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Fermentation Atlas

Egypt

17 ferments from Egypt, with how each is made.

17 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 seafood7 days – 12 months18–20 °C25 %6.1–8.1
Iqt / Oggt (Arabia)Cheese4.3 → 4
JameedCheese16 days35–40 °C
Karish / AreeshCheese24 h – 3 days2.5 %
Laban rayebFermented milk18 h23–27 °C6.7 → 4.45
LabnehFermented milk2–3 h42–45 °C1.5 %
Mish (Egyptian long-fermented cheese)Cheeseat least 12 months7.6 %
Ras (Romi)Cheese4–6 months15–18 °C2–3 %
SmenFermented milkat least 30 days13–15 °C5–8 %4.5 → 4
ZabadiFermented milk2–3 h42–45 °C
Ancient Egyptian beer (hqt, heqet)Alcoholic drinks
Eish shamsi (Upper Egyptian sun-risen bread)Cereals and breadat least 15 min
Jibneh Arabieh / Jibneh baidaCheese
Kishk Sa'idi (Upper Egyptian kishk)Cereals and breadup to 5 days

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