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Egyptian Cooking: and other Middle Eastern Recipes, by Samia Abdennour
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Since its original publication in 1984, Samia Abdennour's Egyptian Cooking has become a true classic-a must-have cookbook for anyone who wants to eat as the Egyptians do. From hearty staples like foul midammis (stewed fava beans) and kushari (a mix of pasta, rice, and lentils under a rich tomato sauce) to more complex meals such as roast leg of lamb and baked stuffed fish, Egyptian Cooking runs the gamut of the national cuisine. Now, in this revised and expanded edition, Abdennour has added over eighty new recipes from all over the Middle East, including some of the most popular dishes from the Levant, the Gulf, and North Africa. With 485 recipes and mouthwatering color photographs, this versatile guide gives users a wide array of basic meals and sumptuous dishes.
With entries organized under the categories of Mezze, Breakfast, Main Courses, Sweets and Desserts, and Beverages, Egyptian Cooking offers a comprehensive collection of Middle Eastern recipes in one volume. Spiral-bound for easy accessibility while cooking, this practical handbook offers detailed advice on shopping, food preparation, and unusual ingredients, as well as the Arabic names for individual items and recipes. Ideal for the novice as well as the experienced cook, this expanded edition of an Egyptian bestseller is the ideal introduction to cooking this delicious cuisine at home.
- Sales Rank: #3004977 in Books
- Published on: 2015-11-20
- Original language: English
- Number of items: 1
- Dimensions: 5.80" h x .90" w x 8.30" l, .0 pounds
- Binding: Paperback
- 240 pages
Review
"Recommended"--Lonely Planet
About the Author
Samia Abdennour came to Egypt from Palestine in 1947. She is the author of Egyptian Customs and Festivals (AUC Press, 2007).
Most helpful customer reviews
4 of 4 people found the following review helpful.
Authentic, delicious food
By Samer S. Sadek
Having grown up in Egypt, I had no idea what I took for granted. Delicious stuffed tomatoes, fresh lemony salads, vine leaves, meat stews. It's such a pleasure to find a book that allows me to recreate these meals I had back at home. It's easy to follow and the ingredients are readily available here in the States. I recommend this book for everyone.
7 of 9 people found the following review helpful.
Are we talking about the same cookbook?
By halalchickennugget
When even rice pudding doesnt turn out right, after following the directions to the letter....you can safely say that a cookbook was poorly written.
Simply dissolve sugar in milk, then add rice and simmer on low for 15-20 minutes? Hardly. I started out with a low flame....and was still waiting for the rice to soften 45 minutes later. I made rice pudding out of the Good Housekeeping Cookbook, and I'd much sooner make rice pudding their way----you start out with a boil (to cook the inner core of the grain of rice), and THEN reduce to low and simmer. Works every time.
Ms. Abdennour should also mention to the novice, that it is necessary to stir the rice pudding continuously, or it will stick to the pan and BURN. However the word "stir" was not even mentioned in the recipe! This may seem like common sense to most, but cookbooks should be written at the level of a novice.
The rice in my pudding ended up having a hard, uncooked center. And when I went to taste it (aside from the bitterly hard rice) I felt there was way too much sugar.
In addition the cookbook has a strange format...the pages are numbered but the recipes are indexed not by page number but by recipe number (they are actually numbered from 1 on up) I much prefer good old fashioned page numbers---whats wrong with that?
Also, the author seems to be unfamiliar with the names of certain items in the West. When a recipe calls for "gullash" this corresponds to our "phyllo dough" however the author seems to not know that we have a word for this....so she describes it as "fresh, paper thin sheets of dough at your local bakery"....gee thanks, that would help the novice cook! I know that she is describing phyllo dough, but would a novice know?
In addition, I made kuftat ras al asfur. Again, following the instructions to the letter resulted in a bland tomato sauce.
Some recipe instructions amounted to no more than four sentences, when surely they are a bit more complex to make and worth describing in a bit more detail.
There are better Arabic cookbooks out there...I just haven't found them yet. This cookbook is suited to someone who is familiar with making these dishes....maybe then they can fill in the details which Abdennour fails to mention. But then one wonders, why would these people need a cookbook in the first place?
2 of 2 people found the following review helpful.
Don't think this is a second cookbook by the same author!
By Sofia White
Well... first of all DO NOT click on the link to "buy these books together" (referriing to the amazon offer to buy this book and her other book "Egyptian Cooking, a practical guide") as this book contains ALL the recipes in the first edition, along with additional recipes. You will be WASTING your money as i did (I gave the first edition away, no need to keep it, for me I bought them years apart, for you it will be money down the drain or a headache with the return) Amazon should NOT be offering them together.
Being that this book basically consists of the other book and then some, I will go over in a nutshell the comments i made of the other as they also apply here.
Its good for the basics if you're already familiar with the cuisine. The arabic/english spice translations are helpful. Her instructions are thoroughly lacking, so if you are not an experienced cook, or are not familiar with egyptian/middle eastern cooking, you might have a hard time with the recipes as they would have benefited from a little more description. (for more on that see my review of the other book) They are written in a very matter of fact way, just mix, shape, saute..... They don't really sound very appealing. The recipe numbers not corresponding to page numbers is annoying but you get used to i (the recipes are numbered, page 1 might have recipes 1-3, page 2 recipes 4-6, page 3 recipes 7 and 8, and the index refers to the recipe number, not page number so the recipe for falafel could be recipe 6 which would be on page 2), as well as the fact that to make a recipe containing tomato sauce, you've got to refer to the tomato sauce recipe on another page (consisting of tomato sauce, salt and pepper).
The additional recipes are not egyptian and are really not of any value to me as there are tons of other middle eastern recipe books out there that are FAR better than this one.
The only reason I would recommend this book at all is that it is specifically Egyptian, and if you are even reading this review it probably means you want an Egyptian cookbook (rather than a generic Middle eastern cookbook.) If that is the case, then i would consider going with "My Egyptian Grandmother's Kitchen" by Magda Mehdawy, as she has pictures with all her recipes and at least that gets your taste buds going (oh, yeah that was also a problem with Abdennour's books, you could read the whole thing and not be all that impressed by anything). I would pair that with either Claudia Roden's The New Book of Middle Eastern Food (Five Star) or Mary Bsisu's The Arab Table (Also 5 Stars). When you want to cook something, first try to find it in one of the latter books, if you can, read the recipe, then refer to Mehdawy's book and see the Egyptian take on it. Of course Roden and Bsisu books are not going to have all the Egyptian recipes that Abdennour's has, but you will see the difference in the instructions immediately.
I rated the first edition 3 stars because at the time I reviewed I couldn't find other egyptian cookbooks, Abdennour had the whole market. With Mehdaway's cookbook, (and another Egyptian one that i just spotted but havent bought yet, Abdennour has lost the sole claim on the Egyptian cookbook market, thus this second edition isn't as valuable or necessary. So i am rating it 2 stars.
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