Egypt A Cultural Cookbook Sample by worldtradepresss

THE GLOBAL KITCHEN

EGYPT

A Cultural Cookbook

National Cuisine • Regional Cuisine • Classic Dishes • Daily Meals Dining Etiquette • Recipes in 8 Categories • Special Occasion Foods Street Food • The Egyptian Pantry

Recipes in The Global Kitchen series are provided for informational and cultural purposes only. Results may vary due to differences in ingredients, equipment, and individual cooking experience. Always follow safe food-handling practices and exercise caution with sharp utensils and hot surfaces. Check all ingredients for potential allergens before use. World Trade Press has not independently tested every recipe and assumes no responsibility for the outcome, safety, or accuracy of any recipe or information presented.

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THE GLOBAL KITCHEN

EGYPT

A Cultural Cookbook

Gen S. DuMonde

TABLE OF CONTENTS National Cuisine ........................................ 8

The Egyptian Pantry .................................334

Regional Cuisine ....................................... 10

a. Bell Pepper ....................................336

Classic Dishes .......................................... 13

b. Cheese .........................................337

Daily Meals ............................................. 16

c. Chickpea .......................................338

Dining Etiquette ....................................... 18

d. Coriander ......................................339

Special Occasion Foods .............................. 20

e. Cumin ..........................................340

Street Food ............................................ 25

f. Date ............................................341

Did You Know? ......................................... 30

g. Dill ..............................................342

Coffee Culture ......................................... 36

h. Eggplant........................................343

Tea Culture............................................. 38

i. Fava Bean ......................................344

National Beers ......................................... 40

j. Garlic ...........................................346

National Liquor(s) ..................................... 42

k. Grape ...........................................347

Mixed Drinks ........................................... 45

l. Honey...........................................348

Appetizer Recipes ..................................... 46

m. Lemon ..........................................349

Soup Recipes ........................................... 82

n. Lentil ...........................................350

Salad Recipes .........................................106

o. Mint .............................................351

Bread Recipes ........................................130

p. Nut ..............................................352

Main Course Recipes .................................157

q. Nut ..............................................353

Side Dish Recipes ....................................199

Dessert Recipes.......................................244

s. Olive Oil ........................................356

Snack Recipes.........................................279

t. Onion ...........................................357

Okra ............................................355

u. Parsley .........................................358 v. Tahini ...........................................360 w. Tomato .........................................361 x. Wheat ..........................................362 y. Zucchini ........................................363

LIST OF RECIPES Aish Baladi (Pita) ......................................... 132

Koushari (Lentils, Pasta, and Rice) .................... 176

Aish Fino (Soft White Bread Rolls) ..................... 134

Labneh (Yogurt Cheese Spread)..........................68

Aish Merahrah (Flatbread) .............................. 136

Lamb Kebabs.............................................. 178

Aish Shamsi (Sun Bread) ................................ 138

Lemon and Garlic Potato Salad ........................ 119

Aish Shamy (White Pita Bread)......................... 140

Lentil Ful Medames (Stewed Fava Beans and Lentils) ...94

Baba Ghanoush (Eggplant Spread).......................48

Macarona bil Béchamel ................................. 180

Baklawa (Baklava) ....................................... 246

Mahlab (Nigella Flatbread) ............................. 148

Balah el Sham (Levantine Fritters) .................... 248

Mahshi (Stuffed Vegetable Stew) ........................96

Bamia (Okra and Meat Stew) .............................84

Meshabek (Funnel Cake) ................................ 264

Basbousa (Semolina Cake) .............................. 250

Michoteta (Salad with Cheese) ..........................70

Batata Beshame (Sweet Potato Béchamel Casserole) ... 252

Mihallabiya (Milk Pudding).............................. 266

Bataw (Barley Flatbread) ............................... 142 Bedingan Mekhalel (Marinated Eggplant) ..............50 Besarah (Fava Bean Dip) ..................................52 Boksomat (Breadsticks) ................................. 144 Bouzat Haleeb (Ice Cream) ............................. 254 Eggah (Omelet with Herbs) ...............................54 Fasolia (Green Bean Stew) ...............................86 Fasulya Beeda Barda (White Bean Salad) ............ 110 Fattah...................................................... 164 Fattoush (Toasted Pita Salad) .......................... 112 Feteer Meshaltet (Layered Pastry) .................... 146 Ful Medames (Stewed Fava Beans) ......................56 Ful Nabed (Fava Bean Soup) .............................58 Ful Salata (Bean Salad) ................................. 114 Gebna Makleyah (Fried Cheese) .........................60

