Abraham, Sarah, Jewish, Jew, Hebrew


The rich black soil, accumulated during the flood, gave the Egyptians an agricultural advantage; they were able to grow a variety of crops and vegetables, with great abundance. The Egyptians extended the fish and the wild birds, while they sucked the animals for their meat. The public did not receive as much as the luscious colors of food, but they had enough food. Meals were usually accompanied by a beer drinker, but the rich ate wine with food. Festivities were often held, and the food was an important aspect of festivals and other celebrations. Some of the foods were prepared using a fire-fed oven from the bottom, with holes and circular drops of different thickness and size, allowing the food to be cooked at different temperatures.
From the pre-familial era onwards, grain-based bread was the staple food of the Egyptians. Flour was mixed with yeast, salt, spices, and milk; sometimes with butter and eggs. The mixture was kneaded by hands, in huge containers. In the end, the bread was just like a frying pan in a pan, and then it was placed into molds in different shapes; or was hand-made by hanging: as circular or long rolls, or in the form of ceremonial forms. The thick leaves were sometimes covered with beans or vegetables. The flat bread was made with edges to contain eggs or other fillings. The bread was also sweetened with honey, dates, and fruit. Unlike bread, ancient Egyptians ate beans, chickpeas, lentils, peas, Egyptian lettuce, balls, garlic, and onions. Dates were the most popular fruit types, and were often dried; for later or fermented, to make wines. Pomegranate, figs, and grapes were common fruits. Watermelon and plum were also mentioned in the inscriptions of the tombs of the modern state, and perhaps peaches were introduced into Egypt in the Ptolemaic period.
The rich often ate wild birds; the public ate them on special occasions. Ancient Egyptians did not eat certain kinds of Nile fish because they were associated with the gods. The fish was usually salted and dried in the Ouchui sun or climb. The upper classes ate meat, while the poor slaughtered sheep or goats - on occasions. The people of Lower Egypt ate pork more than the people of Upper Egypt, because of the association of this animal with the evil "six". The ancient Egyptians also ate the meat of hunting animals, such as the deer, the deer, and the deer. In the 19th Dynasty, scenes of the manufacture of dairy products began to emerge: milk, cheese, and butter.
The ancient Egyptians used to prepare food: fat from animal fat, and oil from plant seeds, such as sesame, sage, and radish. The ancient Egyptians used salt from the Siwa oasis; while they avoided the salt of the sea: because of its connection to the evil Lord of the Six. Peppers were introduced into Egypt in the Ptolemaic era; herbs and spices were also used: anise, cinnamon, cumin, dill, fennel, fenugreek, dill, mustard, and thyme.


Tags: Society and civilization

egyptominia

You May Also Like
Skip to main content