Feedback For The Year 2005. Last Updated: December 31, 2005:

From: Dale Hawkes
To: Ahmed Eissa
Sent: Wednesday, December 28, 2005 4:57 AM
Subject: Cardeman
we have tried the recipie. it was exellent
thanks
dale

From: Ines Hajjar
Sent: Saturday, December 10, 2005 12:10 PM
Subject: baking bread
I grew up in Egypt and learned bread baking from the women in the family. When I bake the bread, I move the shelf to the highest level and place the loaves directly on the rack. I bake it at 500 degress for 4 to 5 minutes. Thanks for your page. I have been looking for my mother's bassbousa (Hareesa to her, she was from Alexandria). I just baked it and will share it with our friends. Shoukran

Thank you for your nice email.
Ahmed Eissa

From: "Denise Fares"
Sent: Wednesday, December 07, 2005 5:25 AM
Subject: Egyptian recipe
Hello Ahmed,
Very delighted to find your homepage on the net. It is really fantastic! I am egyptian living abroad (finland). I am after "tagen aakkawi", would you please help me in that recipe? I hope that mail can reach you.
Thank you in advance and Best regards,
Denise Fares

Hello Denise Fares,
I put all my recipes on my site. I have a new job. Sorry, I do not have the time to add new recipes to my site.
Good luck.
www.AhmedHamdyEissa.com

From: LAURIE ELHELALY
Sent: Tuesday, December 20, 2005 7:16 AM
Greetings Ahmed, I am looking for a recipe I ate at a friends home in Alexandria Egypt a few years ago. It was a rice dish with nuts and golden raisins. Are you familiar with it? Any suggestions would be appreciated. I love your site. Thank you.

Hello,
I put all my recipes on my site. I have a new job. Sorry, I do not have the time
to add new recipes to my site.
Good luck.
www.AhmedHamdyEissa.com

From: Esther Massouda
Sent: Friday, December 30, 2005 2:11 PM
Subject: Hi there
To dear Mr Ahmed
Will you please tell me how you can make the soft semit and the hard one wich they use to sell it in Egypt in the movies and around the parks.
Many thanks for your reply

Hello,
I put all my recipes on my site. I have a new job. Sorry, I do not have the time to add new recipes to my site.
Good luck.
Ahmed Eissa

From: "jehad elkaraki"
Sent: Sunday, January 01, 2006 2:26 PM
Subject: from an american married to a palestinian arab
I need so much the recepie for kibbi and to comment on another e-mail i make my kanafa with rose water..... it is heaven...
speaking of do you have a recepie for SOmosa with i think cream in the center and filo dough and rose water syurp...
Thank you....
Brandie ElKaraki
Las Vegas, nv. www.VegasBrandie.com

Dear Brandi,
I put all my recipes on my site. I have a new job and I do not have the time
to add new recipes to my site.
Good luck.
Ahmed Eissa

From: "miriam sabra"
Sent: Saturday, December 31, 2005 7:38 AM
Subject: Egyptian Recipes
Dear Chef Mr Ahmed, we found your address on the internet and would like
you to send us some easy recipes (using cup measures) for: kahk el eid, basbousa & pastaflora.
The thing is that my mum is not Egyptian, shes from Scotland, and i want her to make some of your famous treats and she wants recipes from your kitchen....thankyou very very much.
Miriam Sabra

Dear Miriam,
I'm not Chef but I love cooking.
Every thing I know is in my web site. The Kahk is in Arabic language.
Sorry, I do not have the time to translate.
Good luck.
www.AhmedHamdyEissa.com

From: boomba
Sent: Wednesday, December 14, 2005 12:06 AM
Subject: boumbar
salam wa 3alaykom mr Ahmad i don't know if you remember me my name is Alex i spoke to you a few years ago from Australia. what i am writing to you about is do you have a recipes for BOUMBAR> i would appreciate if you can help. and thank you so much.
Alex men eskandareyah

Dear Alex,
Sorry, I do not have a recipe for "Mombar". There is no such thing is Boumbar.
Good luck.
Ahmed Eissa

From: Stan Dzbik
Sent: Thursday, December 15, 2005 12:55 AM
hello
im doing an ancient egyption project, and i need some traditional drinks as part of the project.
do you know where i can get those?
thanks

Hello,
You will find them in my site.
Good luck.
Ahmed Eissa

From: Lauren Finley
Sent: Wednesday, December 14, 2005 1:00 PM
Subject: [SPAM]
I am doing a college essay on egypt and its culture. I need to know about the eating rituals and a common and favored recipe wolud be GREAT! It would also help to know what they eat for lunch and dinner or what and wheb the main meal of the day is.
Thank you so much
Lauren Perez

