From the round bread called as pita, there was also bread that was baked in the shapes of animals or birds. At times, this bread also included some healthy fillings. This can be named to be the first signs of sandwich seen out here! Bread was often eaten along with vegetables. This included celery, lettuce, cucumber, scallions etc.
Egyptian Food
Garlic was also used predominantly. Ancient Egyptian food also included pulses, chickpeas, cabbages, turnips, lentils, and beans. Sometimes, vegetables such as celery were eaten raw. Fruits also formed an important part of ancient Egyptian cuisine. Grapes were the most popular amongst all. The ancient Egyptians also ate figs and dates. Beef, honey, coconuts, antelope, gazelle meat, fancy cakes, peaches, and apples were also enjoyed by the rich of Egypt.
Egyptian Cooking Process
Brewing beer and baking bread were two closely related processes in ancient Egypt (as in many other cultures). The mash from the beer provided the starter for the rising of the bread — and leftover bread could go into beer along with ground barley. It is speculated that the Egyptians were the first to discover leavened bread.
A beer was the national drink, made from the crops of barley. To improve the taste the Egyptians would add spices and it was usually stored in labeled clay jars. Wine for the upper classes was made from local vineyards. After the harvest was gathered, the workers would tread the grapes, and the juice collected. Other wines were made from pomegranates or plums.
Cooking was mainly done over an open fire along with cooking in clay ovens. Egyptians cooked their food by baking, boiling, roasting and even frying their food. Of course, some of their fruits and vegetables were eaten raw. The ancient Egyptians also used clay ovens for cooking. Sugar was something that was not really known to the ancient Egyptians. Honey was used as a sweetener where as the poorly used dates as a way to sweeten food.
Kitchen utensils and equipment included items such as storage jars, bowls, pots, pans, ladles, sieves, and whisks. Most people used clay dishes, while the wealthy used dishes made of bronze, silver, and gold. All ate with their fingers. Sesame seeds, honey, fruit, butter, and herbs were commonly added to the dough to add flavor.
