Egyptian Recipes

• Ful medames - Ful medames is a popular meal that many consider to be Egypt's national dish. it is mostly eaten for breakfast, is sometimes considered a "peasant food" and is extremely filling (the effect has been described as a "stone in the stomach"). During Ramadan, the month when participating Muslims fast between dawn and sunset, the filling nature of the dish is of course considered a great advantage. Ful medames is made by mashing (partially or completely) fava beans, and then slow cooking them. The mashed cooked beans are eaten with onion, olive oil, parsley garlic and lemon.
  
  
• Falafel - Chickpeas or fava beans made into a ball and fried.
  
  
• Kufta - Ground mead with onions and spices made into a meatball.
  
  
• Malukhiyah stew - A stew made from mallow leaves and chicken stock. It is flavored using coriander and garlic, and then served with chicken and white rice.
  
  
• Kebab halla - Beef with onions.
  
  
• Shawarma - Slivers of meat (chicken, goat or lamb) in pita bread with hummus, cucumber and tomato.
  
  
• Kushari - Rice served with brown lentils, chickpeas and macaroni. Kushari is served topped with a spicy tomato sauce, garlic and vinegar. Caramelized onions are often used an a garnish. Although traditionally a vegetarian dish, nowadays kushari is sometimes topped with shawarma meat or fried liver.

• Egyptian Recipes & Cookbooks
  
  
• Recipes and Cookbooks

Egyptian Cooking: And Other Middle Eastern Recipes By Samia Abdennour American University in Cairo Press Spiral-bound (240 pages) List Price: $19.95* Lowest New Price: $13.62* Lowest Used Price: $9.65* Usually ships in 24 hours* *(As of 10:12 Pacific 28 Jul 2010 More Info) Click Here Product Description: Since its original publication twenty years ago, Samia Abdennour’s Egyptian Cooking has become a 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.

Egyptian Soups: Hot And Cold By John Feeney American University in Cairo Press Released: 2007-01-29 Paperback (64 pages) List Price: $16.95* Lowest New Price: $15.75* Lowest Used Price: $3.95* Usually ships in 24 hours* *(As of 10:12 Pacific 28 Jul 2010 More Info) Click Here Product Description: John Feeney, best known for his landmark documentary films and still photography that have chronicled much of Egypt's life and many of its greater and lesser events over the last four decades, also happens to be something of a wizard in the kitchen, and he has finally been persuaded to share the recipes for some of his most original - and extraordinarily tasty - creations for all to enjoy: ten hot and seven cold soups of the Egyptian winter and summer. Beyond merely nutritious, Feeney's soups are either ambrosial or aphrodisiac, and sometimes both, and, with the possible exception of his legendary Creme de Truffe du Desert, for which the highly elusive desert truffle is essential, all can be made with ingredients seasonally available in Egypt and widely available in other parts of the world too. Most of the ingredients of the winter soups have been used in Egypt for thousands of years: lentils, cumin, leeks, garlic, and gargir (Egyptian rocket), with a special lettuce soup to celebrate the ancient pharaonic festival of Shamm al-Nisim and the coming of spring. It is worth putting up with the often stifling heat of July and August in Cairo to enjoy the most unusual iced summer soups. Using the melons of Sinai and the juices of pomegranates, guavas, and strawberries, these ravishing soups can also be enjoyed in more temperate lands. Each recipe is accompanied by the author's own photographs and by a wealth of little known facts about the spices, herbs, fruits, and vegetables used - the aphrodisiac power of 'dangerous' nutmeg and exotic ginger, the use of apricots - with a touch of arsenic, - and the tendency of lettuce 'to induce dreams.'

Memories of a Lost Egypt: A Memoir with Recipes By Colette Rossant Clarkson Potter Released: 1999-03-30 Hardcover (160 pages) List Price: $21.00* Lowest New Price: $19.95* Lowest Used Price: $1.94* *(As of 10:12 Pacific 28 Jul 2010 More Info) Click Here Product Description: "Matthew's presence transports me back to the Cairo kitchen, where I am tasting the ful that Ahmet, the cook, prepared and helping Grandmaman Marguerite mix dough while she sings songs to me in Arabic. Her family pride was profoundly linked to the kitchen, so when I attempted to make sambousek once for my friends and did not follow her recipe for this cheese-filled golden dough faithfully, she was outraged. "This recipe is at least hundreds of years old. You do not change it!" she shouted. I see her standing at the stove, a diminutive woman usually dressed in black. Her thick, curly, henna-dyed hair was pulled upward in a large chignon; there was always a lock of hair escaping that she would try, again and again and without success, to push back into her chignon. My daughter Marianne, who looks like her, has the same gesture of trying to push a lock of curly dark hair behind her ear. I smile as I watch the curl fall down in front of her eyes." From Memories of a Lost Egypt

Apricots on the Nile: A Memoir with Recipes By Colette Rossant Bloomsbury Publishing PLC Paperback (192 pages) List Price: $10.62* Lowest New Price: $4.65* Lowest Used Price: $0.02* *(As of 10:12 Pacific 28 Jul 2010 More Info) Click Here Product Description: In 1937, five-year-old Colette Rossant arrived in Cairo from Paris with her Egyptian Jewish father and beautiful French mother. When her father dies Colette's flighty mother abandons the little girl to her wealthy grandparents. She soon settles into their luxuriant, food centred lifestyle - spending afternoons in the spice filled kitchen; accompanying her grandmother to the bazaar; and feasting on the delicious Egyptian food. At fifteen Colette is brought back to Paris with her mother, never to see her grandparents again, and only to return to Egypt thirty years later. In this charming, funny, and moving memoir, accompanied by mouth watering recipes, she evokes an Egypt lost, to her and to us, forever.