Fermented Foods of Egypt and the Middle East

Abstract

Fermented foods in Egypt are quite representative of those found in the Arabic countries and in many other countries in the Middle East. Some of these are given different national names in the Arabic and other countries in this area. Fermented foods constitute a part of the diet of most people in Egypt. One or more of these foods is/are involved in the daily meals and thus provides an important source of a digestible protein. The fermented foods are reviewed with reference to the traditional processes adopted for their manufacture. These products comprise sour milk, Karish cheese, Mish cheese, Laban Zeer, Kishk, Zabady, Shamsy bread and some Sudan fermented foods.