Authentic Egyptian Cooking [Arabic edition]

Nehal Leheta is an interior designer in Cairo with a strong interest in cuisine. She has designed a number of restaurant interiors in Egypt, and is a co-founder of Design Point, an interior and architecture design and consulting firm.

Contents
Introduction to Abou El Sid
Introduction to Egyptian Cuisine
Common Ingredients
Soups
Chicken Soup with Orzo
Lentil Soup
Appetizers/Mezze
Abou El Sid Eggplant Salad
Tahina (Sesame Cream Dip)
Baba Ghanoug Dip (Eggplant Dip)
Yogurt, Cucumber, and Mint Dip
Oriental Salad
Bessara (Fava and Coriander Dip)
Abou El Sid Lentils
Kishk with Yogurt
Spicy Cheese Dip
Stuffed Vine Leaves
Fried Eggplant
Oriental Fuul (Fava Beans with Bell Peppers and Onions)
Fuul with Tahina (Fava Beans with Tahina Sauce)
Taameya (Falafel)
Fried Eggs with Pastrami
Lamb Kofta or Tarb
Spicy Oriental Sausage
Kobeba (Fried Cracked Wheat and Lamb Meatballs)
Chicken Livers Alexandrian Style
Grilled Quail
Mini Veal Kebab Brochette
Stuffed Mombar Sausage
Veal liver Alexandrian Style
Mahshi (Stuffed Vegetables)
Main Courses
Mesakaa (Eggplant with Minced Meat)
Spinach and Veal Tagin
Artichoke and Veal Tagin
Veal Tagin with Fireek
Okra and Veal Tagin
Veal and Orzo Tagin
Veal and Pearl Onion Tagin
White Bean Tagin
Roasted Veal Abou El Sid Style
Green Peas Tagin
Veal Tagin with Shaareya
Molokheya
Molokheya with Chicken
Molokheya with Rabbit
Molokheya with Meatballs
Stuffed Pigeon with Rice or Fireek
Circassian Chicken with Walnut Sauce
Grilled Veal Chops
Abou El Sid Taurnedos Fillet
Koshari
Fish Sayadeya
Grilled Fish
Shrimp Tagin with Red Rice
Seafood Tagin with Red Rice
Fettah (Egyptian rice with yogurt, meat, and tomato sauce)
Desserts
Om Ali with Mixed Nuts
Mohalabeya (Oriental Milk Pudding)
Fiteer Meshaltet (Oriental Pancakes)
Ashoura with Mixed Nuts
Pumpkin Gratin