Egyptian Cuisine II

The word “Egypt” usually brings to mind the images and traditions of ancient Egyptians. What Egyptians eat today however, has little resemblance to that of their ancient ancestors.  Egypt’s central location has made the country an ideal spot for merchant routes as well as a target for occupation. This history left an indelible mark on Egyptian cuisine, creating a diversity of flavors that can be traced to Greek, Roman, Persian, Ethiopian, Italian, and Ottoman influences. In this class, you’ll feast on dishes such as falafel, babaghanouj, and baklava, but you’ll learn so much more. Egyptian native and longtime Marquette resident Mohey Mowafy will teach us recipes and share how history, religion, and socioeconomic status shapes the diet of modern Egyptians.