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Author: Nehal Leheta Publisher: ISBN: 9789774167430 Category : Cooking, Egyptian Languages : en Pages : 0
Book 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, is well known for its authentic Egyptian dishes, now presents over 50 recipes in a cookbook for the enjoyment of cooks all over the world. - 56 authentic Egyptian recipes from starters to main courses to desserts. - Each recipe illustrated with full color photographs. - Full spread for each recipe so you don't have to flip the page.
Author: Nehal Leheta Publisher: ISBN: 9789774167430 Category : Cooking, Egyptian Languages : en Pages : 0
Book 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, is well known for its authentic Egyptian dishes, now presents over 50 recipes in a cookbook for the enjoyment of cooks all over the world. - 56 authentic Egyptian recipes from starters to main courses to desserts. - Each recipe illustrated with full color photographs. - Full spread for each recipe so you don't have to flip the page.
Author: Shahir Massoud Publisher: Appetite by Random House ISBN: 0525610944 Category : Cooking Languages : en Pages : 288
Book Description
100 recipes to celebrate the bold flavors, bright colors, and fresh tastes of the Middle East. In Arabic, "habibi" translates to "my darling," and it is this loving endearment, reserved for the closest friends and family, that permeates every recipe that Canadian-Egyptian chef and television host Shahir Massoud has to offer. Sharing mouthwatering street foods and casual everyday staples, as well as new interpretations of traditional dishes, Eat, Habibi, Eat! encourages you to explore the rich spices and irresistible dishes of the Middle East at home. And Shahir's personal stories, all told in his warm and playful voice, are just as captivating as his food (you'll burst out laughing at his mother's insistence that the Egyptian people would never forgive him if he altered the definitive recipe for ful mudammas). Combining his family's heritage meals with his French and Italian chef training, Shahir teaches you how to build the ultimate Egyptian pantry using some special food items, but mostly ingredients that can be found at your local grocery store. From there, you'll dive in to the over 100 mouthwatering recipes for every meal and time of day. From classic mainstays like Shakshuka, Shawarma and Fattoush Salad, to modern plates like Chickpea Fries with Harissa Mayo and Coffee and Coriander Beef Ribs with Pomegranate BBQ Sauce, Eat, Habibi, Eat! is a feast for the eyes and the taste buds. Whether you already love Middle Eastern cuisine or have never heard of sumac before, Shahir's sumptuous book will inspire you to try something new in the kitchen and have fun doing it.
Author: Magda Mehdawy Publisher: ISBN: 9789774249273 Category : Cooking Languages : en Pages : 0
Book Description
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.
Author: Dyna Eldaief Publisher: ISBN: 9789774169274 Category : Cooking Languages : en Pages : 160
Book Description
This charming, pocket-sized collection of recipes is the perfect introduction to Egyptian cooking. From classic starters and breakfast dishes like ta'miya (falafel) and fuul medammis (slow-cooked fava beans), to well-loved main meals such as stuffed cabbage leaves (mahshi cromb), and mouthwatering almond pudding and fritter balls soaked in syrup, Egyptian Flavors leads you on a wonderful discovery of this unique and delightful cuisine.
Author: Nehal Leheta Publisher: American University in Cairo Press ISBN: 9776790046 Category : Cooking Languages : en Pages : 30
Book Description
Classic Egyptian favorites from one of Cairo’s leading restaurants, in a new soft cover edition 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, here 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.
