Welcome to my listing page for recipes from Egypt, North Africa. This page is part of my African Recipes Site part of my attempt at gathering in one place recipes from each and every country on the Continent of Africa.
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African Regions Covered by Celtnet Recipes:
| Central African Recipes | East African Recipes | North African Recipes |
| Southern African Recipes | West African Recipes |
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The image above shows the entire continent of Africa with North Africa picked out in red. North Africa is formed from seven states: 1: Algeria; 2: Egypt; 3: Libya; 4: Morocco; 5: Sudan; 6: Tunisia and 7: Western Sahara (which is currently a disputed territory under the governance of Morocco). |
Egypt
Egypt (Egyptian: km.t ; Coptic: Ⲭⲏⲙⲓ Kīmi ; Arabic: مصر Miṣr ; Egyptian Arabic: Máṣr); officially: جمهورية مصر العربية Gumhūriyyat Miṣr al-ʿArabiyyah [Arab Republic of Egypt] ranks amongst the most populous countries in Africa, with an estimated population of 78 million people, the vast majority of whom live near the fertile banks of the nile. Egypt itserlf covers an area of some 1 million square kilometers and includes the Sinai Peninsula, a land bridge to Asia. It borders the Mediterranean sea to the North and the Red Sea to the East. Egypt is famous for its ancient civilization and some of the world's most famous monuments, including the Pyramids and the Great Sphinx; the southern city of Luxor contains a particularly large number of ancient artifacts such as the Karnak Temple and the Valley of the Kings. Today, Egypt is widely regarded as an important political and cultural centre of the Middle East. One of the ancient Egyptian names for Egypt is km.t, or "black land"; a name derived from the fertile soil deposited by the Nile duiring its floods. Miṣr, the Arabic and modern official name of Egypt (Egyptian Arabic: Maṣr), is of Semitic origin, directly cognate with other Semitic words for Egypt such as the Hebrew מִצְרַיִם (Mitzráyim), literally meaning "the two straits" (a reference to the dynastic separation of upper and lower Egypt). The English name derives, via the Latin Aeguptus from the ancient Greek word Αίγυπτος (Aigyptos). The term was adopted into Coptic as gyptios, and from there into Arabic as qubt (whence again English Copt). Egyptians form by far the largest ethnic group in the country (97–98%) with ethnic minorities that included the Bedouin Arab tribes living in the eastern deserts and the Sinai Peninsula, the Berber-speaking Siwis (Amazigh) of the Siwa Oasis, and the ancient Nubian communities clustered along the Nile. Egyptian cuisine is very diverse, reflecting the country's long history and it's position as the bridge between Africa and Arabia. The fertile plains of the Nile made Egypt a major producer of grains and grains, beans (especially broad beans), fruit and fish have long been staples of the diet. Meat is traditionally a luxury, used in small amounts and honey is the traditional source of sweetness and is still used in many Egyptian desserts. |
| Bamia (Okra in Tomato Sauce) Origin: Egyptian | Ful Nabed (Bean and Vegetable Soup) Origin: Egypt | Salata (Egyptian Salad) Origin: Egyptian |
| Bazngan Mkhalel (Pickled Aubergines) Origin: Egypt | Halawa Tahiniya (Sesame Seed Paste Halva) Origin: Egypt | Sayadeya Fish Tagen (Egyptian Fish Tagine) Origin: Egypt |
| Beef Stew with Eggs Origin: Egyptian | Hamam Meshwi (Char-grilled Pigeon) Origin: Egyptian | Stuffed Tomatoes Origin: Egypt |
| Dukkah Origin: Egyptian | Kosheri Origin: Egyptian | Sweet and Sour Okra Origin: Egypt |
| Egyptian Lentils (Egyptian lentils) Origin: Egyptian | Koushari (Lentils, Macaroni and Rice in Oil) Origin: Egypt | Ta'amia (Egyptian Falafel) Origin: Egyptian |
| Egyptian Moussaka Origin: Egypt | Koushry Origin: Egyptian | Tagin Sabak Bi-l-firik (Tagine of Fish with Hulled Grain) Origin: Egypt |
| Egyptian Shrimp Pâté Origin: Egyptian | Melokhia Origin: Egypt | Tahin Hamam Bi-l-firik (Spiced Pumpkin Dip) Origin: Egypt |
| Fish Kufta Origin: Egypt | Molohia Origin: Egyptian | |
| Fool Medames (Egyptian Beans) Origin: Egyptian | Molokhia (Egyptian Greens Soup) Origin: Egyptian |
If you're looking for a particular recipe, or a recipe using a particular ingredient or set of ingredients, why not try my recipe search facility. You can even use a combination of period and ingredient such as 'Elizabethan Lamb' or 'medieval eggs'.
Other North African recipes: Sharbat Ramadan Kaak Lebi Hilw Beef Stew with Eggs Naeamia be Dakwa Harira Krawiya Kifta Lil Atfaal Chermoula Moroccan Orange Salad Kissra Kammon Hoot Braak Shorbet Ads Meshoui Kusksu Dama be Potaatas Moroccan Spiced Olives Moroccan Vegetable Harira Xarba Arbija Djej Matisha Mesla Chicken Simmered in Smen Moroccan Spiced Salmon on Lentils Makoud bil Djedj Fettat Adis Djedad Tajeen Lahm Fil Forn Algerian Spiced Potato Cakes Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running. |
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