Originally published in Egypt, this ever popular guide to Egyptian cooking has now been revised for a North American audience. Egyptian cuisine is a combination of several, Mediterranean culinary traditions, mainly Turkish, Palestinian, Lebanese, Greek and Syrian. Almost 400 recipes, all adapted for the North American kitchen, represent the best of authentic Egyptian family cooking. Some recipes included are 'Arnabit musa a'a (Moussaka cauliflower), Samak bi-l-tahina (Fish with tahina sauce), Kosa matbukha bi-l-zabadi (Zucchini stewed in yogurt), and Lahma mu'assaga (Savory Minced Beef). The chapters included are Mezze, Breakfast, Main Courses, Sweets and Desserts, Beverages, Kitchen Utensils, and Spices. This classic cookbook also includes a glossary of Arabic names for ingredients, translated into English, and useful tips on shopping and using traditional cooking utensils.