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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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By Nehal Leheta
The American University in Cairo Press
Paperback (144 pages)
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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. |
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By Claudia Roden
Alfred A Knopf
Released: 2000-09-26
Blue Hardcover (528 pages)
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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. |
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By Magda Mehdawy
The American University in Cairo Press
Paperback (176 pages)
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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. |
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By BookSumo Press
Independently published
Paperback (58 pages)
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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 |
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By nader raft
Independently published
Paperback (172 pages)
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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. |
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By Sephardic Temple Or Chadash Sisterhood
CreateSpace Independent Publishing Platform
Paperback (268 pages)
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The first cookbook written by the Or Chadash Sisterhood Sephardic Temple Tifereth Israel, Cooking the Sephardic Way, was published forty years ago and continues to be a best seller. The sisterhood has now added to their repertoire with the Sephardic Heritage Cookbook. While the original membership of Sephardic Temple Tifereth Israel could trace their family history to the Ottoman Empire, the Temple Sisterhood has expanded to include women from Iran, Morocco, Egypt, Israel, and the Caribbean. They too are eager to share their heritage and make the Sephardic Heritage Cookbook an eclectic mix of delicious dishes. Enjoy Ash-e-Reshteh (Iranian noodle soup), rice and cheese borekas (Sephardic pastries), white bread challah in the Turkish tradition, and a wide variety of sweet delicacies, like cayk-e-yazdi (Yazdi cupcakes), basbousa (Egyptian yogurt cake), ashuplados (meringue cookies), and others. Many recipes include photos to use as a reference. The authors have also included family stories. Each recipe was collected during luncheons in which sisterhood members shared their traditions with each other and ensured that their warm family memories would never be forgotten. The journeys and the bonds the members have formed by cooking together are truly inspiring. |
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By Ibn Mubarak Shah
Saqi Books
Hardcover (280 pages)
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The Arabic culinary tradition burst onto the scene in the middle of the tenth century, when al-Warrāq compiled a culinary treatise titled al-Kitab al-Tabikh (The Book of Dishes), containing over 600 recipes. However, it would take another ten centuries for cookery books to be produced in the European continent. For centuries to come, gastronomic writing would remain the sole preserve of the Arab-Muslim world, with cooking manuals and recipe books being produced from Baghdad, Aleppo and Egypt in the East, to Muslim Spain, Morocco and Tunisia in the West.
A total of nine complete cookery books have survived from this time, containing a total of nearly four thousand recipes. The Sultan’s Feast by the Egyptian Ibn Mubārak Shāh in the fifteenth century is one such book. Reflecting the importance of gastronomy in Arab culture, this culinary treatise features more than 330 recipes – from bread-making and omelettes, to sweets, pickling and aromatics – and tips on a range of topics, from essentials a cook should know to how to distil drinkable water.
Available in English for the first time, this critical bilingual volume offers a sophisticated insight into the world of medieval Arabic gastronomic writing. |
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By Nasrallah Nawal
BRILL
Hardcover (724 pages)
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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. |
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