Egyptian cuisine can be dated back to ancient times and is deceptively similar to Middle Eastern and Mediterranean cuisines. While we may be blindsided by the Kebabs, Shawarma, Falafal and Baba Ghanoush that are commonly found throughout Egypt, there is also a less recognized yet rich heritage of strange and unusual ingredients. Salep, Carob and Mastic are: a flour like powder from an orchid, a legume and a resin respectively and yes, they are used to cook with.
As I searched, I was intrigued by a recipe for an "Ancient " Egyptian marinade for chicken skewers, so I made it the recipe of the day. The marinade consists of olive oil, ground cumin and coriander, onion paste, cayenne and black pepper and salt.The chicken is cut into strips and marinated for a few hours or overnight. Then once it is skewered and grilled,the chicken can be basted with the remaining marinade to prevent it from drying out.
Eating it over Pita bread, I was transported temporarily to the streets of Cairo.
Ethiopia tomorrow....
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