Feedback For The Year 2001. Last Updated: January 05, 2002:
From: Rizan Aly
Sent: Sunday, December 30, 2001 9:30 AM
Subject: good job
assalamu alaikom,
I want you to know that i use your page alot and I want to tell you that you have
done a great job. I know how time consuming it is but it is worth it.
I have a question please. Do you know of any links that show
information about hinaa and how to make it and apply it.
Thank you very much.
Um-Sayed
Um-Sayed,
Thank you for your e-mail.
Sorry I do not know of any links that show information
about hinaa and how to make it and apply it.
If you're searching the web, it should be spelled henna.
Good Luck.
Ahmed Eissa
Shukran ya ustaz Ahmed. I did search and found some info and
always use your site as well again keep the good job.
Eid Milaad sa'eed if you celebrate it
shukran again
Um Sayed
p.s. try making a yahoo group about your site but that would be time consuming
if you can afford it but it would be a great idea.
From: "Isidoro Calzado Dominguez"
Sent: Friday, December 21, 2001 6:24 AM
Subject: Pickled Eggplants
Can you help me? A few weeks ago, in an Egyptian restaurant, I had a taste
of a certain product.
I tried a small eggplants pickled in vinegar. They seem boiled at first
and then pickled. They were delicious.
Do you know the recipe of this pickled eggplants?
Next year I will be spending my holidays in Egypt. Where can I find this product?
Thanks in advance
Ignacio Cabanes
Hi Ignacio Cabanes,
Recipe of Pickled Eggplants in vinegar, boiled at first and then pickled
(Bazngan Mkhalel): They were delicious.
1 Kilogram Black Skinny Long Eggplants.
1 Head of Garlic.
1 cup of boiled water.
1/3 cup of vinegar or lemon.
1/2 cup oil.
A little of red peppers.
Salt.
1) Wash the boiled eggplants. Remove its Crown and the inside.
2) Insert smashed garlic and salt.
3) Add the boiled water after it cools with the vinegar or lemon and mix
with salt and hot peppers (as you like).
4) Put the eggplant in a large Jar or several small jars and add the above
mix until it is covered up to the top.
5) Cover the top with oil and cover the jar until it is pickled (several
days or weeks).
In Egypt, you can find it in almost any grocery store, or where they sell
Foul and Falafel.
Good Luck.
Ahmed Eissa
From: terri bond
Sent: Monday, December 31, 2001 3:40 PM
Subject: what is nicha?
Hi, my name is Haley and I was wondering what nicha or nisha
is and are there any substitutions I could use? Thanks!
Hi Haley,
I just came back from 3 weeks trip in Egypt.
I do not really know how to explain it.
Wheat has 70% Nicha.
Rice has 80% Nicha.
Corn has 72% Nicha.
Potatoes has 19% Nicha.
Most of the Nicha kinds has Amylose and Amylopectin.
Good Luck.
Ahmed Eissa
From: Sandee Baumgartner
Sent: Saturday, December 29, 2001 9:59 AM
Subject: Om Ali Recipe
Hello,
I love Egyptian food including Om Ali. However, I never
understand what ru'aa or gullash is. Can phyllo pastry be substituted?
Thanks Sandee
Hello Sandee,
Happy new year.
I Just came back from Egypt (3 weeks vacation).
"Ru'aa" is some kind of a thin bread and you should not
substitute it with phyllo pastry, but you can. "Gullash" is phyllo pastry.
Good Luck.
Ahmed Eissa
From: DADDYO378@aol.com
Sent: Friday, December 28, 2001 12:08 AM
Subject: ahmed...question
Hello Ahmed,
Love your site! Thank you, for all the info. I would like to
ask you about a meal that is called Koushery. I am not sure of
the spelling, but hopefully you know what this is.
If so, what is it exactly and how is it made.
Regards, Hadeel
Hello Hadeel,
I already have Koshari in my home page:
8) Koshari
Good Luck.
Ahmed Eissa
From: MYBREHMER@aol.com
Sent: Wednesday, January 02, 2002 1:03 PM
Subject: help
I am looking for an Egyption recipe, that is easy to make. I am
doing a project on Egyption foood and dink.
I would need the recipe within a week.
Hi Un-named person,
I Just came back from Egypt (3 weeks vacation).
Egyptian Cold Beverages
3) 'Amar al-din' - Apricot Juice.
2) Basboussa (Called Cream of Wheat Cake, also called, Coconut
and Semolina Cake)
I recommend it for a student school project.
Good Luck.
Ahmed Eissa
From: rossifamily5
Sent: Tuesday, December 18, 2001 9:07 PM
Subject: recipie
On your apricot pudding you spelled teaspoon and sugar wrong.
Hi Rossi,
Happy new year.
I Just came back from Egypt (3 weeks vacation).
Thank you for your e-mail.
I corrected the spelling for sugar. Please Identify which recipe
the spelling is wrong for teaspoon.
Thanks.
Ahmed Eissa
From: nahla s. moustafa
Sent: Friday, December 14, 2001 11:45 AM
Subject: need a recipe
Hello,
do you know the recipe for making "Kahk" ?
If so, please send it to me, and
please include serving size...thank you
Hello,
I Just came back from Egypt (3 weeks vacation).
I already have the recipe for making "Kahk" on my home
page below. It is in Arabic.
I do not have it in English.
From Al Ahram News Paper January 16,1998
Good Luck.
Ahmed Eissa
From: Kellyelabhar@aol.com
Sent: Wednesday, December 05, 2001 6:53 PM
Hi
I am an Eglish Woman that converted to Islam Ma Shallah
and I am married to an Egyptian man I am cooking for his
brother and Father all through Ramadan and at Eid I have
everybody coming to my home I would like to cook them traditional
egyptian food and would really appriciate it if you could send
me recipes. I also have a 14month old baby and I would like to
let him taste the food.
I have some knowledge thanks to his mother I would a little more
Thanks
Kelly El-Abhar
Hi Kelly,
Egyptian Soup
Bird Tongue Soup (Lesan Al Asfor)
Bird Tongue Soup (Lesan Al Asfor) is beef and onion soup.
Egyptian Lunch (Lunch is the main meal)
1) Oven Potatoes Tray (Saniat Patates Ba El-Lahma Fi Al-forn)
Egyptian Sweet Dishes
Basboussa (Called Cream of Wheat Cake, also called,
Coconut and Semolina Cake)
- It is very easy to make. I recommend it for a student school project.
Good Luck.
Ahmed Eissa
From: Tony Bond
Sent: Friday, November 30, 2001 1:37 PM
Subject: basbousa
Hello there,
When we lived in Egypt, we were fond of a sweet course called
'harissa'. Whilst searching for it in vain on the internet, I
finally came across your recipe for basbousa which sounds very
similar except that I don't recall coconut being one of the
ingredients when we ate it in Egypt. Have you come across
'harissa' please and do you know whether it is the same thing
as 'basbousa' ?
Kind regards,
Tony Bond
Hi Tony,
Harissa is Basbousa. Alexandrians call Basbousa by the name
of Harissa. They put more butter and sugar on it.
Use the Bassbousa recipre.
Good Luck.
Ahmed Eissa
From: Tony Bond
Sent: Monday, December 03, 2001 7:04 AM
Subject: Re: basbousa
Hello Ahmed,
Many thanks for replying to my message and for the information you kindly provided.
You are quite right, we did use to live in Alexandria when we enjoyed eating Harissa.
If I could ask one more question please, do you know whether the Alexandrian
version of this recipe included the coconut and yogurt ingredients contained
in your recipe ? I ask this because I am having your recipe made up by
a chef for my mum's imminent special birthday and, if possible, I should
like it to taste as close as possible to the Alexandrian version we
used to enjoy. I don't remember tasting the coconut or yogurt when I ate
it as a child all those years ago in Alex but, if you say these are invariable
ingedients for Harissa, we shall most certainly include them as it must be
my own memory which is at fault.
Yours sincerely,
Tony Bond
Tony,
I do not really know whether the Alexandrian version of this recipe
included the coconut and yogurt ingredients.
I'm going to Egypt next week for 3 weeks. If I remember, I'll ask
for you And e-mail you in January.
Hopping my server provider is still working.
Good Luck.
Ahmed Eissa
From: PBFR@aol.com
Sent: Wednesday, November 28, 2001 7:48 PM
Subject: thanks
thank you this recipe is great for my school project
You are welcome.
Ahmed Eissa
From: Helen Lewis
Sent: Wednesday, November 21, 2001 4:23 PM
Subject: Dukkah
I have spent about an hour searching for a good dukkah recipe. Can
you help? I would be grateful, as I need to make it soon.
thanks, Helen
Helen,
As you requested I added "DUkkah" recipe to my home page.
Egyptian's Spices
Good Luck, Ahmed Eissa
From: "Karen E Haymond"
Sent: Wednesday, November 14, 2001 8:20 PM
HI , I would like to do an integrated unit with the 6th grade Social
Studies teacher on Egypt. I teach foods, sewing and child development.
What very easy recipes, costumes and cultures would you recommend for 11
year old children?
How do present day Egyptian children celebrate Thanksgiving and Christmas?
I would like to make some fun interesting comparison of the Great
Pyramids to the Food Pyramid.
Do you have any ideas as it relates to that?
Thank you, Karen Haymond
Karen,
I recommend for 11 year old children "Egyptian Sweet Dishes"
2) Basboussa (Called Cream of Wheat Cake, also called, Coconut and Semolina
Cake) - It is very easy to make. I recommend it for a student school project.
Egyptian are 90% Muslims and I'm one of them. We do not know or celebrate
Thanksgiving and Christmas. Christians do. I do not know what they do.
I do not know how to help you.
Good Luck.
Ahmed Eissa
From:
Sent: Wednesday, November 14, 2001 7:51 PM
Subject: hi. there is a misspelled word on your site...
On the hors d'oerves section you spelled cucumbers wrong. Just thought I'd
let you know! : )
Thanks a lot. I corrected the spelling.
Ahmed Eissa
From: "Jenn Kuran"
Sent: Thursday, November 01, 2001 1:33 PM
Subject: Ancient Egypt Project
I am doing a project on Ancient Egypt and trying to compare the way that
the rich ate as opposed to the poor. Your recipes are very good but can
you tell me which ones the rich ate and which ones the poor ate??
Thank you very much
Jennifer Kuran
York College of PA
Jennifer,
The rich ate by a soupspoon and the poor ate by hand or by a piece of bread.
The poor ate dates beans, rice and bread. The rich ate everything else.
Good luck.
Ahmed Eissa
From: Linda Jacob
Sent: Tuesday, October 30, 2001 9:04 PM
Subject: recipes
Thank you for your wonderful recipes on your web site.
I am homeschooling my daughter and teaching her to cook foods
from the countries that she is studying.
Your recipes were not too diffucult to make and had a good
variety to choose from.
I am of Armenian descent and recognize many of the recipes
as being similar to Armenian foods.
Again, thank you and we will enjoy trying some new recipes.
Linda,
You are welcome.
Ahmed Eissa
From: Dora Wilson
Sent: Saturday, October 27, 2001 5:38 AM
Subject: apricot pudding
I am looking for a recipe for apricot pudding that uses sheets
of dried apricots. Can you help? Thank you.
Dora,
As you requested, I just added "Pressed Apricot Pudding Recipe" to my home page:
Scroll down and click on:
8) "Mihallabiyit'amar al-din - Pressed Apricot Pudding Recipe"
Do not forget to Refresh your browser to get the latest updated file.
Good Luck.
Ahmed Eissa
From: POOKIECASTILLO@aol.com
Sent: Thursday, October 18, 2001 6:37 PM
Subject: i need some info.
Ahmed,
Hi! I'm a highschool student and we were assigned a project for cooking.
