Many things have changed through the centuries. Things such as clothes, homes, cities and countries, but perhaps one of the most dramatic changes we as a society have endured is our culinary revolution. 

Food has been a source of pride for all cultures for millennia. It has grown with the people, and been revolutionized to the best of a century’s ability. While each century’s food has gotten more unique, where did the inspirations for said food originate?  

                Egypt  

The ancient Egyptians typically indulged in food such as green vegetables, lentils, figs, dates, onions, fish, birds, eggs, cheese, and butter. They loved garlic, and their staple foods were bread and beer. Bread was sweetened with dates, figs, and honeys.   

Modern day Egypt showcases some of these ancient ingredients in their traditional food now.  Legumes, vegetables, and fruit grown on the Nile valley and Delta are heavily promoted in most Egyptian dishes.  Seafood is common for Egypt’s coastal regions; however, a significant amount of traditional food is vegetarian. This is due to the historically high meat price and the nutritional needs of the Coptic Christian community. Meat that is commonly used includes duck, squab, chicken, and lamb. Lamb and beef are used for grilled dishes while offal (variety meats) is more used for fast food. Egyptians also know their way around spices using a variety of them in dishes. Cumin is the most frequently used spice, but coriander, cinnamon, cardamom, cloves, chili peppers, and dill are commonly used. These are some of the traditional components used in making Egyptian foods; now here are the top three Egyptian foods.

                      Egyptian Kushari 

 Dating back to the pre Islamic era, Kushari was made up of a little of this and a little of that from whatever was left in the pantry, usually rice, lentils, chickpeas, and noodles. Over the years this dish has become a popular street food and is considered the national dish of Egypt.  

                             Ta’meya

This Egyptian falafel is another street food favorite with fava beans substituting the traditional ground chickpeas. It is best served with pita bread, onions, tomatoes, and tahini sauce. The origins of the falafel are a bit murky, but historians are fairly certain that it was created by Coptic Christians as a meat substitute during Lent.

                          Hawawshi 

This dish is perfect for events such as parties and games nights! This is a flexible dish that is perfect for experimentation. This sandwich-like food is served on pita bread (a popular middle eastern flatbread) filled with your choice of meats, vegetables, and spices. It is easy to make and freezes, so you can enjoy it again. Like most sandwiches, it can often be eaten on its own or with a soup and chips. Hawawshi was invented in 1971 by a butcher named Ahmed Al-Hawawsh in his stall in Cairo; from there this sensational dish spread throughout Egypt. 

                         Scandinavia

Scandinavian cuisine focuses on the food as it comes from the earth rather than doing too much to transform it, pickling is one way that they do this, and there is always plenty of fresh seafood from the waters of the North Atlantic, which has become an inspiration for Nordic culinary excellence. Scandinavian food was created by thousands of years of heritage and shared culture. And a lot of Viking pillaging. Scandinavian food is very simple, and it is even even called husmanskost which translates to  which translates to farmer’s fare. It’s natural and honest, made with the staple produce found on the land. For their food, trying to turn traditional dishes into fancy and fussy affairs isn’t what Scandinavians aim to do. When you work with the very best product, there’s no need to over complicate it. Just pick (or pickle), serve and eat.

                           Kanelbülle 

This dish is one you and your family may be familiar with-cinnamon Rolls! Of course this Nordic delicacy has a few key differences from the American version. For example, Nordic Kanelbülle isn’t as sweet or sticky as the American cinnamon roll. Another key difference is that the dough is incorporated with cardamom. Also, US buns are coated with icing while Kanelbülle is served with pärlsocker or “Pearl sugar.”  This is the most popular pastry dish in Sweden. 

                              Kalops Stew

Sweden has always been open to the culinary expertise of other countries. In fact, the 1800s were heavily influenced by Britain (big surprise). Today’s kalops came from England’s word collops which means slices of meat. Kalops stew is a traditional Scandinavian beef stew that is slowly cooked with vegetables, and a variety of spices most notably allspice berries which give the stew an earthy, bitter, and fruity taste all in one bite. It is traditionally served with potatoes and (wait for it!) pickled beets. 

This is the ideal stew for a cold winter day. 

                    Rakmacka

One of the most common meals is Rakmacka, and it is a summer delight! Rakmacka is an open faced sandwich that contains shrimp/prawns piled on top of lettuce and an white round unsweetened piece of bread topped with a boiled egg (cut in half) and has a bright lemon or cucumber to finish it off. Rakmacka is a relatively new dish as it was first invented on October 14, 2009 at Arlanda Airport in tribute to Räkmackans dag or “Day of the Shrimp.”

                    Ireland 

When you think of Irish food, potatoes and mutton probably comes to mind however Irish food is steeped in tradition and heritage. Drawn from the wealth of available ingredients from the land, sea, moors, and pastures the Irish have created some of the most explosive and flavorful food. Home and family in Ireland play an important part in Irish cuisine and cooking in the kitchen is still at the heart of every home with Irish hospitality and their love of celebrating renowned throughout the world. Numerous influences have made their mark on the food and cooking of Ireland over the centuries from the arrival of the Celts in Ireland about 600 to 500 BC, the Vikings and the English colonization of Ireland in the 16th and 17th century.

Cattle also played an important part in Irish food from the middle ages until the arrival of the potato in Ireland in the 16th century. The meat was the predominant food for the rich with the poor making do with the offal, milk, cheese, and butter which were supplemented with grains and barley for nourishment.

                                Irish stew                   

Kicking us off is the national dish of Ireland infused with the flavors of mutton, onions, celery, carrots, and potatoes many recipes incorporate Guinness beer as well. Irish stew is an amazingly rich and hot meal for the cold season.  Although the original origins have been lost in time this stew was most likely introduced by Irish peasants before the Irish potato famine. This recipe has been tinkered with by many chefs in many cultures, and this formally peasant dish has been lifted up to near gourmet status.

                          Dublin Coddle 

This dish is the definition of controlled chaos. Anything and everything that you have leftover can be used as part of this meal: sausage, potatoes, bacon and whatever else you may find in your fridge! Traditional Dublin Coddle is braised to perfection in broth, and once tasted has layers upon layers of flavor that will shock your taste buds. Dubliners will tell you coddle is best enjoyed with plenty of soda bread to soak up the juices. Dublin coddle dates back to the famine in the 1700’s and was considered a working class food. The word coddle is derived from the French word caudle meaning to boil gently. This is the perfect food that is made on Monday and enjoyed till Sunday.   

                    Traditional Irish fry up

Irish fry up is the equivalent to the ideal American breakfast. Consisting of bacon rashers, pork sausages, fried eggs (poached or scrambled), white and black pudding, toast and a fried tomato.  Also included in the traditional breakfast feast is sautéed mushrooms, baked beans, hash browns, liver, and soda bread.  The traditional full Irish breakfast was inspired by the English breakfast during the 14th century. Although it was originally only enjoyed by the most lavish living of society it soon became a labor workers meal when the English industrial revolution hit.  Eventually the full English influence hit Ireland and the the Traditional Irish Fry up was born.  The Irish variant was originally used as a way to prepare farmers for heavy duty work days on cold mornings, but nowadays it is reserved for lazy Sunday mornings.

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