Hi Lauren,
Favored Egyptian recipes are most of the recipes listed on my site.
For breakfast and dinner they eat light meals like Foul (beans) Falafel, Eggs, serial, and cheese.
The lunch is the main meal of the day and they eat most of the recipes listed on my site.
Good luck.
Ahmed Eissa

From: Esther Massouda
Sent: Friday, December 23, 2005 3:16 PM
Subject: Hi there
Dear Mr Ahmed,
Will you please tell me how to do the Petit four with sugar and butter. I use to make them when I use to live in Egypt. One of my neighbor use to make them and She had given me the recipe at that time and she use to use the bag to make stars and other shapes.
Thanks for your help

Hi ???,
I have the recipe on my site.
I have it on my site in Arabic Language.
Sorry, I do not have the time to translate it.
Good luck.
www.AhmedHamdyEissa.com

From: ME
Sent: Monday, December 19, 2005 1:35 PM
Subject: Travel to Egypt
Dear Ahamad,
I came across your site online and wanted to ask you the following:
1. Are the published prices for Egypt Air fixed for 2006 travel or they change them?
2. Do you have any good deals to Egypt from LAX? Travelling (Insha~Allah) end of May, 2006.
Please let me know,
Thanks!
--Mahmoud

Dear Mahmoud,
I'm not a travel agent. The travel agent who give me the prices is Misr Travel. His phone number is listed in my site.
The prices do change. Call Misr travel to get the latest price.
June, July, and holidays are high prices.
Good luck.
Ahmed Eissa

Thank you Ahmed and I will contact them directly. --Mahmoud

From: lois khalafalla
Sent: Monday, December 05, 2005 7:09 AM
Subject: kosa mahshiya
Hello,
My name is Lois. I have written before. I am still trying to perfect my egyptian recipes. In the kosa mahshiya do you cook the rice before stuffing the zucchini? My husband (an egyptian ) says you do. I am not sure. Can you let me know how you do it. Thank you very much. Lois

Hello,
I do not cook the rice before stuffing the zucchini. I wash the rice keep it covered in water for about 20 minutes.
Good luck.
Ahmed Eissa

From: Arleen Slazas
Sent: Wednesday, December 07, 2005 5:05 PM
Do you have a recipe for fateer?
Thanks,
Arleen Slazas
Buyer
DIGITAL LIGHTWAVE, INC.
aslazas@lightwave.com
Phone: 727519-2896
Fax: 727-530-0724

Hello,
You can find it in my site: www.AhmedHamdyEissa.com
Feteer Meshaltet - Short Crust Pastry.
Good luck.
Ahmed Eissa

From: Arleen Slazas
Sent: Monday, December 12, 2005 8:54 AM
Subject: RE: Feteer Meshaltet - Short Crust Pastry.
Thank you. I made it but something went wrong. It did not cook through each layer. Was I supposed to cook each layer alone and then put them on top of one another? I took it to my future mother-in-law and she gently suggested I cook each layer separately next time. I really would like to learn to make this since it is a favorite of my future husband.
Thanks,
Arleen Slazas
Buyer

Hi Arleen,
No do not cook each layer separately.
Make each layer thin and put a lot of butter.
Good luck,
Ahmed Eissa

From: pat
Sent: Friday, December 09, 2005 8:54 PM
Subject: ancient egyptian rich people's food/recipies
hi, i'm looking for ancient egyptain food\recipies.If you have a chance i Really NEED IT BY TOMOROW 12/10/2005. I need a recipie that was used by rich egyptions

Hello,
You can find it in my site: www.AhmedHamdyEissa.com
Ancient Egyptian Food and Drink
Good luck.
Ahmed Eissa

From: Technobread
Sent: Wednesday, November 30, 2005 12:31 AM
Subject: [SPAM] Bakery Equipment
Dear Messrs,
We are a manufacturing company based in Lebanon. We have over 35 years in the field of bakery equipment. We have an intelligent team for maintenance and for securing the necessary spare parts related to full automatic line for Arabic bread production in comparative C&F prices. We would like to pay your attention that we have all kinds of bakery equipment, snack equipment & spare parts like belts, chains, motors, cooling conveyors, etc…
We hope to build a business relation with you soon. We would like to receive your first query at the moment,
Till then
Best respect
Technobread sarl
Muhideen khaled
Beirut – Lebanon
Please visit our website on: www.technobread.com

Dear Muhideen khaled, Thanks for your email. I'm not running a business. I'm only 1 person.
Thanks.
Ahmed Eissa