We're supposed to cook an Egyptian/Mideastern food for class and present it
with a bit of history behind our dish. We need an explanation of why this
is a typical dish to that area. I have a number of recipes, however,
i don't have an explanation for any of them. If you could give me info.
on each of these dishes or where i can find explanations, I'd be very grateful.
- Kosheri
- Kofta
- Omm'Ali
- Mehalabeya with mango
- Date nut bars Thank You very much
Hi unnamed high school student,
I do not really know. I think you should visit several Egyptian
food sites and search until you find what you are looking for.
Good Luck.
Ahmed Eissa
From: Rickirock89@aol.com Richelle,
You are welcome. From: Ben Ricci Benjamin Antonio, From: Peanut6952@cs.com Stephanie, From: Meredith, From: David Poche You are welcome. From: Loosy93142@aol.com Hi Loosy, From: Pearl Smith Rebecca, From: paul hansen Paul, From: Hi Susie, From: Bishoyguirgis86@aol.com Hi Bishoy, From: YmV90@cs.com Hi the unnamed Texas Student, From: Stacey D. Langley Pego Rice, From: YmV90@cs.com Hi the Unknown person, From: paul hansen Paul Hansen,
You are correct, many Egyptians, particularly the agricultural and rural middle to lower
class citizens (only women), still use large clay pots atop their heads to carry water,
not fruits or vegetables to and from the market as well as other places.
There is no need to redesign the pot. There are many sizes. It is very light.
It is fragile materials, but it is mad from mud and it does not cost a lot.
There is no need to split the pot up into two separate pots to enable a person
to carry water as well as food. Women carry water only or food.
The distance the pots are carried are about quarter mile. The average
size of the current pots is like a PC monitor. There are better pots
than others, but I do not know which is which. Women roll an old
cloth and make it a circle, put it on there heads, then put the pot on
the material which balance it and it is soft on their heads.
The current pots use handles not ropes. The handles are only used to
left it on top of their heads. From: Suestarmom@aol.com Susie, From: Ahmed Nazeer Hi Ahmed,
Thank you for your e-mail. We are all OK. From: Suestarmom@aol.com Susie Dees,
From: Max Bar-Nahum Mickey, From: Jessica Ray Jessica, From: Max Bar-Nahum Mickey, From: Max Bar-Nahum Hi Mickey, From: DSarhan1@cs.com Debby, From: DSarhan1@cs.com Debby, From: DSarhan1@cs.com Debby, From: "Nivine Doss" Nivine, FROM: Katrina Gullifer Jeni, From: "Peter Traun" Peter traun, From: M Shaheed Huda, From: "De Jong" Mari, From: M Shaheed Huda, From: khan Dean Daniels (Khan), From: hanuna29 Malika, From: "Denise Elhalawany" Mr. Ahmed: Denise, From: Abd El Maiguid Abd El Maiguid, From: diana Diana, From: "El-Kaleh, Ahmed" I thought I should drop you a line to let you know that I have enjoyed my
visit to your web page specially the Egyptian Recipes, can't wait to try
them over the week end as both my self and my wife Jacquie are hopeless in
cooking (specially the Egyptian food). By the way I am Ahmed, I was born in Cairo and now living with my family
(wife and two little boys) in Manchester (UK). Ahmed, Morgan Mathis Morgan, From: Margaret Squires Please send e-mail to lucy not me. Thanks. Ahmed Eissa From: Margaret Squires MARGARET SALLAH, From: Margaret Squires mailto:msquires@mediaone.net Hello MARGARET SALLAH SQUIRES, From: Pika222222@aol.com Hi Amy, From: caroline et jean mailto:mailto:carojean@expresso.qc.ca Hello Caroline, From: Mydon551@aol.com Hi Myra Frank, From: Faye Erion mailto:toolbar@rcn.com Hi Al Davis, From: PA333MA@cs.com Dear Brittany Altman, From: koehlert mailto:koehlert@implus-werbeagentur.de Hi K. Köhlert, Please see below answers. From: "Neon Eagle" infoseeker@engineer.com From: George Hadjiantoniou mailto:giorgaki@cytanet.com.cy George, From: Syed J. Hashmi mailto:syedhashmi@yahoo.com Please visit my site: http://members.cox.net/ahmedheissa/Recipes.html From: Syed J. Hashmi mailto:syedhashmi@yahoo.com Syed, From: Littletati87@gateway.net Mary, From: DHamdy@aol.com mailto:DHamdy@aol.com Sorry, I do not have a recipe for fateer. From: AL ASSAL MANPOWER INC mailto:alassal@skyinet.net Sorry, I do not know. From: Flight Crews Unlimited mailto:fltcrews@mc.net Hi Natalie, From: "Aly Mahfouz" alymahfouz2000@yahoo.com Aly, From: John Ryan mailto:ryanlaws@communique.net Hi, From: "Aly Mahfouz" alymahfouz2000@yahoo.com Dear Aly, From: allison mailto:gyspyrose024@hotmail.com Allison, From: ESMcGlothin@cs.com Sandy, From: Lisa Keeling mailto:lkeeling@semonin.com I recommend from my site http://members.cox.net/ahmedheissa/Recipes.html From: KCSMYERS@aol.com Karen Smyers, From: Stacey D. Langley mailto:maya@tghelp.org Pego Rice, From: "Aspazia" a_muses2000@yahoo.com Hi Aspazia, From: "hanan" bodybuilding01@yahoo.com Dear Ehab, From: "Nivine Doss" NDoss@rmpublishing.com Hello Nivine Doss, From: Ahmed Hamdy Eissa mailto:ahmedheissa@cox.net Dear Rachel McGee, Please see below: From: Richard Harrington mailto:harrington@montana.com Diane, From: Rutherford.family mailto:rutherford.family@bigpond.com Sam: From: "Parveen Ghandour" pqkhan@hotmail.com Parveen Ghandour, From: Sten-Olof Andersson mailto:sten-olof@telia.com Sten-Olof, From: m. leah mailto:m.leahy@chello.nl M Leahy,
I have it in Arabic, but I do not have time to translate it and
add it to my home page. As soon as I create it, I'll add it to my site.
You call me (860) 649-3398, I will read it for you (several pages). From: basem415@hotmail.com Hi Basem, From: "Zachary Fagan" EDIEDI@webtv.net You are welcome. From: SKYGALDC10@aol.com Hi AH, From: Ahmed Hamdy Eissa From: "Zachary Fagan" EDIEDI@webtv.net I recommend from my site http://members.cox.net/ahmedheissa/Recipes.html
1) Bird Tongue Soup (Lesan Al Asfor) Bird Tongue Soup (Lesan Al Asfor) is
beef and onion soup. From: "John Atkinson" john.atkinson@snet.net John, From: mohamed younis Hi Mohamed Younis, From: Tpullyard@aol.com H. Pullayard, From: "MEDHAT MARZOUK" mti985@access.com.eg Medhat, From: "Micheline Thomas" Neferttiti24@cs.com
Sent: Thursday, March 01, 2001 6:50 AM Micheline,
I recommend from my site http://members.cox.net/ahmedheissa/Recipes.html From: "Josie" josie@reesenet.com Josie, From: "cathy byers" Bethany Byers, From: Robert Sanders Could you please tell me the ancient Egyptian name \ symbol for a cook? Sorry, I do not really know. Good Luck. From: Hi! Dawn Mollo, From: GoodyGumdrop7@aol.com Is the wax supposed to cool hard as a rock? I follow your directions and
it's never soft enough to wax without burning myself. Could you please help me? Goody, From: Chatchic413@aol.com Hey this is an awesome page! Thanx for the info! I really used it for a
project! Thanx!!!! Thanks a lot. From: LisaH062474@aol.com could you please post on your site the recipe for macarona bechamel? Lisa, From: DCerchio thank you so much for your recipie...
Im going to do the date nut bars...I'm going to
have to make enough for all my class to try... Ashely, From: Ali Mohamed Hey dude, Hi Ali, Hello Ahmed, From: My girl scout troop is presenting facts about Egypt at a local International
festival. I am trying to find a recipe for foul (beans, tomatoes, and
spices) and for baklava. The girls are also interested in serving kabobs. I
would appreciate any information you can give me. Teresa Barnhill, From: "d. alwan" To Those Concerned, Dunya, thanks anyway! From: "CHRISTINA SHAW" CHRISTINA SHAW wrote: Christina Shaw, From: "Goth Bitch" All right, thank you very much for the information on the recipes. Erica,
I read my e-mail twice a week. Sorry for taking a long time writing to you. From: "Anthony Scriffignano" Thanks for the great recipes. We just got back from Egypt and have some
very fond memories of some of the food. From: "CHRISTINA SHAW" Dear Mr.Eissa, Christina Shaw, From: "Goth Bitch" Hello,
I am looking for an easy recipe to make of Egyptian foods. I have a
project on Egypt and one of the requirments is to make an Egyptian dish for
people to sample. I am having trouble finding one and I thought maybe you
could help me. Erica, From: "Goth Bitch" All right, thank you very much for the information on the recipes. Erica, From: "Michael Hillger" We are working on a school project and we want to fix Dikyet Bamya for my
class. I have a recipe but I don't know what the mixed spices contain. Can
you help? Nick, From: Do you have a recipe for "Honey Bread". My son's 1st grade class is
studying Ancient Egypt and I have been assigned this to bring in for their
Egyptian Day. Sorry, From: "Mark Crusoe" Sir; Do you have a receipe for Egyptian bread? The one that I am
looking for is without nuts; just a plain bread. Please help!!! I need
it for my daughters class. thanks, Mark.
Sent: Thursday, October 18, 2001 6:06 PM
Subject: Thanks
Hi,
I am doing a school project for my World Cultures class. I am doing a recipe
and I just want to say THANKS! You have so much things on your site,
I don't know what to do. Thanks, again.
Richelle(7th grade)
Thanks for your nice e-mail.
Ahmed Eissa
Sent: Thursday, October 11, 2001 10:13 PM
Subject: Egyptian bread
I am looking for authentic recipes for varieties of bread from egypt.
I am a Chef & currently writing a new menu for my restaurant,
would appreciate any Ideas & recipes you have on creating an
Egyptian taste plate as an entree for two
I found your site to be excellent!!, thankyou.
Kind regards.
Benjamin Antonio
Sorry, the only recipes I have are on my home page. Sometimes, I add nore.
Good Luck.
Ahmed Eissa
Sent: Friday, October 12, 2001 7:21 PM
Subject: help
do you know whether 'Karkadeeh is an ancient egyptian drink,
if not, do you know of any sites that have ancient egyptian sites with beverages?
this is for a class project, and i need to bring food
stephanie
Yes, 'Karkadeeh is an Ancient Egyptian drink.
No, I do not know of any sites that have ancient egyptian sites with beverages.
I just added several Egyptian called drinks. Please visit my site:
Egyptian Cold Beverages
1) 'Ir' sus' - Licorice Juice.
2) 'Karkadeeh' - Hibiscus Drink.
3) 'Amar al-din' - Apricot Juice.
4) 'Tamr Hindi' - Tamarind.
Egyptian Hot Beverages
1) 'Sahlab' - Spiced Drink.
In the future, I'll add more hot drinks.
Good Luck.
Ahmed Eissa
Sent: Friday, October 12, 2001 2:06 PM
Subject: Egyptian Food
Hi!
My name is Meredith and I'm student teaching third grade at an
elementary school in Pennsylvania. I am going to teach the children about
Egyptian food and I found your website with some foods listed. I am going
to have each child research an Ancient Egyptian food, but I haven't gotten
enough for everyone. If you get a chance, couldyou email me back with some
more information and possible topics to research? Thanks a lot
Meredith
I would like to help you but I'm not familiar with any sites that have
information about Ancient Egyptian food.
