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Fermentation Atlas

Egypt

18 ferments from Egypt, with how each is made.

18 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
BottargaFish and seafood5–7 days20 °C
Bouza (Egyptian bread beer)Alcoholic drinksat least 24 h3.7
DomiatiCheese2–3 months8 %
FessikhFish and seafoodat least 3 months25 %6.1–8.1
LabnehFermented milk10–15 days4 °C0–1.5 %
Pastırma (Kayseri pastırması, Erzurum pastırması)Meat3–6 months0–4 °C6–8 %
SmenFermented milkat least 30 days13–15 °C5–8 %4.5 → 4
Sourdough flatbreads of the Middle East and Caucasus (family)Cereals and breadat least 30 daysup to 2 %3.9
Laban rayebFermented milk24 h – 4 days20–25 °C6.7
SucukMeat10–20 days15–18 °C4.9–5
Ancient Egyptian beer (hqt, heqet)Alcoholic drinks
Eish shamsi (Upper Egyptian sun-risen bread)Cereals and breadat least 15 min
Jibneh Arabieh / Jibneh baidaCheese
Karish / AreeshCheese
Kishk Sa'idi (Upper Egyptian kishk)Cereals and bread
Mish (Egyptian long-fermented cheese)Cheeseat least 12 months
Ras (Rumi)Cheese
ZabadiFermented milk12–15 h6.6

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made