Egyptian food is not very fancy; it is not as elaborate as French or Italian cuisine and not as heavy as some of the food in the Arabian Gulf, it also doesn’t rely on a massive amount of spices. It is very simple, and this simplicity is what makes it very tasty.
A lot of the food relies heavily on vegetables and legumes rather than meats as it has been for millennia, mainly because vegetables are much cheaper than meat.
The variety of Egyptian recipes is endless. As a result of subsequent colonization, foreign influence has made an impact on food; especially from the Turkish cuisine (it is understandable after more than 300 years of Turkish presence in Egypt). The large array of vegetables, fruits, starches and meats popular for feasts during ancient times are still staples of Egyptian homes in modern times. Egyptian cuisine has been influenced by Persian, Greek, Roman, Ottoman, European and Syrian cultures.
There are regional differences with southern Egyptian food is more spicy than in the north. The cuisine is largely vegetarian, but commonly includes lamb, poultry and fish. The large array of vegetables, fruits, starches and meats, popular for feasts during ancient times are still staples of Egyptian homes today..
Bread (or "aysh") is one of the main staples of the Egyptian diet, and it comes in several forms. White flour or whole wheat pita bread can be eaten plain or stuffed with just about anything. Beans are a part of most Egyptians' daily food intake, As regards meat two favorites are casserole called "torly" made with lamb and vegetables and kebabs, skewers of lamb marinated in marjoram and lemon juice before cooking. Rotisserie-style grilled chicken is also skewered on kebabs and sold by street vendors.
This introduction into Egyptian food has been sourced from the following sites: Please visit them for more information.