For other lesson plans a good site is:
Good Luck.
Ahmed Eissa
Sent: Thursday, October 04, 2001 1:39 PM
Subject: umm ali
Shakron...for the recipe for Umm Ali. I have traveled to Egypt several times
and Umm Ali was something I always looked forward to.
Thanks again.
Ahmed Eissa
Sent: Wednesday, October 03, 2001 5:59 PM
Subject: Looking for school project
Hello I am looking for an easy recipe for my child's 1st grade
egyptian feast. Could you recommend something .
Thank you.
Go to my home page:
Scroll down Egyptian Sweet Dishes, and click on
2) Basboussa (Called Cream of Wheat Cake, also called, Coconut
and Semolina Cake)
- It is very easy to make. I recommend it for a student school project.
Good Luck.
Ahmed Eissa
Sent: Saturday, September 29, 2001 6:00 PM
Subject: mulukhiya
hello my name is Rebecca I come to your page alot for recipes.
I live in Egypt for 3 months with my husbands family and learned some
great ways to cook. I want to know if you can answer me a question what
is the plant Mulukhiya. My husband tells me there is no English translation,
I have looked it up and I understand it to spinach? Could you help as
I want to make the dish for him? Thank you . Rebecca
Mulukhiya is not spinach.
Mulukhia is a Jute planet. Mulukhia is called "Jews mellow".
Mulukhiya - is a leafy summer vegetable that is extremely popular throughout
the Middle East. It is available fresh, dry, and frozen. Only the leaves are edible.
When using fresh Mulukhiya, pick the leaves, rinse several times, then spread
out to dry. Dried Mulukhiya for storage is prepared in the same way, but left
to dry so thoroughly that it will crumble into powder form immediately when
rubbed. Frozen Mulukhiya is always sold finely chopped.
Unless specifically designated as burani, Mulukhiya denotes the course
prepared as a soup, with finely chopped or shaved Mulukhiya.
Please see my home page:
13) Mulukhiya
Good Luck.
Ahmed Eissa
Sent: Wednesday, September 26, 2001 8:09 PM
Subject: two more questions
Hello again Ahmed,
I thought of a couple more questions...do you happen to know about how much
the average cost of the pots are? And might you have any pictures of women
carrying these pots on their heads?
Thank you,
Paul
I came to the USA about 26 years ago.
I do not really know the price. Once I know, I'll e-mail you. I know
it is very very inexpensive.
Good Luck.
Ahmed Eissa
Sent: Saturday, September 22, 2001 6:44 PM
Subject: shokran
Hi, Ahmed,
After navigating the tangles thru the net, I discovered your recipes.
I'd been looking of a recipe for Basboosa for a long time!
Can you tell me, is "Capsa", (served to my by some friends from KSA),
the same as "Chicken with Rice and Tomatoes" or "RIZ BI DJAAJ U BANADOURA"? I
wandered to the Arabic food site from yours.
Thank you for the wonderful job you did on your site. I enjoyed it.
s
Sorry, I do not really know what "Capsa" is.
Good Luck.
Ahmed Eissa
Sent: Friday, September 21, 2001 3:33 PM
Subject: nice food
Hi my name is bishoy and I know how to cook all these foods.
you want to know why because I am an egyptian. i have been
living here for 6 yeas and i really like here.
Thank you for your nice comment.
Ahmed Eissa
Sent: Thursday, September 20, 2001 8:38 PM
Subject: Re: (no subject)
i am a student at a school in texas school and
im doing a project on egypt and i wanted to make
a dish for school i wanted something easy and
quick in lunch,dinner ,dessert,or a drink
please include all of the above request
You will find all your answers when you read "Feed Back
Year 2001" on my home page.
For Aash Shamy "White Pita Bread": see below:
Good Luck.
Ahmed Eissa
Sent: Wednesday, September 19, 2001 10:14 PM
Hi, Just wanted to say I like your site and hope you and yours
are OK in the current climate.
Pego Rice
Thank you for your concern. My family and I are well and safe.
You're a nice person to think of me.
Thanks.
Ahmed Eissa
Sent: Thursday, September 20, 2001 7:40 PM
Subject: (no subject)
how do you know
all of the recipes
from Egypt on
that web page
Let me know who you are then I can answer you.
Thanks.
Ahmed Eissa
Sent: Thursday, September 20, 2001 6:43 PM
Subject: class project
Hello,
My name is Paul Hansen and I am an Industrial Design Student at the
University of Wisconsin- Stout. I believe a colleague of mine mailed
you earlier to inquire about the Egyptian culture in regards to our
current class project. I, too, am designing a product based on the
customs and culture of Egypt and seeing as though your initial
information was a great help, I was wondering if you might have
the time to share with me any information you may have in regards
to a particular aspect. In doing the research, and please correct me
if I am wrong, I found that many Egyptians, particularly the agricultural
and rural middle to lower class citizens, still use large clay pots
atop their heads to carry water, fruits and vegetables to and from
the market as well as other places. Based on this, I have chosen
to redesign the pot, using lighter and less fragile materials as
well as splitting the pot up into two separate pots enabling
a person to carry water as well as food. I guess what I am
interested in is any information you may have pertaining to
maybe the distance the pots are carried, or the average size
of the current pots, or if there are better pots than others because
of balance or weight or capacity or maybe if the current pots use
handles or ropes. Any information you have would be a great help.
Again thank you for you time.
Paul Hansen
If you redesign the pot. They will not be able to afford to buy it.
Unless, you sell it out side Egypt.
I should encage you to invent, but this project may not make
money for you, because the buyers are poor.
Good Luck.
Ahmed Eissa.
Sent: Wednesday, September 19, 2001 7:41 AM
Subject: Re: I love your site!
Mr. Heissa,
I sincerely hope that you and your family are well and safe in
this time of national tragedy. Unfortunately, many Americans are
being harassed and hurt by other Americans due to differences in
skin color and religious choices. I hope your family is not harmed by this.
I am continuing to use information from your site to educate my
children about the Egyptian culture and about the many faces of
Americans. We loved the Egyptian Flat Bread recipe and the spice list.
Thank you for sharing your culture with us.
Susie Dees
suestarmom@aol.com
Thank you for your concern. My family and I are well and safe.
My wife feels that you're a nice person to think of me. Your children
are lucky to have a mom like you.
Thanks.
Ahmed Eissa
Sent: Saturday, December 16, 1995 7:36 AM Subject: Sorry abou these bad events
Dear Mr. Ahmed
we are all here in egypt so sorry about what happened in USA
I hope that you are good and your family also
how is every thing ?
please reply as fast as you can to make sure that you are good
best regards
Ahmed Nazeer
CR Assistant
ACNielsen AMER Egypt
Tel: +(202)- 4178207/ 4187269
Fax: +(202)- 4152828
e-mail:nazeer.ahmed@acnielsen.com.eg
Right now, American feeling is very low toward American Arabs
and Moslems in general.
We hope we do not have problems.
Thanks.
Ahmed Eissa
Sent: Wednesday, September 12, 2001 8:49 AM
Subject: I love your site!
Sir,
I was looking for a way to bring the culture of Egypt to my children. We
homeschool and my 9 year old son wanted to learn about ancient and modern day
Egypt. The recipes in your site are fantastic! We will be taking a trip to
the grocery store to investigate all of the spices listed in your site!! I
will pass this site on to friends who also homeschool!
Thank you for taking the time and effort to create this site!
Susie Dees
suestarmom@aol.com
Thank you for your nice e-mail.
Ahmed Eissa
Sent: Wednesday, September 05, 2001 11:25 AM
Subject: Re: Egyptian recipes
Hi Ahmed,
Saw your new recipies for colcasia.
Two questions.
1. The bag said taro root not jerusalem artichoke in addition to colcasia??
2. You forgot to mention that you need to yell loudly when you
pour the ta'liya into the soups to scare off the evil spirits.
Would you use this same ta'liya with molokhia or
would you make it without the beef??
Thanxs,
May the Source be with You,
Mickey
1. The bag said taro root not jerusalem artichoke in addition to colcasia??
This the best I can do.
2. Would you use this same ta'liya with molokhia or would
you make it without the beef??
Yes, I would use this same ta'liya with molokhia.
Good Luck.
Ahmed Eissa
Sent: Tuesday, September 04, 2001 7:40 PM
Hello. My name is Jessica and I have a rather large project
on Egypt to work on and I saw your site and the part about
this recipe being great for student projects immediately
caught my attention. I read over the recipe for Basboussa and
was wondering...what exactly is semolina flour and clarified butter?
Thanks so much for your help. Jessica
I think semolina is corn flour. When you go to a grocery store
ask again to make sure.
Clarified butter, is butter not margin.
Good Luck.
Ahmed Eissa
Sent: Sunday, September 02, 2001 12:47 PM
Subject: Egyptian recipes
Hi Ahmed,
Saw you page with Egyptian foods.
I came across a frozen vegetable from Egypt called Taro Root
or Colcassia(?). It also had a little bag of green veggie which
looked like spinach or molokhia. There were no
cooking suggestions. Do you have any?
Also there is a condiment called do'ah. Do you know haw this is made?
Thanxs.
Mickey.
As you requested, I just add to my site:
15) Colocasia moussaka, Creamed Colocasia, stewed with tomatoes,
stewed with other vegetables and "Ta'liya" - Savory Minced Beef (Two Ways).
Good Luck. Ahmed Eissa
Sent: Sunday, September 02, 2001 12:47 PM
Subject: Egyptian recipes
Hi Ahmed,
Saw you page with Egyptian foods.
I came across a frozen vegetable from Egypt called Taro Root or Colcassia(?). It also
had a little bag of green veggie which looked like spinach or molokhia. There were no
cooking suggestions. Do you have any?
Also there is a condiment called do'ah. Do you know haw this is made?
Thanxs.
Mickey.
Taro Root or Colcassia little bag of green veggie which
looked like spinach or molokhia is called "Salk" which is
addition Egyptian use to add a test to the Colcas.
First cook the Colcas itself as in the recipe.
The way to cook the "Salk":
If it is frozen in a small bag, unfreez it in the micrwave for
a minute. If it is not frozen do the following:
Fry 4 smached garlic cloves, in one table spoon butter until it
become very light brown.
Do not drain the water from the "Salk". Put the "Salk" with
the garlic until the water dry and fry the "Salk".
Now, mix it with the Colcas and cook it.
Sorry, I do not know what you mean by the condiment called do'ah.
Thanks.
Ahmed Eissa
Sent: Monday, August 27, 2001 8:28 PM
Subject: Mashi - with grape leaves
I made such a beautiful pan of mashi over the summer, I insisted that we take
a picture so my husband could show his mother how well his American wife has
learned to cook Egyptian food. I am attaching it in case you would like to
put it with your mashi recipe - so people can know what it should look like.
(The bottom is lined with corn husks, not exactly traditional but it was what
I had on hand)
Debby
"I don't dance to a different drummer, I have my own music in my heart"
Once more, thank you very much for your e-mail.
It is so nice that I added it to my home page under the Mahsi recipe.
Nice meeting you.
Thanks again.
