Ancient Egyptian Food

Discover some of the most commonly eaten dishes from ancient Egypt as depicted through art and archaeological remains.

ancient Egyptian food was an integral component of ancient Egyptian society both during life and after death. Temple walls would display offerings to their gods such as fruits or grains offered as offerings while tombs often included tombstones with food offerings for them to feast upon in eternity.

 

Traditional Egyptian food

Ancient Egyptian food was more than just meals; it was a key part of their daily life and afterlife

Bread and Beer were staple foods of ancient Egyptian society

Bread was an integral component of ancient Egyptian diet and burial tomb owners often asked those still alive who visited for bread as an offering, usually 1,000 loaves at once. Archaeological remains, art, and texts reveal that loaves could take many imaginative shapes such as obelisks, geese, cattle gazelles humans flowers vases fruit geometric and even animal cracker shapes (proving ancient Egyptians invented animal crackers!). Perhaps some loaves served as offerings at temples or tombs instead?

 

Ancient Egyptians were known for their fondness for beer; in fact it served as one of their staple foods! Men, women, and children all consumed beer daily.

“Don’t indulge in too much beer lest it lead you down a path toward evil speech and confusion. No one extends help if you fall and injure your body; your drink companions stand up saying, ‘Out with the drunk!’ If someone comes seeking you and talks with you later on, one finds you lying face-down like an infant.”

 

Wine was consumed widely among ancient Egyptians, though likely only at higher social tiers. Recipes found in an 10th Century CE Baghdad cookbook indicate its production using techniques documented through artifacts from antiquity and archaeological remains of earlier periods.

 

Wine

Wine was an important part of ancient Egyptian food. Although beer was by far the most consumed libation, wine production occurred as well. Vineyards could be found throughout Egypt’s Nile Delta area as well as domestic gardens where vines grew on trellises for cultivation. After harvesting grapes by hanging onto ropes specifically intended for this task, treaders used their bare feet to crush the fruit in a large trough and collect its juice, or “must,” before pouring it into ceramic jars for fermentation to begin. After fermenting for anywhere from days to weeks, wine was left in sealed jars to mature further and keep its full aromas.

There is evidence of amphorae being coated inside with resinous compounds so as not to lose their wine through porous pottery surfaces.

Meat and Fowl

In ancient Egyptian society, beef was considered an expensive luxury that only the wealthy could afford; throughout most of human history meat has always been reserved for wealthy individuals.

 

Cattle required fields of grass to graze on, diverting valuable arable land away from crops production for grain growing or cattle feed production; most scenes depicting butchery involved the preparation of an oxen carcase so nothing went to waste; its blood was saved to make blood sausage (black pudding) while each section joined was joined up together – haunch, rack of ribs steaks steaks and heads all displayed alongside pieces that had air dried to create something similar to modern day air curing processes used on different meat products or pieces hung up on racks or lines as soon as the sun shone through and air drying created biltong-type qualities in various environments.

 

Other meat sources were considered less suitable, like goat and mutton; pork, on the other hand, was forbidden in Egypt due to some ancient commentators like Herodotus and Galen who considered it unclean and prohibited them.

 

 

Herodotus recounts celebrations held to remember Horus’ victory over Seth, for whom it was considered sacred (he did this specifically to commemorate). “He claimed it was the one time of year when people enjoyed eating pork; those unable to afford an actual animal would consume loaves shaped as such instead.” However, at both Kahun in the Middle Kingdom and Amarna during 18th Dynasty workmen’s village workmen village workmen have discovered large quantities of pig bones indicating its prevalence within working class diets of Egypt.

 

Fish was said to be forbidden as part of these diets although this probably only applied to priesthood members.

 

Egyptians ate plenty of fish from the Nile, and it was one of the most popular Ancient Egyptian food, although fishingers themselves were considered outcasts across all classes even as its products were considered lucky charms. Fish were cleaned, gutted and slabbed quickly after landing or onboard their boats or shortly thereafter on riverbanks before hanging to dry or salted/pickled in oil to preserve them before hanging up for drying in wooden frames or from boat’s riggings to dry in direct sun light for later consumption.

 

Poultry (wild birds) was widely eaten because it was one of the cheapest forms of protein available at market or hunted as food commodities; various species such as pigeons, storks, cranes, egrets teal geese ducks were harvested along the Nile. Such commodities could either be bought at market or hunted; depictions show Egyptians using throwing sticks to hunt wildfowl from papyrus reed beds along the river with depictions showing Egyptian hunters hunting wildfowl predominantly ducks and geese along its banks while ducks and geese were kept as eggs since domestic fowl had not yet become numerous until Roman times.

Dairy

Most villages had access to goat or sheep milk supplies for dairying activities in Egypt. As fresh milk would spoil quickly in its tropical heat environment, milk may have been cultured into products like yoghurt instead.

 

Labna is produced today using this same straining process; firmer cheese gebna can take two or three days longer before hardening completely before being stored away to dry off completely and become firm again – both types were likely produced during ancient Egyptian times; two jars found from Hor-aha’s First Dynasty tomb revealed fatty residues which have since been identified as remnants of cheese production by archaeologists!

 

 

The Cooks of Ancient Egypt

Both men and women had roles to play in preparing ancient Egyptian food; it appears from artistic depictions that men presided over most temple-based food prep work while cooking themselves meals outside their fields or farms. Food preparation in ancient Egypt wasn’t exactly seen as a high-status career path – in many respects more comparable to being employed at McDonald’s than Julia Child! Fishermen and those involved with fish preparation had to contend with many hazards: crocodiles, insects, and competition from hungry birds eagerly stealing catch from boats.

