STAPLES OF EGYPT
Egypt boasts certain staples specific to its country. Here is a short list of some of them.
Taken from Widikedia.org
4031 Balboa Street, San Francisco
Between 41st & 42nd Avenues
Outer Richmond District
Tuesday - Sunday
5:30 pm til 9:30 pm
OUTDOOR DINING ONLY
Belly Dance Shows paused due to
Sundays will resume with Live Music
Have a coupon or voucher to redeem?
Call first to make your reservation.
Staples of Egypt
MULUKHIYA - The National Dish of Egypt, is the leaves of Corchorus species (Jute leaves) used as a vegetable. It is a popular Middle Eastern and North African countries. It is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy," rather like cooked okra. Mulukhiyyah is generally eaten cooked, not raw, and is most frequently turned into a kind of soup or stew, typically bearing the same name as the vegetable in the local language. Mulukhiya is also the Moroccan erm for okra, which goes by gnāwiyah in Algeria Tunisia and bāmyah (Arabic: بامية) elsewhere in the Arabic-speaking world and the Eastern Mediterranean.
As used in Egyptian cuisine, mulukhiya, (Egyptian Arabic pronunciation: [moloˈxejjæ]) is prepared by removing the central spine from the leaves, and then chopping the leaves finely with garlic and coriander. The dish generally includes some sort of meat; in Egypt this is usually chicken or beef but rabbit or lamb are preferred when available, particularly in Cairo. Cooks in Alexandria often opt to use shrimp in the soup, while Port Said is famous for using fish. The resulting soup is then served over rice. It is also often served with a tomato, onion, and vinegar-based topping.
Molokheyyah was consumed in Ancient Egyptian cuisine, where the name "mulukhiya" originates.
Many Egyptians consider mulukhia to be the national Egyptian dish along with Ful Medammes and Koshari.