The arrival of summer brings plenty of advantages and disadvantages.  The most obvious drawback is the heat, which absolutely saps one's energy.  But there are many smaller negative aspects as well.  I am talking about the insects!  We have become under siege by armies of ants, swarms of flies, and cockroaches, oh, cockroaches.

Thankfully we have the bountiful summer harvest to alleviate the discomforts brought on by all the creepy-crawlies.  While fruits dominate summer markets far more than vegetables, there are a few greens of note in this warmest of seasons.  One of these is Molokhia (pictured below), which once prepared becomes the quintessential Egyptian dish.  It is the only appropriate place to begin a list of the main dishes in Egyptian (non-bean related) cuisine:
  

Molokhia  This leafy vegetable was consumed as far back as Ancient Egyptian times.  The leaves of the plant are picked and chopped before being boiled in chicken or rabbit stock.  Garlic and coriander is then added, lending the soup a most delicious savour. 

What is most noticeable about Molokhia is the texture, which can best be described as slimy (or mucous, if you find that word more appetizing).  The slippery touch leads most people to either love it or hate it.  Chalk me up as a molokhia lover!      
  
An Egyptian Feast

Stuffed Pigeon A common inhabitant of city squares around the world, Pigeons often find a less happy fate in Egypt.  The small birds are usually stuffed with rice or wheat, along with spices and onions.  They are then boiled and subsequently fried to add colour, before being served up on a large plate of rice.  Gross you say?  Don't knock it until you try it!  And despite being a little short on meat, this dish is scrumptious!  Though somewhere Cher Ami is turning in his grave. 

Stuffed Pigeon: To eat or not to eat?

Kofta is the Old World's answer to the hamburger and meat ball.  In Egypt it entails ground lamb (or camel!) being skewered and grilled, with a mix of spices and onions providing the flavour.  The perfect kofta is hot and tender, oozing a most delicious animal grease.  A walk to and from our workplace is not complete without the smoky wafts from a local street grill we always pass.

Makarona Beshamel is an Egyptian version of a dish traditionally made in Greece and the Eastern Mediterranean.  Penne is typically covered with ground beef, spices, and onions before being smothered in a creamy bechemal sauce.  While very popular among Egyptians, I do not believe it qualifies for the Atkins Diet. 

Celebrating Christmas with Makarona Beshamel

Hawawshi is a very traditional Egyptian food that makes Makarona Beshamel look like a garden salad.  Minced meat and spices are stuffed into a pocket of bread, submerged in ghee, and finally baked in tin foil.  The result is a greasy sandwich of heart-stopping goodness.  Popular as a takeaway item, Hawawshi is often ridiculed for its mystery meat (it can't actually be donkey, can it?).  If only Hawawhsi didn't taste so good!
   
Mmmmmmm, Hawawshi.

Shawarma Believe it or not, shawarma is not only a staple in North American cities.  Middle Easterners seem to like it as well!  Shavings of lamb or chicken roasted on a spit act as a very common fast food in Egypt.  Usually eaten in a sandwich with tomato, pickles and tahina.
 

Liver: Children often grow up thinking liver is the most disgusting food in the world, only to gain a taste for it in later life.  In Egypt it is a cuisine that is widely embraced by all generations.  Usually chopped up, fried and made into a sandwich, beef liver is a popular street food in Egypt.  Along with liver, Cairo street restaurants also often offer fried sheep's brain, a dish I unwittingly tried during my first week in Egypt.  Perhaps that explains all my stomach problems!
 
Stuffed zucchini and grape leaves.

Stuffed Vegetables provide one of the truest tastes of Egypt!  Zucchini, cabbage, eggplant, green pepper and grape leaves all take turns being hollowed out and filled with rice and fresh herbs.  An Egyptian feast is not complete without this dish, which has been popular since pharaonic times.

Rice with Pasta  One of my closest friends in high school was half-Egyptian.  Back then I regularly visited his home, often enjoying meals prepared by his Cairene father, who was an absolutely fabulous cook. Yet for all the delicious meats and salads, the dish that always stood out most for me was the rice, which had strange little slivers of brown mixed throughout it.  "What is this?" I always wondered, "and why does it taste so good?" 

When I got to Egypt I was delighted to find the dish of rice and vermicelli noodles everywhere.  It remains a staple we never tire of, and is so delicious I feel obliged to share it.  Please check back soon for the recipe!