During my trip to Egypt I interviewed individuals from all walks of life. I asked them the simple question "what is your favourite meal and why?" The reason I did this was to highlight how food is more than a connection, it signifies the link between emotion and memories. Just like anywhere in the world, in Egypt your diet depends on your income. Whilst many developing countries are westernising their taste buds, the majority of people in Egypt still live farm to table without it being a trend or romanticised; it's their normal lifestyle. In fact, grabbing a pot of koshari is still preferred over McDonalds.
Magdy. A humble taxi driver in the hustle and bustle of Cairo. The fundamental working class citizen. He explains how he enjoys things that are "matsubika". There's no exact translation but the idea is that the dish is made with a certain level of care and cooked over a long period of time. He then goes on to say "it's my favourite because when Egyptians make meals that are "matsubika" they make it better". For Magdy Egyptian food is about indulgence. He taught me about the importance of attentiveness to detail.
Ahmed. A hard working sweetcorn vendor in the streets of Cairo. Street vendors are very common in Egypt, from tamiya (falafel) to corn on the cob. A trip to Egypt wouldn't be complete without freshly grilled corn to snack on whilst roaming the city. For an individual like Ahmed, we see how meat is considered uncommon and instead something that is eaten on occasions "it's my favourite because we only have it once a year". To Ahmed, ingredients like meat are treasured. He taught me that Egyptian food can be a luxury.
Kabaka. The Nubian spice merchant. I was lucky enough to visit a Nubian village on my trip, an experience I will never forget. Kabaka gave us an insight into his kitchen with all the herbs and spices he was selling. From the well known hibsicus (karkadeh) to the forgotten pink peppercorns. He talks about his favourite meal as being something he would "share with his friends when he was younger". He also mentions "jakot" a Nubian take on Molokhia (jews mallow soup). To Kabaka, Egyptian food is the classics with a Nubian twist. He taught me to recognise how these specific dishes bring a community together.
Girgis. A juice and dessert shop keeper in Hurghada. On every street corner in Egypt there's a juice and dessert shop. Juice made from the freshest of fruits and dessert like ice cream to beat the heat. His favourite meal is "ha'mam" (a bird which is similar to pigeon). Ha'mam is an Egyptian delicacy which is greatly appreciated in the country. It's a small bird but finding the meat is what makes it enjoyable. He emphasised the importance of ha'mam being stuffed with "farek" a grain which is similar to bulgur. For Girgis, Egyptian food is all about the eating experience. He taught me how it's the little things that make the difference.
Four men, all from different regions of Egypt, all with their own interpretations. Whilst Egypt is quickly developing and on the rise, life still has a slower pace than the Western world and it's made apparent by the food. The greatest lesson I learnt is how "everyday food" looks different for everyone. How food is merely a language in which everyone has their own translation.
*More inspiration* Check out similar blog posts - The Nubian Spice Merchant, Opal - A Nubian Gem
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