Ahmed Eissa
Sent: Sunday, August 26, 2001 10:46 AM
Subject: Your web site
Although I have not had time to browse through your web site, I just wanted
to thank you for having it. I belong to a group of ladies ( we all gave
birth around the same time 2 years ago). I've been telling them about how my
mother-in-law made this sugar wax for me 5 years ago, and I have been making
it myself ever since - but I never had the exact measurements. I kept
forgetting to measure when I made it but one of the girls found your site and
emailed me to ask if it was the same - and it was, exactly (except I pour
mine out on a plate, and after years and years of use, it usually lasts
longer than 2-4 weeks and the hair will come back finer and finer. I am an
American happily married to an Egyptian for close to 6 years now. We have 3
beautiful daughters - al humdullallha. I have been to your beautiful country
2x now, (and yes, the first time I did the tourist thing and took a 3 hour
ride on a camel around the pyramids - my husband rode a camel too, first time
in his life - we americans are mistaken in the belief that all Egyptians ride
camels). In fact, I just dropped my husband and oldest daughter at the
airport last night for a 4 week stay in Egypt (my 2nd daughter has been there
since July and he is going to bring her back). I just wanted to say thank
you and to offer my help in any way - in case there is something American you
don't understand. Question - have you ever been able to grow molikia here in
the states? I've tried 3 years now and it never comes up (I get the seeds
from Egypt). I also grow Okra, but prefer the American type as it can be
sometimes 4 inches long but still be soft not tough. Nice meeting you.
Salaam Alikum
Debby
"I don't dance to a different drummer, I have my own music in my heart"
Thank you very much for your e-mail.
It so nice that I added it (except the question) to my home page under the Halawa recipe.
Question - have you ever been able to grow molikia here in the states?
Answer - No.
It is easer if you buy it from International, Middle Eastern ot an Indian store (frozen from Egypt).
Nice meeting you.
Thanks again.
Ahmed Eissa
Sent: Sunday, August 26, 2001 10:50 AM
Subject: Pita Bread
I was just reading through your questions for 2001 and I noticed one on Pita
bread. I make this weekly during the winter (too hot in the kitchen in the
summer). A very good tip that you may want to add - After you have left the
pitas rise and are ready to bake - use a heavy, heavy pan (I use the roaster
that come with my oven) and preheat it as close to the bottom of the oven
(near the heat source) as possible. I usually heat mine around 400-450.
Then after it is preheated I throw in the pitas. They rise in a minute and
(I am lucky to have to ovens) I take them out and put them under the broiler
for a minute. If you don't have two ovens, you could just flip it over.
Debby
"I don't dance to a different drummer, I have my own music in my heart"
Thank you very much for your e-mail.
It so nice that I added it to my home page under the bread recipe.
Thanks again.
Ahmed Eissa
Sent: Friday, August 24, 2001 11:22 AM
Subject: help
hello Ahmed,
I tried to do the halawa yesterday and by the time that it was done, it
was still light. Once it cooled off totally it was like jello - it wasn't
hard enough. What did I do wrong! I followed it exactly.
Please let me know where I went wrong.
thanks
Nivine Doss-Shenouda
Maclean's Production Supervisor
416-596-5538
Contact e-mail Lucy.
Her e-mail address is in the Halawa recipe.
Good Luck.
Ahmed Eissa
Sent: Sunday, August 19, 2001 5:33 AM
Subject: Egyptian Feast
Dear Ahmed
Your Home page is great !!
I live in Australia. An Egyptian guy works with my husband, he has just gone
to Egypt to marry. We are planning a welcome to Australia feast for Wally
and his new bride. There will be about 20 people. Can you suggest a menu ?
We would be very grateful as we are not familiar with Egyptian food and
very much want to make Wally's new bride feel welcome & at home.
Regards Jeni
I recommend from my site
For 20 people multiply the all amounts below by 5.
1) Bird Tongue Soup (Lesan Al Asfor) Bird Tongue Soup (Lesan Al
Asfor) is beef and onion soup.
2) Ros Mo-amar - Rice with milk and salt cooked in the oven.
It is my favorite rice.
Do number 3 or number 4.
3) Fatta A-Ra'ba, Fatta Al-Lahma -- Fatta, with Neck or Beef - moisten bread
with the boiling broth and cover with thick layer of rice. Wet the rice with
the remaining yogurt flavored heavily with garlic soup. Arrange the meat,
neck or chicken around the rice, in a ring. It is great.
4) Lahma mu'assaga - Savory minced beef (1) and (2)
5) Deserts:
1- Egyptian Sweet dishes "Konafah" - (To serve 7 people) cooked
in the oven. It is my favorite Egyptian sweet. Try it.
or,
2- Egyptian Sweet dishes "Umm Ali (Ali's mother)" - is a rich
dessert invented by this woman (Umm Ali).
Good Luck.
Ahmed Eissa
Sent: Saturday, August 18, 2001 11:53 AM
Subject: Tahina
Dear Ahmed !
I used tp work in Cairo ( Tourah Cement factory) for 3 Years ago. Now I
have just wisited Egypt again , and I bought one of my favorits with me
bach home , Tahina.
But , I have a problem to get the reight taste, I think It must be mixed
with something, but I don´t know what ?
People told me to mix with block honey( sugar cane sirup) but it still
don´t taste correct.
The product I bought is from the company HALWANI BROS and contain 100%
pure sesame.
I hope You have time to sent me an e-mail.
Best Regards
Peter traun ( DENMARK )
Tahina mainly used with mixed with black honey( sugar cane sirup) but you may not like
the taste. Egyptian used to eat it with black honey. You can also mix it
with Fuul Medames "Soy Bean", or make "Tahina Sald", which is mix with lemon
salt, paper, Garlic and cumin (Kamoon).
Good Luck.
Ahmed Eissa
Sent: Wednesday, August 15, 2001 2:31 AM
Subject: searching for recipe
Assalamu alaikum,
Dear Brother,
I am in search for the recipe of HAWAWSHI,wonder if you could help???????
Thanks very much,
Huda.
What is Hawawshi ? Is it Egyptian food or drink?
Thanks.
Ahmed Eissa
Sent: Monday, August 13, 2001 4:59 PM
Subject: Egyptian desert
Hi Ahmed
I have an assignment to do for the Hotel school, Free State (SA) for
Wednesday (15/08/01).I have to make an Egyptian desert and I was wondering
if you could give me a recipe of one of the most popular or most
traditional deserts of Egypt.
I would appreciate it, as I am in need of help!!
Kind regards
Mari de Jong
I recommend
2) Basboussa (Called Cream of Wheat Cake, also called, Coconut and Semolina
Cake) - It is very easy to make. I recommend it for a student school
project.
Good luck.
Ahmed Eissa
Sent: Friday, August 10, 2001 4:29 AM
Subject: About egyptian spices
Hi Ahmed,
Assalamu alikum,
I enjoyed your site very much,it was very useful.
I was wondering if you could further help me?
I live in Australia and I have seen many recipes call for Egyptian spices in some
food,I was wondering if you could tell me what is the Egyptian spices combination?
Thanks very much
Huda.
As you reqested, I added 24 Egyptian's Spices to my home page:
Scoll all the way down and select:
Egyptian's Spices 24 Egyptian's Spices.
Good Luck.
Ahmed Eissa
Sent: Tuesday, July 31, 2001 10:13 PM
Subject: Re: Egyptian recipes...
Greetings Ahmed:
I have been to many Middle-eastern restaurants including Egyptian, Syrian,
Palestinian, Lebanese, Iranian, Turkish, Afganistan and also Greek. A local
Egyptian-family-owned restaurant serves a Mulukhiya soup that I love,
fairly well matching the recipes you present - although parsley is used
as an ingredient - the soup resembles a thick motor oil - very delicious.
I have also had Kibbi and Kaftah that you mentioned which brings me
to a question I would like to pose to you regarding a specific Egyptian
food known in various spellings as Shawirma, shawerma and others.
"Shawirma" is a beef and lamb mixture that also goes by the more
popular name of Gyros. Many restaurants serve a bland commercially
mass-produced loaf of "gyros" which does not truly match the shawirma
served at some restaurants. The gyros is pressed almost like luncheon
meat whereas the shawirma is almost fibrous. Both gyros and
shawirma are roasted on vertical rotisseries although some
restaurants serve a warmed-over pre-cut sliced gyros.
Do you have a recipe or recipe source for shawirma?
Dean Daniels (Khan)
Sorry, I do not have a recipe or recipe source for shawirma.
If I find it, I'll add it to my home page.
I think shawirma can only be cooked for a very large group
of people. In a restaurant or take out restaurant, but not at home.
Good Luck.
Ahmed Eissa
Sent: Sunday, June 24, 2001 4:31 AM
Subject: help with recipes
I got the recipes for Egyptian Sambusak from your site, but I couldn't find
these recipes listed within the recipe on the site could you either send
them to me or instruct me on how to find them myself.
Lahma mu'assaga - Savory minced beef (1), and Lahma Mu'assaga -
minced beef (2)) recipes
Thank You
Malika
12) Lahma mu'assaga - Savory minced beef (1) and (2)
Good Luck.
Ahmed Eissa
Sent: Friday, July 20, 2001 2:12 PM
Subject: Egyptian recipes
What a thrill to find your website. My husband is Egyptian and for 7 years
I've been trying to collect authentic Egyptian recipes from his childhood.
From various cookbooks, friends' mouths, family, etc. I've tried them all.
Your oven potatoes tray is EXACTLY how his mother made them. Thank you, he
is one happy camper! I will be visiting your site often.
Denise Elhalawany
Thanks for your nice e-mail.
Salams to you and your husband.
Ahmed Eissa
To: ahmedheissa@cox.net
Sent: Thursday, July 19, 2001 4:40 PM
DEAR MR.AHMED
SABAH EL FOLL
I NEED THE RECIPE FOR BALAH EL SHAM
BEST REGARDS
ABD EL MAIGUID
SOUTH AFRICA , JOHANNESBURG
Salams.
I do have the recipe you need in arabic. It is very difficult
to translate it into English.
I'll be away for a few days.
If you want me to read it to you in arabic, please call me
next week night time 5 PM to 8 PM.
I'll read it to you.
Good Luck.
Ahmed Eissa
Sent: Wednesday, July 18, 2001 12:46 PM
Subject: fish recipe
Ahmed,
How do you grill fish? what type? I saw once a grilled fish with tomatoe, onions
in the middle and it was hamour. Do you know the name of Hamour fish in english.
diana
Also, how do you bar-b-que fish and what type.
I do not know Hamour fish in Arabic or English. I do not bar-b-que fish.
Please visit my site:
There are many ways to cook fish. On mysite two ways, please click on:
14) "Kazbariyit al-samak" Fish cooked with Coriander, and
"Kammuniyit al-samak" Fish cooked with Cumin.
Good Luck.
Ahmed Eissa
Sent: Friday, July 13, 2001 8:09 AM
Subject: Egyptian Recipes!
Regards
Ahmed El-Kaleh
E&I Design Team Leader
Thanks.
Ahmed Eissa
Sent: Sunday, July 15, 2001 3:45 AM
Subject: Egyptian Hair Removal
Do you still make and send out batches of the hair remover?
Peace and Blessings, Morgan
Sorry, I do not make or send out batches of the hair remover.
Look at the recipe for Lucy and e-mail her.
Good Luck.
Ahmed Eissa
Sent: Tuesday, June 19, 2001 5:48 AM
Subject: HALAWA SWEET
GOOD MORNING,
BEING OF PALESTINIAN DESCENT, I'M VERY FAMILIAR WITH THIS HAIR
REMOVAL SYSTEM, AS I USED TO MAKE IT WHEN I WAS YOUNGER.
I'VE BEEN TRYING TO FIND THE RECIPE AND WAS HAPPY TO
SEE YOURS ON YOUR WEB SITE. I TRIED IT LAST WEEK, AND WAS
DISAPPOINTED BECAUSE I FAILED. I THOUGHT IT WAS READY
WHEN IT REACHED THE SOFT BALL STAGE, BUT THE COLOR WASN'T
AS YOU SAID IT SHOULD BE, SO I COOKED IT SOME MORE UNTIL
IT TURNED THE PROPER COLOR. I COULD STRETCH IT, BUT IT WAS
TURNING HARD LIKE CANDY RIGHT IN MY HANDS. AND IT HARDENED
IN THE POT, SO I GUESS I OVERCOOKED IT. I USED A CANDY THERMOMETER,
AND WONDER IF YOU'VE EVER CHECKED THE TEMPERATURE TO
SEE EXACTLY WHAT TEMPERATURE IT SHOULD BE REMOVED????
