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Best Breakfast choices in Egypt

egg
bread


We have to start with bread and it all began in Egypt. In ancient Egypt, bread was made of a kind of ancient wheat called “Emmer”. Wheat had an important status in the Ancient Egyptian economy. It was not only used for bread making; it was also a form of payment. Wheat was both a strategic commodity of the state and kept in vaults, as well as an investment for more difficult times. The story of Joseph saving Egypt and the surrounding Countries from famine by storing grain in Egypt is an example of the importance of Egypt in wheat production. This wheat growing tradition, which dates back more than 5,000 years, brought about Egyptian “Baladi Flatbread” – a very special bread that is not like any other. Though it may look similar to pita bread in shape, Baladi Flatbread has a much different taste and since Ancient times has been seen as “life” and is served at all meals in Egypt.
Ful Medames
ful
Ful is the most common traditional breakfast and is pronounced as “fool”. Made of fava beans cooked with oil and salt it provides a filling and nutritious start to the day and often served with a boiled egg. The soaked beans are cooked for hours over low heat in an “idra” in order to remove the beans casing. Traditionally this is how they are cooked and served by street carts in Cairo and around the country and served with traditional bread – It is believed that Ful was cooked all the way back in ancient Egypt.
Falafel
falfel
Falafel is another breakfast favourite. Traditional falafel is made with chickpeas, but Egyptians ta’meya is made of fava beans. The crushed beans are then mixed with a fresh combination of chopped coriander, parsley, white onion and garlic, giving its vibrant green colour. Spices such as cumin, coriander, paprika, cayenne, salt and pepper are added along with chickpea flour. Rolled into balls, and fried! Served with tahini and Egyptian baladi bread a perfect breakfast choice. Of course, falafel is seen in many Western supermarkets now but nothing can compare with the freshly made ones in Egypt.
Beid Bel Basturma
egg
Beid Bel Basturma is a beef with eggs breakfast dish. The beef in this dish is dried with a paste of cumin, garlic, fenugreek and paprika, and the smell alone is enough to make your mouth (and eyes!) water in anticipation. This Egyptian version of ‘bacon and eggs’ has Armenian origins, but is still made according to the traditional recipe. The complete dish is made by cooking eggs in copious amounts of ghee and then adding slices of basturma to the mix. Beid Bel Basturma traditionally may only be consumed with fresh baladi bread.
Look out for our next post which will cover the most popular lunches in Egpyt.
Better still why not check out our trips to Egypt and try the food first hand.

Egyptian food

#Food #Foodlovers #Egypt #Egyptholiday #dahabiyadream #Nilecruise #breakfast

What our clients have to say

I just wanted to drop you a few lines to express just how much Charlie and I enjoyed our trip last week. We returned home yesterday with hundreds of photos and a lifetime of memories.
I cannot thank enough, the Dream Crew, Mahmood and our wonderful guide Ahmed, for their outstanding service; nothing was too much trouble for them and they all worked tirelessly (and seamlessly) to provide exceptional service. It was without fault. Ahmed particularly was incredible, with his extensive knowledge of all things Egyptian and we wish him well with his studies finishing his PhD in Egyptology!
When the boat was caught up in a sandstorm, the crew moved our dining location downstairs to the lounge without it seems, any great effort and ensured our safety at all times. We appreciated this very much. Again, an experience we are very unlikely to every have again. Who would have thought that we would have been caught up on a sandstorm, when on a boat, sailing down the Nile? Despite being forced to moor up for longer than expected, we did not feel that we had missed out on anything and efforts were made to ensure that we made up for lost time too. What a story to tell our Grandchildren! I have been told that this was an exceptionally rare experience which makes it all the more interesting.
We have seen sights which we are not likely to see again and the ‘piece de la resistance’ was being able to go to the valley of the Kings which somehow, I had missed on the itinerary! What an absolute bonus. To be able to get inside some of the tombs and see their magnificent artwork was mind blowing.
Finally, I also wanted to praise the wonderful cook who, despite the small kitchen, produced meal after meal of wonderful food and just how he managed to get 12 plates of food out for serving at the same time, was mind blowing. We’ve been to bigger restaurants who have failed to do that for just a handful of us. The food was wonderful and to be able to get a sample of local Egyptian food to eat, was brilliant. On one occasion, he produced battered fish which was possibly the best we have ever tasted.
All in all, it has been the best holiday we have every had, thanks in no small part, to the wonderful organisation and service provided by everyone on the Dream.
Kind regards,
Susan and Charlie (aka Queen Hatshepsut and Seti I)
Travel Date March 2020

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