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"Cooking, Egyptian"
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Being Vegan in Cairo
Ful (Serves 6) 4 cups dried fava beans 6-8 cups water Cumin, salt, and pepper, to taste Chopped fresh parsley, to taste 2 cups diced tomatoes 1-2 cloves garlic, minced Fresh lemon juice, to taste 4 Tablespoons olive oil (optional) Soak dried fava beans for one day. When the beans start to clump together, resembling mashed potatoes, add, to your liking, fresh parsley, diced tomatoes, minced garlic, and lemon juice. Total calories per serving: 353 Carbohydrates: 61 grams Sodium: 16 milligrams Fat: 2 grams Protein: 27 grams Fiber: 26 grams Taamiya (Serves 4-5) 4 cups peeled fava beans 4 Tablespoons each dried chives, diced garlic, diced spring onion, cilantro, cumin, and dried coriander Salt and pepper, to taste Chile pepper, to taste (optional) 1/2 cup chopped fresh parsley 3-4 cups olive oil for frying Soak peeled fava beans for one day.
Journal Article
My Egypt : cooking from my roots
\"From celebrated chef Michael Mina, a bold return to the Egyptian cuisine of his heritage, highlighting the unique culinary traditions and delicious flavors of the North African coast of the Mediterranean\"-- Provided by publisher.
BOOK
Egyptian cooking : and other Middle Eastern recipes
\"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. Now, in this revised and expanded edition, Abdennour has added over eighty new recipes from all over the Middle East, including some of the most popular dishes from the Levant, the Gulf, and North Africa. 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 expanded edition of an Egyptian bestseller is the ideal introduction to cooking this delicious cuisine at home.\"--Publisher's description.
Book