From: Sent: Friday, December 02, 2005 5:56 AM Thank you for trying. What is your name? Talk to you soon bye

From:
Sent: Tuesday, November 29, 2005 5:39 AM
Subject: (No subject specified)
Hi,
I am the person who asked you if I could use your food recipe remeber.
How are you. Can you try to get some recipes on how to make gulush soup?
Thank you very much bye.
sincerly me,

Hi,
Sorry, I do not know how to make gulush soup.
Good luck.
Ahmed Eissa

From: Robine
Sent: Saturday, November 26, 2005 12:28 AM
Subject: recipe
hi i would like to now how to do halawa al jabni recipe please thank you

Hi,
Sorry, I do not know what is Halaea Al Jabni. Jabni mean cheese.
www.AhmedHamdyEissa.ocm

From: HARKISHIN CHOITHRAM
Sent: Wednesday, November 23, 2005 5:37 AM
Subject: "Gibna Roomi"
Hi Ahmed,
Is the cheese commonly called "GIbna Roomi" in Egypt, available in the States? If yes Where can I buy it?
Herki Choithram
New Paltz, NY 12561
herki2@msn.com

Hi Herki,
Yes, the cheese commonly called "GIbna Roomi" in Egypt, should be available in the States.
You probably can buy it from Middle Eastern grocery store.
Good luck.
www.AhmedhamdyEissa.com

From: "Ian"
Sent: Tuesday, November 22, 2005 9:22 AM
Subject: Sokar - sugar
Hello Ahmed,
I noticed your comment that 'sokar' is the Egyptian word for sugar. Do you know if this 'sokar' relates to the god?
Thanks
Ian

Hello Ian,
Sorry, I do not know if 'Sokar' relates to the god.
I know that Sokar is suger.
Thanks.
www.AhmedHamdyEissa.com

From: brenda fancher
Sent: Tuesday, November 22, 2005 9:50 AM
Subject: I picked Egypt as my multicultural lesson.
Hi. I am studying to be a teacher and I picked Egypt as my multicultural lesson. I found your web site and really liked it. Thank you for taking the time to teach other people about other cultures.
Have A Good Day,
Brenda Jo

Hi Brenda,
You are welcome.
www.AhmedHamdyEissa.com

From: "Piet Luthi" Sent: Saturday, November 19, 2005 12:56 PM Subject: Quail recipe Hi Ahmed,
I used to live in Egypt and the other day for some reason remembered something we had in Upper Egypt, cooked by the grandmother of a friend in a huge mudbrick oven: it was a dish of quails, baked in rice and I think they said it was cooked with milk, maybe cinnamon. Does this ring any bells with you? I've been sifting through the internet, but couldn't find anything. I just remember it as a fabulous way of doing quail and I'd love to try making it.
Would be delighted to hear from you, Regards, Pieter Luthi. (Barcelona, Spain) Trying to remember the word for quail - is it samman? Used to go to an eatery called Malik el Samman?? in Alex every autumn and devour plates of grilled quail.
Incredible.
P.S .Great website.

Hi Pieter,
Yes, the word for Quail is Samman.
I think it is Ros Mo-amar. It is in my site. You can put in it samman.
3) Ros Mo-amar - Rice with milk and salt cooked in the oven. It is my favorite rice. Try it.
Good luck.
Ahmed Eissa

From: khursheed
Sent: Tuesday, November 15, 2005 10:39 AM
Subject: [SPAM] assalmoalykum
i found your recipie in net very tasty , if u like please give me some ather recipies,
khursheed

To: "khursheed"
Subject: Re: [SPAM] assalmoalykum
Date: Thu, 17 Nov 2005 06:13:55 -0500
Dear khursheed,
In my web site you will find hundreds of recipies.
Good luck.
www.AhmedHamdyEissa.com

thanku, i m also student in advance food and beverage , thanku very much for your mail

From: khursheed
Sent: Tuesday, November 15, 2005 10:39 AM
Subject: [SPAM] assalmoalykum
i found your recipie in net very tasty , if u like please give me some ather recipies,
khursheed

Dear khursheed,
In my web site you will find hundreds of recipies.
Good luck.
www.AhmedHamdyEissa.com

From: Dave
Sent: Wednesday, November 09, 2005 8:46 PM
Subject: [SPAM] hi
im am doing a project on ) Mehalabeya with Mango (is an Egyptian cold dessert like a pudding.) do you know any facts about or when it was ate or like who ate it because it is for egypt and i need facts before monday november 21
jessica