Molokhia (Jute-Leaf Stew) ................................98 Om Ali (Bread Pudding) ................................. 268 Qatayef (Stuffed Mini Pancakes)....................... 270 Qoras (Anise, Fennel and Buttermilk Buns) .......... 150 Roast Lamb................................................ 186 Roz bel Laban (Rice Pudding) .......................... 272 Roz bil Shareya (Rice with Vermicelli) ................ 230 Sahlab (Milk Pudding) ................................... 274 Salata Baladi (Tomato Salad) ........................... 123 Salatat Tahina (Tahini Salad) .............................72 Salatet Bangar (Beet Salad) ............................ 124 Salatet Zabadi bel Khiar (Cucumber Yogurt)...........74 Shakshouka (Eggs Poached in Tomato Sauce) ........ 188 Shawarma ................................................. 190

Goulash bil Lahma el Farma (Savory Phyllo Meat Pie) ...62

Shorbat Adas (Lentil Soup) ............................. 100

Halabesa (Chickpea Soup) ................................90

Shorbat Adas bil Dajaj (Red Lentil Soup with Chicken) .. 102

Hamam Mahshi (Stuffed Pigeon) ....................... 168

Shorbat Kolkas (Taro Soup) ............................. 104

Hawawshi (Meat Pie) .................................... 304

Shoreek (Sweet Bread Rolls) ........................... 152

Hummus (Chickpea Spread) ..............................64

Simit (Sesame Seed Ring Bread) ....................... 154

Kahk (Shortbread Cookies) ............................. 258

Ta’amiya (Falafel) .........................................76

Kahk Bi Loz (Almond Bracelets) ....................... 260

Tarb (Minced Meat in Caul Fat) ........................ 192

Kawarea (Cow’s Feet Stew) ..............................92

Torly (Layered Meat and Vegetable Casserole) ...... 194

Khoshaf (Fruit Compote)................................ 263

Torshi Baladi (Pickled Vegetables).......................78

Kibda Eskandarani (Alexandrian Liver Salad) ........ 116

Warak Enab (Stuffed Grape Leaves) ....................80

Kofta (Meatballs) ...........................................66

Zalabya (Doughnut Hole) ............................... 276

FOREWORD Welcome! This cookbook offers a structured and research-informed exploration of Egyptian cuisine, drawing on more than 30 years of culinary documentation and cultural study. Developed from our reference database, home cooks, chefs, and food historians. It is not a narrative of personal experience but rather a contextualized account of how Egyptian food has evolved and what it reveals about the country’s diverse cultural foundations. Egyptian cuisine is among the world’s oldest, with roots stretching back to the time of the pharaohs. Ancient Egyptians cultivated wheat, barley, lentils, onions, and dates, creating a foundation of bread, beer, and stews that remain essential to the national diet. Over centuries, the country’s position at the crossroads of Africa, Ottoman rulers, and later European powers all introduced new ingredients and techniques, from olive oil and blending indigenous traditions with the legacies of conquest, trade, and migration. itizes cultural and historical context alongside method. From ful medames and koshari to molokhia, stuffed pigeon, and basbousa, each entry is positioned within its broader narrative—whether rooted in ancient agriculture, Islamic and Ottoman heritage, Mediterranean trade routes, or contemporary reinterpretations shaped by urbanization and globalization. As with all books in this series, the tone is informational rather than anecdotal. The goal is to offer readers a practical yet culturally grounded understanding of Egyptian cuisine—not only what is eaten, but how and why. In doing so, the collection illuminates a national food identity that is ancient yet continually evolving. It geography, history, and enduring relationship between food and community.

