Eating Egyptian

by AmineWeeaboo

ANCIENT EGYPTIAN FARMING

    Ancient Egyptians ate better than most ancient civilizations. Each year the Nile river would flood and then recede, leaving a valley of rich black soil. Farmers would plant crops such as: emmer (a wheat), chickpeas, lentils, corn, barley, papyrus, flax and poppy. Farmers irrigated the crops by levering water in buckets from the Nile into little channels in their fields.

EGYPTIAN’S MAIN DIET  LOOK AT YOUR SOURCE http://www.touregypt.net/featurestories/diet.htm

FRUITS AND VEGETABLES

MEAT

FISH AND POULTRY

MEAT 

DAIRY PRODUCTS

In Egypt, the rich feasted on fish. The poor mostly feasted on geese, ducks, quail, cranes and other birds. They ate beef, rarely would they eat sheep or goat. They also rarely ate pork due to their superstitions with an evil god named Seth. Egyptians weren’t really familiar with cheese, but made cottage cheese , they mainly farmed cows for milk and cream.

COOKING TOOLS

       Pottery was also very important to cooking in Egypt. They could fill their pots with dough to bake over a fire. It could also serve for cooking meat and vegetables. They would store olive oil and other ingredients. Ancient Egyptians used some of the cooking tools we still use today such as: ladles, knives, spoons, bowls, pots and pans. 

WHAT EGYPTIANS DRANK

          In Egypt they mainly drank beer. They made their beer out of barley. (a major grain in life today) They also made their bread out of this. They’d even trade with their beer.

          Egyptians often made pictures of what they ate or drank, how they prepared their food and who got to eat what. This would help historians figure out what they ate or drank.

BREAD AND CEREAL FOOD (SOURDOUGH BREAD)

  Cereal was the main backbone of Ancient Egyptian diet. Cereal often consisted from a variety of breads, usually with different ingredients mixed in.

The Egyptians had gathered the grain, they would take a stone and pound the grain into flour. They would then add water to their makeshift flour and knead it into bread. Sometimes Egyptian chefs would knead the bread with their feet. They’d walk across the bread to knead it. After the bread was kneaded they would leave the bread out, letting wild yeast fall onto it to help it rise. Since they used this method their dough would end up coming out sour.

We decided that for an activity we would taste the difference between sourdough bread and white bread. Egyptians loved putting garlic with their bread. They also used a lot of green vegetables such as lentils, figs, dates, and onions. Other variety of foods they’d use were fish, birds, eggs, cheese (kefalotyri: goat milk), and butter. Since Egyptians didn’t have sugar they would usually sweeten their bread with honey, dates, fruit juice, and spices. 

Aish Baladi: Bread of Ancient Egypt                   

<https://www.arabamerica.com/aish-baladi-bread-ancient-egypt/>

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