Table of Contents
Minya Cuisine
Fatta Sa‘idi (Minya Style)
Bread and rice layered with garlic vinegar and meat, intensely aromatic and festive. 1)
Shamsi Bread
Sun-leavened bread baked outdoors, dense with a natural fermented aroma. 2)
Kishk Minyawi
Fermented yogurt and cracked wheat dried and later cooked into a tangy porridge. 3)
Qadid Stew
Sun-dried meat rehydrated and simmered, reflecting ancient preservation methods. 4)
Mulukhiyah Nashfa
Dried molokhia leaves cooked into a thick, earthy stew. 5)
Ful bil Samna
Fava beans finished with clarified butter, cumin, and garlic for depth. 6)
Bamia Sa‘idi
Okra stew thickened with garlic and minimal tomato. 7)
Lentil and Garlic Stew
Dense lentils strongly flavored with fried garlic and coriander. 8)
Sa‘idi White Cheese with Bread
Salty, crumbly cheese eaten simply with flatbread and onions. 9)
Eggplant bil Tasha
Fried eggplant finished with garlic and coriander, rich and aromatic. 10)
Rice with Samna and Onions
Plain rice elevated by clarified butter and caramelized onions. 11)
Stuffed Vine Leaves (Sa‘idi)
Rice-and-herb filling with less tomato and more spice emphasis. 12)
Dates with Samna
Energy-rich snack pairing local dates with clarified butter. 13)
Savory Hibiscus Leaf Soup
Tangy green soup made from hibiscus leaves rather than the famous drink. 14)
Sweet Wheat Porridge
Wheat cooked with milk, sugar, and samna, served warm as comfort food. 15)