Today, the integration of many communities together in Egypt led
to the adaptation of new forms of national dishes. Besides, most
of the traditional food is prepared with modern machines, stoves
and utensils. The Nubian cuisine is no exception to this
development. As a result, the old traditional Nubian cuisine has
almost vanished and only elderly people still remember the names
of dishes that they used to eat in their childhoods.
The present Nubian cuisine is characterized by dishes such as:
- bamiya (okra stew),
- Ful Medames (mashed fava beans),
- Kushari (brown lentils, macaroni, rice, chickpeas
and a spicy tomato sauce),
- Moloukhiya (a popular green soup made from finely
chopped Jew's Mallow leaves),
- Taamiya (deep fried mixture made of beans, parsley,
- Tahina (sesame paste).
- Vegetable, fish, meat or chicken Tagen (different
stews prepared in tomato and onion sauce).
In Aswan, there is also a special kind of bread called
Shamsi. The bakers, usually the women of the village, let
the dough rise in the sun before baking it. Some connoisseurs
claim that the Shamsi bread is one of the best kinds of bread in
Other popular and national dishes include:
- Kebab (grilled lamb meat cut into small pieces),
- Kofta (grilled minced meat),
- Shish Taouk (grilled chicken filet cut into small
Ancient Egyptians are known to have used a lot of garlic
and onion in their everyday dishes. Nowadays, fresh mashed garlic
with other herbs, such as cumin, is used in spicy
tomato salad. Garlic fried with coriander is added to
Moloukhiya, and fried onions are added to Kushari.
Dill, fenugreek, parsley, thyme, white and black cumin,
fennel, marjoram and mint are all native to Egypt and were
used in cooking in ancient times. Both cinnamon and pepper
were imported from the New Kingdom and onwards.