I WILL TRY IT AGAIN, BUT WONDER HOW MUCH YOU SELL
A RECIPE OF IT FOR? COULD YOU PLEASE E-MAIL ME AND ADVISE?
THANK YOU VERY MUCH.
MARGARET SALLAH
Sent: Thursday, June 28, 2001 5:45 PM
Subject: Re: HALAWA SWEET
YES, I'D LIKE TO PURCHASE A PACKAGE. IS THERE ENOUGH
TO DO THE LEGS A FEW TIMES?
I apologise for the delay in responding.
I sent your question to the expert in making Halawa sweet "LUCY".
Here is her reply:
Using a candy thermometer is a great idea. However, I have never tried
doing so. Making halawa is very much a trial and error process and I myself
find it easier to buy. I now have a supply from back home and can send you
a single packet (which weighs about 50 grams) for $5 which includes shipping
and handling. Let me know if you are interested.
Regards,
Lucy skyblue_21@hotmail.com
Sent: Friday, June 08, 2001 8:42 AM
Subject: QUESTION
HELLO,
I LOVE YOUR WEB SITE. HOWEVER, I'VE SEARCHED FOR THIS RECIPE MY MOTHER
USED TO MAKE AND I CAN'T FIND IT. MY FATHER WAS BORN IN
RAMALLAH, PALESTINE AND MY MOTHER IS SYRIAN.
I'VE SEEN A PICTURE OF THIS DESSERT ON THIS WEB SITE "NORA'S RECIPES
FROM EGYPT". SHE CALLS IT "BASBOUSSA". IT IS A CREAM OF WHEAT OR FARINA
DESSERT BAKED IN A LARGE PAN. SWEET SYRUP IS POURED OVER IT WHEN IT
COMES OUT OF THE OVEN. DO YOU HAVE THIS RECIPE AND MAY I HAVE IT?
THANK YOU VERY MUCH.
MARGARET SALLAH SQUIRES
I just added Basboussa to my site: http://members.cox.net/ahmedheissa/Recipes.html
Scrol down and click on:
Basboussa (Called Cream of Wheat Cake, also called, Coconut
and Semolina Cake) -
It is very easy to make. I recommend it for a student school project.
Enjoy.
Ahmed Eissa
Sent: Saturday, June 09, 2001 2:18 AM
Subject: question about Konafah
hi this is amy. in your recipe for Konafah, under the ingredients list you
say we need 1lb. of konafah, but isn't konafah what we are trying to make? I
don't understand what you mean so could you please respond to this e mail
because i need to make this for a school project by monday the 11th. thank
you.
Konafah is uncooked shredded "Filo Dough". Which can be bought from
any International Middle Eastern Grocery Store.
Enjoy.
Ahmed Eissa
Sent: Sunday, May 20, 2001 10:14 AM
Subject: searching recipe of egypt
hello i'm searching this recipes:
torchi(vegetable marinated)
patouche(salad of bread)
and juices made from exotics fruits and sugar of canne)
i don't know if the words are ok, but let me know if you
have some of this recipes.
Thank you, bye
I just added "Hors d'oeuvres (Side Dish) " to my site:
www.ahmedhamdyeissa.com
Scroll down and click on Egyptian Recipes. Then, click on:
Egyptian's Pickled Cucumners
Khiyar Mikhalil with and without Garlic.
In the future, I will add more. I just do not have the time.
Good luck.
Ahmed Eissa
Sent: Friday, June 01, 2001 10:04 AM
Subject: Fatta
Hi Ahmed,
Just returned from a trip to Egypt where we were treated
to a wonderful dish made with chicken and yogurt and we
were told it was fatta. I found your recipe for chicken
fatta and I am wondering what I can get here in the U.S.
that would be close to what you call crisp Egyptian bread...
I would really like to make this dish..
Thank you,
Myra Frank
By the way, we LOVED Egypt and would go back in a minute.
Thanks for your nice e-mail. I just updated my site.
Please visit: http://members.cox.net/ahmedheissa/Recipes.html
Click on : Egyptian Bread - 'Eesh baladi' - Egyptian Local Bread -
Information and a recipe about the Egyptian bread.
Scroll all the way down. You will find your answer.
Good luck.
Ahmed Eissa
Sent: Tuesday, May 29, 2001 12:28 PM
Subject: pita bread
Hi--I'm enjoying your web site. My wife and I were recently in Egypt,
had a wonderful time, and were totally enthralled by Egyptian food,
especialy the pita. We've tried any different number of recipes here,
including whole wheat, white, mixtures of the both, barley, and so on,
but can't get close to what we were able to get all over Egypt.
We're cooking in a regular oven with a pizza stone. Is there some
sort of flour available there that we're not using? Any suggestions
would be greatly appreciated. Thank you very much.
yours truly,
Al Davis
Thanks for your nice e-mail.
Egyptian Pita Bread
Is there some sort of flour (whole wheat, white, mixtures of both,
or barley) for Egyptian Pita Bread?
In Egypt, there are two kinds of "Pita Bread":
1) Aash Balady "Dark Pita Bread":
The flower is a mix of wheat flour and the wheat flour skin.
2) Aash Shamy "White Pita Bread":
The flower is a mix of wheat flour only. Aash Shamy "White Pita
Bread" is the same as the American Pita bread.
Good Luck.
Ahmed Eissa
Sent: Tuesday, May 22, 2001 1:51 AM
Hi my name is Brittany Altman I live in Las, Vegas NV. I am doing a school
project on Egyptian Food I found a lot of stuff on your wed site I would
appreciate if you could e-mail me at loyalone89@cs.com SOON if you get this
message my project is due on 5/24/01 so if you get this please e-mail me a
letter and that I can show my class. If you get this in the letter can you
talk about when you were born or if you were born in Egypt and what kinds of
food you like from there or what you ate when you and if you have any
restaurants that you like the most I would be very great ful THANKS
!!!!!!!!!!!!!!!
Originally from Egypt, currently living in Manchester, Connecticut, USA -
Software Engineer.
I was born in El Fayom - Egypt, but lived most of my life in Al Mansorah,
and Alexandria, Egypt. Currently living in Manchester, Connecticut, USA.
My wife is a teacher. My daughter Tracy, graduated from Manchester High
School, June 23, 1997. Currently Tracy is a student at the University of
Connecticut (UCONN), Stors, CT, USA. The rest of my family lives in Egypt.
I enjoy soccer, tennis, and chess. My favorite Egyptian soccer teams are Al
Mansorah and Al Ahli.
Hobbies: I like swimming, reading, walking on the beach, eating out, movies,
learning more about computers, creating Internet Home Pages and buying and
renting homes (Real Estate), ... etc.
I like Egyptian and Greek restaurants the most.
I recommend from my site http://members.cox.net/ahmedheissa/Recipes.html
1) Bird Tongue Soup (Lesan Al Asfor) Bird Tongue Soup (Lesan Al Asfor) is
beef and onion soup.
2) Ros Mo-amar - Rice with milk and salt cooked in the oven. It is my
favorite rice.
Do number 3 or number 4.
3) Fatta A-Ra'ba, Fatta Al-Lahma -- Fatta, with Neck or Beef - moisten bread
with the boiling broth and cover with thick layer of rice. Wet the rice with
the remaining yogurt flavored heavily with garlic soup. Arrange the meat,
neck or chicken around the rice, in a ring. It is great.
4) Lahma mu'assaga - Savory minced beef (1) and (2)
5) Deserts:
1- Egyptian Sweet dishes "Konafah" - (To serve 7 people) cooked in the oven.
It is my favorite Egyptian sweet. Try it.
or,
2- Egyptian Sweet dishes "Umm Ali (Ali's mother)" - is a rich dessert
invented by this woman (Umm Ali).
Enjoy.
Ahmed Eissa
Sent: Friday, May 18, 2001 9:29 AM
Subject: looking for a recipe
Hi Ahmed,
I'm looking for a delicious dessert called mehalabeya. Dou you know the recipe?
Best wishes K. Köhlert
As you requested, I just added "Mehalabeya" to my site:
http://members.cox.net/ahmedheissa/Recipes.html
Scroll all the way down and click on:
Egyptian Sweet dishes "Mehalabia" - is an Egyptian cold dessert.
Enjoy and best wishes,
Ahmed Eissa
Ahmed Eissa
Sent: Sunday, May 20, 2001 12:16 PM
Subject: School Q's
I need you to answer some of theese q's so I have them for school please.
1. What is your job like?
(on a normal day? what problems do you face?)
A. Unqualified managment and unfriendly environment.
2. What do you like most about your job? Least?
A. In doors job. Least: Most of the people I work with.
3. Are there organizations you must join?
A. No.
4. What classes in High School did you take for the job? In College?
A. None.
5. Is your job stressfull? Why or Why Not?
A. Yes. Yes. It mostly depend who you work for.
Please do this fast please.
Sent: Saturday, May 12, 2001 6:06 AM
Subject: Egyptian Bread-"Eesh Baladi".
Dear Ahmed.
I have sent you a message a few days ago inquiring if you
forgot to include yeast in your recipe for Eesh baladi. If
no yeast is used, could you please tell me how many hours should pass between
preparing the dow and baking it.
Thanks a lot, and when you visit TANTA give my respects to
Sayed el BADAWI For your iformation I was born there. At that
time there was a large community of Greek origin.
Wishing you all the best`. GEORGE.
Thanks for your e-mail. One to two hours. Please visit my site. I updated it.
Good Luck.
Ahmed Eissa
Sent: Thursday, May 10, 2001 3:46 AM
Subject: Mulokhia
Salam,
I need recipe for cooking Mulokhia. Is this an Egyptian dish?
KH
Syed J. Hashmi
Mulukhiya - is a leafy summer vegetable (Fresh, Dried, Ta'lya, Tomatoes,
Rabbit, Muluki (Roya), Bi-L-Samak (Fish), and Burani (unchopped - 2 Ways))
Good luck.
Ahmed Eissa
Sent: Friday, May 11, 2001 7:28 AM
Subject: RE: Mulokhia
Thanks a lot for the information. I tried making some but only one problem.
It did not get slimy when I cooked it. Is it because I used canned Mulokhia.
May be also you should use a lot of garlic.
Thanks.
AHmed Eissa
Sent: Tuesday, May 08, 2001 8:00 PM
i want the recipe for flat eygpt bread do you know it thank you mary
Yes, I updated my site "Egyptian Bread - 'Eesh baladi' -
Egyptial Local Bread". Please visit it.
Thanks.
Ahmed Eissa
Sent: Saturday, May 05, 2001 1:55 PM
Subject: RE: recipe for fateer
would you happen to have a recipe for fateer the breakfast one that is
layered and sometimes has apricot and coconut on it
When I have it, I'll add it to my site.
Good Luck.
Ahmed Eissa
Sent: Sunday, May 06, 2001 4:13 AM
Congratulations on your home page .. Will you recommend
an Egyptian cook to work in Philipines. We are planning to
put up an Egyptian Restaurant here.
Thnak you.
Thanks, and good luck.
Ahmed Eissa
Sent: Sunday, April 29, 2001 8:08 PM
Subject: Egyptian recipes
Hi! I just got back from Egypt 2 weeks ago, and I love the food!
I think you should add recipes for hummus and for some kind of
chicken dish. E-mail me back.
Thank You,
Natalie
Oh yeah, I think you should change the background color because
it is boring and looks like old bubble gum. No offense; I'm trying
to help you by giving you your guests' opinions. Otherwise,
this site is great!!!!