A text used as a deterrent against non-scribe careers used the example of the baker with his feet stuck into an oven as an effective warning – should his son let go, they would plunge straight into flames.

 

Dining in Ancient Egypt

One of the most beloved motifs in Egyptian art is lovers on friendly terms seated before an offering table laden with delicacies. But these drawings depicting meals one might expect in their afterlife do not necessarily depict reality; most times, those depicted do not even appear to be eating; in these instances, their hand simply extends toward all that food on display.

 

On display rarely are more ordinary meals, yet these depictions provide insight. Egyptian peasants were known to dine seated on the ground with their back supported by papyrus structures in fields and marshes; their meal consisted of onions, bread and maybe some meat or poultry cooked over an open fire pit.

 

 

Legacy of Food in Ancient Egypt

Food in Ancient Egyptian society reflected its agricultural society. Even today when Egyptians import much of their food supplies, bread remains the staple food choice, its name being translated directly in Arabic as meaning life itself.

 

popular Egyptian food

Egyptian dishes might not be well known to many, and we aim to change that! Here at Egypt In Your Pocket, we hope to introduce the delicious foods readily available there and extremely delectable as part of Egyptian culture. For instance, you can find variations of each food all across Egypt from north to south, with each region adding its own distinct flair or twist to its recipes.

 

Ful Wa Ta’ameya

Ful Wa Ta’ameya, one of Egypt’s favorite and delicious street foods, has long been enjoyed. Consisting of two main components – Ful being cooked fava beans combined with various spices; and Ta’ameya being falafel-like patties made from ground fava beans mixed with herbs and spices; typically this meal comes served on warm pita breads alongside toppings.

 

Ful Medames

One dish ancient Egyptians and modern Egyptians alike share in common is Ful Medames. Ful Medames has long been one of Egypt’s staple dishes – and with good reason.

Dating back millennia, Ful Medames remains popular today despite using entirely vegetarian ingredients – Fava beans, olive oil and cumin as mainstays; garnishing includes lemon juice, onion slices parsley leaves and cumin for an incredible flavor experience.

 

Koshari

Cairo’s lunch hour brings with it an onslaught of carbs! Locals queued outside every kushari shop nearby in anticipation of one of Egypt’s popular street foods: Kushari is made up of rice, macaroni, and lentils topped with tomato sauce and garlic vinegar and served alongside chickpeas and fried onions – providing substantial yet nutritional meals at an economical cost – exactly what Egyptians were after.

Egypt food culture

Egyptian cuisine shares many common elements with Eastern Mediterranean fare, including rice-stuffed vegetables and grape leaves, shawerma, kebab and kofta; with variations and preparation methods. Some consider Koshary- a combination of rice lentils and macaroni- to be its national dish.

 

Best Egyptian food

Hamam Mahshi

Some call them rats of the sky; others pests, but many love to devour them! For generations, Hamam mahshi has long been served in Egypt as an iconic dish called Hamam Mahshi (stuffed pigeon).

Pigeons are kept in lofts along the Nile where they’re fed on onions, spices, and freekeh (green cracked wheat with an aromatic, nutty flavor); alternatively, they may be filled with either rice or bulgur wheat instead of freekeh.

 

Fiteer Baladi

Fiteer, an Egyptian dish similar to pizza, can be described as extremely buttery and full of calories – yet completely worth everyone! Constructed out of filo pastry layers cooked in a brick oven, its original form serves plain, but adding toppings such as meats, cheese, and vegetables can make your perfect fiteer bite.

 

Kofta and Kebab

Kofta and Kebab are two meat dishes sure to please! Kofta features minced lamb or beef mixed with spices before being rolled and grilled; similar to an Egyptian sausage.

Kebab on the other hand uses pieces of lamb or veal skewered over coal fire before being served alongside dips, rice bread, vegetables or anything else desired as side items.

 

Ancient Egyptian Diet

Most ancient Egyptians consumed two daily meals: an early breakfast of bread and beer followed by an elaborate evening feast consisting of vegetables, meats and bread and beer for dinner.

Banquets were typically hosted during the afternoon. Unmarried men and women would sit separately according to social status; seating would also vary accordingly.

Servant women carried wine jugs around, while dancers were often accompanied by musicians playing instruments such as harps, lutes, drums, tambourines, and clappers.

 

Ancient Egyptian Food and Drink

From Neolithic through historic Egypt, cereal foods formed the core of daily diet for most. Bread and beer were staples among ancient Egyptian meals; other components included vegetables, fruit, milk products and seafood as well as many types of fattened birds eaten as foodstuff.

 

Food Tour Cairo

Food Tour Cairo with Egypt Tours Group provides professional guides who offer tours that explore local culinary and beverage culture, from its history and culture to offering tasting opportunities with regional ingredients and cuisine.

 

FAQs

What do Egyptians eat today?

Egyptian cuisine features abundant Nile Valley and Delta produce such as poultry, legumes, vegetables, and fruit for many of their dishes, such as rice-stuffed grape leaves or vegetables, hummus, falafel, shawarma, kebab, and kofta, to name just some examples of authentic Egyptian fare.

What breakfast foods do Egyptians enjoy?

Ful is the traditional Egyptian breakfast that’s commonly called “fool”. Composed of cooked fava beans seasoned with oil and salt, Ful makes for a filling, nutritious start to each day and can often be found served alongside boiled eggs. Soaked beans are cooked over low heat in an “idra”, to remove their outer casing before being processed through an “idra”.

 

Are meals reasonably priced in Egypt?

Low-price meals at local eateries or street vendors typically cost 30-60 Egyptian pounds (EGP) per person, whereas meals from midrange restaurants might range between 70 and 140 EGP per person; fine dining establishments might charge as much as 150+ EGP per person for dining services.