In the dessert section, the same happens in all Arab countries, are delightfully delicious. A favorite by the Egyptians is the Om Ali, a mixture of bread or pasta with milk, nuts, coconut and raisins that is usually taken warm. The Aish is serail, a loaf of bread with honey and caramel, Baklava, a mass filled with walnuts soaked in honey water or an infusion of orange blossom and suggestive also Kufama, noodles baked with sugar, honey and nuts.

The traditional Om Ali

There is usually water as an accompaniment to all the drinks and if you go to a restaurant I ask that before you open it. The local beer “Stella” is widely consumed, but if you prefer other stronger flavors can always find many imported beers. As for red wines Chateau Giniclis highlights, Rubi D’Egypte pink or white wine variety, although not of extreme quality, if they are quite acceptable and not too expensive.

Traditional beverages are karkade Egyptian, from the hibiscus flower and can take both cold and hot, the Shai, the strong black tea, Ahwa, Turkish coffee and delicious juices of mango, banana, orange, strawberry, carrot, tomato, sugarcane, pomegranate, etc. Irssous Also, water licorice, Erfa, cinnamon drink that is served hot and full of nines or Na na, delicate taste of mint.

Would you like a little karkade?

And if you want something stronger highlights the ERSO, a liqueur, the Zahib, similar to the residue and the Yasoon, with a slight anise flavor. With this we end the small tour of Egyptian cuisine and the next post we know the recipe for one of the dishes tasted in this mysterious and exciting country.

Some of the typical dishes of national cuisine are the Mashi, accompanied by rice with meat grape leaves, tomatoes, eggplant or green peppers. The Mezze is a real festival of cold of Eastern origin that are served in small dishes. Stresses the Tabbouleh salad, parsley and wheat semolina with enough acid taste, the Kobeiba, meat, fish and nine, the Baba Ghannoush, mashed eggplant with garlic, Basterma, smoked beef jerky, Sambousek, vegetable pies, hummus bi tahini, pureed chickpeas with sesame paste, Wara Annaba, grape leaves stuffed with various ingredients or Beting, marinated eggplant and more.

In the next post will continue to know more about the cuisine of this fascinating country and in the last post we will review a recipe from one of its most traditional dishes.

I spent four nights in Dahab and except for a tour devoted myself mainly to dive and fill your belly with delicious fresh fish. Upon exiting the water at the end of the day was hungry and easy hospitality of the place was ideal for both the stomach and the pocket.

The first day I hit a good binge in the World: A restaurant that, like most others, I agreed with the chef what to eat for 60 dinars looking silver gleaming fish and seafood on ice. The truth is that the dish that arrived was much more than I expected: starters, a delicious fish accompanied by squid, rice and vegetables. Moreover, with unparalleled sea views.

DahabLos restaurant other restaurants Dahab’s main promenade work the same way. They specialize in seafood. No need to take a look at the menu, you round up the price at the entrance to the chef. You will be putting on a tray that will cook for you according to the price you are interested in paying. They also include appetizers, desserts and whether racing or a shisha and a good tea.

Among the best I discovered the world, Cappone and Ali Baba.

If you repeat one of them will surely be much more generous to the plate. We spent especially in the Cappone. You will see the guys on the doors of the restaurants are fully agree to move its customers.

For something more affordable, not to exceed the 30 pounds in the street you will find local Mashraba Egyptian kebabs, kefta and other indigenous meals.