The Pharaoh's Kitchen: Recipes from Ancient Egypt's Enduring Food Traditions
Judging from the evidence available from depictions of daily life on tombs and in historical texts, the ancient Egyptians were just as enthusiastic about good food and generous hospitality as are their descendants today. Magda Mehdawy and Amr Hussein have done extensive research on the cultivation, gathering, preparation, and presentation of food in ancient Egypt and have developed nearly a hundred recipes that will be perfectly recognizable to anyone familiar with modern Egyptian food. Beautifully illustrated with scenes from tomb reliefs, objects and artifacts in museum exhibits, and modern photographs, the recipes are accompanied by explanatory material that describes the ancient home and kitchen, cooking vessels and methods, table manners and etiquette, banquets, beverages, and ingredients. Traditional feasts and religious occasions with their own culinary traditions are described, including some that are still celebrated today. A glossary of ingredients and place names provides a useful guide to unfamiliar terms.
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The Pharaoh’s Kitchen: Recipes from Ancient Egypt’s Enduring Food Traditions
Magda Mehdawy,Amr Hussein
No preview available - 2010
1/2 tsp black 1/2 tsp chilli 30 minutes 4-6 Ingredients Add salt Add water Akhenaten ancient Egypt ancient Egyptians baking barley beer birds carob casserole chickpeas cloves cloves garlic cooked coriander crushed wheat cumin cup honey cup water cups warm water deceased depictions Dice onion dish dough doum dried drink eaten eggs feasts fenugreek fereek fish fruit Fry in ghee garlic ghee until golden grain grilling hot oven hour Ingredients 1 kg Jew's mallow jugs keshk kind of bread kitchen kneading leave to boil legumes lemon lentils loaves lotus lupine beans meat medium onion Middle Kingdom milk mixture Modern-day Upper Egypt Nubia okra papyrus pharaonic Place Poultry Ramesses III recipes roqaq salt 1/2 tsp salt and pepper Saqqara Serves 4 Ingredients sieve simmer Soak tbsp ghee thickens tiger nuts tomb tsp black pepper tsp salt 1/2 Upper Egypt vegetables vessels Wash well inside wine yeast