Je pars en Egypte avec ma famille dans 2 semaines.
J'ai lu sur un guide que la plupart des hotels proposent le choix entre petit dejeuner egyptien et un petit dejeuner européen.
Je voudrais savoir de quoi est composé un petit dejeuner egyptien.
Taameya = Falafel = beignets de fèves
Foul = Fèves cuisinées avec cumin citron
Hallawa = douceur à base de sésame
pain baladi = pain égyptien sans levain
bonjour
voici une recette pour les falafel ou taamia (il en existe d'autres)
ingrédients pour 6
300g de fèves cassées (sans la peau)
1 oignon
10 gousses d'ail
le vert d'un poireau
5 cuil à soupe de persil coriandre et aneth hachés
2 cuil à café de menthe sechée
2 cuil à café de coriandre en poudre
1 cuil à café de cumin en poudre
1 piment fort ??
2 oeufs
100g de chapelure
sel poivre
huile pour friture
faire tremper les fèves dans l'eau froide toute une nuit
egouttez les, ajouter l'oignon en dés, l'ail et les herbes hachées
mettre ce mélange dans un robot électrique par petites quantités, mélangez bien pour obtenir une composition fine
ajoutez les oeufs battus, la chapelure, les épices, sel, poivre et mélangez bien à nouveau
mettez l'huile à chauffer
formez des boulettes et les faire frire dans l'huile très chaude
égouttez sur su papier absorbant
à servir avec de la salade et de la sauce tahina
Bonjour
Je suis très contente pour vous d'avoir la chance de visiter ce pays de rève, terre des civilisations, peuple on ne peut plus chaleureux.
Normalement le petit déjeuner dans les hôtels, est un buffet ouvert avec un grand choix
Croissant, café, thé, jus de fruit, céréales et autres mets classiques
Vous seront proposé d'autres plats plus typiques, il faut goûter à tout, ça en vaut la peine le fameux "foul medamess" est le plat égyptien roi des petits-déjeuner, ce sont des fèves cuites jusqu'à devenir presque purée, un condensé de protéines. On le prépare soit à l'huile et au citron, ou à la tomate ou aux oeufs, ou encore avec une sauce de sésame appelée "Tahina". Toutes les déclinaisons sont délicieuses. Le seul problème, éviter d'en abuser c'est un peu lourd. la belila, est une déclinaison de céréales. Il s'agit de blé cuit auquel on ajoute du lait du sucre et un peu de cannelle. Je vous conseille de la manger à la place des céréales, c'est bio. le "Basterma" est le jambon local. C'est de la viande de boeuf "filet" préparé en jambon sous une couche d'épices. Pour le préparer on le débarrasse de son enveloppe qui est forcément salée. Le Basterma peut être coupé en tranches fines et préparé en sandwiches, seul ou avec du fromage "style cantal", ou cuit avec des oeufs et c'est le meilleur.
N'oublie pas de gouter le Karcadé, boisson délicieuse à base de fleurs d'Hibiscus, et un plat bien nourrissant, le Kocheri, un plat préparé avec les pates, des lentilles, des pois-chiches, des oignons une sauce lègèrement pimentée.
Hummmmm rien d'extraordinaire mais le souvenir de mes années en Egypte.
Le falafel libanais est préparé avec de la purée de pois chiche à la place des fèves.
Perso, je préfère ceux d'Egypte😉
I’m from West Africa and I’d love to introduce a Russian friend to a traditional product from my region: soumbara.
For those who don’t know, soumbara is a condiment made from fermented néré seeds. It has a pretty distinctive smell and a very strong, salty, fermented, umami-rich flavor. In West Africa, we mainly use it to add flavor to sauces, with rice, vegetables, meat, etc.
I’m curious to know, from Russian cuisine lovers: which traditional Russian dish do you think soumbara would pair particularly well with?
I’m looking for a real Russian dish where the combination could be interesting—not just rice or an adapted African dish.
Hi there, we’re heading to Cagliari for one night in April, staying at a hotel without a restaurant. Would you happen to know of a restaurant near Via Giuseppe Garibaldi for a typical dinner that’s not too pricey? Thanks.
I’m looking for typical Catalan restaurants in Barcelona! Any suggestions for areas or little hidden spots?
I know to avoid places like La Rambla, the beachfront restaurants in Barceloneta, and anywhere where they greet you with a menu asking if you want to eat, but are there any specific restaurants to avoid? Any bad experiences or unpleasant surprises?
