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History

History and tradition:
The ancient Egyptian’s diet included milk, cheese, butter and eggs. The Egyptians kept cattle, goats and sheep. Their milk was kept in egg-shaped earthen jars, plugged with grass as protection against insect and was drunk shortly after milking. It is often assumed that - because of the hot climate in which milk spoils in a few hours - milk not destined for immediate consumption was processed into something similar to quark or yoghurt-like labaneh.
In Egypt eggs were hung in the temples to encourage fertility, and everywhere, of course, they have been associated with birth and renewal. Eggs were easily obtained and were recommended as wholesome food, being consumed hard- or soft-boiled, fried, poached, and used as a binding agent in cookery, especially in soufflés and sauces. Goose eggs had to be lightly boiled; otherwise they were indigestible. A person could eat as many eggs as he or she wanted, but the correct way to prepare eggs was to place them in cold water and cook them over a low flame. Hard-boiled eggs were regarded as a more substantial food.
Special features:
A night’s talk is spread with butter, by sunrise the butter melts.
كلام الليل مدهون بزبدة يطلع علي النهار يصح
Don’t put all of your eggs in one basket
لا تضع كل البيض في سلة واحدة
Festivities and traditions:
Sham El-Nasim, which Copts celebrate as part of Easter, but is one of the few days that Egyp

Publish date 16/10/2013 11:06
Last updated 14/04/2014 15:11