The diet of the ancient Egyptians was varied. As in any other country, much depended on the well-being of the family. For example, the rich could afford more sophisticated food. In good years, even the poorest strata of the population did not experience hunger. This is evidenced by such an indicator as the large number of children.
The cuisine of Ancient Egypt has been constantly changing over 3 thousand years. Among the factors influencing the culinary preferences of representatives of this culture, interaction with neighbors is distinguished. The Egyptians used the resources provided by nature for cooking.
The technological process of cooking in ancient Egypt
The dishes were cooked in fat, sesame or olive oil. Various herbs and spices were used to enhance the taste. Among them are garlic, cumin, mint, coriander, dill, rosemary, anise, thyme and sage. The heat treatment of food was carried out in portable clay ovens. It has a cylindrical shape. The height of the structure did not exceed one meter. In the lower part there was an opening for raking ash and air supply. The fuel was placed on a grate located inside.
Sometimes they did without a stove. The boiler was placed on stones under which a fire was made of coals and firewood. Charcoal was used, which was very valuable. He was carried in bags and baskets.
They were kindled with special ‘fire sticks’ available only to wealthy families.
Vegetables, meat and fish were butchered on tables. Provisions were kept in bags, baskets and sacks. Earthen bowls and jugs were used for cooking. Also, Egyptian women could not do without cans and boilers of various sizes. For frying poultry and meat, special goats were installed. It was convenient to hang carcasses and cut pieces of pulp on them.
Bread and beer
These are basic foodstuffs, without which no meal was complete. The bread was baked from wheat, barley and spelled flour. Moreover, there were many manufacturing options: unleavened and hollow bread, crispy and soft flatbread. Today, 15 words are known that the Egyptians used to designate various types of bread. Flour was ground by means of stone millstones. The finished dough was placed in small earthenware dishes. To improve the taste, spices, honey, fruits, milk, butter and eggs were added to it. Bakeries were usually built near the sanctuaries.
The food was washed down with dark or light beer, which was made from barley, dates and wheat. The cooking process was not difficult, but it took quite a lot of time. The main ingredient was coarsely ground grain. Bread was baked from it, which was then soaked and crushed. The resulting mixture was poured into earthen vessels and exposed to the sun. The liquid formed during straining was defended in jugs. Beer was often paid for labor. Various spices and herbs were added to flavor the drink.
Meat and fish
Livestock became a branch of the economy only during the Late Kingdom. Before that, quails, wild ducks, herons, cranes, teals, pigeons, snipe, geese appeared most often on the tables of the Egyptians. Nobles preferred game. Gourmet dishes were prepared from the meat of antelopes, gazelles, oryx (wild goats). The bird was pickled, fried, salted, felted, consumed fresh. The same can be said about freshwater fish: pike, striped mullet, perch. The latter were distinguished by their large size.
Pig, lamb and sheep meat was less in demand than beef. Ordinary people raised goats. Their main advantage was milk, which was highly valued in Egypt. Breeding birds for eggs and meat began only in the II millennium BC. Cattle were most often slaughtered during the holidays. The heat spoiled the food too quickly.It was not profitable for a family of several people to raise bulls for food.
Vegetables, fruits and berries
Cereals and vegetables were grown on the fertile lands near the Nile. The most popular were such plants as watermelon, lentils, melon, onion, pumpkin. Cucumbers, peas, zucchini, garlic, chickpeas, and radishes were planted in small gardens. Lupine and lotus grains, young papyrus sprouts, Egyptian and green salad were also eaten. The latter was appreciated for its healing properties.
The diet was supplemented with grapes, sycamore fruits (a sacred tree in Egypt), figs, dates, apples, pomegranates and coconuts. Greens, which are often used for cooking today, were not recognized by the Egyptians. Funeral wreaths were woven from parsley. During the New Kingdom, olives, pears, almonds, peaches and cherries appeared on the tables of the nobility and wealthy residents.
Fruit was felted, and jam was also made from them. Carob fruit was used as a sweetener. The nuts growing on the tree were used to make oil. It was valued on a par with bread products. Many plants, the fruits of which the Egyptians used for food, have not yet been identified.
Egyptian wine
The vineyards were located in the eastern part of the Nile Delta. The harvested crop was poured into large containers, after which the berries were crushed with their feet. This was done by specially hired winemakers. In addition to shedekh (liquor), the Egyptians made paur. This was the name of pomegranate red wine. To prevent souring, the drink was regularly boiled and poured. Its cost depended on the number of procedures. Vines and pomegranates needed more care than barley. Therefore, beer throughout the history of Egypt remained the most widespread drink.
Other drinks
The milk was kept in pot-bellied clay vessels. Thanks to this, its shelf life increased significantly. It was used to make cottage cheese, cheese, yogurt, butter and cream. The products were sweetened with carob and honey.
Daily and festive meal
Feasts were often depicted on the walls of Egyptian tombs. They determined how the daily and festive meals took place.
Households usually ate breakfast separately. The owner of the house was served food immediately after washing, his wife - while combing her hair, the children ate sitting on the floor. Mats and pillows were laid for them. The menu included fresh baked goods, beer, vegetables, fruits, boiled or fried meat. Dinner was much "lighter" than dinner, which was held at small tables. The hot climate was not conducive to the intake of fatty foods in the daytime.
The Egyptians summoned all their relatives and friends to the feasts. In this case, special attention was paid to preparation: they bought food, prepared festive food, and busied themselves around the house.
Sauces and roasts were prepared from meat, various fruits were laid in pyramids, jugs of liqueur, pomegranate wine and beer were placed. Food was served in painted dishes, drinks in silver and gold cups.
The receptions were held in full accordance with the etiquette of that time. The owner of the house could meet guests both at the entrance to the dwelling and in the living room. Those who came necessarily greeted him. The removal of the coffin with the mummy in the midst of the meal was the climax. By this, the owner called for moderation in food and drink.
Ancient Egypt is a state that for a long period was the most powerful in North Africa and the Mediterranean. Much of their culture, including recipes, was adopted by the peoples living nearby. Thanks to this, they have survived to this day unchanged.