Author: Shama Farag Publisher: ISBN: 9781653068678 Category : Languages : en Pages : 88
Book Description
I'm Egyptian and I love to cook. To be honest, I find cooking and baking are excellent getaways to relieve my anxiety. I believe that any homemade or handmade makings are natural relievers for human anxiety and a simple getaway from do nothingness.So, I do encourage you not just to read this cookbook, but also to roll up your sleeves and get your hands dirty doing something challenging.Egyptian foods, in general, are time-consuming and there is a tremendous variety of recipes. In this book, I focused on the most popular and most important ones.I have tried my best job to work out the kinks and cross the bridges to make it easy for those of you who are interested in the Egyptian foods, but find it hard to make. I strongly believe in cultural exchange and with the help of my professional photographer brother- Ahmed Helmy Omran, I listed all the difficult recipes and I included how to make them from scratch. The book included recipes for Main dishes like Koshari, Mahshi, Fetta, Roqaq, Pasta with Bechamel, Dolma, Baladi bread, Hawawshi, Mombar, Hamam. Also, Desserts like Baklava and rice budding, Basbosa, Kataifi, Konafa, Kahk. There are aslo interesting recipes for dibbing like Baba Ghanouj, side items like Samosa, Fetir pies and more. I made sure to mention all kinds of spices I personally use, so you won't be missing out on anything.If you are into Middle Eastern foods especially Egyptian food, you get to check this book out. This book has easy and detailed recipes to make it easy for international cooking pros to conquer a new territory of Egyptian culture and even amateurs to explore Egyptian cultural foods.I believe this book will usher you how to make delicious dishes as yummy as Falafel and Dolma and traditional treats like Katyef and Konafa from scratch. Also, it included Byriani, Egyptian Famous Molokheyya, and popular lentil soup.I wasn't fully accurate about measurements as packs vary and there is a plethora of resources and brands. I would say stick with the given amounts and test them and I assure you that you will eventually figure it out on your own. Since you are reading this book and made it that far, you probably are adventurous and professional enough to comprehend how to make it successfully with the hidden tips I already provided in this book. Believe me, I have been cooking for years, and no complaints- all praise to God, so I guarantee you, those recipes are safe and correct and will lead you into a new era. Have fun cooking!
Author: Suzanne Zeidy Publisher: Hardie Grant ISBN: 9781742708027 Category : Cooking Languages : en Pages : 0
Book Description
Suzanne Zeidy grew up in a household that loved to cook. Every Friday her Aunt Alba would round up the extended family for a huge Egyptian-style supper, where they would gossip, laugh and feast on traditional home-style cooking. In Cairo Kitchen, Suzanne shares the classics that ignited her love of food, as well as her more modern recipes. A combination of authentic street food and delicious home-style cooking, this is modern Middle Eastern food, all set against the exotic, vibrant backdrop of Cairo. Try her stuffed vine leaves, home-style beef kofta stew and age-old recipes for breads. Her modern dishes are classics reinterpreted in a fresh and original way: try quail on quinoa tabboula or seared sea bass on baba ghanoush and a rice kofta served on vermicelli noodles. The chapter on pickles and preserves will transform any dish into a mouthwatering Middle Eastern-style delicacy, and the sweets, such as Halawa truffles, are truly irresistible. Middle Eastern food is made for sharing, and Cairo Kitchen is filled with standout recipes, perfect for any gathering. Illustrated throughout with stunning pictures by award-winning photographer Jonathan Gregson, this stylish cookbook triumphs the culture and cuisine of Egypt's finest city.
Author: Michelle Berriedale-Johnson Publisher: ISBN: 9780714119847 Category : Cookery, Egyptian Languages : en Pages : 0
Book Description
The great River Nile was the source of life for the ancient Egyptians, annually flooding its banks to leave behind some of the most fertile soil on earth. The favourite dishes of the Egyptian people are some of the oldest and simplest, based on wholesome ingredients such as honey, dates, raisins, nuts, beans, whole wheat grains, cumin, garlic, mint and lemon. This charming small book introduces these dishes, beautifully illustrated with fullcolour images of food and feasting drawn from original paintings on walls and papyrus. A practical cookbook which reinterprets for the modern cook a fascinating selection of delicious recipes to help you create food fit for pharaohs.
Author: Yasmine Elgharably Publisher: ISBN: 9789774169076 Category : Cooking Languages : en Pages : 140
Book Description
Middle Eastern cuisine is renowned the world over for its sophistication, variety, and flavor. Bilhana (Egyptian for 'bon appétit') brings a contemporary twist to traditional Middle Eastern dishes with the use of healthy cooking methods and the freshest ingredients the region has to offer. Spanning the vast area south of the Mediterranean from the East (Lebanon and Egypt) to the West (Morocco), from simple mezze or breakfast dishes to elaborate stews and roasts, the recipes in this book showcase the vibrant colors and immense variety of Middle Eastern cooking as well as being easy to follow. Included are recipes for Roasted Eggplant with Tahini, Alexandrian Grilled Shrimp, Shakshuka, Moroccan Lamb Stew, Vegan Moussaka, Green Beans in Garlic and Caramelized Onions, Pomegranate and Guava Salad, and much more. Exquisitely illustrated with more than 130 full-color photographs.
Author: Nehal Leheta
Author: Nehal Leheta
Author: Shahir Massoud
Author: Magda Mehdawy
Author: Magda Mehdawy
Author: Dyna Eldaief
Author: Nehal Leheta
Author: Shama Farag
Author: Suzanne Zeidy
Author: Michelle Berriedale-Johnson
Author: Yasmine Elgharably