Dear Jessica,
Most of the Egyptians eat it. We eat as a desert or when some one visit the house or at a restaurant.
Thanks.
Ahmed Eissa

From: Engy Algamil
Sent: Thursday, November 10, 2005 9:21 AM
Subject: [SPAM] Bechamel squash
Salam Alikom Mr. Ahmed, Eid Mubarak to you and your family!
I was searching around for bechamel squash recipe but i couldn't find it anywhere.
Do you happen to have that recipe?
Salam,
Engy

Dear Engy,
Sorry I do not have it. I just started a new computer job and I'm so busy to add new recipes.
Thanks.
Ahmed Eissa

From: Ward, Jennifer
Sent: Thursday, November 03, 2005 10:37 AM
Subject: Eid Mubarak
Eid Mubarak!
I am hoping you can help...my boyfriend is Egyptian and is so lonely during this holiday, as he misses home and his family.
I am American (and Christian) and have no idea what I could do to cheer him up as I am not accustomed with the holiday festivities.
I was going to make some Hawosi and Kahk (spelling?) and just want to make this special for him...any ideas?
Thx!
Jennifer

From: Ahmed [mailto:AhmedHEissa@cox.net]
Sent: Thursday, November 03, 2005 4:15 PM
To: Ward, Jennifer
Subject: Eid Mubarak
Hi Jennifer,
Eid Mubarak. It is easer to make Konafah or Atayif:
3) "Konafah" - (To serve 7 people) cooked in the oven. It is my favorite Egyptian sweet. Try it.
4) "Atayif (Katayf)" - Be-El Mukassarat (Atayif with Mixed Nuts or Sweet white sauce).
But if you want make Kahak, you have it in my site in Arabic Language. Ask your boyfriend to to translate for you. If he can not, then, make Konafah.
Egyptian Arabic Language Recipes from Al-ahram Arabic news paper:
www.AhmedHamdyEissa.com

Thx so much.

From: Marwa Shakeeb
Sent: Monday, October 31, 2005 2:04 PM
Subject: ka7k
hi ,
is ka7k el eid could me tried in the bread machine ?
thanks
marwa

Hi Marwa,
Sorry, I do not understand your question.
Please rewrite it in detail clearly.
Thanks.
www.AhmedHamdyEissa.com

Hi Marwa,
I did not try it. Try and find out. Good luck.
Thanks.
www.AhmedHamdyEissa.com

From: Marwa Shakeeb
Sent: Monday, October 31, 2005 7:34 PM
Subject:Re: ka7k
hi,
sorry for being short . i wanted to know is i can make the ka7k dough in the bread machine on the dough cycle instead of my hands .
thanks alot
marwa

From: "Peter Williamson"
Sent: Saturday, October 29, 2005 5:51 PM
Subject: [SPAM] Dukkah
Hi Ahmed
I have been on your chat site looking for Dukkah Recipes unsucessfully.
Can you point me in the right direction - I am totally hooked and need some
different varieties.
Manny thand Charm
Charmnaine Williamson

From: Ahmed [mailto:AhmedHEissa@cox.net]
Sent: Sunday, 30 October 2005 2:23 PM
To: bm@australasianplantpathologysociety.org.au
Subject: Dukkah
Hello,
It is already on my site:
4) Du"a - (Spice mixture) Du"a is a breakfast dish.
Good luck.
www.AhmedHamdyEissa.com

Thanks Ahmed
I found it, and other very different and interesting recipes.
Thank you. Cheers Charm
Dr Peter Williamson
Business Manager/Secretary
APPS Inc.
www.australasianplantpathologysociety.org.au

From: Fkunity@aol.com
Sent: Friday, October 28, 2005 4:56 AM
Subject: Recipe
Salaams,
Do you have a recipe for kufta curry or the kufta with the boiled egg in it ?

Salaams,
This is all what I have. See number 6.
13) (1) and (2) Lahma mu'assaga - Savory minced beef. 3) Lahma Mashwiya or Kebab - Grilled meat, 4) Kufta Mashwiya - Grilled Minced Beef. 5) Kufta Bi-Al-Fahma - Minced Meat with Charcoal Seasoning. 6) Kufta Bi-Al-Beed - Minced Meat with Eggs. 7) Kufta Bi-Al-Toom Wi-Al-Basal - Minced Meat with Garlic and Onion. 8) Kufta Bi-Al-Korrat - Minced Meat with leek. 9) Kufta Ras Al-'asfur (means "head of Sparrow", indicating the size of the meatballs) (Kufta Dawod Basha) - Minced Meat with Ground Rice. 10) Kufta Bi-Al-Khudar - Minced Meat with vegetables.
Good luck.
www.AhmedHamdyEissa.com

