Egyptian Cuisine 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 seasoned with fresh spices, they're good and hearty. Food in the south, closely linked to North African cuisine, is more zesty than that found in the north, but neither is especially hot. The best cooking is often found in the smaller towns. Although Egyptian cooking can be bland and oily when poorly done, most of the cuisine is delicious. Listed in the following paragraphs are some common Egyptian ingredients. The mainstay of Egyptian diets, bread (aysh) comes in several forms. The most common is a pita type made either with refined white flour called aysh shami, or with c....

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Number Of Words: 1868

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