Egypt's rich rice: Roz Muammar
The Egyptian Kitchen Blog
by abissada
1y ago
After a recent trip to Egypt, this time to cover the completely transparent and good-willed COP27 conference...(my real thoughts here), I spent a week to explore a new area by the sea and some old hangouts in Cairo This time a new dish fell into my lap. Though I do vaguely remember eating a variation of it growing up, but not in this form. At the insistence of my cousin, we ordered this dish for a friend who was visiting the country for the first time, so trying to show her all the culinary wonders the country has to offer.  Rice bling They say if you've got it, flaunt it. That's pret ..read more
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Egypt's enchanting soup from the bird's tongue: Lesan al Asfour
The Egyptian Kitchen Blog
by abissada
2y ago
  Let's just start this off right: this is not a meal about an actual bird's tongue. This is simply the easiest and most comforting soup made with orzo pasta, also known as lesan al asfour. It's one of those soups that doesn't require much, but when you put all the elements together, it's essentially a giant bear hug from the inside.  Comfort liquid food When you're feeling sick, you sip on this, and all will be well again. You're feeling cold because it's that time in between seasons, take a bowl of this nourishing soup, and you're guaranteed to have forgotten the cold.  My ..read more
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Lunch/Snack: Fiteer (egyptian-style pizza)
The Egyptian Kitchen Blog
by abissada
2y ago
Snack/lunch: Fiteer (egyptian style pizza) I'm not going to even try to comment or explain the long absence...suffice it to say that I do apologise. That being said, with all that's going on right now in Egypt, I thought I would focus on a recipe today that takes me to the serene and clear waters of the north coast. It's a little slice of heaven, an area called Marsa Matruh, and not too far from Alexandria. Here the waters are crystal clear, the sand is fluffy and soft like powder and the villages are quaint, pretty much leaving you with nothing else to do but relax and look out at the wa ..read more
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Spice mix: Du'ah (Dukkah)
The Egyptian Kitchen Blog
by abissada
2y ago
Ah yes, already a month into the new year and I've finally sat down to do this entry. And it's one I've been wanting to do for quite some time. In fact, a few people have emailed me about Du'ah (do'ah, dukkah, duqqah, dukka). The word derives from the arabic word to pound, since the spices are toasted and then pounded using a mortar and pestle. And it's a spice combination specific to Egypt. The Levantine region has its own mix, called Za'tar. To be honest, I never gave du'ah much thought, it was just always something sitting in the fridge. My father, however, has always been obsessed wit ..read more
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Apologies for the long absence...
The Egyptian Kitchen Blog
by abissada
2y ago
If you do follow my blog, I apologise for the loooooong absence. Things have been a little hectic, and I haven't been able to find enough time to update my blog, but I haven't forgotten.  ..read more
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Lunch/Dinner: Stuffed Artichokes
The Egyptian Kitchen Blog
by abissada
2y ago
It's nearly the end of July, and surprisingly, summer time has not yet come to the north of france. So while I was hoping to have this blog entry up and ready weeks ago, to me it still feels like the end of March, so I'm not really that much behind... In any case, I am now settled into my new home and all that, so I have been looking around to see what local ingredients would be worth using, and boom! Found something. Since my arrival here, the markets have been chock-full of artichokes. I generally stay away from cooking artichokes because, well I don't really know how to eat them. The onl ..read more
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Haven't forgotten...
The Egyptian Kitchen Blog
by abissada
2y ago
I know I know....it's been a very long time. I haven't forgotten! Just been busy moving. Hopefully will have something up in the coming weeks. In the mean time enjoy the spring ..read more
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Dessert: Anise cookies
The Egyptian Kitchen Blog
by abissada
2y ago
Oh my, is it March already? I've had this post ready to write for so long, but as it turns out, moving got in the way. That's right, I'm moving to the other side of the pond, for now at least. I never know who regularly reads this blog (thank you if you do), but I do apologize for the long wait. As a forewarning though, the next few months may not be any better as I try to settle into a new rhythm, but I will do my best to keep posting. All that to say that the first entry for 2012 will be in honour of my great-aunt Yola. She was born in Egypt, but her family is originally from Armenia, tho ..read more
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Dinner: Fasolia wa roz (beans and rice)
The Egyptian Kitchen Blog
by abissada
2y ago
Can you smell that? That burning, smokey air? That's fall. The season I probably despise the most, because what comes after fall? Winter. It's probably about to start now...any minute. But, we're more than half way through the fall now, and so I suppose I've gotten use to it, and can participate in those cozy fall things people like to do. I don't wear wool, so that's out of the question, but for me, cooking heartier meals is a fall thing. So yay me. I decided to revisit one of my favourite stews: Basila wa roz (peas with rice). A simple and hearty stew that's easy to flavour and even easi ..read more
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Haven't forgotten....just a wee bit behind. More ...
The Egyptian Kitchen Blog
by abissada
2y ago
Haven't forgotten....just a wee bit behind. More to come ..read more
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