From: "Peter Williamson"
Sent: Saturday, October 29, 2005 5:51 PM
Subject: [SPAM] Dukkah
Hi Ahmed
I have been on your chat site looking for Dukkah Recipes unsucessfully.
Can you point me in the right direction - I am totally hooked and need some
different varieties.
Manny thand Charm
Charmnaine Williamson

Hello,
It is already on my site:
4) Du"a - (Spice mixture) Du"a is a breakfast dish.
Good luck.
www.AhmedHamdyEissa.com

From: Jorge Cueva
Sent: Tuesday, October 25, 2005 3:40 PM
I’m looking for thin bread that’s called Fattier-fetteir!
It’s really thin crispy bread that can be use for dessert or for a meal?
Thanks!!!!
Jorge Cueva
VP Of Operations
Planet California
3388 Via Lido, 1st Floor
Newport Beach, California 92663
C-562.266.6587
O-949.566.9000
F-949.263.4932

Dear Jorge,
You can find Fetter on my site:
Egyptians Recipes Egyptian food I cook and love to eat. Try it.
Feteer Meshaltet - Short Crust Pastry.
Good luck,
www.AhmedHamdyEissa.com

From: Jorge Cueva
Sent: Wednesday, October 26, 2005 2:05 PM
Subject: [SPAM] RE: Fetter Meshaltet - Short Crust Pastry.
Ahmed,
Thank you for your help but I’m looking for the fetter Pizza that it’s filled with eggs, pastrami and pepperoncinis!
Thanks!
Jorge Cueva
VP Of Operations
Planet California
3388 Via Lido, 1st Floor
Newport Beach, California 92663
C-562.266.6587
O-949.566.9000
F-949.263.4932

Sorry, I do not have it.
Good luck.
Ahmed Eissa

From: alexandra keshmirizadeh
Sent: Wednesday, October 19, 2005 12:51 PM
Subject: [SPAM] hi please send me recipe for egyptian sugar hair removal wax
salam alikum was wondering if u can e-mail me the recipe & instructions for halawa sweet{ egyptian sugaring hair removal}.would really appreciate it.thank you for your time.sincerely alexsandra keshmirizadeh

Dear Keida,
You can find halawa sweet{egyptian sugaring hair removal} on my site.
Good luck.
www.AhmedHamdyEissa.com

From: DANIEL TRELOAR
Sent: Sunday, July 10, 2005 8:45 AM
Subject: what is asfor??
I came across your enticing preserved lemon recipe,but am at aloss as to what asfor is and how i would use it.If you could point me in the right direction i would be mutchly enlightened.Cheers Daniel from Australia.

Dear Daniel,
Asfor is Safflower.
Good luck.
www.AhmedHamdyEissa.com

From: kejda demneri
Sent: Monday, October 10, 2005 7:42 PM
Subject: bamya
hi mr ahmad,
i would like to ask you about how to cook bamja with tomato sauce, meat chunks, beef. and green fasulya with tomato sauce and beef chunks as well
thanks a lot,
keida
ps please reply in my email

Dear Keida,
You can cook bamja the same way as:
Lunch (Main Meal)
1) Oven Potatoes Tray (Saniat Patates Ba El-Lahma Fi Al-forn) Serves 10 people.
Good luck.
www.AhmedHamdyEissa.com

From: Ruth
Sent: Monday, October 10, 2005 7:56 PM
Subject: Question
Hello, I have a question about one of the ingredients in the Lemon Pickles. It askes for asfor and I have searched the dictonary and the encyclopedia for this word and can't find it. I would like to make these for my husband but I do not know what this ingredient is.
Thank you.
Ruth Myers

Dear Ruth,
Asfor is Safflower.
Good luck.
www.AhmedHamdyEissa.com

From: walaa.abdelaziz@bell.ca
Sent: Tuesday, October 11, 2005 11:50 AM
Subject: Your web site
Hi,
I am Canadian Egyptian currently living in Canada. I came across your recipe section on your web site. I was wondering if there is a way to download this section as I intend to print it and use at home. I really miss our food and your recipe section is great.
Many thanks,
Walaa AbdElaziz
Associate Director Infrastructure
416-353-8163

Dear Many,
Just open each file and print it.
Good luck.
www.AhmedHamdyEissa.com

From: Prof L. Sykes
Sent: Thursday, October 13, 2005 1:54 AM
Subject:
Hi
I am looking for the recipes for 2 wonderful desserts we ate when in Kuwait. They are called Um Ali and Balalit.
They were prepared by a lady chef from the Marina Hotel
Do you have any way of getting these recipes for me.
Thanks so much
Leanne
Prof Leanne Sykes
Dept Stomatological Studies
PO Box D31
Medunsa
0204
012 521 4874 (tel) 012 521 4871 (fax)

