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Appetizers and salads are very present in the Egyptian menu. You will find them daily in every kitchen.
They vary from each household depending on the budget. They are usually served before the main course,
as side dishes, and to accompany drinks and barbecues. Whether hot or cold, they cluster the table in tiny dishes and bowls and are usually
served with a tray of assorted bread and raw vegetables cut in different shapes.
The most used ingredients are garlic, lemon juice and olive or corn oil. Fresh or dried herbs such as
mint, parsley, dill and cumin are abundantly used. Presentation and decoration are very important.
When a table is crowded with a big variety, there is usually no need for a main course.
PS: Vegetarians, those of you that accept milk, dairy products and eggs, will find some excellent recipes here. Vegetalians, those that refuse any ingredient from the animal kingdom,
can omit what they want. Vegetarian recipes will be marked by a "V". Eventually, they will be gathered separately.
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For background, graphics & Midi sources, please refer to Appetizers & Salads. Thanks. Appetizers & Salads Introduction Last Updated June 01, 1998 |