By Heba Tallah Mohamed
Throughout history, food has always been a distinguishing characteristic of every culture around the world. However, there are some cultures we can look at that share similar dishes in their ingredients and preparations. The Middle East and Korea are quite different in their histories and traditions, but their cuisines managed to create dishes that are uncannily alike.
Koshary and Bibimbap
Koshary is a famous Egyptian dish that is made of rice, macaroni, and lentils mixed together, topped with a spiced tomato sauce and garlic vinegar. Bibimbap is a Korean dish that is extremely easy to make. It is a mix of rice,
Mkhalel and Kimchi
Mkhalel is a common side dish that Egyptians eat in their daily diet. It is made of salted and fermented vegetables such as cucumber and carrots and is seasoned with red pepper, salt, and apple vinegar. Kimchi is so important to the Korean culture to the extent that almost every Korean owns a refrigerator only for kimchi. Kimchi is also a side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a varying selection of seasonings, garlic, vinegar, and ginger.
Stuffed vine leaves and Kimbap
While many can mistake kimbap for sushi, it is made in a totally different way. Kimbap is a stuffed “
Kaware’ soup and Seolleongtang
Mumbar and Soondae
The Lebanese delicacy,
Rice Milk and Sikhye
Rice is such an important ingredient for both cultures that it’s used in desserts too. In Egypt, there’s rice pudding that is made with milk and sugar and is topped with cinnamon or nuts. In South Korea, there is sikhye, a traditional sweet rice beverage, usually served as a dessert. In addition to its liquid ingredients, Sikhye contains grains of cooked rice and pine nuts.
Kahk and Dasik
Kahk is made to celebrate Eid al Fitr, the Muslim holiday that comes after the end of Ramadan. These cookie-like pastries are mainly made of flour and sesame seeds covered with powdered sugar and can be stuffed with