Jul 31, 2008

Fruit and vegetables (Ancient)

Fruit and vegetables
(by the ancient times )

Fruit and vegetables

Many Egyptians had a garden adjacent to their house, where they grew vegetables and fruit. Vegetables - the "crop of the year" - were grown all year round, irrigated by hand and formed an important part of their diet. May the king give an offering (to) Osiris, the great god, that he may grant an invocation offering of bread, beer, cattle, fowl, and every good and pure thing, every kind of vegetable... Vegetables
How basic vegetables were on the ordinary Egyptian's menu can be seen in this complaint of striking workers during the reign of Ramses III We are starving hungry. Our tongue wasted away in thirst. No cloth is left. We are lacking oil. We have no fish, not even vegetables. Onions, which celibate priests were forbidden to eat because of their aphrodisiacal effects, were a staple food. On the pyramid (of Cheops) it is declared in Egyptian writing how much was spent on radishes and onions and leeks for the workmen, and if I rightly remember that which the interpreter said in reading to me this inscription, a sum of one thousand six hundred talents of silver was spent;
Herodotus, Histories II, Project Gutenberg Garlic was highly valued. According to Pliny Garlic and onions are invoked by the Egyptians , when taking an oath, in the number of their deities. Ramses III ordered garlic to be distributed in large quantities in the temples. The Israelites who had become accustomed to the Egyptian diet of bread, fish and vegetables, complained when they were wandering in the desert [3] 5 We remember the fish , which we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions, and the garlick. Leeks [6] are also mentioned in the Ebers papyrus and in the Tale of the Shipwrecked Sailor the narrator found all kinds of food on his deserted island: When I grew hungry and looked about for food, I found all ready for me within easy reach: figs and grapes, all manner of good herbs, berries and grain, melons of all kinds, fishes and birds for the taking.
Egyptian melon, faienceMiddle KingdomSource: Keimer Radishes, choriander, cabbages, endive [7], cucumbers, watermelons, melons [13] and raphanus, a wild radish tasting like turnip, were grown widely. According to Athenaeus the Egyptians ate boiled cabbage before all the rest of the food considering it one of the most delicate vegetables. The tubercular Arum colocasia, one of the plants loosely referred to as lotus, was also relished [5]. Mallow was added to soups [12]. The poor ate the roots of papyrus and other plants gathered in the marshes. The lotos mentioned by Herodotus is an import from India, Nelumbo speciosum, and not the traditionally depicted lotus. When the river has become full and the plains have been flooded, there grow in the water great numbers of lilies, which the Egyptians call lotos; these they cut with a sickle and dry in the sun, and then they pound that which grows in the middle of the lotos and which is like the head of a poppy, and they make of it loaves baked with fire. The root also of this lotos is edible and has a rather sweet taste: it is round in shape and about the size of an apple. There are other lilies too, in flower resembling roses, which also grow in the river, and from them the fruit is produced in a separate vessel springing from the root by the side of the plant itself, and very nearly resembles a wasp's comb: in this there grow edible seeds in great numbers of the size of an olive-stone, and they are eaten either fresh or dried. Besides this they pull up from the fens the papyrus which grows every year, and the upper parts of it they cut off and turn to other uses, but that which is left below for about a cubit in length they eat or sell: and those who desire to have the papyrus at its very best bake it in an oven heated red-hot, and then eat it.

Beans moreover the Egyptians do not at all sow in their land, and those which they grow they neither eat raw nor boil for food; nay the priests do not endure even to look upon them, thinking this to be an unclean kind of pulse. Herodotus, Histories IIProject Gutenberg Egyptian melon, faienceMiddle KingdomSource: Keimer Diodorus thought that the Egyptians were forbidden to eat beans and chick peas in order to teach them the value of abstention. But these foods were found as offerings in tombs. During the times of Ramses III the priests of Thebes and Memphis received donations of beans. Lupins, lentils and peas were also consumed. The lettuce was dedicated to the god Min, and was often protected by a little statue of the god. Its leaves were eaten whole, dipped in oil and salt, and were frequently part of votive offerings, having a reputation for being an aphrodisiac and enhancing fertility.