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NATIONAL CUISINE Cultural Favorites Filled turnovers called hawawshi are another favorite of Alexandria’s and Cairo’s street food scene. Made with minced lamb or beef seasoned with parsley, pepper, chile pepper, and onions baked into dough, hawawshi is a working-class staple. One interesting recipe considered the national dish is kushari. Dating to the mid-1800s, it is an amalgam created by Egyptian soldiers who traveled in India and Europe encountering regional cuisines. Made with rice, lentils, macaroni, and spiced tomato sauce, kushari is seasoned with Egyptian spices and eaten hot or cold, garnished with chickpeas, crispy onions, garlic juice, and hot sauce. Cheese making in Egypt dates to ancient times, with varieties found in tombs from 3000 BCE. Today, soft white cheeses such as domiati and areesh are common, along with the hard, salty rumi. Cheese appears at breakfast and in many savory pastries. Tea is the national drink, most often black and sweetened. Two styles dominate: shai bil na’na’, black tea infused with fresh mint, and saiidi tea, a stronger brew steeped longer and heavily sweetened. Other popular beverages include cinnamon tea, ginger tea, and karkadeh, a bright red hibiscus infusion served hot or cold. The classic baked dessert om Ali—literally “Ali’s mother”—is made from layers of pastry or croissants soaked in sweetened milk and baked with nuts, raisins, coconut, and sugar until golden and bubbling.

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A man sells bamia in Luxor.

REGIONAL CUISINE Upper Egypt: Traditional and Spicy The cuisine of Upper Egypt (southern Egypt) is spicier and more robust than in the North, featuring a greater use of both dried and fresh chiles. A traditional dish from this region is hamam mahshi, which consists of pigeon stuffed with freekeh or rice and herbs, then roasted or grilled. Upper Egypt also makes prominent use of dates and date syrup in both extensive date palm groves. Ta’ameya, the southern version of falafel made from fava beans, is another regional specialty, often served in pita with pickled vegetables.

Ta’ameya is the Egyptian version of falafel.

The cuisine of the Sinai Peninsula is shaped by the nomadic Bedouin tribes, focusing on simplicity and sustainability. A common Bedouin dish is fatta, layers of rice and bread soaked in broth, mixed with grilled meat and garnished with garlic yogurt and crispy onions. The availability of herbs and spices such as cardamom, which is gahwa, highlights the traditional lifestyle and culinary practices that have been preserved over centuries. Egyptian cuisine is a vibrant mix of the country’s rich past and its dynamic present, offering an array of dishes

meals of the Sinai Peninsula, Egyptian food provides a delicious insight into the cultural mosaic that is Egypt. the Egyptian people themselves.

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CLASSIC DISHES Tomato Salad – Chopped tomato, onion, cucumber, mint, parsley, and lemon juice create a light salad that complements almost any meal.

MAIN DISHES

Koushari – A popular street food, this layered mixture of rice, lentils, chickpeas, and pasta is topped with spiced tomato sauce and crispy fried onions. Torly – A home-style stew combining meat and seasonal vegetables, torly is baked or simmered until

SIDE DISHES

Ful Medames

Falafel – Known locally as ta‘amiya, these fried patties made from puréed chickpeas or fava beans are served with pita bread, lettuce, tomatoes, and tahini sauce. Ful Medames – A staple of Egyptian cuisine, this dish of slow-cooked fava beans is typically seasoned with garlic, lemon juice, and olive oil and eaten for breakfast or as a light meal.

Beef Kofta

Bamia – Okra stewed with tomato, onion, and spices forms the basis of this rustic casserole served alongside meat or rice. Beef Kofta – Seasoned ground beef is shaped into

Hamam Mahshi (Stuffed Pigeon) – Pigeons bred for the table are stuffed with rice and herbs and then grilled or roasted, yielding one of Egypt’s most prized delicacies.

producing one of Egypt’s favorite accompaniments to

Ful – Simply boiled and buttered or mashed with olive oil and lemon, beans are eaten daily across Egypt in countless variations.

Koushari

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DINING ETIQUETTE Table Etiquette In Egypt, meals are often shared communally, and eating with the right hand is customary. When utensils are used, both hands may come into play, but food taken directly from a shared dish or by hand should always be handled with the right hand. It is polite to wash one’s hands before and after eating. Many foods—particularly dips, stews, and salads—are eaten with pieces of baladi bread, which serves as a scoop. Showing the soles of one’s shoes or pointing feet toward others is considered impolite, but there is no need to keep the feet tucked under the table.

In Egypt, the right hand is customarily used for eating or holding utensils.

Dishes are typically placed in the center of the table for everyone to share. Guests are encouraged to try every item and to accept second helpings when offered. Finishing the food on one’s plate is appreciated, as wasting food can be seen as disrespectful to the host.

