THESE FALL BREAKFAST IDEAS ARE PERFECT FOR A VIRTUAL WEEKEND IN EGYPT

While strolling the streets of Egypt and skimming over the restaurant’s menu, it’s possible to find flavors that are common in the Middle East, Greece, and other parts of the Mediterranean region. However, Egyptian dishes have their own unique taste and authentic names as for example the Egyptian bread version aka eesh balady.

Egyptian food has a long-standing history, which is key to its cultural orientation and product’s originality. As the study published by UNIDO suggests, there are 460 products associated only with this area. It’s been argued that 80 of those have been in the market for the last 80-200 years, 46 products for around 200-500 years, and finally, 300 products have made their first appearance more than 500 years ago and they’ve been in the market ever since.

One of the reasons we love weekends is because of the free time we finally have. This means that there’s not a better opportunity to dive into Egyptian cuisine from the comfort of your own kitchen than this time. Explore Egypt’s rich Arabic flavors through these 3 traditional breakfast ideas.

Foul Mudammas or Ful Medames

How to pronounce it: Fool

Normally eaten in breakfast, foul is made from dried beans, meaning that it’s basically the Egyptian Fava version.

Here’s how to make it:

Soak the beans in water from the night before. The morning after, drain and rinse them off. Boil some water and pour it into a pan with the beans. On low heat, simmer them for around 2 hours, or until the beans become soft. Add fresh water if needed. Once they’re soft, mash them up with a potato masher. Add cumin, salt, chopped tomato cherries, and green onion. Finally, add a drizzle of olive oil all over the dish and fresh herbs such as fresh parsley. Serve with pita bread.

Beid Bel Basterma

How to pronounce it: Baaid bel basturma

Egypt’s identity is hidden in this dish; eggs cooked in ghee with basturma, known as dried beef

Here’s how to make it: Heat up a pan and add some ghee butter. On low heat, add slices of basturma but don’t wait until they’re too crispy. Crack the eggs and black pepper. Stir but not too much, so they’re combined. Serve with paprika, chili, and pita bread.