The American University in Cairo Press Egyptian Flavors: 50 Recipes

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. Egyptian cuisine is one of the world's oldest and yet least know food traditions. 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. Dyna Eldaief offers 50 easy-to-follow recipes that are rich with the vegetables, legumes, and meats that are central to Egyptian cooking, calling forth the sun-baked land of the Nile and inviting expert and novice alike to bring exciting new flavors to their home kitchen. Autorid: Dyna Eldaief