The variety of Egyptian recipes is endless.They go back a very long way. As a result of
subsequent colonizations, foreign influence is somewhat present, specially from the
Turkish cuisine (it is understandable after more than 300 years of Turkish presence in
Egypt). The "Pashas" living in Cairo mainly employed the natives as help and cooks.
Their kitchen doors opened to us with their culinary secrets and, hence, Turkish food became
part of ours.
Recipes gathered here are those known to the common Egyptian, irrelevant of their origin.
Their names in arabic are the ones we all know and use.
Ingredients used are very easily found in Middle East/Oriental specialty stores. We will try to include
a Glossary real soon. Substitutes will be provided where appropriate and if available.
As for measures, we use the metric system. We will also try to include a conversion table. All "spoons"
are a generous level. "Cup" measurement equals 250ml liquid and 125g flour. "Eggs" are size 3.
We try very hard to be accurate but you know how hard it is to be specific in this matter.
So, sometimes, you will have to use your common sense. (We are sure you are very
well-equipped with that :-))
Vegetarians, those of you that accept milk, dairy products and eggs, will find some excellent recipes here. Vegetalians, those that refuse any ingredient from the animal kingdom,
can omit what they want. Vegetarian recipes will be marked by a "V". Eventually, they will be gathered separately.
Now, let's go back and see what we've got.
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Egyptian Recipes Introduction
Last Updated September 22, 1998