Egyptian Cooking: A Practical Guide for $12.95

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This is an authentic cookbook, it's been around for almost 20 years, and I've happily made a variety of recipes. The instructions are brief, and helpful. The Iman Bayaldi is prepared different than the style I'm used to..and still very good. Most dishes have 6 or less ingredients...pretty easy to gather up! If it had pictures, I'd have rated it higher--it's so helpful to have the right "look" for authenticity. There's over 300 recipes. The recipes are for 4-6 persons, easy to adjust.The table of contents is sparse; the index can have you running around a bit through the book. Chicken gizzards are not under "chicken" but are under "gizzards"! Beans are separate from lentils...logical, but not always intuitive...not a big drawback! some ingredients are, of course, hard to find if not near a Middle Eastern market...the internet should take care of ordering mastic grains, molokhiya (fresh or frozen), etc...Most ingredients are easily available in the USA. It has recipes for the classics, and also for brains, pigeon, rabbit, trotters, tripe, sheeps head etc...this is not a frou-frou book!
If you want a broader taste of Middle Eastern foods, get Roden's New Book of Middle Eastern food.. to get a rich feel for Egytian and other similar cuisines which blend together...

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"Egyptian Cooking: A Practical Guide" Overview

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.

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