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 categoriesincluding Broths and Soups, Stuffed Vegetables, Poultry, Pickles, Jams, and Dessertsthe 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.
|Publisher:||American University in Cairo Press, The|
|Product dimensions:||6.50(w) x 9.00(h) x (d)|
About the Author
Magda Mehdawy holds a degree in archaeology from the University of Alexandria. In 2004, she was awarded the Al-Ahram Appreciation Prize for the original Arabic edition of My Egyptian Grandmother’s Kitchen. She is also winner of the Gourmand World Cookbook Award, Best in the World 2007. She lives in Alexandria.