The Egyptian cuisine is renowned for some historical recipes that go back to the days of the pharaohs.
Due to the country’s vast geography, every part of Egypt has excelled in creating sophisticated recipes of its own. In the south, where the weather is sunny and hot for most of the year, recipes based on dry vegetables like okra and molokhia are preferred.
Across the coasts of both the Mediterranean and Red Sea, most recipes are based on seafood ingredients.
The Egyptian cuisine has also been influenced by both the Turkish and Lebanese cuisines so much so that some of their recipes - with a slight Egyptian touch, of course - have become integral parts of the Egyptian cuisine.
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Spicy carrot and lentil soup:
- ½ tsp spicy pepper
- 2 tbsp cumin seeds
- 2 tbsp olive oil
- 2 ½ cups of minced carrots
- 1 rod of softly cut celery
- 1 cup of red lentils
- 1 ½ litres of spicy vegetables stew
- 4 tbsp of yoghurt
- Pinch of coriander
- Heat the pepper and cumin for about one minute in a large pan then remove the seeds
- Stir the celery and carrots in the olive oil for few minutes then add lentil and vegetable stew.
- Cover the pan and leave the mixture to boil until the lentils are cooked.
- Add salt and pepper and serve with one scoop of yoghurt to garnish.