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Typical elaboration & preparation methods
Baladi bread, a kind of Pita bread made of wheat and rice are the most important food items in the Egyptian kitchen. Both items are subsidized and constitute the most important nutrient for the majority of Egyptians. Baladi bread is made in stone ovens and sold in small kiosks. It is eaten for breakfast with white cheese and fresh vegetables as well as with all luncheons and dinners.
Egyptians use bread to scoop up food, sauces, and dips and to wrap Most pita breads are baked at high temperatures (450°F or 232°C), causing the flattened rounds of dough to puff up dramatically. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened into pockets, creating a space for use in various dishes.
Aish Merarah is Egyptian flat bread made with 5-10% ground fenugreek seeds and maize. It is part of the traditional diet of the Egyptian countryside, prepared locally in village homes. The loaves are flat and wide, and usually about 50 cm in diameter. The bread is made of maize flour that has been made into soft dough that is fermented overnight with a sourdough starter, shaped into round loaves that are then allowed to rise or "proof" for 30 minutes before being flattened into round disks, which are then baked. They can be kept for days in an airtight container. The addition of fenugreek seeds increases the protein content, storage length and digestibility of the bread.
Rice is cooked in Egypt with a spoon of butter melted in the pan and then the rice is added. Next, boiled water or chicken broth is added. For flavor purposes, chicken or vegetable bouillon cubes are added along with some salt. The rice is left until cooked. Mixed vegetables, nuts, or chicken liver can be added to the rice.
Rice pudding (roz bil labban) is also a very popular dessert sold in small milk shops.
Pasta is usually eaten with tomato paste.
The tomato sauce is made of tomato paste, butter, and tomato juice. Minced beef can be cooked and added to the pasta.


  • Keshk
  • Roz bel laban (rice pudding)
  • Macrona bel bachmel 
  • Feter meshaltet


Publish date 16/10/2013 11:06
Last updated 15/04/2014 12:44