I’m heading to Barcelona in early May—it’s my first time there. I’d love to hear your suggestions for restaurants (ideally near the tourist center, Las Ramblas). That said, I’m happy to travel if needed. I’m looking for a place renowned for its gastronomy, a spot serving typical Spanish or Catalan food, or somewhere with a unique vibe you wouldn’t normally find... In short, which restaurant did you love most during your stay in Barcelona?
Maybe you already use it in your recipes? Just to let you know that here in Quebec, the maple water harvest has started in several regions. The next step will be to boil this water to turn it into syrup. A sweet nectar, it works well in salad dressings, desserts, with salmon, and more. 😋
If you ever pass through here, don’t miss the chance to visit one of our wonderful sugar shacks. You can taste maple taffy on snow, among other things. 😄
Do you drink wine with your meal, and how often—every day, just on weekends, or only occasionally for special events?
What are your favorite wines, from which country, and what grape variety?
I drink wine with my evening meal every day. I’m particularly fond of wines from Australia and Spain—I really like grape varieties like Cabernet Sauvignon and Shiraz.
Leaving in 15 days for Brittany, specifically the southern Finistère and Bénodet...
Tourists expected to boost the culinary restaurant industry!
Haven’t read the guide for latecomers yet, and I’m really wary of online reviews.
Where can I eat without getting ripped off, enjoy quality food—crêperies, seafood, nice atmosphere...
Thanks to all you savvy foodies!
The title might surprise you, but you’ll understand my point of view.
1/ MEAL STRUCTURE
I’m talking about the standard meal, not the one for those who have to budget for financial reasons (generally fewer in northern and central Italy than in France, but more in the south, which makes up 35% of Italy—Eurostat figures), nor for those (mostly women) watching their figure.
The tradition (once the meal of the well-off, widespread among the general population in the 1950s) starts with soup or pasta (or rice, gnocchi, ravioli, lasagna)—this is the *primo piatto*.
Next comes meat or another animal-based product (fish, cured meats, eggs, etc.)—the *secondo piatto*, which can be replaced by cooked vegetables (the only known example in France: eggplant parmesan).
If the meat dish doesn’t already include vegetables, one is served. Salads, whether green or tomato-based, are side dishes, not starters.
The meal ends with dessert—no difference from French habits: cheese, fruit, or sweets.
*Antipasti* (appetizers) are reserved for festive meals or receptions and are served *in addition* to the main courses at the start.
4 practices unknown in France:
- If the menu includes pasta and ham, you start with the pasta.
- If the menu includes pasta with a meat sauce and fish, you start with the pasta too.
- Pasta is never a side dish for meat.
- It’s not unusual for Italians to start with pasta in a meat sauce and then have a meat dish—most do this several times a week.
Modern adaptations:
- People eat pasta less often (on average 5 times a week, according to recent figures) and soups, which are being replaced by *antipasti*.
- The main meal is now mostly dinner, so it’s much heartier, while lunch isn’t usually eaten at home.
2/ THE CUISINE
What do we know in France? Pizza, pasta Bolognese, carbonara, arrabbiata, ravioli, and lasagna. Fried scampi, Milanese or Bolognese cutlets, carpaccio, and finally tiramisu.
In short, a few basic dishes, but nothing of the gastronomy—whether regional traditions or high-end restaurants.
2 anecdotes:
**Bolognese sauce**
In Italy, the most common homemade sauce is a meat-and-tomato-based sauce called *ragù* (pronounced *ragoo*). Every region, even every town and family, as well as every restaurant, has its own recipe. *Ragù alla bolognese* is just one of these countless *ragù*—and no one in France knows the real recipe (I can share it with those interested). The name *bolognese* given abroad to any *ragù* comes from a canned sauce manufacturer who once branded their product that way. Until the early 1960s, it was called *sauce à la viande* (meat sauce).
**Pizza**
Before World War II, it was practically unknown north of Rome.
Today, Italy is one of the countries where it’s eaten the least (twice as much in France, four times as much in Germany).
Top 15 Brazilian eating habits that surprise the French 😮
Brazil is a multicultural country, and its history has shaped a very unique cuisine, influenced by European, African, Japanese, and Indigenous traditions. Its food culture is quite different from what we’re used to in France, and Brazilian eating habits often surprise French travelers exploring the land of samba and soccer.
We live in Réunion and we're looking for places where we can learn to cook authentic Réunionese Creole cuisine.
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