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Travel Guide 2   >   Egypt   >   Recipes

   
 

Egyptian Recipes


Egypt as a whole, and in particular the Nile Delta and Nile Valley, has long been known for its agricultural produce - indeed in Roman times, it was considered the bread basket of the Mediterranean. Modern Egyptian cuisine reflects these traditions, and Egyptian cuisine tends to emphasize vegetables and legumes.
  • 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.
Here are some recipe books and cookbooks for Egyptian food:


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Books about Egyptian Cooking and Recipes


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Egyptian Cookbook: Enjoy Authentic Egyptian Cooking with 50 Delicious Egyptian Recipes (2nd Edition)

By BookSumo Press

Independently published
Paperback (56 pages)

Egyptian Cookbook: Enjoy Authentic Egyptian Cooking with 50 Delicious Egyptian Recipes (2nd Edition)
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Product Description:

Easy Egyptian Cooking


Get your copy of the best and most unique Egyptian recipes from BookSumo Press!

Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply.

In this book we focus on Egyptian. The Easy Egyptian Cookbook is a complete set of simple but very unique Egyptian recipes. You will find that even though the recipes are simple, the tastes are quite amazing.

So will you join us in an adventure of simple cooking?

Here is a Preview of the Egyptian Recipes You Will Learn:

  • Egyptian Chickpea Veggies Omelet
  • Egyptian Beef Pie
  • Egyptian Kofta Burgers
  • Egyptian Saucy Fish Logs
  • Egyptian Winter Pie
  • Egyptian Lamb Soup
  • Egyptian Lemon Fish Casserole
  • Egyptian Lemon Bean Soup
  • Egyptian Lamb Chops with Swiss Chard Sauce
  • Egyptian Homemade Pizzas
  • Egyptian Sirloin Pie
  • Egyptian Veggies Casserole Dish
  • Egyptian Molokheya Stew
  • Egyptian Eggs and Tomato Skillet
  • Egyptian Pineapple Fish Kabobs
  • Egyptian Spinach and Chicken Stew
  • Egyptian Falafels Sliders
  • Egyptian Roasted Lemon Chicken
  • Egyptian Side Rice
  • Egyptian Hot Sesame Carrot Cream
  • Much, much more!

Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort!

Related Searches: Egyptian cookbook, Egyptian recipes, Egyptian book, Egyptian foods, Egyptian cuisine, african recipes, african cookbook

Authentic Egyptian Cooking: From the Table of Abou El Sid

By Nehal Leheta

Nehal Leheta
Hardcover (144 pages)

Authentic Egyptian Cooking: From the Table of Abou El Sid
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  • Authentic Egyptian Cooking
Product Description:
Traditionally, Egyptian cooking has been best practiced and enjoyed at home, where generations of unrecorded family recipes have been the sustaining repertoire for daily meals as well as sumptuous holiday feasts. Abou El Sid, one of Cairo’s most famous restaurants, has become well known for its authentic Egyptian dishes, and now presents more than fifty of its most classic recipes in a cookbook for the enjoyment of home cooks all over the world.

Egyptians will recognize their favorites, from holiday dishes such as Fettah to the arrays of appetizers like aubergine with garlic, special lentils, and tahina; those new to Middle Eastern food will find the recipes simple and simply delicious, and enjoy the Egyptian table even if they don’t have the heritage of the pharaohs in their family backgrounds.

- 57 authentic Egyptian recipes from starters to main courses to desserts.

- Each recipe illustrated with gorgeous, full color photographs.

- Beautifully designed and visually sumptuous boutique book.

Egyptian Cooking Taste Of Ancestors: Egyptian recipes with their stories and histories

By nader raft

Independently published
Paperback (172 pages)

Egyptian Cooking Taste Of Ancestors: Egyptian recipes with their stories and histories
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Many people can not visit Egypt, and this is one of the main reasons that prompted us to write this book. If you can not visit Egypt and eat, you can easily set it up in your home. If you want to surprise your friends, family and children interested in Egyptian food, read this book and give them the best Egyptian food. If you want to know about Egyptians and their food etiquette, the origin of their famous dishes. If you are passionate about Egypt, its people, customs and food, you can read this book. In our book, we chose you famous Egyptian recipes, but this time with a special Egyptian flavor, with the use of pictures to illustrate the steps "a picture of each step", with the finest secrets of Egyptian cuisine as you did not know before. In our book, we combine the pleasure of enjoying Egyptian recipes, as well as enjoying valuable historical information about the origins of ancient Egyptian recipes, where they came from, and how they evolved. We are talking about the habits of eating Egyptians as never before. "Egyptian food" is a call to share a seat on the table with the Egyptians, and exchange dialogue about Egyptian cuisine and Egyptian customs and traditions.

