A preserved fish, possibly a shad, though it is descibed as very salty, which is a speciality of Upper Egypt.
A casserole of aubergines (US: eggplants) layered with lamb mince (US: ground meat) and béchamel sauce. At its best this is a really delicious dish.
A pungent version of gebnah areesh, aged in earthenware jars and with the added heat of chillis. It is pretty powerful. One source mentions that you can keep your eye out for a woman sitting with a bucket surrounded by lots of flies - and then avoid her like the plague!
Egyptian ghee. This is made from water buffalo milk and is very white. The ghee or (samnah baladi) is made by melting the butter and using just the clarified oil, and the butter (zebdah baladi) by hardening the ghee into round white balls. The residue, the remaining solids are called mortah which are served as an appetiser.
Taro. Colocasia. A plant grown both for its leaves and tuberous, potato-like roots, or corms. The roots, the flesh of which may vary from white to pink, have a delicate flavour and can be peeled and boiled, roasted, mashed, fried or included in a stew.e flesh of which may vary from white to pink, have a delicate flavour and can be peeled and boiled, roasted, mashed, fried or included in a stew.
