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Maltese vs Egyptian food & cuisine

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Malta

VS

Egypt

Malta

Egypt

The average Maltese daily plate size is

The average Egyptian daily plate size is

2401 g.
1920 g.
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Grains

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Fish and seafood

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Produce

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Eggs and dairy

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meats

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Sugar, fats and nuts

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Grains 456 G

WHEAT

391 G

RICE

24 G

CORN

36 G

BARLEY

0 G

RYE

0 G

OATS

2 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

3 G

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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

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Produce 755 G

PULSES

3 G

VEGETABLES

417 G

STARCHY ROOTS

104 G

FRUITS

231 G

SEA PLANTS

0 G

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Produce 740 G

PULSES

11 G

VEGETABLES

385 G

STARCHY ROOTS

100 G

FRUITS

222 G

SEA PLANTS

0 G

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Meats 198 G

POULTRY

66 G

PORK

67 G

BEEF

57 G

MUTTON AND GOAT

3 G

OTHER MEAT

2 G

OFFALS

3 G

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Meats 82 G

POULTRY

47 G

PORK

0 G

BEEF

21 G

MUTTON AND GOAT

2 G

OTHER MEAT

3 G

OFFALS

9 G

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Fish and seafood 79 G

FISH

60 G

SEAFOOD

19 G

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Fish and seafood 72 G

FISH

70 G

SEAFOOD

2 G

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Eggs and dairy 567 G

EGGS

33 G

MILK AND DAIRY

523 G

ANIMAL FATS

11 G

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Eggs and dairy 130 G

EGGS

10 G

MILK AND DAIRY

117 G

ANIMAL FATS

3 G

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SUGARS, FATS AND NUTS 346 G

NUTS

29 G

SWEETENERS

239 G

SUGAR CROPS

0 G

VEG OILS

50 G

OILCROPS

28 G

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SUGARS, FATS AND NUTS 208 G

NUTS

2 G

SWEETENERS

69 G

SUGAR CROPS

93 G

VEG OILS

22 G

OILCROPS

22 G

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Herbs

OREGANO

ROSEMARY

SAGE

BAY LEAVES

MINT

PARSLEY

THYME

CILANTRO

DILL

Malta
Common
Egypt

OREGANO

ROSEMARY

SAGE

BAY LEAVES

MINT

PARSLEY

THYME

CILANTRO

DILL

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Spices

FENNEL SEED

PAPRIKA

SAFFRON

BLACK PEPPER

CINNAMON

CLOVES

CUMIN

ANISEED

CARAWAY

CORIANDER

DRY CHILI

FENUGREEK

GREEN CARDAMOM

NIGELA SEED

SUMAC

TURMERIC DRY

Malta
Common
Egypt

FENNEL SEED

PAPRIKA

SAFFRON

BLACK PEPPER

CINNAMON

CLOVES

CUMIN

ANISEED

CARAWAY

CORIANDER

DRY CHILI

FENUGREEK

GREEN CARDAMOM

NIGELA SEED

SUMAC

TURMERIC DRY

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Aromatics

CARROT

CELERY STALKS

FENNEL

ORANGE

GARLIC

LEMON

ONION

TOMATO

CHILI PEPPERS

ROSEWATER

Malta
Common
Egypt

CARROT

CELERY STALKS

FENNEL

ORANGE

GARLIC

LEMON

ONION

TOMATO

CHILI PEPPERS

ROSEWATER

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Condiments

ANCHOVIES

CAPERS

HONEY

OLIVES

WINE

WINE VINEGAR

OLIVE OIL

TOMATO PASTE

CLARIFIED BUTTER

DATE SYRUP / SILAN

POMEGRANATE MOLASSES

PRESERVED LEMONS

SESAME SEEDS

SUGARCANE MOLASSES

TAHINI

TAMARIND

YOGURT

Malta
Common
Egypt

ANCHOVIES

CAPERS

HONEY

OLIVES

WINE

WINE VINEGAR

OLIVE OIL

TOMATO PASTE

CLARIFIED BUTTER

DATE SYRUP / SILAN

POMEGRANATE MOLASSES

PRESERVED LEMONS

SESAME SEEDS

SUGARCANE MOLASSES

TAHINI

TAMARIND

YOGURT

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.

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