Egypt
By: Sue Townsend and Caroline Young
Contributors: Young, Caroline, 1939-
Series: A world of recipes
Publisher: Heinemann Library
Published: 2003
Place of publication: Oxford
Language: eng
Number of pages: 48
ISBN-13: 9780431117331; 9780431117263
Subjects: Food habits; Juvenile literature; Egyptian Cooking
Description: Presents recipes from Egypt that reflect the ingredients and culture of the country. Suggested level: primary.
Notes: Includes bibliographical references (p. 44) and index.
Table of contents: title: Broard bean rissoles; title: Aubergine dip; title: Semit (Sesame rings); title: Cheese & egg pastries; title: Egyptian bread; title: Onion omelette; title: Fattosh (Crunchy salad); title: Goat's cheese & mint salad; title: Fava bean stew; title: Baked fish with nut sauce; title: Chicken kebabs; title: Rice with vermicelli; title: Date & nut pastries; title: Um'ali (Pastry pudding); title: Date cake; title: Melon fruit salad with rose water & mint; title: Baked almond-stuffed apricots.