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+====== Sohag Cuisine ======
+Eish Shamsi (عيش شمسي)
+“Sun bread,” a fermented wheat loaf left to rise under direct sunlight before baking in clay ovens. Its cracked, golden crust is a signature of Upper Egyptian villages. [([[https://www.facebook.com/groups/119457584880015/posts/1550799718412454/|Facebook]])]
+==== Feteer Sohagi (فطير سوهاجي) ====
+Thicker and drier than Delta feteer, this layered pastry is baked until firm and stored for days, reflecting the need for bread that withstands heat and travel. [([[https://chefindisguise.com/2015/02/03/feteer-meshaltet-egyptian-layered-pastry/|Chef in Disguise]])]
+==== Aseeda bil ‘Asal Aswad (عصيدة بالعسل الأسود) ====
+A dense porridge of wheat flour stirred into boiling water, served with blackstrap molasses. A traditional winter breakfast for field workers. [([[https://www.youtube.com/watch?v=vft7TGRqCY4|YouTube]])]
+==== Shorbat Qamh (شوربة قمح) ====
+Whole wheat grains simmered into a thick soup, sometimes enriched with milk. This dish dates back to ancient grain-eating traditions of Upper Egypt. [([[https://fromykitchen.com/wheat-laham-shorba/|From My Kitchen]])]
+==== Molokhia Nasha (ملوخية ناشا) ====
+Molokhia cooked without meat or broth, thickened only with garlic and coriander. Its simplicity reflects periods when meat was scarce. [([[https://amiraspantry.com/mulukhia-aka-jews-mallow/|Amira's Pantry]])]
+==== Taameya bil Korrat (طعمية بالكُرّات) ====
+Falafel made with leeks (korrat) mixed into the fava bean paste, giving a sweeter, greener flavor than Cairo-style taameya. [([[https://silkroadrecipes.com/egyptian-falafel-taameya/|Silk Road Recipes]])]
+==== Besara Sohagi (بصارة سوهاجي) ====
+A purée of split fava beans, herbs, and spices, often topped with fried onions. In Sohag it is thicker and eaten as a main meal with bread. [([[https://amiraspantry.com/egyptian-besara-busara/|Amira's Pantry]])]
+==== Mahshi Shamar (محشي شمر) ====
+Fennel bulbs stuffed with rice and herbs, then stewed. Fennel grows wild along canal banks and is a distinctive ingredient of the region. [([[https://amwhatieat.com/mahshi/|Am What I Eat]])]
+==== Dry Okra Stew (ويكة ناشفة) ====
+Sun-dried okra cooked with tomatoes and sometimes small bits of meat. Drying vegetables for later use is a long-standing Upper Egyptian habit. [([[https://www.africanbites.com/okra-stew/|African Bites]])]
+==== Ruz bil Laban Furn (رز بلبن فرن) ====
+Rice pudding baked in clay ovens until a browned skin forms on top. Sohag’s version is firm enough to slice. [([[https://www.youtube.com/watch?v=j1DT4gFHXp0|YouTube]])]
+==== Dates and Clarified Butter Plate (بلح وسمن بلدي) ====
+Dates served with spoons of homemade ghee, a high-energy snack for farmers and shepherds. [([[https://www.instagram.com/reel/DOOpfR5iEKP/|Instagram]])]
+==== Shakshouka Sohagi (شكشوكة سوهاجي) ====
+Eggs scrambled with tomatoes, onions, and green peppers, heavily spiced and eaten for lunch rather than breakfast. [([[https://www.allrecipes.com/recipe/213717/chakchouka-shakshouka/|Allrecipes]])]
+==== Freekeh bil Lahma (فريك باللحمة) ====
+Green cracked wheat cooked with chunks of meat and broth. Freekeh is valued for keeping well in hot storage conditions. [([[https://www.youtube.com/watch?v=q1tXzpV4L8M|YouTube]])]
+==== Kishk Sa‘idi (كشك صعيدي) ====
+Fermented mixture of wheat and yogurt, dried into chunks and later reconstituted into a tangy porridge or soup. [([[https://figaroshakes.com/cultural-ferments/kishk-recipe-lebanese-fermented-wheat-and-yogurt/|Figaro Shakes]])]
+==== Qamar El-Din Drink with Bread (قمر الدين مع العيش) ====
+Apricot leather dissolved into a drink and consumed with dry bread during hot months, combining hydration with sustenance. [([[https://butfirstchai.com/qamar-al-din-apricot-fruit-leather-drink/|But First Chai]])]
+{{tag>food culture geography}}

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