Quantifying culinary diversity across countries.

Compare countries

Georgian vs Egyptian food & cuisine

Compare
Flag
Flag
Georgia

VS

Egypt

Georgia

Egypt

The average Georgian daily plate size is

The average Egyptian daily plate size is

1825 g.
1920 g.
Icon

Grains

Icon

Fish and seafood

Icon

Produce

Icon

Eggs and dairy

Icon

meats

Icon

Sugar, fats and nuts

Icon

Grains 550 G

WHEAT

462 G

RICE

9 G

CORN

58 G

BARLEY

10 G

RYE

0 G

OATS

5 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

6 G

Icon

Grains 688 G

WHEAT

387 G

RICE

127 G

CORN

158 G

BARLEY

0 G

RYE

0 G

OATS

0 G

MILLET

0 G

SORGHUM

16 G

OTHER CEREALS

0 G

Icon

Produce 470 G

PULSES

0 G

VEGETABLES

195 G

STARCHY ROOTS

137 G

FRUITS

138 G

SEA PLANTS

0 G

Icon

Produce 740 G

PULSES

11 G

VEGETABLES

385 G

STARCHY ROOTS

100 G

FRUITS

222 G

SEA PLANTS

0 G

Icon

Meats 109 G

POULTRY

51 G

PORK

28 G

BEEF

18 G

MUTTON AND GOAT

3 G

OTHER MEAT

2 G

OFFALS

7 G

Icon

Meats 82 G

POULTRY

47 G

PORK

0 G

BEEF

21 G

MUTTON AND GOAT

2 G

OTHER MEAT

3 G

OFFALS

9 G

Icon

Fish and seafood 29 G

FISH

28 G

SEAFOOD

1 G

Icon

Fish and seafood 72 G

FISH

70 G

SEAFOOD

2 G

Icon

Eggs and dairy 499 G

EGGS

29 G

MILK AND DAIRY

456 G

ANIMAL FATS

14 G

Icon

Eggs and dairy 130 G

EGGS

10 G

MILK AND DAIRY

117 G

ANIMAL FATS

3 G

Icon

SUGARS, FATS AND NUTS 168 G

NUTS

12 G

SWEETENERS

126 G

SUGAR CROPS

0 G

VEG OILS

25 G

OILCROPS

5 G

Icon

SUGARS, FATS AND NUTS 208 G

NUTS

2 G

SWEETENERS

69 G

SUGAR CROPS

93 G

VEG OILS

22 G

OILCROPS

22 G

Icon

Herbs

MARIGOLD

SUMMER SAVORY

TARRAGON

WILD GARLIC

BAY LEAVES

CILANTRO

DILL

MINT

PARSLEY

THYME

Georgia
Common
Egypt

MARIGOLD

SUMMER SAVORY

TARRAGON

WILD GARLIC

BAY LEAVES

CILANTRO

DILL

MINT

PARSLEY

THYME

Icon

Spices

BLUE FENUGREEK

BLACK PEPPER

CORIANDER

CUMIN

DRY CHILI

FENUGREEK

ANISEED

CARAWAY

CINNAMON

CLOVES

GREEN CARDAMOM

NIGELA SEED

SUMAC

TURMERIC DRY

Georgia
Common
Egypt

BLUE FENUGREEK

BLACK PEPPER

CORIANDER

CUMIN

DRY CHILI

FENUGREEK

ANISEED

CARAWAY

CINNAMON

CLOVES

GREEN CARDAMOM

NIGELA SEED

SUMAC

TURMERIC DRY

Icon

Aromatics

GARLIC

ONION

TOMATO

CHILI PEPPERS

LEMON

ROSEWATER

Georgia
Common
Egypt

GARLIC

ONION

TOMATO

CHILI PEPPERS

LEMON

ROSEWATER

Icon

Condiments

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

Georgia
Common
Egypt

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

Egypt

SEASONINGS

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.

SAUCES

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.

Back to Top