; Egypt

falafel tahini cucumber with sauce on 3 plates on red yellow toned tablecloth
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Thrown, but exuberant about the imprint of Turkish/Ottoman rule and the runoff on the cuisine I encountered in Egypt. Slightly different spices utilized to create the familiar foods providing a smooth combination of old and new.

Kofta, grilled kabob style, boneless chicken and lamb
Tahini (made from sesame seeds), falafel ( in this region made from fava beans) and fresh cut cucumber
Beef cut steak with mushroom/pepper gravy
Classic beef schwarma sandwich
Bedouin style mixed grilled meat platter
Fresh salad of tomatoes, capsicum, cucumber, red cabbage and sweet peas
Grilled octopus salad
Lamb Fattah (lamb meat served mixed with rice, lentils, corn)
Buffet style lunches with baked tomatoes covered in cheese, falafel, grilled vegetables and “sausage”

Grilled lamb, beef, chicken, even seafood! Hotdogs advertised as sausage, dip-style salads and desserts drowned in syrup with flakey crusts. Broths full of vegetables, carbs a dozen different ways, fresh fruit juices with real fruit pulp and familiar breads to eat.

Gulesh (like baklava) and Basbusa (coconut cake)
Fresh strawberry juice
Lime mint juice (a local favorite)
Typical buffet breakfast of fresh exotic fruits and pastries
Molokhia, a soup made of crushed leaves and typically served over rice
Koshari (rice macaroni and meat mix)
Nubian meat pie (minced meat and tomatoes stuffing) and baked chicken on the bone
Nubian style vegetable soup
Nubia style broth with rice

Both Nubian and Bedouin influences throughout, Egypt was a culinary explosion of fresh ingredients all too often drowned in too many buffets.

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