root@bu-cs.UUCP (Barry Shein) (06/18/85)
I have just returned from Egypt and was wondering if anyone either had recipes or cookbook suggestions for some of the foods we enjoyed there, particularly (I am transliterating here) kushari, basterma and/or foul (fuul? fool? fooul?). Having eaten them I believe just a few hints would be enough to replicate. There was also a flat pie we ate that came either sweet or cheesey or some other ways whose name escapes me now (they may have called it 'pie' in sympathy to my arabic illiteracy.) Thanks in advance (shookran?) -Barry Shein, Boston University
macrakis@harvard.ARPA (Stavros Macrakis) (06/18/85)
> I have just returned from Egypt and was wondering if anyone either had > recipes or cookbook suggestions for some of the foods we enjoyed there, > ... -Barry Shein, Boston University Claudia Roden (an Egyptian Jew) has written the excellent `Middle Eastern Cookery' (Penguin), which has a wonderful variety of recipes, most of which are Egyptian. She includes many variants and many dishes of minorities from around the Middle East (Jews, Armenians, etc.). I met her last weekend at the Culinary Historians' conference, and she was delightful in person as well. -s