Ancient Egyptian cuisine relied heavily on locally grown vegetables, legumes, and grains like bread made from wheat. Bread was a staple food that was consumed with most meals, and sometimes comprised a meal on its own. Popular dishes included baba ghanoush, a spread made from roasted eggplant, chickpeas, and spices that was eaten with pita bread. The document also questions how ancient Egyptians would have processed spices from seeds and cooked vegetables like eggplant without modern technology.

1. Ancient Egyptian Cookery
Mr. Judge

2. Ancient Egyptian Cusine
Egyptian cuisine makes heavy use of
legumes and vegetables, as Egypt's
rich Nile Valley and Delta produce
large quantities of high-quality crops.
Egyptian cuisine is notably conducive
to vegetarian diets, as it relies heavily
on vegetable dishes.

3. The Use of Bread
Bread forms the backbone of Egyptian
cuisine. Bread is consumed at almost all
Egyptian meals
A working-class or rural Egyptian meal
might consist of little more than bread and
beans. The local bread is a form of hearty,
thick, glutenous pita bread called Eish
Masri or Relish Salad
Bread is most commonly used as an edible
utensil

4. Baba Ghanoush
A condiment made with eggplants,
chickpeas, lemon juice, salt, pepper,
parsley, cumin and oil.
Usually eaten with a flat bread such
as pita.

5. Culinary Quandaries
How would they grind spices from
seeds?
How would they cook the eggplant?

6. Culinary Quandaries
How would they grind spices from
seeds?
How would they cook the eggplant?