Egyptian Cooking: and other Middle Eastern Recipes by Samia AbdennourEgyptian Cooking: and other Middle Eastern Recipes by Samia Abdennour

Egyptian Cooking: and other Middle Eastern Recipes

bySamia Abdennour

Spiral Bound | November 20, 2015

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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.
Samia Abdennour came to Egypt from Palestine in 1947. She is the author of Egyptian Customs and Festivals (AUC Press, 2007).
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Title:Egyptian Cooking: and other Middle Eastern RecipesFormat:Spiral BoundDimensions:240 pages, 8.5 × 5.5 × 0.68 inPublished:November 20, 2015Publisher:The American University in Cairo PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:9774167112

ISBN - 13:9789774167119

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"Recommended" --Lonely Planet