Winner of Best Mediterranean Cuisine Book (Gourmand World Cookbook Awards)
"The best Egyptian cookbook I have ever come across. . . . Dyna gives us more than a taste of Egypt, she shares with us her genuine passion for food and she entices us to discover or re-discover Egyptian cooking."-Lisa Kaaki, Arab News
A modern approach to one of the world's oldest cuisines, new in paperback!
Combining mouthwatering recipes with a fresh, contemporary design, The Taste of Egypt brings the sophisticated colors and flavors of Egyptian and Middle Eastern cuisine to the modern home kitchen in unpretentious, down-to-earth style. Impress your dinner guests with sublime appetizers such as stuffed-vine leaves and roast eggplant dip. Cook up a storm with silky cumin-infused lentil soup, sensational spiced meatballs, and delicious artichokes cooked in red pepper sauce. There are summery salads to fill a picnic hamper and hearty slow-cooked beans and basterma (fenugreek-spiced cured beef) to evoke the bustling warmth of a Middle Eastern food market. And the recipes for sweet delights are designed to satisfy even the most persistent sweet tooth. Presented in a vibrant, accessible style, The Taste of Egypt is a celebration of a great culinary tradition and an exciting addition to the repertoire of the modern home cook.
Rezensionen / Stimmen
Winner of Best Mediterranean Cuisine Book and Best Arab Cuisine Book, Gourmand World Cookbook Awards
"Accessible and delightful."-Portland Book Review
"This great book in English is the perfect introduction to the rich food culture of Egypt. It is a real pleasure to read, with much to learn for everyone, new or experienced in this wonderful cuisine."-Edouard Cointreau, President of the Jury, Gourmand World Cookbook Awards
"Beyond recipes, the book imparts something of the spirit of Egypt itself. Numerous color photographs show not only the food but the markets, the people, and the daily life of the place. Sturdy construction and high-quality paper make it possible to lay the book flat on a counter and it open to the desired page, without it snapping closed. . . . an inviting glimpse into the life and culture of a far-away country, and a good introduction to many fresh, flavorful, and healthy dishes." -Foreword Reviews
"The photos of the people and markets of Egypt draw us in to a beautiful country that's rich in culture. The book has a great feel-a daughter wanting to capture memories of her mother and her food, in order to share it with the rest of the world. We are grateful she did."-Jenny Hartin, TasteBook
"The best Egyptian cookbook I have ever come across. . . . Dyna gives us more than a taste of Egypt, she shares with us her genuine passion for food and she entices us to discover or re-discover Egyptian cooking."-Lisa Kaaki, Arab News
"Dyna Eldaief's The Taste of Egypt is more than just a collection of recipes and pretty pictures. There's so much of the Egyptian-Australian food blogger's experience in there that it's almost a culinary journal, featuring tips and precious tidbits about Egyptian home cooking and food traditions."-Noha Mohammed, Egypt Today
Sprache
Verlagsort
Produkt-Hinweis
Illustrationen
Maße
Höhe: 251 mm
Breite: 191 mm
Dicke: 18 mm
Gewicht
ISBN-13
978-1-64903-428-1 (9781649034281)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Dyna Eldaief was discovered by the Middle East edition of the reality television cooking show "The Taste," after she began to blog and post clips on YouTube about her mother's recipes. She continues her passion for Middle Eastern cuisine by maintaining her blog and giving cooking classes. She lives in Melbourne with her husband and three children.