Since the middle of the third millennium BCE dates were grown, though they were not of high quality. The palmtree, imposing when fully grown, was also planted for shade there is a large city named Chemmis in the Theban district near Neapolis, and in this city there is a temple of Perseus the son of Danae which is of a square shape, and round it grow date-palms. Herodotus, Histories II, Project Gutenberg and its form influenced architecture for the tomb of Amasis also, though it is further from the sanctuary than that of Apries and his forefathers, yet this too is within the court of the temple, and it consists of a colonnade of stone of great size, with pillars carved to imitate date-palms, and otherwise sumptuously adorned
Apple (tpH–tepeh), olive (Dt–djet), and pomegranate (nhm–nehem) , trees were brought to Egypt during the reign of the Hyksos or later. Mulberry trees reached Egypt from Armenia or Persia before or during the New Kingdom. Pears, peaches, almonds and cherries were not introduced until the Roman period, but figs, grapes and the not always very tasty sycamore figs [4] which could be harvested from April to December, were known from early times [2]. Coconuts were an imported luxury fruit affordable only to the rich. May I walk every day unceasingly on the banks of my water, may my soul rest on the branches of the trees which I have planted, may I refresh myself in the shadow of my sycamore. Egyptian tomb inscription, ca. 1400 BCE Other fruit trees grown were the Dellach palm tree, mimusops, the shrublike jujube (Chinese date, Ziziphus jujuba ) and the drought resistant balanites which has datelike fruit and succulent leaves that are excellent feed for goats. Ramses III allotted the Amen-Re temple figs, grapes, dom-palm fruit, pomegranates. Other items are not as well specified: there are two instances of all (kinds of) fine fruit and of fruit and a number of fruit have not been identified: Mehiwet: cakes 3100Khitana-fruit: heket 310Khitana-fruit: bundles 6200 James Henry Breasted Ancient Records of Egypt, Part Four, § 240 Some of these fruit were only eaten fresh, but many were dried in order to preserve them. Jars of raisins were allotted by the thousands to the Nile god temple by Ramses III, as were dried dates. The Egyptian climate was not favorable to growing olives; and olive oil, known by the Semitic zayit meaning olive continued to be imported. The Arsinoite Nome (i.e. the Fayum) is the most remarkable of all, both on account of its scenery and its fertility and cultivation. For it alone is planted with large, perfect, and richly productive olive-trees, and the oil is good when carefully prepared; those who are neglectful may, indeed, obtain oil in abundance, but it has a bad smell. In the rest of Egypt the olive-tree is never seen, except in the gardens of Alexandria, where under favourable circumstances they yield olives, but no oil. Strabo, Geography

Ta'meya (Falafel)



Always know as the sister of ful Egyptians love to eat it for breakfast as well at any time
Falafel (falaafil) also known in Egypt and Sudan as ta'meya, is a fried ball or patty made from spiced fava beans and/or chickpeas. It is a popular form of fast food in the Middle East, where it is also served as a mezze (snack or tapas).The word "falafel" is the plural of the Arabic word (filfil), meaning "pepper".Variant spellings in English include falafel and filafil.Falafel is generally served in pita bread, either inside the pita, which acts as a pocket, or wrapped in a flat pita. In many countries, falafel is a popular street food or fast food. The falafel balls, whole or crushed, may be topped with salads, pickled vegetables and hot sauce, and drizzled with tehina (tahini). Falafel balls may also be eaten alone as a snack or served as part of a mezze. During Ramadan, they are sometimes eaten as part of an iftar, the meal which breaks the daily fast after sunset.Falafel has been part of the diet of Arabs for centuries..
Now a popular street food in many countries around the world, it is sometimes offered as a vegetarian alternative to Döner kebab.Falafel is very popular in the Middle East as a fast food. Vendors sell it on the street corners in Cairo. As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vegetarians.


1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Oil for frying


Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl.

Add flour.

Mash chickpeas, ensuring to mix ingredients together.

You can also combine ingredients in a food processor.

You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball.

Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.

Shai (Mint Tea)

(Mint Tea)

No one in Egypt doesn't drink tea
in fields and highland and Farmers areas in egypt they put around 5 teaspoon full of tea with no sugar at all and they drank it .. I would die if i were them it so hard .. really


1 package mint tea (loose or in tea bags)
4 to 6 cups water (depending on how many people are being served)


1-Bring water to a boil.

