Part 1 of Essay
Egyptian food reflects the country's melting-pot history; native cooks using local ingredients have modified Greek, Turkish, Lebanese, Palestinian, and Syrian traditions to suit Egyptian budgets, customs, and tastes. The dishes are simple; made with naturally ripened fruits and vegetables and seasoned with fresh spices, th ....

Part 2 of Essay
.... from leavened dough allowed to rise in the sun, while plain aysh comes in long, skinny, French-style loaves. Hard, dry aysh can be softened in water, and if you have a fire available, warmed over an open flame. Along with aysh, the native bean supplies most of Egypt's people with their daily rations. Ful can be cooked several ways: in ful midamess, the whole beans are boiled, with vegetables if desired, and then mashed with onions, tomatoes, and spices. This mixture is often served with an egg for breakfast, ....