Thanks for your e-mail.
When I have time, I'll add more recipes. I'm a Software Engineer not a cook.
On day, I'll change the background color of my recipes site.
Thanks.
Ahmed Eissa
Sent: Wednesday, May 02, 2001 2:25 PM
Subject: thanks!!!
Thanks man u saved my life. another one last favour.
do u have any ideas for any show that we could do
about arabs or egyptians. it is supposed to be
something like 1 hour.
thanks for all your help
your's
Aly Mahfouz
Sorry, I do not know much about shows.
Good Luck.
Ahmed Eissa
Sent: Tuesday, May 01, 2001 8:58 PM
Subject: hi!
hi-
i'm doing a research paper on egypt, and one of my topics is ancient
wegyptian food and drink, your page has helped me A LOT,
but i need a few more facts on drinks, i know they drink beer
but anything else? does everyopne drink beer? what do the
children drink? thanks so much for your page! its awesome!
email back asap -ar-
No, everyone does not drink beer. Mostly a few Egyptians
drink non alcoholic beer. Children drink milk.
Good Luck.
Ahmed Eissa
Sent: Tuesday, May 01, 2001 4:06 PM
Subject: walima
Dear Ahmed,
I'm and Egyptian studesnt studying in a bording
American school in England. We have An Arab night in
one week time and i'm supposed to come up with some
food recepies that represents Egypt. i was thinking of
koushari and any anything else so could you please
tell me how to cock koushari and tell me at least 3
more Egyptian dishes, and an Egpytian desert. please
bare in mind that all this will be coked in the dorm.
please mail me back after you make up your mind.
shoukran.
your's
Aly Mahfouz
I recommend from my site http://members.cox.net/ahmedheissa/Recipes.html
1) Bird Tongue Soup (Lesan Al Asfor) Bird Tongue Soup (Lesan Al Asfor) is
beef and onion soup.
2) Ros Mo-amar - Rice with milk and salt cooked in the oven. It is my
favorite rice.
Do number 3 or number 4.
3) Fatta A-Ra'ba, Fatta Al-Lahma -- Fatta, with Neck or Beef - moisten bread
with the boiling broth and cover with thick layer of rice. Wet the rice with
the remaining yogurt flavored heavily with garlic soup. Arrange the meat,
neck or chicken around the rice, in a ring. It is great.
4) Lahma mu'assaga - Savory minced beef (1) and (2)
5) Deserts:
1- Egyptian Sweet dishes "Konafah" - (To serve 7 people) cooked in the oven.
It is my favorite Egyptian sweet. Try it.
or,
2- Egyptian Sweet dishes "Umm Ali (Ali's mother)" - is a rich dessert
invented by this woman (Umm Ali).
Also, you can find Koushari on my site.
Good Luck.
Ahmed Eissa
Sent: Thursday, April 26, 2001 3:04 AM
Subject: E- body wax
hello! I made your body wax today, and am a bit confused-
how exactly do you appy it? warm? or hot ... i am haveing
troubal getting it to stick to my skin- and it is clean,
maybe i cooked it to long? should it be solid or movable
when its cool? think or think layers? Help! i really would
like to learn how to do this, and I have a whole batch
thats seems to be perfct and i cant get it to work- thanks, allison
also- are there any more websites with info on this?
You should apply it warm not hot.
Yes, it should be solid when its cool.
Good Luck.
Ahmed Eissa
Sent: Monday, April 23, 2001 11:12 AM
Subject: school project
Hi, I am researching food past,and present. Can you help me? It is for a
kindergarden class. I'm not having any luck. I need recipes for past and
present to make for a class. Thank you Sandy McGlothin.
I recommend from my site http://members.cox.net/ahmedheissa/Recipes.html
Deserts:
1- Egyptian Sweet dishes "Konafah" - (To serve 7 people) cooked in the oven.
It is my favorite Egyptian sweet. Try it.
or,
2- Egyptian Sweet dishes "Umm Ali (Ali's mother)" - is a rich dessert
invented by this woman (Umm Ali).
Good Luck.
Ahmed Eissa
Sent: Monday, April 23, 2001 8:40 AM
Subject: recipes
To Whom It May Concern:
My son's Kindergarten Class are learning about Egypt and has to research on
different things about the country. We have chosen the food part.
I would love to have recipes that 5 & 6 years old children would
enjoy, such as desserts, breads, etc.
If you have anything like this please e-mail them to me, fore
it would be a big help to him with his learning experience.
Please respond as soon as possible, his project is due in approximately 2 weeks!
Thanking you in advance.
Deserts:
1- Egyptian Sweet dishes "Konafah" - (To serve 7 people) cooked
in the oven. It is my favorite Egyptian sweet. Try it.
or,
2- Egyptian Sweet dishes "Umm Ali (Ali's mother)" - is a rich
dessert invented by this woman (Umm Ali).
Good Luck.
Ahmed Eissa
Sent: Sunday, April 22, 2001 10:16 PM
Subject: Question Please
Ahmed Eissa,
I would like to ask you a question Please.
A friend and I have been cooking together learning each others ways of;
cooking, beliefs and language. (We both love to cook)
He fixed a wonderful soup like dish for me that I just fell in love with,
but we cannot figure out what it is in English.
While on vacation in New Jersey one of the items he bought was a (frozen)
packages of Green Molukhia, stating this vegetable is grown in Egypt. I
cannot find this items name any where on the Internet to let me know what
it is so I can possibly grow it here. I have a small garden that I plant
every year to have fresh vegetables and spices to cook with.
I looked at you recipe for Mulukhiya, it seem to be something like this.
How My friend fixed the Green Molukhia was with chicken broth, a small
pinch of salt and freshly ground coriander seed.
If you know what this is please tell me I am about to go nuts trying to
find out.
Oh by the way I have tried out some of your recipes on my wonderful
Egyptian son in law and he "LOVES MY COOKING." Thanks so much for them.
Karen Smyers
Yadkinville, NC
Thank you very much for your wonderful e-mail.
Sorry, I do not know. I buy the frozen packages of Green Molukhia myself.
Once I find out I'll add it to my site.
Good luck.
Ahmed Eissa
Sent: Sunday, April 15, 2001 7:38 PM
Subject: Imam Biyaldi
Thanks for the site, I am homesick for my childhood neigbors from Egypt.
The food makes me think of them altho I only lived by them for a few months after my home
town was ruined by a Hurrican. They made me welcome for the time that I was small and
sent away and my family stayed and attended to rebuilding.
Do you know an eggplant dish called Imam Bialdi? I don't think I have it spelt right
but my Mom said it was " the priest fainted" I also think it wasn't
strickly Egyptian but was from the area.
Yours, Pego Rice
Thanks for your nice e-mail.
Different people call the same food by different name.
Sorry, I do not know an eggplant dish called Imam Bialdi.
Once I find out, I will add it to my home page.
Thanks again.
Ahmed Eissa
Sent: Sunday, April 08, 2001 12:43 PM
Hi,
I got your address from an Arabic subject matter
webpage...hope you can help. When I was in Palestine,
they served a winter drink that I thought was called
Sahlab, but the recipes I've found on the internet are
nothing like it...Yes, it's a hot milk drink, but it
had coconuts and raisins is it. Would you know how to
get the recipe for this particular drink?!?
Thank you in advance Aspazia
I do not really know. You better contact any Palestinian and ask him/her.
Good Luck.
Ahmed Eissa
Sent: Wednesday, April 04, 2001 12:50 PM
Subject: i need your help
Dear mr/Ahmed
thank you for this website but i want to know some information
concerning with our local bread.
i want to are there any researchs done before to make a machine to cut
the dough(divider machine) ?
please reply me
Ehab
faculty of Agriculture
I live in the USA. I do not really know the answer to your question. If I
met someone who know I will e-mail you.
Good Luck.
Ahmed Eissa
Sent: Wednesday, April 04, 2001 4:39 PM
Hello Ahmed! I enjoyed your website. Hopefully some of my cooking will
turn out. I was looking for the recipe how to make Kagak - you know the cookie
with powdered icing sugar - can you help me.
thanks
Nivine Doss
You can find the recipe for Kahak on my site:
http://members.cox.net/ahmedheissa/Recipes.html
Scroll all the way down and click on:
From Al Ahram News Paper January 16,1998 - Kahak El Eid - Arabic Language.
I only have it in Arabic. Sorry, I do not have the time to translate it.
Good luck.
Ahmed Eissa
To: c_u_t_i_e17@hotmail.com mailto:c_u_t_i_e17@hotmail.com
Sent: Saturday, March 31, 2001 2:58 PM
Subject: Egypt
My name is Rachel McGee; I am from Marble Falls Middle School and I am
doing a school project on the difference between Ancient Egypt and Modern
Egypt. I have some questions to ask you, and if you could e-mail me back at
c_u_t_i_e17@hotmail.com before April 7th it would be most appreciated. Here
are my questions:
1.What kinds of religions are there in Egypt now?
90% Moslems. 10% Christian.
Moslims belives, Moslims, Christian and Jews have the same god.
The Arabic word for god is ALLAH.
Are there different denominations?
Muslems are one "Soni". Christian all all kind called "Kopts".
2. What were some of the most worshipped gods in Ancient Egypt?
I think the Sun and the Moon.
3. Who were some of the most prosperous rulers in Ancient Egypt?
Ramses.
4. What kind of government do they have in Egypt now? Who is the
"ruler" of the country?
Democratic. President Husni Mubark. Tomorrow, he will be in the
USA, and will meet Bush on Monday.
5. How are you knowledgable in this field?
Fair, above average.
Thank you for your time and your help.
Sincerely,
Ahmed Eissa
Sent: Thursday, March 29, 2001 7:31 PM
Subject: halawa sweet
I am trying to make this for my childs school project. Is 5 cups
water, 3 cups sugar, 2 t. lemon juice correct?
Is it supposed to thicken as it cooks or not till cooled? How
long does it need to cook approxamately? thanks. cool site
Diane
Thank you for your e-mail.
Yes, 5 cups water, 3 cups sugar, 2 t. lemon juice is correct.
Halawa should be warm.
Please read:
4. Allow to cool a little, then pour small quantities onto
heavy duty plastic, of the cereal bag type. Plastic that is
not heavy duty will melt.
It is not a good idea to use a plate, as you will need to peel
it off something pliable after it cools.
And see: http://members.cox.net/ahmedheissa/rechalaw.htm
Good Luck.
Ahmed Eissa
Sent: Wednesday, March 28, 2001 1:56 AM
Subject: Egyptian recipe - Kahk
This recipe has an ingredient called 'samn balady'.... What is it ??
Thanks.. Regards.. Sam Rutherford
This word, samn balady, is the Arabic word for butter.
Did you see this word in any of my recipes? If so, please let me know where.
Thanks.
Ahmed Eissa
Sent: Wednesday, March 21, 2001 7:53 PM
Subject: Your recipes
Salaam alay kum,
I have just recently seen your recipes during my search for egyptian recipes
on the internet.
I thought i would write to inform you that your recipes were very good,
there was a lot to choose from and you have written them in a way which is
very easy to understand.
Thank you for making cooking easier for me!
Ma-salaama
Enjoy.
Thanks.
Ahmed Eissa
Sent: Friday, March 16, 2001 4:37 AM
Subject: Tack så mycket för recepten! (I am sure you understand
that much swedish)
I really want to thank you for your nice collektion of recipes.
Together with 14 young churchemployes I visited Cairo last november
to see how foreign churches worked with Sudanrefuges.
We found Egypt a very nice and friendly country - and especially
the food all of liked.
I was suppost to find recipes and was lucky to find your
page. So now egyptian food is served in many swedish homes because
we are suppost to tell as many as possible about our experience.
