Feasting with the Pharaohs!
Egypt, which has been
“in” for thousands of years, is “in” at the
Montreal Museum of Fine Arts. As a proud sponsor of Eternal Egypt,
the temporary exhibition that will be at the Museum until May 22,
Metro encourages everyone to discover the magnificence of ancient
Egypt and explore the delights of Egyptian cuisine. Pharaoh’s
personal chef has come up with a menu fit for all the gods of
Egypt, so grab an apron and get your just desserts!
Egypt has been “in” for thousands of years. Now is the perfect time to discover the magnificence of ancient Egypt and explore the delights of today's Egyptian cuisine.
Egypt, where the cultures of Africa, Asia, the Middle East and the Mediterranean meet, has influenced and been influenced by them all. Over the centuries, it evolved a cuisine, both healthy and sophisticated, that blends flavours from the four corners of the ancient world, cumin, saffron, cardamom, hot pepper, rosewater.
Meat, usually lamb or chicken, ground or whole, is grilled or roasted. A prime example would be delicious lamb shish kebabs served with a salad of tomatoes, peppers, onion, garlic, coriander and fresh mint. Red Sea fish and fat Mediterranean shrimp are also grilled more often than not.
Many Egyptian dishes, such as grape leaves stuffed with rice, herbs and spices, are basically vegetarian. Kosheri, also called kasheri, is a traditional dish of rice, lentils, macaroni, and fried onions with a peppery tomato sauce. Another specialty, foul, is fava beans in olive oil and lemon juice seasoned with garlic, hot pepper and cumin.
Then there are the condiments. Tahini, a creamy sesame seed paste, hummus and baba ghanouj, found on all properly set tables in Egypt, have gained a worldwide following!
Hummus is a dip made with chick peas, one or two garlic cloves, and a few spoonfuls of olive oil, tahini and lemon juice, puréed together in a food processor until smooth and seasoned with a little salt, pepper and cumin. Simple but so good!
Baba ghanouj is an eggplant dip. With a fork, prick the skin of a large eggplant and bake at 450ºF/230ºC for 25 minutes. Cut the cooked eggplant in two lengthways and scoop the flesh into a food processor. Add some garlic, a few spoonfuls of olive oil, two spoonfuls of lemon juice, some lightly toasted pine nuts, a bit of salt, pepper and cumin and purée until smooth. Transfer to a bowl and stir in some diced tomato and minced scallion if desired. Yummy and healthy!
In the dessert department, Egyptians favour, as do all Middle-Eastern peoples, delicate, flaky pastries featuring nuts, dates, rosewater or geranium oil. Nibbling on these decadent sweets is enough to trigger daydreams of floating down the Nile on Cleopatra's barge!
Pharaoh’s personal chef has come up with a menu fit for all the gods of Egypt, so grab an apron and get your just desserts!
- Sumptuous Cumin Shrimp Pyramids
- Pharaoh’s Fortune Soup
- Stuffed Chicken Breasts Cleopatra
- Tutankhamen’s Sweet Delight
Other related articles to read...