Egyptian cuisine is characterized by dishes such as Ful Medames, Kushari, rice-stuffed pigeon, Mulukhiyya with rabbit, and Feteer Meshaltet, while sharing similarities with food found throughout the Eastern Mediterranean like rice-stuffed vegetables or grape leaves, Shawerma, Kebab, Falafel, Baba Ghannoug, and Baqlawa. Bread forms the backbone of Egyptian cuisine. Bread is consumed at almost all Egyptian meals; a working-class or rural Egyptian meal might consist of little more than bread and beans. The local bread is a form of hearty, thick, glutenous pita bread called Eish Masri or Eish Baladi (Egyptian Arabic: عيش ʿēš) rather than the Standard Arabic خبز khubz. The word “Eish” comes from the verb “ʿāš, yuiʿīš” meaning “to live” indicating the centrality of bread to Egyptian life. In modern Egypt, the government subsidizes bread، dating back to a Nasser-era policy; as of 2008[update], however, a major food crisis has caused ever-longer bread lines at government-subsidized bakeries where there would normally be none; the occasional fight has broken out over bread, leading to fear of bread riots. The bread subsidies are also viewed by political observers as a means by the government of mitigating opposition by the lower-classes to an authoritarian domestic political system.
Some Egyptians consider Kushari, a mixture of rice, lentils, and macaroni, to be the national dish. Ful Medames (mashed fava beans) is also popular and is used in making Ta’meyya (also known as Falafel), which Egyptians consider to be superior to elsewhere in the Middle East where chickpeas is the major ingredient of this dish, although chickpeas have been grown by Egyptians for thousands of years.
Ancient Egyptians are known to have used a lot of garlic and onion in their everyday dishes. Fresh mashed garlic with other herbs is used in spicy tomato salad and is also stuffed in boiled or baked aubergines (eggplant). Garlic fried with coriander is added to Mulukhiyya, a popular green soup made from finely chopped jute leaves, sometimes with chicken or (preferably) rabbit. Fried onions can be added to Kushari
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Per Request here is the Kushari Recipe: http://www.multiculturalcookingnetwork.com/recipes/item/329-kushari-recipe.html