Ancient egyptian food

Make bread fit for a pharaoh and a sweet treat out of tiger nuts.

a Food and Cooking in Ancient Egypt by Clive Gifford

We don't have a whole lot of recipes from Ancient Egypt. There's one that was actually written down on a tablet, that we do have a record of (and we'll share that one here). But what we do know, are the crops the Ancient Egyptians grew, and with this knowledge in hand, we can recreate a pretty fun Egyptian Feast. Dried figs and melon What crops do we know for sure? The Egyptians grew wheat, barley, cucumbers, leeks, garlic, figs, melons, pomegranates and watermelon. We know the Middle East…

Probably the most nutritionally dense plant on the planet, Molokhia is the food of ancient Egyptian kings and Pharoahs. Otherwise known as the Jute plant, this leafy green is loaded with over 32 vitamins and minerals! Molokhia is a garlicky and lemony stew that makes beautiful use of this plant, with iconic status in the Arab world. Learn how easy it is to make with our family recipe!

“Your love has penetrated all within me Like honey plunged into water, Like an odor which penetrates spices.” ~ Ancient Egyptian poem recorded in Love Songs of the New Kingdom Fruits an…

Edouard Manet once called still life "the touchstone of painting."

Best Traditional Egyptian Food , Egyptian cusine is full with delicious meals, in this article we will explore the best dishes to try while in Egypt.

You'll surely love these popular Egyptian foods. Explore ancient wonders and savor mouthwatering delights, from crispy chicken wraps to savory meat creations.

With recipes dating back thousands of years to ancient Egypt, Egyptian food is one of Africa’s most unique and fascinating cuisines.

Egyptian bread was made almost exclusively from emmer wheat, which was more difficult to turn into flour than most other varieties of wheat. The chaff does not come off through threshing but comes in spikelets that needed to be removed by moistening and pounding with a pestle to avoid crushing the grains inside. It was then dried in the sun, winnowed and sieved, and finally milled on a saddle quern, which functioned by moving the grindstone back and forth, rather than with a rotating motion.