Social Dimension of Dining Egyptian hospitality is warm and generous. Guests are greeted with tea, ahwa (coffee), or juice upon arrival and are often invited to stay and converse after the meal. Bringing thoughtful gesture of thanks. Seating and serving customs emphasize respect for elders and honored guests, who

Communal dishes are served in the middle of the table.

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honored position is at the head of the table. While traditional gender separations or hierarchical serving orders may persist in some rural or conservative settings, they are not standard in most Egyptian homes today.

SPECIAL OCCASION FOODS BIRTHDAYS friends, and food. Traditional dishes such as kebabs, kofta (minced meat rolls or balls), and various rice dishes are common. Sweets, including baklawa (laybasbousa (a semolina cake soaked in syrup), also are served, and birthday cakes are an essential part of the celebration, often decorated with bright colors and candles. The food at Egyptian birthdays emphasizes sharing and indulgence, with meals designed to celebrate life’s milestones and bring loved ones together.

Cultural and Regional Festivals

SHAM EL-NESSIM

Sham El-Nessim is an ancient Egyptian festival marking the beginning of spring, celebrated on the Monday after Easter. The traditional meal for Sham El-Nessim includes fesikh eggs, and fresh spring onions. The festival also includes bread and green lettuce as symbols of renewal and the holiday, with families gathering outdoors for picnics and meals that celebrate the changing season.

MAWLID AL-NABI Taking place on the 12th day of the third month of the Islamic calendar, Mawlid al-Nabi celebrates the birthday of the Prophet Muhammad and is marked with prayers, processions, and special meals. Traditional sweets such as halawa (a confection made from sesame seed paste and sugar) and malban (a chewy candy made with rose water) are commonly enjoyed during the celebration. Savory dishes such as koshari and fattah (toasted pita topped with rice, meat, and a garlic sauce) also are prepared. The food during of the holiday and the joy of community gatherings.

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STREET FOOD Sweet Treats

QATAYEF

BASBOUSA

Basbousa, also known as harissa, is a sweet, semolinabased cake soaked in a sugary syrup and often topped with almonds or coconut. Other variations might include adding yogurt to the batter for extra moisblossom water. Typically cut into diamond shapes or squares, basbousa is a favorite dessert sold by street vendors and bakeries, especially during Ramadan.

Qatayef with sweet cheese, nuts, and/or cream before being fried or baked and drizzled with syrup. Variations might include adding cinnamon or shredded coconut to the batter or using different toppings such as Nutella. Qatayef is a special treat, particularly during Ramadan, and is widely available at street vendors.

ZALABIA

KONAFA

Konafa is a pastry made from thin, shredded phyllo nuts, cream, or cheese. Variations might include using Konafa is a traditional dessert, particularly popular during Ramadan and sold at street stalls and markets.

Zalabia, also known as loukoumades, are small, deepfried dough balls soaked in sugar syrup or honey and sometimes sprinkled with powdered sugar. Variations might include adding sesame seeds or dusting them with cinnamon-sugar. Zalabia is a popular street snack, especially in the evenings and during festivals.

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DID YOU KNOW? Ancient Roots

Pickled veggies are often made at home and can be found on the table at almost every meal, adding a tangy, crunchy contrast to main dishes. This tradition food preservation.

Important Bird

Molokhiya, a green leafy vegetable also known as Jew’s mallow, was considered a royal dish in ancient Egypt. Believed to have medicinal properties and used to treat various ailments, it is traditionally cooked coriander. While molokhiya is enjoyed throughout Egypt, its dria, it is typically served with rabbit, while in Cairo, it might be prepared with chicken or beef. Each region adds its unique twist, such as different spices or cooking techniques.

Food Preservation

Pigeon, known as hamam, is a delicacy in Egyptian cuisine, often served stuffed with rice or freekeh (green wheat). Pigeon farms are common in Egypt, and the birds are considered a symbol of fertility and prosperity. The practice of consuming pigeon dates back to ancient Egypt, where they were bred for both food hamam mahshi (stuffed pigeon) is a dish reserved for special occasions and celebrations.

Pickling is a common preservation method in Egyptian cuisine, with a wide variety of vegetables, such as cucumbers, carrots, and turnips, being pickled and served as side dishes. One of the most unique pickled items is torshi, which includes pickled lemons. TABLE OF CONTENTS

COFFEE CULTURE How It’s Enjoyed Coffee is a deeply social ritual in Egypt. It is typically enjoyed in traditional cafés, known as ahawi, where men gather to drink coffee or tea, smoke shisha and play board games such as backgammon. Coffee also is offered to guests at home, particularly during special occasions, condolences, and important meetings. While many Egyptians consume tea more frequently in daily life, coffee holds symbolic weight as a sign of respect and hospitality. In recent years, modern coffeeshops have emerged in the cities of Cairo and Alexandria, especially among youth and professionals, offering a fusion of Western and Middle Eastern styles.