Dear Prof Leanne Sykes,
You can find Um Ali recipe in my site. Sorry I do not know Balalit.
Good Luck.
www.AhmedHamdyEissa.com

From:
Sent: Thursday, October 13, 2005 6:43 PM
Subject: some food questions
Hi Ahmed,
I live in the US, close to San Francisco, do you happen to know
a grocery store in this area? so I can buy Egyptian food?
And I want to ask a couple of questions, where you can get the charcoal like the Egyptian type not the pressed powder type? and if you remember or know some suit wafer we use to eat in Alexandria on the beach called Feresca, sometime it use to come in a disc shape by itself or small disc with nuts in between them. I would like to know how it is made? looking forward to your reply
Cheers,
Essam

Dear Essam,
Contact the nearest Islamic Center near you. Ask for any Egyptian to speak with. Ask him these questions.
Good Luck.
www.AhmedHamdyEissa.com

From:
Sent: Monday, October 17, 2005 3:50 AM
Subject: recipe
Hi,
I am am a sixth grader and I found your recipe and I would like to use it in my ancient egypt project.
http://members.cox.net/ahmedheissa/recancnt.htm
Can I please use it? Do you have any more ancient egypt recipes? If you do please could you please send me some more.
Sincerely,
Taylor

Dear Taylor,
Yes, you can use it.
No, I do not have any more ancient Egyptian Recipes.
Good Luck.
www.AhmedHamdyEissa.com

From: Shirmemo@aol.com
Sent: Monday, October 17, 2005 9:45 AM
Subject: taro
Hi,
I love egyptian food ,my husband is Egyptian and we live in the uk. I love the vegetable culcas(taro) Do you know if I can find it here?
Thanks Shirley

Dear Shirley,
Yes, you can find it in my site.
www.AhmedHamdyEissa.com

From: Moubasher, Steve
Sent: Friday, October 14, 2005 6:30 AM
Subject: Salam
Dear Ahmed
Would you please send me you website address?
Thanks.

My website address is:
www.AhmedHamdyEissa.com
Ahmed Eissa

From: Norah Lambelet
Sent: Monday, October 10, 2005 2:19 PM
Subject: ahlan oua sahlan
I am looking for an easy simit recipe. I used to eat them when I was a child in Alexandria
Please send me one.
Best regards, Noura

Dear Noura,
Sorry, I do not have a recipe for Simit.
When I have it, I'll add it to my site.
Good luck.
www.AhmedHamdyEissa.com

From: JRHPOSITIVE630@aol.com
Sent: Monday, October 10, 2005 6:30 AM
Subject: recipe
I am looking for a recipe to make moloukhia. I have the leaves but I don't know what spices to use. I have had it served over rice like a soup and I loved it. Do you have a recipe for this.
My name is Joani and I live in Ohio. I would appreciate any help you could give me.
Thank you

Dear Joani,
You can find a recipe to make moloukhia in my site.
Good luck.
www.AhmedHamdyEissa.com

From: "simeon roos"
Sent: Monday, October 03, 2005 8:09 PM
Subject: Question
Salaam Alikum
I'm recently returned to the states after a four year research stint in Egypt. Off late I've been missing it greatly and am thinking of cooking up some Koshari as a way to ease my home sickness. I came across your web site and your recipe looks great. One thing though, do you have a recipe for da'a (I think that's the name: the vinegar and oil stuff one finds on the table at most koshari places). Also, I'm interested in duplicating as close as possible the koshari from Koshari Tahrier near midan tahrier. Are you familiar with it? Any suggestions?
Anyway, great site.
Take care and I hope I hear from you soon!
Sim Roos

Dear Sim,
Sorry, I do not have a recipe for (da'a sauce) but I found it on the net.
Sauce:
Slice garlic. Saute in small amount of oil. Add vinegar, tomato paste, remaining 1 teaspoon salt, cumin, remaining 1 cup of water, and chili pepper, if desired. Cook until mixture boils. Lower heat, Simmer until cooked.
Sorry, I'm not familiar with the koshari from Koshari Tahrier near midan tahrier.
Good luck.
www.AhmedHamdyEissa.com

From: NYS
Sent: Saturday, October 01, 2005 3:54 PM
Subject: Egyptian 5-spice
Hello Ahmed - I am looking for a source for the 5-spice mix used in cooking primarily meat for Egyptian dishes. My husband is Egyptian, from Alexandria; we have been married for 32 years and I have always used this spice in my means but have lost a source for it.
We live in Texas but I can order it from anywhere you might know about that ships. Thanks, Nancy Sidarous

