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Bread and beer is the usual combination in ancient Egyptian dining. The fertility the Nile gives to the Egyptian soil births only these kinds of dishes. Only plants like wheat and barley can grow under the weather and circumstance of Egypt in those days. Thus, dishes are derivatives of common wheat bread, typical barley soup, and beer. Meat dishes are not as grand as they are in other countries. They are limited to mutton, beef, and fish dishes for ancient Egyptians believe that pigs carry leprosy and are then not suitable for eating.
Today, however, the country's culture has developed and modern day Egyptian cooks have created new dishes fit for kings. Beer and other alcoholic products may have disappeared due to Muslim conquest, but it was replaced by more satisfying dishes. These modern dishes still made use of ancient ingredients like wheat, muttons, and the town's favorite spices, onion and garlic. Some of these cooking include basbousa (sweet semolina dish), kahk (sweet eid ul-fitr food), kunafah (fried batter strings), and qatayef (Ramadan crepe).
Beer has been replaced by tea as the national drink. It is accompanied by Egyptian coffee in the list.