The Pharaoh's Kitchen: Recipes from Ancient Egypts Enduring Food Traditions

By Magda Mehdawy

The American University in Cairo Press
Paperback (176 pages)

The Pharaoh s Kitchen: Recipes from Ancient Egypts Enduring Food Traditions
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Judging from the evidence available from depictions of daily life on tombs and in historical texts, the ancient Egyptians were just as enthusiastic about good food and generous hospitality as are their descendants today. Magda Mehdawy and Amr Hussein have done extensive research on the cultivation, gathering, preparation, and presentation of food in ancient Egypt and have developed nearly a hundred recipes that will be perfectly recognizable to anyone familiar with modern Egyptian food.
Beautifully illustrated with scenes from tomb reliefs, objects and artifacts in museum exhibits, and modern photographs, the recipes are accompanied by explanatory material that describes the ancient home and kitchen, cooking vessels and methods, table manners and etiquette, banquets, beverages, and ingredients. Traditional feasts and religious occasions with their own culinary traditions are described, including some that are still celebrated today. A glossary of ingredients and place names provides a useful guide to unfamiliar terms.

The New Book of Middle Eastern Food: The Classic Cookbook, Expanded and Updated, with New Recipes and Contemporary Variations on Old Themes

By Claudia Roden

Alfred A Knopf
Released: 2000-09-26
Blue Hardcover (528 pages)

The New Book of Middle Eastern Food: The Classic Cookbook, Expanded and Updated, with New Recipes and Contemporary Variations on Old Themes
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In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.

Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world.

Throughout these pages she draws on all four of the region's major cooking styles:
        -        The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts
        -        Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes
        -        The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries
        -        North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines

From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions.

The Taste of Egypt: Home Cooking from the Middle East

By Dyna Eldaief

The American University in Cairo Press
Hardcover (184 pages)

The Taste of Egypt: Home Cooking from the Middle East
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Combining mouthwatering recipes with a fresh, contemporary design, The Taste of Egypt brings the sophisticated colors and flavors of Egyptian and Middle Eastern cuisine to the modern home kitchen in unpretentious, down-to-earth style. Impress your dinner guests with sublime appetizers such as stuffed-vine leaves and roast eggplant dip. Cook up a storm with silky cumin-infused lentil soup, sensational spiced meatballs, and delicious artichokes cooked in red pepper sauce. There are summery salads to fill a picnic hamper and hearty slow-cooked beans and basterma (fenugreek-spiced cured beef) to evoke the bustling warmth of a Middle Eastern food market. And the recipes for sweet delights are designed to satisfy even the most persistent sweet tooth. Presented in a vibrant, accessible style, The Taste of Egypt is a celebration of a great culinary tradition and an exciting addition to the repertoire of the modern home cook.

Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook (Islamic History and Civilization: Studies and Texts, volume 148)

By Nasrallah Nawal

BRILL
Hardcover (724 pages)

Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook (Islamic History and Civilization: Studies and Texts, volume 148)
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Shortlisted for the Gourmand World Cookbook Awards 2018
The fourteenth-century Egyptian cookbook, Kanz al-fawa?id fi tanwi? al-mawa?id, is a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. Here, for the first time, it has been meticulously translated into English and supplemented with a comprehensive introduction, glossary, illustrations, and twenty-two modern adaptations of its recipes.

My Egyptian Grandmother's Kitchen: Traditional Dishes Sweet and Savory

By Magda Mehdawy

Brand: AUC Press
Released: 2006-11-28
Paperback (376 pages)

My Egyptian Grandmother s Kitchen: Traditional Dishes Sweet and Savory
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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: And Other Middle Eastern Recipes

By Samia Abdennour

The American University in Cairo Press
Spiral-bound (240 pages)

Egyptian Cooking: And Other Middle Eastern Recipes
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Since its original publication in 1984, 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 and includes some of the most popular dishes from the Levant, the Gulf, and North Africa as well. With 485 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 Egyptian bestseller is the ideal introduction to cooking this delicious cuisine at home.

Egyptian Recipes: Eat Like an Egyptian

By Hashem Mohamed

Independently published
Paperback (112 pages)

Egyptian Recipes: Eat Like an Egyptian
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Egyptian Recipes : Eat Like an Egyptian Discover The Unique Taste Of Egyptian Food, Egyptian cuisine and some of its recipes date back 5000 years, Try the traditional food and Eat like an Egyptian.

What you will Find inside the Book: 46 delicious and Unique Egyptian recipes in total ( 36 main + 10 desserts ) Including :Koshary ,Falafel , Fava Bean, Mahshi , Wika and the delicious Kebab.

50 healthy and Delicious smoothies recipes Ideas in total for healthy drinking and weight lose.

Tips for perfect green smoothies. An easy to use volume conversions table to help you convert measurements for your recipe ingredients.

* A nice large format (8.5*11 inches), 112 Pages and Glossy Cover.


 
 
 

 
 
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