Hi Ahmed and thanks for your quick reply. I have purchased this 5-spice mix before in a blue box about the size of a small box of baking soda. Perhaps you have not had it in your area. I know that allspice, cinnamon and some other things go in it; may be I can figure out the other spices by looking at your recipes. I have not had time to read them all yet but will look forward to doing so. I have written down Egyptian recipes while in Alexandria watching my mother-in-law cook. Thanks for providing the recipes and your website. My mother-in-law's name is Lucette Ibrahim-Boutros and my father-in-law was Sobhi Sidarous (now deceased). Thanks, Nancy

From: BlondieB458@aol.com
Sent: Monday, September 26, 2005 12:03 PM
Subject: Recipe Question
To Whom This Message Is Recieved By:
Is that recipe "Konafah" an Ancient Egyptian Recipe? One of my friends in a higher grade than me made it for one of her class projects on Egypt at a different school and was not sure if it was Ancient Egyptian or not. Please get back with me immediately, as I need to know this for my school project. (Due VERY Soon)
Thank You

Yes you can consider it an Ancient Egyptian Recipe.
Ahmed Eissa

From: BlondieB458@aol.com
Sent: Thursday, September 29, 2005 10:55 AM
Subject: Thanks For Your Help
Thank You Very Much !!!!!!!!!!!!!!!!

From: Amanda Laubinger
Sent: Friday, September 23, 2005 6:47 PM
Subject: MACDOUS (STUFFED PICKELED EGGPLANT)
HI!
I HAVE E-MAILED YOU BEFORE AND YOU HAVE BEEN VERY HELPFUL. THANKS. ANYWAY, I HAVE NEVER HAD MACDOUS BETTER THAN MY MOTHER-IN-LAWS. GOD BLESS HER, SHE IS IN A NURSING HOME NOW AND WE SEE HER EVERY DAY HOWEVER, SHE CAN NOT SHOW ME HOW TO MAKE IT. DO YOU HAVE A RECIPE THAT HAS BEEN TRIED BY YOU AND YOU LOVE IT? IF SO, WILL YOU PLEASE SHARE IT WITH ME?
SINCERELY,
AMANDA

Dear Amanda,
I think you are looking for Bazngan Mkhalel. I already have it in my site.
http://members.cox.net/ahmedheissa/Recipes.html
2) Egyptian's Bazngan Mkhalel. Egyptian's Pickled Eggplants in vinegar.
Good luck.
Ahmed Eissa

Good morning,
I thought so too at first however, the eggplant I have tried and also have to buy now, is stuffed with walnuts and something else and it is packed in oil. The eggplants are very small and almost round. Does this sound familiar? I e-mailed another website for the recipe too, and they e-mailed me back. I don’t know if it is a good recipe or not but, let me send you a copy of the recipe. Thanks for getting back to me.
Sincerely,
Amanda
Betingan Makdous (Stuffed Eggplant Pickle in Olive Oil)

This popular Lebanese pickle is served as a mezza. Make sure the walnuts have a fresh taste.
2 pounds small, thin eggplants (3-4 inches long)
Salt
1 cup finely chopped walnuts
1 small chilli, finely chopped
4-6 cloves garlic, crushed
Olive oil
Trim the stem end of the eggplants and pierce the skin in a few places with a pointed knife. Poach in salted water for 10-15 minutes, or until soft, weighing the eggplants down with a small, heavy lid. Drain, and when they are cool, very gently squeeze to get rid of the water.
Mix the walnuts with the chilli and garlic and add a little salt. Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket. Stuff with the walnut mixture.
Put the eggplants in a colander over a bowl, with a plate and weight on top, and leave overnight for water to drain. Transfer carefully to a jar, and cover with oil. They should be ready in a few days, and they keep for a month in the refrigerator.
Makes 2 quarts.
Enjoy,
George
Webmaster
LebMania.com

From: ROCHELLE EDWARD
Sent: Thursday, September 22, 2005 1:15 PM
Subject: Egytian Mind Set
Ahmed,
Thanks for your response. Since you did not have the answer to the previous question I do have another. Does the Arab population that now have control in Egypt believe that they are the Egyptians of antiquity? If yes or no please explain.
Rochelle

Dear Rochelle,
I do not beleive so because Egypt had several occupiers such as the Turkish, the French, and the Brish. Good luck.
Ahmed Eissa

From: Carola Nass
Sent: Sunday, July 10, 2005 10:40 AM
Hi I found your web-site while looking for arabic recepies on the internet. My husband loves BOSOMAT ( bread sticks with sesame seeds on top) I would like to know if you have the recipe I will love to susrprise him with some home made BOSOMAT. Thanks
Carola.

