Egyptian Recipes & Cookbooks

How to Cook dishes from Egypt

• Dukkah - A mixture of chopped nuts and seeds with spices. It can be eaten by dipping bread with olive oil in it, used as a seasoning, or sprinkled on vegetables or salads, and is also used a crust when cooking other foods such as chicken, fish, lamb or shrimp.
  
  
• Falafel - A fried ball of chickpeas or fava beans.
  
  
• Ful medames - Fava beans, mashed and slow cooked. They are eaten with olive oil, onion, parsley, garlic and lemon, and are most often eaten as a breakfast. The dish is very filling, which is particular an advantage during the Ramadan fasting period (in which participating Muslims do not eat or drink anything between dawn and sunset). Ful medames is usually considered as one of the national dishes of Egypt.
  
  
• Kebab halla - Beef with stewed onions.
  
  
• Kufta - A meatball made from ground meat with onions and spices.
  
  
• Kushari - Rice with chickpeas, brown lentils and macaroni. It is topped with spicy tomato sauce, garlic and vinegar, and sometimes garnished with caramelized onions. Sometimes fried liver or meat may be added a topping.
  
  
• Malukhiyah stew - Mallow leaves cooked with chicken stock, flavored with garlic and coriander. The dish is served with chicken and white rice.
  
  
• Shawarma - Slivers of chicken, goat or lamb meat. It is eaten in pita bread with hummus, tomato and cucumber.

• African Recipes & Cookbooks
  
  
• Arab Recipes & Cookbooks
  
  
• Mediterranean Recipes & Cookbooks
  
  
• Middle Eastern Recipes & Cookbooks

Egyptian Cooking: A Practical Guide By Samia Abdennour Hippocrene Books Paperback (199 pages) List Price: $12.95* Lowest New Price: $12.95* Lowest Used Price: $9.36* *(As of 07:52 Pacific 4 Feb 2012 More Info) Click Here Product Description: Originally published in Egypt, this ever-popular guide to Egyptian cooking has now been revised for a North American audience. Egyptian cuisine has been influenced by several Mediterranean culinary traditions, including Turkish, Palestinian, Lebanese, Greek and Syrian. These nearly 400 recipes, all adapted for the North American kitchen, represent the best of authentic Egyptian home cooking. From appetizers to desserts, some recipes included are `Arnabit musa a'a (Moussaka Cauliflower), Samak bi-l-tahina (Fish with Tahina Sauce), Kosa matbukha bi-l-zabadi (Zucchini Stewed in Yogurt), and Lahma mu'assaga (Savory Minced Beef). The chapters included are Mezze, Breakfast, Main Courses, Sweets and Desserts, Beverages, Kitchen Utensils, and Spices. This classic cookbook also includes a glossary of Arabic terms for ingredients, translated into English, and useful tips on shopping and using traditional cooking utensils.

Nile Style: Egyptian Cuisine and Culture: Ancient Festivals, Significant Ceremonies, and Modern Celebrations (Hippocrene Cookbook Library) By Amy Riolo Hippocrene Books Hardcover (220 pages) List Price: $29.95* Lowest New Price: $19.48* Lowest Used Price: $16.70* Usually ships in 24 hours* *(As of 07:52 Pacific 4 Feb 2012 More Info) Click Here Product Description: From classics like Fava Bean Puree, Yogurt with Honey, and Egyptian Whole-Wheat Pita Bread, to tempting Lamb-Filled Phyllo Triangles and Peanut, Coconut, and Raisin Baklava, "Nile Style" spans the range of the Egyptian kitchen with recipes that will appeal to every palate! It includes 23 full menus showcasing, 150 easy-to-follow recipes and much more.

Egyptian Cooking: And Other Middle Eastern Recipes By Samia Abdennour American University in Cairo Press Spiral-bound (240 pages) List Price: $19.95* Lowest New Price: $17.60* Lowest Used Price: $9.10* Usually ships in 24 hours* *(As of 07:52 Pacific 4 Feb 2012 More Info) Click Here Product Description: Since its original publication twenty years ago, 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 some 480 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.

A Taste of Egyptian Cookery By Shirley Elmokadem Elmokadem Released: 2011-09-09 Kindle Edition (28 pages) List Price: $2.99* *(As of 07:52 Pacific 4 Feb 2012 More Info) Click Here Product Description: In this book you will find instructions on how to make some delicious Egyptian recipes like Koshari, (ideal for vegetarians), Kofta and Bamya. These dishes are served every week in our house, as my husband is Egyptian. Friends and family have often asked for the recipes and that is how this book came about. If you haven't tried Egyptian food you don't know what you are missing. Cooking doesn't get tastier than this!

My Egyptian Grandmother's Mother Kitchen: Traditional Dishes Sweet and Savory By Magda Mehdawy AUC Press Released: 2006-11-28 Paperback (236 pages) List Price: $29.95* Lowest New Price: $19.84* Lowest Used Price: $17.93* Usually ships in 24 hours* *(As of 07:52 Pacific 4 Feb 2012 More Info) Click Here Product 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.

The New Book of Middle Eastern Food By Claudia Roden Knopf Released: 2000-09-26 Hardcover (528 pages) List Price: $35.00* Lowest New Price: $21.83* Lowest Used Price: $15.01* Usually ships in 24 hours* *(As of 07:52 Pacific 4 Feb 2012 More Info) Click Here Product Description: In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles:         -        The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts         -        Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes         -        The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries         -        North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions.

Dining on the Nile: Exploring Egyptian Cooking By Sally Elias Hanna Dog Ear Publishing Paperback (132 pages) Lowest Used Price: $149.99* *(As of 07:52 Pacific 4 Feb 2012 More Info) Click Here Product Description: This collection includes 135 recipes which reflect the culinary influences of thousands of years of Egyptian history. From the reign of the pharaohs to the occupation of the British, many have contributed to Egyptian cuisine as it is known today. Some of the recipes included are pita bread, moloukheyah, falafel and of course, stuffed grape leaves. Also,you will find many vegetarian recipes which are appropriate for the Coptic, or Egyptian, Orthodox periods of fasting. These vegetarian recipes are simultaneously suitable for those following a strict vegan diet. Along with detailed preparation instructions you will find nutrition facts, food history and Sally s personal anecdotes.

Food and Cooking in Ancient Egypt (Cooking in World Cultures) By Clive Gifford PowerKids Press Paperback (32 pages) List Price: $10.60* Lowest New Price: $10.55* Lowest Used Price: $10.81* Usually ships in 24 hours* *(As of 07:52 Pacific 4 Feb 2012 More Info) Click Here

Egyptian Cooking - English Edition By BONECHI BONECHI Paperback (127 pages) Lowest New Price: $29.98* Lowest Used Price: $0.36* *(As of 07:52 Pacific 4 Feb 2012 More Info) Click Here

Dining on the Nile: Exploring Egyptian Cooking By Sally Elias Dog Ear Publishing Released: 2006-06-30 Kindle Edition List Price: $9.99* *(As of 07:52 Pacific 4 Feb 2012 More Info) Click Here Product Description: This collection includes 135 recipes which reflect the culinary influences of thousands of years of Egyptian history. From the reign of the pharaohs to the occupation of the British, many have contributed to Egyptian cuisine as it is known today. Some of the recipes included are pita bread, moloukheyah, felafel and of course, stuffed grape leaves. Also,you will find many vegetarian recipes which are appropriate for the Coptic, or Egyptian, Orthodox periods of fasting. These vegetarian recipes are simultaneously suitable for those following a strict vegan diet. Along with detailed preparation instructions you will find nutrition facts, food history and Sally's personal anecdotes.