2-If using loose tea, measure 1 teaspoon of tea leaves into a teapot for each person being served.
Otherwise, place one tea bag per person into the teapot.

3-Pour boiling water over tea.

4-Allow to steep (soak) for about 3 minutes.

5-Pour tea into cups. (In Egypt, small glass tumblers are used.)

6-If loose tea is used, allow the tea leaves to settle to the bottom of the pot, and pour carefully to avoid disturbing them.

7-Add 4 or 5 teaspoonfuls of sugar to each cup.

Enjoy with a piece of baklava or biscuits.



Koushari is the most lovely food in egypt
it's very very and once more very delicious kind of food
it looks so simple but trust me you will find it better than Chicken


1 cup lentils
1 teaspoon salt
1 cup elbow macaroni
1 cup rice
1 can (15-ounce) chickpeas (also called ceci)
2 Tablespoons olive oil
1 cup canned tomato puree
¼ cup olive oil
2 onions
1 garlic clove, or to taste


Prepare lentils: Place the lentils in a sieve and rinse thoroughly. Place them in a large saucepan with 3 cups of water and 1 teaspoon salt.
Heat until the water begins to boil. Lower the heat, and simmer for about 1 hour until lentils are tender. Drain and set the lentils aside.
Prepare the macaroni: Fill the same saucepan with water (add salt if desired). Heat until the water begins to boil.
Add the macaroni and boil about 12 to 15 minutes, until macaroni is tender. Drain and set the macaroni aside. (It is okay to combine the macaroni and lentils.)
Prepare the rice: Heat the 2 Tablespoons of olive oil in the same saucepan. Add the rice and cook for 2 or 3 minutes, thoroughly coating the rice with oil.
Add 2 cups of water and heat until the water begins to boil. Cover the saucepan and simmer until the rice is tender, about 15 minutes.
Remove from heat and allow to cool for about 5 minutes.
Assemble koushari: Drain chickpeas and rinse. Add chickpeas, lentils, and macaroni to cooked rice and toss very gently with a fork.
Make sauce: Peel the onions and cut them in half lengthwise. Slice each half crosswise into thin slices.
Heat ¼ cup olive oil in a skillet. Add onions and cook, stirring often with a wooden spoon, until onions are golden brown.
Add garlic clove and cook 1 or 2 more minutes. Stir in tomato puree and heat until bubbly.
Now pour the sauce over the lentil mixture and heat over very low heat for about 5 minutes, until completely warm.
Serve with pita bread

Ful (bean paste)

(pronounced "fool," bean paste)

Ful is the most important thing in the Egyptian man's life
Egyptians count on ful to continue their tough work day
ful isn't only a breakfast but also it can be lunch as well


2 cans (15-ounce each) cooked fava beans
6 cloves garlic, or to taste
1 teaspoon salt, or to taste
1 Tablespoon lemon juice, freshly squeezed
¼ cup olive oil
1½ Tablespoons parsley, minced
Onions and tomatoes


Press the garlic cloves through a garlic press into a medium bowl.
Mash the garlic and salt together.
Cut the onions so the tomatoes into small pieces and add to the ingredients
Next, add the lemon juice, olive oil, and parsley to the garlic mixture and combine thoroughly.
Drain the beans well, rinse, and put beans into a large pot over low heat.
Add garlic mixture and stir with a wooden spoon to combine thoroughly.
Serve warm with the garnishes arranged on a platter.

Ancient Food

For Many thousand of years ago, ancient Egyptians known for their love for food. Shapes and paintings on walls of temples have been discovered and it was shown their large feasts and a variety of foods.

Fish were the main diet of the ancient Egyptians
this Painting was found at an ancient temple

It's shown a large numbers of an ancient fish men catch fishes.
Fish was known as a source of protein.
Fish also was the source of copper and iodine in Egypt

Most of these ancient foods are still eaten in Egyptian households today. Peas, beans, cucumbers, dates, figs, and grapes were popular fruits and vegetables in ancient times. Wheat and barley, ancient staple crops, were used to make bread and beer. Fish and poultry were also popular.

Egypt has a variety of national dishes. Ful (pronounced "fool," bean paste), tahini (sesame paste), koushari (lentils, macaroni, rice, and chickpeas), aish baladi (a pita-like bread), kofta (spicy, minced lamb), and kebab (grilled lamb pieces) are the most popular.