Interview: Sherif Fayed


Alexandria, Egypt

Personal Background
(personal background of the person interviewed, not too much detailed, it depends on the context).

He works in a traditional restaurant in Alexandria. This restaurant serves many Egyptian tasty dishes but one of the best ones and the most famous is the “Lentil pudding/porriadge”


Description of the environment where one of the activities listed above takes place:
(Please, specify: 1 – name of the local area, 2 – if it’s a place well-known for a specific activity and – if so – which one; 4 – information about plants and landscape related to Mediterranean environment linked to the activity; 5 – any relevant information linked to the research). If it’s possible, take pictures/shoot video of this place.

Alexandria is the second largest city and a major economic and touristic centre in Egypt. It is also the largest city lying directly on the Mediterranean coast.


Description of the technique/method/practice implemented. Please, specify – if it’s the case – the timing, the steps and the aim of the activity (to have more material: pictures + video shooting of the usage if it’s possible).

Roughly chop the veggies into medium sized cubes.
In a pot, heat the oil and stir in the veggies for a couple of minutes, then add the lentils and stir again.
Fill the pot with water, enough to cover the lentils and veggies. Simmer until the lentils are fluffy and the veggies are softened
Take off the heat and allow a few minutes to cool, then using either a hand blender or a food processor, puree the mixture, and use a sieve to strain the mixture from clumps.
You can serve warm or allow to cool, it will thicken gradually as it cools
If you wish to garnish with the onions, chop/dice into desired size, and fry. Garnish the top of the lentils before serving.



List of natural products (fruits, vegetables, plants, fish and so on) depending on the activity/the activity is done for and related to the Mediterranean Diet. Promotion of the territory. Promotion of biodiver Promotion of slow and 0% consumptionif it’s the case, how the 0 Km production is working at local level: Region, if it’s a place famous for a specific activity, why and so?

Locally grown lentils are used in the recipe.


If it’s an activity related to the promotion of the territory, the biodiversity and the slow and 0% consumption, please, describe how it works at local level (if it’s related to traditional practice or traditional organization of the food distribution, promotion of territory or 0% consumption).

This dish is well known all over Egypt. This dish is popular in winter as it keeps people warm.


How did you learn this method/technique/practice?

We learned this method from traditions and culture.

Season (season this activity is specifically carried out)

All year round. Especially in winter time.



Leave a Reply