Egyptian Cooking
SynopsisPlot
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.
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About this book
Egyptian Cooking by Samia Abdennour is a cookbook first published in 1984 that collects 485 recipes spanning the breadth of Egyptian home and street food. The book covers everyday staples such as foul midammis, a slow-cooked fava bean dish eaten across the country, and kushari, a layered combination of pasta, rice, and lentils topped with tomato sauce. It also includes more elaborate preparations like roast leg of lamb and baked stuffed fish. Beyond Egyptian dishes, the collection draws from the cuisines of the Levant, the Gulf, and North Africa.
Recipes are organized into sections for mezze, breakfast, main courses, sweets and desserts, and beverages. The book is spiral-bound so it can lie flat on a kitchen counter, and it provides color photographs alongside the recipes. Practical notes on shopping, food preparation, and less common ingredients accompany the dishes, and Arabic names are given for individual items and recipes throughout.
Abdennour includes guidance aimed at cooks with varying levels of experience. The book has been described as an Egyptian bestseller and has remained in print for decades, serving as a reference point for Egyptian cuisine both inside and outside the country.
