Tips for Staying Healthy
1. Wash your hands frequently.
At that point wash them once more. Not to sound over the top impulsive, but rather get into the propensity for washing your hands before a dinner, after a supper and at whatever time you consider it, especially on the off chance that you have been holding railings on open transportation or shaking hands at the nearby market. Furthermore, don't hold back on the cleanser. Convey a container of against bacterial gel for those uncommon minutes when no cleanser or sink is near.
2. Cooked is good.
On the off chance that you have questions about the cleanliness of what and where you're eating, ensure everything is appropriately cooked. Broiled, bubbled, or prepared, high temperatures eliminate germs.
3. Anti Bacterial Gel must be always in your bag.
Just use it frequently when you are walking in a dusty weather or if you touched anything and your hand felt dusty. Also use it before and after meals just in case.
4. Always buy your water.
Don’t drink from tap water, if you are not used to it, so just stay cautious and buy your own water and always remember to stay dehydrated because it gets very hot in summer.
5. Fruits are your friend.
If you don't know what to eat, just but some fresh fruits and take them home, wash them and eat them. Fruits in Egypt are always fresh so that will not be a problem.
Our Favorite Picks for Local Food in Cairo
Kushari
Koshari is considered to be the Egyptian national dish, it comprises of pasta and tomato sauce, among different things, including rice, lentils, caramelized onions, garlic and chickpeas.
Ful
One of the normal staple nourishments in Egypt, it comprises of magma beans presented with oil, garlic and lemon juice. Ful Medames can be presented with numerous embellishments, for example, tomato sauce, tahina, fricasseed or bubbled eggs and pastrami. Be that as it may, the most conventional strategy is to eat it plain and salted in an Egyptian bread bun.
Fatta
Considered a Nubian dish; fatta is normally arranged for merriments, for example, a lady's first conception, and both Christian and Muslim special festivals. It comprises of layers of rice and singed bread, secured in a garlic and vinegar meat soup. Extensive lumps of stewed meat and pan fried poached eggs are typically served alongside the rice and bread base. As you can assume, Fatta is a truly stuffing dish, with a to a great degree high calorific worth
Mulukhiya
Mulukhiya is produced using the leaves of jute and corchorus plants that develop in east and North Africa. In Egypt, Mulukhiya is readied by hacking the leaves with garlic and coriander and cooking it in soup, for example, chicken, meat or rabbit, and presented with Egyptian bread or rice.
Konafah
Konafah is an Egyptian sweet made of a meager noodle-such as cake. The starting points of Konafah are extremely baffling; its vicinity has been recorded in Arab medieval cookbooks in Egypt. Konafah is made by sprinkling long lines of the flimsy noodles in their fluid state on a hot plate until they get to be dry and more unbending. The now-inflexible noodles are then blended with margarine or oil and wrapped around a rounding made out of nuts, whipped cream or both. It is heated and gave natural product syrup (honey).
Mahshi
Mahshi must be the absolute favorite of all Egyptians, of all shapes and sizes! It's an extremely nutritious feast, when cooked with little measures of margarine or oil. It is additionally a flavorful veggie lover or vegetarian supper.
The base of this feast is setting up the stuffing made of rice, herbs (parsley, coriander and dill), semi cooked tomato sauce and a squeeze of cinnamon and allspice. Once this filling is prepared, you can utilize any vegetable of your decision. In Egypt we utilize cored zucchini, cored eggplants, cabbage leaves, grapevine leaves, or little ringer peppers. You might likewise add some cooked ground hamburger to the rice blend to make it a full supper.
Hamam Mahshi (Birds)
This is a supper that takes quite a while to plan and making it is generally a right action.
Mouthwateringly succulent, these little pigeons are loaded down with rice or "fereek" (green wheat) and after that simmered. While eating it's prescribed that you keep an eye out for the small bones. One of Egypt's most cherished dishes, it's certainly worth attempting, you will discover numerous spots that serve this claim to fame at the passageway to Khan el Khalili in Cairo, and it can likewise be found at upscale restaurants. The pigeon has an alternate taste than chicken and the meat is somewhat darker, it is loaded with flavor and the stuffing is delicious.
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