There is little evidence to draw upon regarding Ancient Egyptian recipes, as it would appear that they did not consider it necessary to write them down. Scholars tend to rely on paintings that show feasting and celebratory scenes, such as those found in tombs.
Although the ancient people did not appear to use cookbooks, the ingredients needed to make most of the dishes are well known, many of which are still used in Egypt today.
For example Ful Medames is the national dish of Egypt and probably dates as far back as the Pharaonic periods. It would have commonly been eaten with bread, lentils, raw vegetables and eggs.
Egyptian Ful Medames
Total time 1-1/2 hours
2 cups dried fava or broad beans, soaked overnight
1/4 cup red lentils
1/2 tsp. salt
2 tbsp. finely chopped garlic
1/2 cup lemon juice
1 tsp. ground cumin
1/2 tsp. paprika
Salt and pepper to taste
1/2 cup olive oil
1 tsp. allspice
Garnishes:
1 cup finely chopped parsley
1 cup finely chopped scallions
1 cup diced green and red peppers
6 hard boiled eggs, sliced
6 tomatoes, chopped
Drain the beans and put them in a large pot with the lentils. Cover with 3" of water, bring to a boil and simmer until the beans are tender, about 1-1/2 hours. Add salt after the first hour. When the beans are done, drain them and reserve 1 cup of the liquid containing the disintegrated red lentils. Put the beans in a serving bowl. Combine the garlic, lemon juice, cumin, paprika, salt, pepper, olive oil, reserved cooking liquid, and allspice, if desired. Add to the beans and mix well. Surround the serving bowl with garnishes on individual plates or bowls, and allow your guests to help themselves.
