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Egyptian Cooking

Egyptian CookingEgyptian Cooking: And Other Middle Eastern Recipes Egyptian Cooking is true classic, a must-have cookbook for anyone who wants to eat as the Egyptians do. From hearty staples like foul midammis (stewed fava beans) and kushari (a mix of pasta, rice, and lentils under a rich tomato sauce) to more complex meals such as roast leg of lamb and baked stuffed fish, "Egyptian Cooking" runs the gamut of the national cuisine. Now, in this revised and expanded edition, Abdennour has added over eighty new recipes from all over the Middle East, including some of the most popular dishes from the Levant, the Gulf, and North Africa. With some 480 recipes and mouthwatering color photographs, this versatile guide gives users a wide array of basic meals and sumptuous dishes. With entries organized under the categories of Mezze, Breakfast, Main Courses, Sweets and Desserts, and Beverages, Egyptian Cooking offers a comprehensive collection of Middle Eastern recipes in one volume. Spiral-bound for easy accessibility while cooking, this practical handbook offers detailed advice on shopping, food preparation, and unusual ingredients, as well as the Arabic names for individual items and recipes. Ideal for the novice as well as the experienced cook, this expanded edition of an Egyptian bestseller is the ideal introduction to cooking this delicious cuisine at home.

An Ancient Egyptian CookbookFood Fit for Pharaohs: An Ancient Egyptian Cookbook The great River Nile was the life staff of the Ancient Egyptians. Once a year it flooded its banks, depositing nutrient-rich soil and making Egypt one of the most fertile regions on Earth. As a result, the Egyptians enjoyed a wholesome diet. This cookbook recreates the flavours of Ancient Egypt with 35 recipes "pocket loaves" and dried fig and apricot jam, and fish with Tarator sauce. Egyptian Cooking.

Egyptian CookeryMy Egyptian Grandmother's Kitchen: Traditional Dishes Sweet and Savory In this beautifully illustrated volume, Magda Mehdawy has gathered in one book the most complete collection of Egyptian recipes ever assembled. Drawing on the traditional recipes she learned from her grandmother and other members of her generation, Mehdawy offers a surprising range of sumptuous recipes and unusual flavors that are part of Egypt's millennia-long cultural heritage. She also reveals the historical depth of the national cuisine, beginning with a section on food and wine-making techniques used by the ancient Egyptians. For readers interested in more recent traditions, Mehdawy provides lists of typical menus served on Islamic holidays and feasts, and a fascinating overview of traditional beliefs regarding vegetables and spices. While covering regional dishes from all over Egypt, Mehdawy emphasizes the cuisine of her native Mediterranean city of Alexandria, providing a wide selection of seafood dishes, such as baked sardines and shrimp kufta with rice. Grouped by food categories, including Broths and Soups, Stuffed Vegetables, Poultry, Pickles, Jams, and Desserts, the book helpfully lists detailed health information as well as practical advice on shopping for the best-quality ingredients, and where to find them. Even chefs already familiar with Egyptian cuisine will find new dishes here. With copious illustrations in full color throughout, this compendium is a great introduction to the rich flavor and variety of the traditional Egyptian kitchen. Egyptian Cooking.

Egyptian Food and DrinkEgyptian Food and Drink (Shire Egyptology S.) The two staples of ancient Egyptian life were bread and beer, both products of the abundant grain hartest of the fertile Nile valley. Bread was so important that over forty Egyptian words are nown for various loaves and cakes. The need to brew beer for the household apparently justified absence from work. This book surveys the constituents of the ancient Egyptian diet, with chapters on cereals and their uses, fruit and vegetables, meat, fish and fowl, and condiments. The means of growing vegetables in garden plots and providing fresh meat are determined from the remains of workmen's villages such as Amarna, Kahun and Deir el-Medina. The Egyptian kitchen is described with its oven, hearth and utensils, and the means of storing and preserving foodstuffs are explained. Lists of funerary and temple offerings and the accounts of wages for the royal workmen show the importance of food and drink to both the living and the dead, gods and mortals.

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