Locals at an Ahawi (café) in Cairo.

Interesting Facts • The term qahwa, now used across the Arab world for both coffee and coffeehouses, originated in Yemen and became widespread via Egypt. • Turkish or Levantine styles. • In cultural and religious settings, coffee may be served during mourning ceremonies as a gesture of solemn respect. • ahawi as central meeting places for social and political discourse. • Despite the rise of Western cafés, Egypt’s traditional ahawi remain vibrant, especially in the areas of Khan el-Khalili and Islamic Cairo.

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FUL NABED (FAVA BEAN SOUP)

Prep Time: 15 minutes Recipe Servings: 4

Cook Time: 35 minutes

Total Time: 50 minutes

Dietary Considerations: Vegetarian, Vegan, Gluten Free, Dairy Free, Kosher, Halal

This fava bean soup is a lighter, brothy relative of ful medames, prepared throughout Egypt during cooler seasons and during Coptic fasting periods. The name ful nabed refers to fava beans simmered in broth with

meal.

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APPETIZERS

BAMIA

(OKRA AND MEAT STEW)

Prep Time: 20 minutes

Cook Time: 1 hour 45 minutes

Recipe Servings: 6

Total Time: 2 hours 5 minutes

Dietary Considerations: Gluten Free, Kosher, Halal

This hearty stew is one of Egypt’s most enduring comfort foods, prepared in homes and restaurants across the country. The name bamia simply means “okra” in Arabic, and in Egypt it most often refers to a tomato-based

meals and festive gatherings. Its tangy tomato sauce, tender okra, and slow-cooked meat embody the essence of Egyptian home cooking.

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SOUPS

BABA GHANOUSH (EGGPLANT SPREAD)

Prep Time: 20 minutes Rest Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour 35 minutes Recipe Servings: 6

Dietary Considerations: Vegetarian, Vegan, Gluten Free, Dairy Free, Kosher, Halal

Baba ghanoush is an eggplant dip with deep roots across the eastern Mediterranean, including Egypt, where it commonly appears as part of a mezze mented in rigorous test kitchen and newspaper methods. The Egyptian table often treats baba ghanoush as a cool, savory counterpoint to rich meats and breads, served with a drizzle of olive oil and herbs. The method

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SALADS

AISH FINO

(SOFT WHITE BREAD ROLLS)

Prep Time: 15 minutes Rest Time: 2 hours 15 minutes Cook Time: 25 minutes Total Time: 2 hours 55 minutes Recipe Servings: 10 rolls

Dietary Considerations: Vegetarian, Kosher, Halal

is an Egyptian bread whose name comes from the Italian word describing its light and tender texture. The bread developed during the early 20th century, when European baking traditions entered Egypt’s urban bakeries. It became an accessible, locally adapted form of soft white roll, served alongside breakfast foods such as cheese, eggs, or ful medames. Unlike coarse, whole-grain aish baladi dard feature of Egyptian bakeries and home kitchens, bridging imported technique and local tradition.

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BREADS

KAWAREA

(COW’S FEET STEW)

Prep Time: 30 minutes

Rest Time: 30 minutes

Recipe Servings: 6

Cook Time: 3 hours

Total Time: 4 hours

Dietary Considerations: Gluten Free, Dairy Free, Halal

Kawarea (cow’s feet stew) is one of Egypt’s most traditional celebratory dishes, prized for its gelatin-rich broth and its reputation for restoring energy. It is especially common during holidays and large family gatherings, where it is served alongside rice or molokhia. The dish has deep roots in rural and urban kitchens alike,

kawarea carries a strong sense of nostalgia, symbolizing generosity, warmth, and home comfort in Egyptian culture.

