The Pharaonic civilization is one of the oldest civilizations in the world, and ancient Egyptians were very healthy in cooking.
Pharaonic dishes were distinguished by their diversity, innovation, and use of nutrient-rich natural ingredients.
Some of them still exist to this day, and they are part of the Egyptian cultural heritage.
Dr. Magdy Shaker, a chief archaeologist at the Ministry of Antiquities, says: “Food occupied an essential place in the lives of the ancient Egyptians, as they considered it a symbol of life and a means of maintaining health and fitness, in addition to a symbol of fertility and prosperity.”
He continued, that despite the abundance of food in ancient Egypt, the ancient Egyptians were careful not to eat too much of it, so they were aware of the importance of eating it in moderation to maintain their health and slim appearance.
What did the pharaohs eat?
The ancient Egyptians' table was distinguished by its diversity and richness, as it included various types of vegetables and fruits, in addition to honey, dates, and raisins.
The table was not limited to alleviating hunger, but some foods took on a therapeutic nature, as they were used to treat some diseases. This indicates the ancient Egyptians’ awareness of the importance of proper nutrition and its health benefits.
1-Ancient Egyptian dishes that still exist today:
The ancient Egyptians' table contained various vegetables and fruits we eat regularly, such as onions, garlic, legumes, grapes, figs, and pomegranates.
2. Honey, dates and raisins:
The ancient Egyptians used honey, dates, and raisins as basic ingredients in their food, and they also used them in some medicinal recipes, such as treating colds and flu.
3. Legumes:
Legumes are among the Pharaonic meals known to this day, such as beans, lentils, peas, and leeks.
4. Meat:
He pointed out that the Pharaohs ate meat and poultry, whether fried or boiled, in addition to fish.
5. Bread:
Bread was a staple food commodity in many ritual and funerary traditions, and was fundamental to the Egyptian economy, from harvesting and threshing (cleaning) grains to bread bread and finally to trading as a trade commodity.
A comprehensive understanding of the bread and its production can be gained from inscriptions on tomb walls, textual evidence, archaeological remains, ethnographic observations, and experimental archaeology. Bread shapes varied between cylindrical discs, rectangular blocks, cones, triangles, and animal and human shapes.
The remaining loaves are of no value in terms of showing how they were baked, as some of them have burn marks indicating their location in the oven, whether they were closer to the fire or placed on a shelf inside.
6- Vegetables
Vegetables, especially green onions, were always part of the usual grave offerings and were even depicted in a meal depicted on the wall of one of the tombs. Lettuce, which is almost identical to large-leaf lettuce, was a staple often depicted in sacrificial scenes, as well as a symbol of Min, the ancient Egyptian fertility god. As for the Egyptian cucumber (qatta), it was also depicted in sacrificial scenes. The ancient Egyptians knew other types of cucumbers and squash, but distinguishing between them precisely based on artistic evidence is a difficult task.
Mallow has been growing alongside grains since ancient times, and the ancient Egyptians likely recognized its delicious taste and nutritional value early on. As for olives, they were not found many times until the modern state (approximately 1550 - 1070 BC), and they were not repeated except in the Greco-Roman era when olives were pressed in huge facilities on a large scale.
7- Dairy
Cow milk was certainly used, according to the scenes we have of cows being milked. Likely, milk from other animals was also used. Cheese, cream, and products similar to ghee or butter were likely also produced, although evidence for this is scarce. Many of the finds (mostly round) are believed to be cheese dating back to ancient Egypt.
8- Spices
Little is known about spices. Spices such as coriander, cumin, dill, and fenugreek were available and well-known and were usually imported from other countries in the Near East or Africa. Fenugreek was used in baking, as was salt, whether extracted from lakes or the sea.
Shaker pointed out that the Pharaohs’ food consisted of three meals a day, which they ate on small tables with their hands immediately after washing them.
Dinner is the main meal they eat with the family, but banquets are held only in the homes of the wealthy.
During these feasts, a bull was slaughtered, cut, and grilled over charcoal, with fruits served in pyramid-shaped baskets.
This is one of the most important customs that characterize the culture of the Pharaohs and show their love for family and friends.
Parties of the wealthy among the Pharaohs:
He pointed out that the parties of the wealthy in ancient Egypt were characterized by many customs and traditions, which reflected their culture and lifestyle, as women and men would attend parties together, where servants would present them with bouquets and aromatic scents.
Pets also participated with their owners in these parties, where they sat under the seats, and food was served according to social class.
He added that the food of the peasant class depends on bread and beer, which is a type of wine made from fermented barley bread, in addition to fish.
While the working class and artisans ate fish, meat, and large quantities of onions and garlic.
While the wealthy class was served more luxurious food, such as meat, birds, fruits, and vegetables.
These customs and traditions show the extent of diversity in the culture of ancient Egypt, and the different lifestyles of different social classes.