Pity Sudan can´t let the people use oil-money like in USA.
Sten-Olof Andersson
Thans for your nice e-mail.
Good Luck.
Ahmed Eissa
Sent: Thursday, March 15, 2001 7:02 AM
Subject: macoroni bechamel
Hi , could you help me in anyway to find a receipe for macoroni beschamel?
M Leahy.
Good Luck.
Ahmed Eissa
Sent: Wednesday, March 14, 2001 1:17 PM
Subject: Info
Dear Mr. Ahmed, I am I studend from Saudi Arabia and looking for studing the
Master in Software Engineering, so where can I find the good Knoledge is it in USA or UK.
Thanks & Best Regards.
You can find the good Knoledge is both USA or UK. I recommend USA.
Good Luck.
Ahmed Eissa
Sent: Sunday, March 11, 2001 8:56 PM
Subject: Re: food
THANK YOU HAMDY EISSA FOR YOUR RECIPE IT CAME OUT GREAT THANKS
Ahmed Eissa
Sent: Sunday, March 11, 2001 4:14 PM
Subject: great recipes
all these recipes brings back memories when I was a child in Egypt. I will
defiantely use them. thanks for them. thats exactly what our cook there use
to cook all this stuff, thanks again. AH
Thanks for your nice e-mail.
I love Egypt. Thanks for saying nice words about the Egyptians.
Good luck in cooking.
Salaam,
Ahmed Eissa
To: sidekik@start.com.au
Sent: Thursday, March 08, 2001 9:37 PM
Subject: Ancient Egyptian drank the water from the Nile and they boiled it.
Hi Anthony,
I think the Ancient Egyptian drank the water from the Nile and they boiled it.
Also, some of the current Egyptian farmers drink the water from the Nile and they boiled it.
When I was a little boy my parents used to get water from the Nile, boil it, then put something in it to clear it, then drink it.
Now the water in the Nile is not clean as it used to be.
Thanks.
Ahmed Eissa
Sent: Friday, March 02, 2001 8:32 PM
Subject: food
HI MY NAME IS ZACK . I AM DOING AN EGYPTIAN RECIPE FOR SOCIAL STUDIES
CLASS AND I WOULD LIKE TO GET A MEAT RECIPE BUT I CAN NOT FIND ONE .can
you help me ?
Do number 2 or number 3.
2) Fatta A-Ra'ba, Fatta Al-Lahma -- Fatta, with Neck or Beef - moisten bread
with the boiling broth and cover with thick layer of rice. Wet the rice with
the remaining yogurt flavored heavily with garlic soup. Arrange the meat,
neck or chicken around the rice, in a ring. It is great.
3) Lahma mu'assaga - Savory minced beef (1) and (2)
Good Luck.
Ahmed Eissa
Sent: Saturday, February 24, 2001 9:55 PM
Subject: Alexandria!
Greetings Ahmed!
I found your site while doing searches on Alexandria. I grew up there and
attended the Shutz American School.
I was mostly struck by the fact that you live in Manchester, CT. I live
in Norwich and work in Marlborough CT.
I was feeling "homesick" and wanted to have contact with another who had
also experience the city of Alexander, no other like it exists.
Egypt is such a wonderful country and it's people are among the finest I
have ever encountered.
Salaam,
John Atkinson
Sorry for taking a long time to reply.
I love the city of Alexander, I agree with you, no other like it exists.
Thanks for saying nice words about the Egyptians.
What you was doing in Egypt?
Salaam,
Ahmed Eissa
Sent: Sunday, February 25, 2001 10:27 AM
Subject: about the yeast
dear chef AHMAD
i was looking for the egyptian bread recipe and i noticed there was no yeast.
Can you send me the correct recipe for the egyptian bread please.
As soon as I have the coorect recipe for the Egyptian Bread, I will add it to my site.
Good Luck.
Ahmed Eissa
Sent: Sunday, February 25, 2001 8:09 PM
Subject: Nice
I like you home page very much :-)
If you don't mind, could you tell me how to make "EGYPTIAN FITIR MUSHALTET."
Thank you for your time!
H.Pullyard
Thanks for your nice comment.
I do not have a recipe on how to make "EGYPTIAN FITIR MUSHALTET."
This on of the reasons I visit Egypt. I love to eat it.
Please let me know, if you got a good recipe, so, I can add it to my site.
Good Luck.
Ahmed Eissa
Sent: Monday, February 26, 2001 12:53 PM
Subject: Family Tree
Hello Ahmed, This is Medhat Marzouk Abd-el Hamid .
Can you tell me please do we have any sites here in Egypt to trace
family names to create a family tree like in the States. I would
appreciate it very much if you can help me in locating it.
Thanks & Best Regards,
Medhat
I do not think we have any sites in Egypt to trace family names to create a
family tree.
I would appreciate it very much to let me know when and if you locat one.
Eid Mubarak.
Good Luck.
Ahmed Eissa
Subject: Cooking
Salaam:
New bride, married Egyptian man. I need recipes for rice,meat and
deserts. Also Mashi.
Thanks so much,
Micheline
1) Bird Tongue Soup (Lesan Al Asfor) Bird Tongue Soup (Lesan Al Asfor) is
beef and onion soup.
2) Ros Mo-amar - Rice with milk and salt cooked in the oven. It is my
favorite rice.
Do number 4 or number 3.
3) Fatta A-Ra'ba, Fatta Al-Lahma -- Fatta, with Neck or Beef - moisten bread
with the boiling broth and cover with thick layer of rice. Wet the rice with
the remaining yogurt flavored heavily with garlic soup. Arrange the meat,
neck or chicken around the rice, in a ring. It is great.
4) Lahma mu'assaga - Savory minced beef (1) and (2)
5) Deserts:
1- Egyptian Sweet dishes "Konafah" - (To serve 7 people) cooked in the oven.
It is my favorite Egyptian sweet. Try it.
or,
2- Egyptian Sweet dishes "Umm Ali (Ali's mother)" - is a rich dessert
invented by this woman (Umm Ali).
I have moved my site to my new Site: www.ahmedhamdyeissa.com
Also, I'm changed my e-mail to my new e-mail: ahmedheisa@cox.net
Good Luck.
Ahmed Eissa
Sent: Monday, March 26, 2001 4:11 PM
Subject: Help!
Hello,
I was wondering if you could suggest a menu for a going away party for my
mother and father-in-law who are moving to Egypt from the US. I am not
familiar with Egyptian food (although your recipes on the web site sound
delicious) and wanted to offer a variety of traditional foods for the
family to try. Thank you so much for your suggestions.
Best Regards,
Josie
I recommend from my site http://members.cox.net/ahmedheissa/Recipes.html
1) Bird Tongue Soup (Lesan Al Asfor) Bird Tongue Soup (Lesan Al Asfor) is
beef and onion soup.
2) Ros Mo-amar - Rice with milk and salt cooked in the oven. It is my
favorite rice.
Do number 4 or number 3.
3) Fatta A-Ra'ba, Fatta Al-Lahma -- Fatta, with Neck or Beef - moisten bread
with the boiling broth and cover with thick layer of rice. Wet the rice with
the remaining yogurt flavored heavily with garlic soup. Arrange the meat,
neck or chicken around the rice, in a ring. It is great.
4) Lahma mu'assaga - Savory minced beef (1) and (2)
5) Deserts:
1- Egyptian Sweet dishes "Konafah" - (To serve 7 people) cooked in the oven.
It is my favorite Egyptian sweet. Try it.
or,
2- Egyptian Sweet dishes "Umm Ali (Ali's mother)" - is a rich dessert
invented by this woman (Umm Ali).
Currently, I'm moving my site to my new Site: www.ahmedhamdyeissa.com
Also, I'm changed my e-mail to: ahmedheisa@cox.net
Good Luck.
Ahmed Eissa
Subject: What is Farina
I am studying egyptian at school and am making a recipe called bassbousa
which has farina in it. Could you tell me what this is and where I
could find it....Thank You Bethany Byers
Farina is flour or meal made from sereal grains and cooked as serial and
used in Puddings.
Good Luck.
Ahmed Eissa
Sent: Sunday, February 18, 2001 6:22 PM
Subject: Ancient Egyptian Cooking
Thanks
Thanks.
Ahmed Eissa
Sent: Sunday, February 18, 2001 5:06 PM
Subject: Egyptian recipies for special holidays
I hope you can help us. My son would like a few simple recipes that are
traditionally used for Egyptian holiday celebrations. He is doing an oral
report about Egypt and thinks preparing one or two dishes would be an
interesting way to share information.
Do you have some simple, traditional recipes you could recommend as well as
tell us the holiday they are associated with? Many thanks!
Dawn Mollo
I recommand:
1) Egyptian Sweet dishes "Konafah" - (To serve 7 people) cooked in
the oven. It is my favorite Egyptian sweet. Try it.
2) Egyptian Sweet dishes "Lkmt Alkady" - (To serve 4 people). Try it.
You can find them at me site: http://members.cox.net/ahmedheissa/Recipes.html
Next two weeks, I will be moving my site to a new server ptovider.
I do not know my new adress yet. So harry and print them
before you loss access to them.
Good Luck.
Ahmed Eissa
Sent: Saturday, February 17, 2001 12:29 AM
Subject: Halawa Sweet
How can I store the leftovers?
Eat it like candy, or you can wrap it in Saran wrap and store it for weeks at room temperature, not in refrigerator. When you ready to use it again, hold it at one end and put it on a low flame for seconds (until it become soft). Do not put it in a microwave or in a toaster.
To start the halawa piece should be soft and pliable. If it is not, warm it between your palms for about 30 seconds. Alternatively, you can add a COUPLE of drops of water to it and knead it in. If it becomes too sticky, you have added too much water and need either to start with a fresh piece or too add some fresh halawa to the one you already have. (If it is sticky and melty better start with a fresh piece!)
Good Luck.
Ahmed Eissa
Sent: Tuesday, February 06, 2001 9:00 PM
Subject: cool
Ahmed Eissa
Sent: Tuesday, February 06, 2001 3:48 PM
Subject: macroni w/ bechamel
Thank-you
Sorry, I do not have it yet. As soon as I have it, I'll put it on my site.
Next 2 weeks, I may change my server provider to COX@Home. I do not have my new address yet.
Therefore you my need to search by my name.
Thanks.
Ahmed Eissa
Sent: Tuesday, February 06, 2001 6:35 PM
Subject: thank you
For my egypt project...thank you so much again
ashley
crazyhottie16@hotmail.com
You are welcome.
Ahmed Eissa
Sent: Wednesday, January 31, 2001 12:27 AM
Subject: Eggplat Mikhalil!
Thanks for the recipes page, really cool.
Do you have a recipe for bedengan mahshi? or Mikhalil?
Thanks,
Ali Mohamed, PhD
Research Scientist
Neurologic Inc.
15010 Broschart Road
Rockville, MD 20850
Phone: (240)314-0450 Ext. 107
There are several ways for Stuffed Eggplant.
You can find one way: "Bitingan Mahshi siami - Stuffed Eggplant"
in my home page:
http://members.cox.net/ahmedheissa/Recipes.html
Look for:
Eggplant "Masaka" - Black Eggplant cooked in the oven.
It is one of my favorite. Try it.
The other ways are still under construction.
Enjoy,
Ahmed Hamdy Eissa
Thanks for the reply!
I'm actually looking for a more of an appetizer (pickled style)
than main course (Mossaka style).
The stuff that is mainly eggplant, peppers, garlic, vinegar, lemon and salt.
I don't think it has any tomato, tomato paste or sauce or even butter.
I got the recipe from my mom last Sat but I guess I messed
up on an ingredient or two. I tell what I know:
You boil the long thin (Asian) eggplant, black or white.
