Category:Egyptian Meat Dishes

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Egyptians mainly eat beef, and more specifically veal. Mutton is not very commonly used in day to day cooking for city folk or even rural agricultural areas, contrary to the practice in most neighboring countries. Mutton is reserved for "eating out" barbeque as "Kabab". The Bedouin inhabitants of the desert make it their main meat.

Egyptian cuisine depends heavily on fresh ingredients such as herbs, garlic, lemon and vegetables. "Samnah" or Ghee, pure butter fat, is lavishly used with minimal alteration with corn or olive oil. Egyptians mainly eat beef, and more specifically veal. Mutton is not very commonly used in day to day cooking for city folk or even rural agricultural areas, contrary to the practice in most neighboring countries. Mutton is reserved for "eating out" barbeque as "Kabab". The Bedouin inhabitants of the desert make it their main meat. A typical Egyptian menu will consist of: soup, meat/chicken/or fish, vegetable stew, rice or pasta, salad and bread. Fruits are served as dessert. More elaborate desserts are served on special occasions.

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