vegan Egypt

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Vegan Food

Egypt is lodged between two vegan paradise countries; Firstly Israel to the north has Tel Aviv which is the vegan capital of the world and the middle east is know for it's great traditional vegan dishes like falafel. Then to the south is Ethiopia which with a large religious influence see widespread vegan food options, especially during the 2 months of fasting, when the whole country turns to a vegan diet.

Koshary

The Egyptian national dish koshary, also called kushari, typically consists of various types of noodles, rice, lentils, tomato sauce, fried onions and chickpeas. You can get koshary to go at the many street stall where often this is the only thing they sell. You can also find koshary in restaurants. Be careful to check because occasionally it may be served with meat.

Falafel / Ta’amiya

Falafels are an ancestral recipe whose origin remains highly contested. The less disputed origin goes back to the Copts (Christians of Egypt) who used to eat falafel during Lent. Moreover, the word falafel comes from pha la phel (Φα Λα Φελ) which means “of more beans.” In Egypt fava beans are used instead of chickpeas. They are served with a sesame sauce, made with tahini paste. Often served with a flatbread and salad.

Foul

Ful medames, or simply fūl, is a stew of cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetable, herb and spice ingredients. It is notably a staple food in Egypt, especially in the northern cities of Cairo and Gizah. You can find canned Foul in the supermarkets.

Aish Baladi

Aish Baladi is an Egyptian whole wheat flat bread that looks a lot like pita bread, but is unique to Egypt. It literally means bread of life. That is how the Egyptians looked at bread. This is one of the very ancient form of traditional bread in the Egyptian culture. ‘Baladi’ means traditional and ‘Aish’ means life. The modern version of Aish Baladi is made with 100 percent whole wheat flour, and is even coated with wheat bran. This bread is really easy to make, as long as you have a very hot oven fitted with a baking stone. The bread has been produced since the times of ancient Egypt, when it was made with emmer wheat.