You stuff it with peppers, garlic, lemon. You store it with
a vinegar-water mix and the longer it stays the better in tastes.
Does that ring a bell? I think the problem was not using an salt?
or maybe the vinegar-water proportions for storage was
little off? Help me refine the recipe Ali
Sent: Sunday, January 28, 2001 4:53 PM
Subject: egyptian foods
Thanks,
Teresa Barnhill
Sorry for replaying late to you.
1) You can buy Foul in a can already cooked. You need to
Boil it for 2 minutes.
Add salt, paper, olive oil or butter. Mixed good with a fork.
Eat it with Pieta bread and tomato.
2) You can find several recipes for baklava on the box when
you buy the baklava dough.
3) It is much easier to bake Knonafa.
Egyptian Sweet dishes "Konafah" - (To serve 7 people) cooked in the oven.
It is my favorite Egyptian sweet. Try it. http://members.cox.net/ahmedheissa/Recipes.html
4) What is Kabobs.
Good Luck.
Ahmed Eissa
Sent: Tuesday, January 09, 2001 9:35 AM
Subject: sahlab recipe
Thanks for all the wonderful recipes on your website. Unforutnately, I
can't seem to locate packaged sahlab. Do you have a recipe for the mixture
in the package so that I can make the drink "from scratch"?
Thanks again!
Dunya
Sorry I do not have a recipe for the mixture in the package so that I can
make the drink "from scratch".
When I find it, I'll add it to my site.
Thanks.
Ahmed Eissa
Sent: Sunday, January 14, 2001 4:20 PM
Subject: Re: thank you!
Dear Mr.Eissa,
I found your web site very informative. I 'am doing an assignment on
ancient food and drink of the Egyptians am going to make 'Karkadeeh' for
my class. Thank you again!
Thank you very much for your nice e-mail.
Good Luck.
Ahmed Eissa
Sent: Monday, January 22, 2001 11:02 PM
Subject: Re: Re: Egyptian foods
The one problem I have is that I live in the United States and have
never been out of the country and have no chance of doing so to get a
newspaper or an artifact from Egypt.
Do you live in Egypt now? What is it like?
I would greatly appreciate it if you would help me become more familiar
with Egypt.
Thank you very much for you time and help.
Sincerely,
Erika
To become more familiar with Egypt, you need to go to my home page:
http://members.cox.net/ahmedheissa
and click on Egyptian Links.
Once you are there, you will see a lot of links including president of
Egypt: Hosni Mobark's Home Page.
Good Luck.
Ahmed Eissa
Sent: Friday, January 26, 2001 10:13 PM
Subject: Thanks
Anthony & Rosanne
Sent: Sunday, January 14, 2001 4:20 PM
Subject: Re: thank you!
I found your web site very informative. I 'am doing an assignment on
ancient food and drink of the Egyptians am going to make 'Karkadeeh' for
my class.
Thank you again!
Thank you very much for your nice e-mail.
Good Luck.
Ahmed Eissa
Sent: Monday, January 22, 2001 4:43 PM
Subject: Egyptian foods
I am also looking for Egyptian artifacts and newspapers. Do you happen to
live in Egypt? I would love to learn about this country and culture a great
deal even if I wasnt doing this project.
Thank you for your time and help.
Sincerely,
Erika
Go to my site: http://members.cox.net/ahmedheissa/Recipes.html
Click on:
Egyptian Sweet dishes "Konafah" - (To serve 7 people) cooked in the oven. It
is my favorite Egyptian sweet. Try it.
I lived in Egypt 25 years and in USA 25 years.
You can get Egyptian artifacts and newspapers from middle eastern, Indian,
or overseas grocery stores. Look in the Yellow Pages or call the nearest
Islamic Center and ask about one.
Good Luck.
Ahmed Eissa
Sent: Monday, January 22, 2001 11:02 PM
Subject: Re: Re: Egyptian foods
The one problem I have is that I live in the United States and have never been
out of the country and have no chance of doing so to get a
newspaper or an artifact from Egypt.
Do you live in Egypt now? What is it like?
I would greatly appreciate it if you would help me become more familiar with Egypt.
Thank you very much for you time and help.
Sincerely,
Erika
I read my e-mail twice a week. Sorry for taking a long time writing to you.
To become more familiar with Egypt, you need to go to my home
page: http://members.cox.net/ahmedheissa
and click on Egyptian Links.
Once you are there, you will see a lot of links including president
of Egypt: Hosni Mobark's Home Page.
Good Luck.
Ahmed Eissa
Sent: Sunday, January 21, 2001 8:00 PM
Subject: School project
Thank you.
Nick.
Mixed spices are salt and pepper or any other spices you desire.
Good Luck.
Ahmed Eissa
Sent: Sunday, January 21, 2001 2:39 PM
Subject: Recipe
Thank you.
I do not have a recipe for "Honey Bread". I never saw or ate it.
Good Luck.
Ahmed Eissa
Sent: Thursday, January 18, 2001 8:59 PM
Subject: egyptian bread
http://members.cox.net/ahmedheissa/Recipes.html
Look for:
Egyptian Bread - 'Eesh baladi' - Egyptial Local Bread Information and a
recipe about the Egyptian bread.
Good Luck.
Ahmed Eissa
Ahmed: Thanks for getting back to me so quickly. I used the recipe on
your site, it was good. But I think that we may have used a little too
much sugar. It was on the sweat side. Will try it again. Sincerely,
Mark.
From: Lani Lovisa
Sent: Friday, January 19, 2001 4:20 PM
Hello!
I would like to teach some fourth and fifth graders how to cook some simple
Egyptian recipes. Could you make a few recommendations for us?
Thanks!
Lani
Hello lani,
http://members.cox.net/ahmedheissa/Recipes.html
Look for:
Egyptian Sweet dishes "Konafah" - (To serve 7 people) cooked in the oven.
It is my favorite Egyptian sweet. Try it. Good Luck.
Ahmed Eissa
From:
Cc:
Sent: Wednesday, January 17, 2001 2:27 AM
Subject: User query from Ammas.com
Dear Ahmed Eissa,
A quick note to let you know that shammah has made the following query:
I would like to know how u make mahshi malfoof & warak eneb and kossa. i
have difficulty to boile malfoof leavs .tell me how to boild them& which
kind better small or big and how we put water on them or what give me the
ingredients and the way plz its important to me. malfoof mahshi
If you wish to respond to this query, please go to
http://www.ammas.com/templates/login.htm to log into your site and submit
your response.
Best regards,
Ammas.com
Hi,
You can find how to make Mahshy malfoof on my web site:
http://members.cox.net/ahmedheissa/Recipes.html
Click on: Mahshy Cabbage - Mahshy cabbage takes hours to cook, but it is worth it.
Boil malfoof leaves in a large bot.
Big is better than small. After boiling them and making malfoof. Put them in
the Put foil in the bottom of a sauce pan. Place some rolled cabbage in the
pan. Add water. Then, place some more rolled cabbage in the pan. Add water.
Repeat.
I will add Warak Anab and Kossa in the future.
Good Luck. Thanks.
Ahmed Eissa
From: Lynne Peterson
Sent: Tuesday, January 16, 2001 8:21 PM
this web-site saved my life. I had to finsh finding info
about egypt and food was the only thig that i counldn't find.
thanks so much
ch;ajfek;jrfa
You are welcome.
Thanks for your nice e-mail.
Ahmed Eissa
From: Lynne Peterson
Sent: Tuesday, January 16, 2001 8:35 PM
Subject: help
Hi,
The Egyptians have the main meal of the day is lunch
and the dinner is almost the same as breakfast.
Thanks for your nice e-mail.
Ahmed Eissa
From: Soccerfriends00@aol.com
Sent: Saturday, January 20, 2001 4:31 PM
Subject: Re: help
thanks for anwsering my e-mail. this willreally
help me out on my report
thanks
From: "arlequin"
Sent: Tuesday, January 16, 2001 3:18 AM
Subject: sahlab
hi ahmad. I am lebaneese living in abudhabi u.a.e and i would like to know from where SAHLAB is extracted?? from a plant, a flower or what else?? thank you
Hi ???
I do not really know. When I find out, I will add it to my Web Site.
Thanks.
Ahmed Eissa
From: Wizardgrl99@aol.com
Sent: Saturday, January 13, 2001 2:41 PM
Subject: (no subject)
hi im wondering what is the recipie for this hard bread from egypt.see i dont know the name of it though please email me back for my report on egypt and with the recipie for this bread.
Hi,
You can find bread recipie on my site:
http://members.cox.net/ahmedheissa/Recipes.html
From: "Leslie Henry"
Sent: Friday, January 12, 2001 1:21 PM
Subject: We need help
Hi we are two girls doing a project on Ancient Egyptian food and their
Banquets we are looking for some information on the web and we think
that you might be able to give us some information if you have ANY!
information please email Brittany at tuesmignon@hotmail.com or Amy at
sweeneygal@hotmail.com
Thank you from us
Brittany and Amy,
You can find some information about Ancient Egyptian food on my site:
http://members.cox.net/ahmedheissa/Recipes.html
Click on: Ancient Egyptian Food and Drink This is not a Recipe, but it is
what the Ancient Egyptian used to eat and drink.
Good Luck.
Ahmed Eissa
From: "d. alwan" To Those Concerned,
Thanks for all the wonderful recipes on your website. Unforutnately, I
can't seem to locate packaged sahlab. Do you have a recipe for the mixture
in the package so that I can make the drink "from scratch"? Dunya,
Sorry I do not have have a recipe for the mixture in the
package so that I can make the drink "from scratch". From: AmKDoll416@aol.com Hey thanx for putting these egyptian recipes out.If you
have time will you send me any ANCEINT egyptian recipes?thanx Hi, From: AmKDoll416@aol.com From: I am doing a report on Ancient Egypt. Do you have any suggestions for me, on
where to get an ancient Egypt recipe. Any other included information would be
well appreciated. Thank you for you time. Hi, From: yaua2000 asalaamalaikum, asalaamalaikum,
Sent: Tuesday, January 09, 2001 9:35 AM
Subject: sahlab recipe
Thanks again!
Dunya
When I find it, I'll add it to my site.
Thanks.
Ahmed Eissa
Sent: Saturday, January 06, 2001 3:01 PM
Subject: (no subject)
email me back antime soon
Please visit http://members.cox.net/ahmedheissa/Recipes.html
and look for: Ancient Egyptian Food and Drink This is not a Recipe,
but it is what the Ancient Egyptian used to eat and drink. This is the best I can do.
Thanks.
Ahmed Eissa
Sent: Sunday, January 07, 2001 6:05 PM
Subject: Re: (no subject)
thanks anyway
Sent: Saturday, January 06, 2001 8:42 PM
Subject: (no subject)
Please visit http://members.cox.net/ahmedheissa/Recipes.html
and look for: Ancient Egyptian Food and Drink This is not a Recipe, but it
is what the Ancient Egyptian used to eat and drink. This is the best I can do.
Thanks.
Ahmed Eissa
Sent: Saturday, December 30, 2000 7:00 PM
Subject: fetta dish?
i'm looking for a recipe called fetta, i think thatsright spelling insha'allah
could u help?send to email or place it at your web site recipes,
thank you,
As you requested, I added the recipe:
Fatta A-Ra'ba, Fatta Al-Lahma -- Fatta, with Neck or Beef - moisten
bread with the boiling broth and cover with thick layer of rice.
Wet the rice with the remaining yogurt flavored heavily with garlic soup.
Arrange the meat, neck or chicken around the rice, in a ring. It is great.
To my home page: http://members.cox.net/ahmedheissa/Recipes.html
Enjoy !!!
Ahmed Eissa 
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