By Amy Riolo
From classics like Fava Bean Puree, Yogurt with Honey, and Egyptian Whole-Wheat Pita Bread, to tempting Lamb-Filled Phyllo Triangles and Peanut, Coconut, and Raisin Baklava, "Nile type" spans the diversity of the Egyptian kitchen with recipes that would entice each palate! It comprises 23 complete menus showcasing, a hundred and fifty easy-to-follow recipes and masses extra.
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Extra resources for Nile Style: Egyptian Cuisine and Culture: Ancient Festivals, Significant Ceremonies, and Modern Celebrations (Hippocrene Cookbook Library)
Where would I find the right vegetables to make the imaginative Egyptian salads whose flavors are so bright they barely need dressing? And although Turkish coffee is available in America, it is rarely brewed with the compliment of cool, crisp cardamom the way it is in Egypt. I longed for the typically Egyptian pastries that none of our local Middle Eastern markets prepared. Since I couldn’t find Egyptian restaurants offering all of the Egyptian foods I’d grown to love, I knew that if I wanted to relive my culinary memories, I would have to learn how to prepare them at home.
Line dish with plastic wrap and butter the plastic wrap. Combine chicken livers, onion, garlic, and stock in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer until livers are cooked through, approximately 10 minutes. Drain cooking liquid and transfer livers, onion, and garlic to a food processor. Add butter, lemon juice, and salt and process until smooth and all ingredients are evenly distributed and butter is completely incorporated. Transfer to the prepared dish or pan, cover, and refrigerate overnight or until firm (a minimum of 4 hours).
Cover with lightly oiled clear plastic wrap, a lid, or a kitchen towel, and leave to rise in a warm, draft-free place for 1 hour, or until doubled in bulk. After dough has risen, turn out onto a lightly floured work surface and form into a 7-inch-wide circle. Using your hand, grab the top of the dough in the center of the circle, pull up slightly, and twist to form a 3-inch knob on top of the center of the dough. Transfer to a baking sheet and cover with an inverted bowl. Allow to rise for another hour.
Nile Style: Egyptian Cuisine and Culture: Ancient Festivals, Significant Ceremonies, and Modern Celebrations (Hippocrene Cookbook Library) by Amy Riolo