A look inside a typical Egyptian sandwich cart
Each of the items herein are placed inside a pocket of “aesh” – bread – which I have previously described as a cross between pita and Indian naan. Typically a yogurt dressing – “halawa” – is drizzled into the sandwich.
From left to right:
“bedding-jan” – eggplant
This is my favorite sandwich filler; it consists of roasted or fried eggplant, sautéed with red onions, peppers, tomatoes, parsley and a lot of oil. The result is a savory vegetable mush.
Egyptians love pickled goodies. Everything from dates to miniature corn is preserved to a sour condition in vinegar.
“tamia” – falafel
You haven’t tasted felafel until you’ve tasted the homemade versions in the region where the dish originated. Egyptians make these delightful balls using chickpeas and fava beans, both of which are available in abundance here.
“fool” – beans
Egyptians, as far as I have experienced, like their beans blended and smooth. They’re usually cooked with red onions. The beans in this photo include cucumbers and halawa.
“Potato” and “tomato” are the same in English and Arabic. Potatoes are popular in Luxor; they’re very cheap. These potatoes are mashed and topped with onions and spices. To the right of the potatoes is more eggplant.