The influence of European apples on local gastronomy in Egypt and Jordan

European apples are increasingly capturing the Middle Eastern market, particularly in Egypt and Jordan. Their exceptional quality, intense flavour, and diverse varieties have contributed to their growing popularity among consumers, restaurateurs, and chefs. These apples serve as a source of inspiration for creating innovative dishes and enriching the daily diet, effectively complementing Middle Eastern culinary traditions.

Although fruit occupies a prominent place in the daily menus of Egypt and Jordan, local citrus fruits, dates, and pomegranates have historically been the predominant options. The incorporation of European apples has introduced new possibilities within local gastronomy. These apples blend seamlessly with traditional Middle Eastern spices and can be utilised in time-honoured recipes and contemporary culinary creations.

In Egypt, apples are a notable ingredient in traditional desserts such as basbousa and um ali, contributing a sophisticated flavour profile to these dishes. An increasing number of restaurants are incorporating apples into aromatic chutneys, perfectly complementing grilled meat and vegetarian selections.

In Jordan, European apples’ sweet and sour notes enhance various salads, including fattoush and tabbouleh. Furthermore, these apples are increasingly utilised in traditional herbal teas, lemonades, and innovative cocktails influenced by contemporary fusion cuisine.

European apples are also incorporated into savoury dishes, such as kofta accompanied by apple sauce. Additionally, cafes offer variations like apple baklava and hummus, catering to health-conscious consumers.

The partnership between Egypt and Jordan in the fruit trade is growing significantly, yielding mutual benefits. European producers gain access to new markets, while consumers in the Middle East gain access to fresh and nutritious fruits.