Egypt is the land of pharaohs and pyramids, the crossroads between Africa, Asia and the Mediterranean. So what’s the food like?
Well, like pretty much every other country, it’s a mix of local and regional ingredients and dishes. Some steeped in thousands of years of history, others just a few decades old.
The fertile Nile valley makes growing a wide variety of vegetables, fruits and grains possible and provides the environment for rearing cattle and keeping poultry, while two long coastlines along the Mediterranean and the Red sea offer up an abundance of seafood.
We will go deeper into the stories of some of Egypt’s most ubiquitous dishes and while attempting to provide some level of accuracy that seems to be painfully absent among most Egyptian cooks.
As for the name, the Tableya is a traditional Egyptian dining table where families and friends sit around, share food and stories and break bread. Literally. So if you’re looking to pick recipes from a different part of the world or just want to know a little bit more about (probably) the oldest country in the world, then you’ve come to the right place. Yalla beena!