Introduction
Basics
Natural Yogurt (Zabadi)
Ghee (Samna)
Mixed Pickles (Mikhallil)
Pickled Olives (Zatun)
Essential Chicken Stock )Shorbit firakh)
Double Chicken Stock
Rice with Vermicelli (Roz bi-l-shi'riya)
Salmon-colored Rice (Roz ahmar)
Pita Chips ('Eish mihammas)
Salt-roasted Peanuts (Fuul sudani)
Watermelon and Pumpkin Seeds (Lib)
Lupini Beans (Tirmis)
Pomegranate (Rumman)
Prickly Pear (Teen shoki)
Snacks and Starters
Tahini Dip (Tahina)
Yogurt Dip (Salatit zabadi)
Eggplant Dip (Baba ghanoug)
Five-bean Salad (Salatit fasulya)
Green Summer Salad (Salatit khudar mishakkil)
Simply Tomato, Simply Onion (Salatit tamatim, Salatit Basal)
Parsley and Tomato Salad (Tabboola)
Artichoke Salad (Salatat kharshuf)
Rainbow Salad Platter (Akla mishakkila)
Slow-cooked Fava Beans (Fuul medammes)
Omelet with Grana Padano ('Eggah)
Macaroni with Lentils and Garlic Tomato Sauce (Koshari)
Felafel (Ta'miya)
Ricotta Triangles (Gullash bi-l-gibna)
Mince Triangles (Gullash bi-l-lahma)
Spiced-mince Pita Parcels (Hawawshi)
Fenugreek-spiced cured beef and egg (Bastirma bi-l-beid)
Bulgur and Meat Loaf (Kobeba)
Main Courses
Lamb and Yogurt (Lahma bi-l-zabadi)
Braised Beef Cubes (Lahma bi-l-shorba)
Braised Beef in Passata (Lahma bi-l-dem'a)
Tender Beef and Potato Stew (Batiatis bi-l-dem'a)
One Pot Beef and Bean Stew (Torli)
Spicy Meatballs (Kofta bi-l-dem'a)
Slow-cooked Oxtail ('Akkawi)
Vine Leaves Stuffed with Lamb/Beef and Rice (Mahshi wara' 'enab)
Mixed Stuffed Vegetables in Rich Tomato Sauce (Dulma)
Cabbage Rolls with Dill (Mahshi crumb)
Roasted Artichoke in Red Pepper Sauce (Kharshuf fi-l-forn)
Mince-stuffed Potatoes (Batatis mahshiya)
Egyptian Moussaka (Missa'a'a)
Zucchini in Bechamel Sauce (Kusa bi-l-beshamel)
Flaky Pastry Bake (Gullash bi-l-lahma)
Baked Cauliflower (Arnabit fi-l-forn)
Egyptian Roast Potatoes (Batatis fi-l-forn)
Potato and Mince Bake (Sanniyit batatis)
Pasta Bake with Bechamel Sauce (Macarona forn)
Scotch Egg (Beid iskutlandi)
Lamb Tagine (Tagen moza)
Okra, Lamb, and Tomato Stew (Bamya)
Barbecued Mince Parcels (Kofta)
Fried Turkey and Apple Kofta (Kofta ma'liya)
Easy Cooked Chicken (Firakh maslu'a)
Roast Chicken with Garlic and Lemon (Firakh bi-l-tom wi-l-limun)
Fireek-stuffed Chicken (Firakh mahshiya fireek)
Tender Poached Squab (Simman)
Twice-cooked Rabbit (Arnab)
Garlic-fried Chicken Liver (Kibda ma'liya bi-l-tom)
Lamb Brains with Egg (Mukh ma' el-beid)
Fried Whole Fish (Samak maqli)
Baked Fish with Fireek (Samak fi-l-forn bi-l-fireek)
Stock-soaked Bread with Rice (Fatta)
Mallow Sauce (Molokhiya)
Taro with Swiss Chard (Ul'ass)
Silky Lentil Soup ('Ads)
Sweets
Homemade Jam (Mrabba)
Moist Coconut Cake (Keekka bi goz el-hend)
Semolina Cake with Almonds (Basbousa bi-l-loz)
Semolina Cake with Coconut (Basbousa bi-goz el-hend)
Semolina Cake with Yogurt (Basbousa bi-l-zabadi)
Baklava (Baklawa)
Konafa with Double Cream (Konafa bi-l-ishta)
Konafa with Mixed nuts (Konafa bi-l-mikassarat)
Almond Rice Pudding (Roz bi-l-laban)
Noodles with Milk (Sha'riya bi-l-laban)
Apricot Summer Pudding (Mihallabiya bi-l-amariddeen)
Almond Custard (Mihallabiya)
Syrup-drenched Donuts (Zalabya)
Creme Caramel (Creme Caramel)
Crunchy Syrup Pillows (Katayef)
Dried Fruit Compote (Khoshaf)
Mum's Chocolate Truffles (Kowar el-shokolata)
Pastry Custard Squares (Gullash bi-l-kastard)
Sweet Flaky Pastry (Fitir)
Sweet Couscous (Couscousy)
Petit Fours (Pettifore)
Icing sugar shortbread cookies (Kahk)
Butter cookies (Ghurayiba)
Cookies with Fennel (Biscote yansun)
Ammonia Cookies (Biscote nashader)
Coconut Drops (Biscote goz el-hend)
Apricot Juice ('Aseer amariddeen)
Hibiscus tea (Karkadeh)
Arabic Coffee (Ahwa)
Conversion Tables
Index
Acknowledgments
Illustration Credits
