The Turkish Pasha, who lived in Cairo, mainly hired local residents to work in the kitchen, so the addictions of the Turkish rulers became known to the cooks to the Egyptians. Later there are many dishes, Lee, Turkish, whether Egyptian origin has acquired the same name, and the vast majority of components can be easily found in any market in the Middle East.
The kitchen in ancient Egypt was the possession of a woman. Often on the frescoes you can see the image of a woman who, with the help of millstones, rubs grains. In wealthy families, cooks were usually hired – a man. In the houses, stoves were built, allowing not only to cook food, but even frying and stove.
Few people know that the usual yeast bread we used every day was invented by the Egyptians more than five thousand years ago. Since sugar appeared much later, then honey or juices were used instead. But not many could afford honey. A lot of onions and garlic were added to food. The Egyptians already knew that these products were good for health. Onions even sacrificed the ancient gods.
The unchanged component of many dishes were legumes. These traditions have been preserved in our time. The lands suitable for growing livestock have always been a shortage in Egypt, so the prices of the meat were very high, and ordinary people did without it.
In Egypt, due to the hot climate, the issue of saving products was acute, especially this concerned fish and meat. Usually they were salted or drilled in the sun. Perhaps by visiting Egypt, you can no longer try many dishes that pharaohs enjoyed, but, without a doubt, the variety of dishes from vegetables and fruits and the popularity of freshly squeezed juices will pleasantly make you pleasantly.