WHEAT
462 G
Quantifying culinary diversity across countries.
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Grains
Fish and seafood
Produce
Eggs and dairy
meats
Sugar, fats and nuts
Grains 550 G
462 G
9 G
58 G
10 G
0 G
5 G
0 G
0 G
6 G
Grains 688 G
387 G
127 G
158 G
0 G
0 G
0 G
0 G
16 G
0 G
Produce 470 G
0 G
195 G
137 G
138 G
0 G
Produce 740 G
11 G
385 G
100 G
222 G
0 G
Meats 109 G
51 G
28 G
18 G
3 G
2 G
7 G
Meats 82 G
47 G
0 G
21 G
2 G
3 G
9 G
Fish and seafood 29 G
28 G
1 G
Fish and seafood 72 G
70 G
2 G
Eggs and dairy 499 G
29 G
456 G
14 G
Eggs and dairy 130 G
10 G
117 G
3 G
SUGARS, FATS AND NUTS 168 G
12 G
126 G
0 G
25 G
5 G
SUGARS, FATS AND NUTS 208 G
2 G
69 G
93 G
22 G
22 G
MARIGOLD
SUMMER SAVORY
TARRAGON
WILD GARLIC
BAY LEAVES
CILANTRO
DILL
MINT
PARSLEY
THYME
MARIGOLD
SUMMER SAVORY
TARRAGON
WILD GARLIC
BAY LEAVES
CILANTRO
DILL
MINT
PARSLEY
THYME
BLUE FENUGREEK
BLACK PEPPER
CORIANDER
CUMIN
DRY CHILI
FENUGREEK
ANISEED
CARAWAY
CINNAMON
CLOVES
GREEN CARDAMOM
NIGELA SEED
SUMAC
TURMERIC DRY
BLUE FENUGREEK
BLACK PEPPER
CORIANDER
CUMIN
DRY CHILI
FENUGREEK
ANISEED
CARAWAY
CINNAMON
CLOVES
GREEN CARDAMOM
NIGELA SEED
SUMAC
TURMERIC DRY
GARLIC
ONION
TOMATO
CHILI PEPPERS
LEMON
ROSEWATER
GARLIC
ONION
TOMATO
CHILI PEPPERS
LEMON
ROSEWATER
FRUIT MOLASSES
HONEY
PEPPER PASTE
WINE
WINE VINEGAR
POMEGRANATE MOLASSES
TOMATO PASTE
YOGURT
CLARIFIED BUTTER
DATE SYRUP / SILAN
OLIVE OIL
PRESERVED LEMONS
SESAME SEEDS
SUGARCANE MOLASSES
TAHINI
TAMARIND
FRUIT MOLASSES
HONEY
PEPPER PASTE
WINE
WINE VINEGAR
POMEGRANATE MOLASSES
TOMATO PASTE
YOGURT
CLARIFIED BUTTER
DATE SYRUP / SILAN
OLIVE OIL
PRESERVED LEMONS
SESAME SEEDS
SUGARCANE MOLASSES
TAHINI
TAMARIND
Salt, cumin and coriander have been the main Egyptian seasonings since ancient times. The oldest recorded use of cumin dates back 5000 years when cumin was used in the embalming process due to its antibacterial properties (source). Warm and floral coriander belongs to the same family as cumin and goes hand in hand, supplementing each other in Egyptian dishes to create warmth and depth. Heat-wise, food is not overly spicy, unlike their Western or Southern neighbors, the focus is more on the aromatic side.
The ancient Egyptians are known to have used a lot of garlic and onions in their everyday dishes, and this tradition continues. Fresh and fried garlic, mashed with herbs, is very prominent, and onions, fried and sprinkled on top, are a frequent garnish. A unique Egyptian flavoring ingredient is black honey, also known as sugar cane molasses, a liquid black sweetener used in desserts and marinades.
A famous Egyptian nut and spice mix DUKKAH, meaning ‘pound’ in Arabic, it illustrates how it is made – pounded finely or coarsely. It’s a versatile mix – used to crust meat, fish, sprinkled on bread, or over eggs. The composition varies from family to family, still, the common ingredients are nuts, sesame, coriander, cumin, salt, and black pepper. Dukkah is gaining popularity in countries outside of Egypt, largely due to its exposure through TV shows.
Other spice mixes used widely in Egypt are shared with other cultures:
Levantine ZA’ATAR – dried oregano, thyme or marjoram, sumac, sesame seeds, salt.
Arabic BAHARAT – black pepper, cumin, coriander, cinnamon, cloves, cardamom, nutmeg, paprika.
North African RAS EL HANOUT can have 30 or more ingredients. Some blends can have up to 80 spices! Here are some common ones: cardamom, clove, cinnamon, coriander, cumin, nutmeg, peppercorn, turmeric, paprika, fenugreek, anise, ginger, chili pepper, allspice, mace, dried rose petals.
Some are local, some have come from elsewhere. These sauces are used with dishes in Egypt:
TA’ALEYA is a garlic sauce made by frying garlic with ghee and then adding coriander and chili. It is used to flavor bamia or koshary.
TEHINA is a sesame paste, garlic, salt, cumin, and lemon juice mix that goes with almost everything.
TOMAYA is a garlic sauce made from mashed garlic, lemon juice, and salt, often served as a condiment with grilled meats, chicken, or seafood. It’s similar to a Mediterranean garlic dip called toum.
BISSARA is a split fava bean sauce or dip, also featuring onions, garlic, lemon juice, hot peppers, parsley, dill, mint.
MOLOKHIA is eaten with bread as a soup or dip, but can be categorized as a sauce.
SHATTA – a hot chili sauce made from crushed red chilies, garlic, lemon, and vinegar. It’s a spicy condiment served with koshary, ful medames, and falafel.