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MAIN COURSES

BABA GHANOUSH (EGGPLANT SPREAD)

Prep Time: 20 minutes Rest Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour 35 minutes Recipe Servings: 6

Dietary Considerations: Vegetarian, Vegan, Gluten Free, Dairy Free, Kosher, Halal

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SIDE DISHES

SALATET BANGAR (BEET SALAD)

Prep Time: 20 minutes Recipe Servings: 6

Rest Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 25 minutes

Dietary Considerations: Vegetarian, Vegan, Gluten Free, Dairy Free, Kosher, Halal

Among Egypt’s simplest yet most striking salads, salatet bangar showcases the natural sweetness and color of beets balanced by the brightness of vinegar and the warmth of cumin. The dish often appears alongside grilled meats, , or lentil dishes, where its acidity cuts through heavier textures. In both home kitchens and restaurant mezze platters, it provides a vivid splash of color and contrast. Many families prepare it

with bold, uncomplicated seasonings.

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SIDE DISHES

MESHABEK (FUNNEL CAKE)

Prep Time: 20 minutes

Rest Time: 1 hour

Recipe Servings: 8–10

Cook Time: 20 minutes

Total Time: 1 hour 40 minutes

Dietary Considerations: Vegetarian, Vegan, Dairy Free, Kosher, Halal

Commonly sold by Egyptian street vendors and sweet shops, meshabek is a fried dessert made from a ferwoven” or “tangled,” refers to the twisted spiral shape formed as the batter fries. The dessert shares origins with similar Levantine and South Asian confections but has developed its own distinct Egyptian identity. It is most often prepared during Ramadan and festive occasions. The cooled syrup gives meshabek its crisp, glossy texture and characteristic sweetness.

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DESSERTS

FETEER MESHALTET (LAYERED PASTRY)

Prep Time: 35 minutes

Rest Time: 1 hour

Recipe Servings: 8

Cook Time: 15 minutes

Total Time: 1 hour 50 minutes

Dietary Considerations: Vegetarian, Kosher, Halal

Crisp on the outside and tender within, feteer meshaltet is one of Egypt’s oldest and most emblematic pastries. The dish consists of multiple paper-thin dough layers brushed generously with ghee, folded, and baked at feteer meshaltet evolved into a symbol of hospitality served to guests and at celebrations. Rural bakeries still produce it on wide metal larity lies in the craftsmanship of its layers and the balance of simplicity and indulgence in every bite.

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SNACKS

MIHALLABIYA (MILK PUDDING)

Prep Time: 10 minutes

Rest Time: 2 hours

Recipe Servings: 4

Cook Time: 25 minutes

Total Time: 2 hours 35 minutes

Dietary Considerations: Vegetarian, Gluten Free, Kosher, Halal

Long regarded as one of Egypt’s oldest and simplest desserts, mihallabiya is a milk pudding thickened with ground rice and scented with rose water. Its origins trace to early Islamic cookery, likely introduced to Egypt during the Umayyad period and later adapted across North Africa and the Levant. The dessert is prized for with chopped nuts, it remains a staple at family gatherings and festive meals. Egyptian versions typically use ground rice instead of cornstarch, preserving its historical preparation method.

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BELL PEPPER Preparations Although they are botanically fruits, bell peppers are used as vegetables in culinary preparations. Bell peppers are used fresh as a snack, in salads, and as a garnish. They are cooked when used in soups, stews, sauces, meat dishes, and vegetable dishes, and they can be preserved in salt and oil.

Season

Red, orange, and yellow bell peppers are harvested in late summer and early fall.

Did You Know? •

•

Description Bell peppers are the fruit of a cultivar group of the species Capsicum annuum and members of the nightshade family. They are plump and hollow, with an interior ribbing of white membrane and seeds. The bell pepper is the only member of the Capsicum genus that does not produce capsaicin, the chemical that gives other peppers a burning quality.

The word pepper comes from the Greek word pipari, which referred to pungent black peppercorns originating in India. It is thought that Christopher Columbus gave this name to the Capsicum genus for its spicy characteristics, and the name stuck to bell peppers, even though they are not spicy.

Origin The bell pepper originated in Central and South America.

Varieties Common varieties are bright red, orange, yellow, or green, while less common varieties are lavender, deep purple, white, or brown.

Red, orange, and yellow bell peppers are sweet and texture. Green and purple peppers are slightly bitter, as are the interior membrane and seeds of all bell peppers.

Bell peppers—particularly the red, orange, and yellow varieties—are an excellent source of vitamin C, as well as a good source of pyridoxine, vitamin A, folate, molybdenum, and vitamin E. Bell peppers also contain

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THE EGYPTIAN PANTRY

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