Dear Carol,
Sorry I do not have the Bosomat recipe. If you get it, please email it to me to add kit to my site. Thanks.
Good luck.
Ahmed Eissa

From: ROCHELLE EDWARD
Sent: Sunday, August 21, 2005 11:39 AM
Subject: Egyptian Law
The question that I have for you is if there has been a law been passed stating that Nubians are not allowed to own businesses in Egypt? Whether this law is written or oral, I would like to know.
Rochelle

Dear Rochelle,
Sorry I do not know.
Ahmed Eissa

From: rehab hassan
Sent: Friday, August 12, 2005 4:19 PM
Subject: egyption food
i want to know how to make kalinolly

Hello ??,
I just returned from a trip from Egypt. What is Kalinolly?
Thanks.
Ahmed Eissa

From: rehab mohamed
Sent: Monday, September 12, 2005 5:01 PM
Subject: Re: egyption food hi kalinolli is not an egyption food it is an italienne food it is like pate from flour and egg and olive and made like rools and filled by meat.........i just want to know how to make this pate

Hello ??,
Sorry, Io not know the Kalinolly recipe.
Thanks.
Ahmed Eissa

From: valdim
Sent: Tuesday, September 20, 2005 4:35 PM
Subject: Kunafah bil Jibn (Nablusiya)
Dear Mr.Ahmed,
I Came across your web site while surfing the net for a recipe of the captioned dessert (unsuccessfully so far !!!!)
Should you have any references, I would much appreciated it if you let me have by return.
For your better ref, I attach here below a photo of what I am looking for.
Best regards
Dimitri

From: Ahmed [mailto:AhmedHEissa@cox.net]
Sent: Thursday, September 22, 2005 3:51 AM
To: valdim
Subject: Re: Kunafah bil Jibn (Nablusiya)
Dear Dimitri,
The photo you sent is for Basbosa. I think it is made with cheese. Sorry, I do not have the recipe. When I have it, I'll add it to my site.
Good Luck.
Ahmed Eissa

Dear Ahmed,
Many thanks for responding.
It is confirmed that the photo is for “Knafe Nablusyia” (well known in Lenanon, Syria and Palestine, made of white sweet cheese, semoina and syrop.)
I am in contact with few friends to get the recipe and I will forward when in hand.
Thanks again and take care
Best regards
Dimitri

From: Dinacoulson@aol.com
Date: 2005/08/01 Mon AM 11:33:50 EDT
Subject: Baseesa?
Salam Ahmed,
Hope all fine there.
I just bought a packet of semolina and thought of making Baseesa not Basbousa. How do I cook/bake the Baseesa, please?
Thanks
Dina Lasheen-London

To:
Sent: Friday, August 05, 2005 12:31 PM
Subject: Re: Baseesa?
Hi Dina,
The only difference is you add coconut in the Baseema otherwise it is the same as Basbosa.
Good luck.
Ahmed Eissa

From: Lynette Visagie
Sent: Monday, September 12, 2005 5:09 AM
Subject: Egyptian Sugar Wax
Hi Ahmed
I came across your email address searching for Sugar Wax. Please could I trouble you for the contact email address on the supplier of this products - I have searched all over in South Africa but cannot find this products - if you have knowledge of who the supplier is - I would appreciate it immensely.
Kind Regards
Lynette Visagie
South Africa

From: Ahmed Eissa [mailto:AhmedHEissa@cox.net]
Sent: 12 September 2005 02:47
To: Lynette Visagie
Subject: Re: Egyptian Sugar Wax
Dear Lynette,
Sorry, I do not know the email address on the supplier of Sugar Wax products.
My mother used to make it at home.
Now most of the Egyptian women buy it already made from many Egyptian grocery stores.
Good luck.
Ahmed Eissa

From: Lynette Visagie
Sent: Monday, September 12, 2005 9:04 AM
Subject: RE: Egyptian Sugar Wax
Wow
You don't perhaps have the recipe?
Thanks for your effort.
Regards
Lynette

From: Ahmed Eissa [mailto:AhmedHEissa@cox.net]
Sent: 12 September 2005 05:17
To: Lynette Visagie
Subject: Re: Egyptian Sugar Wax
Dear Lynette,
Yes, I do. I thought you already saw it. It is on my site under Egyptian Recipes.
Good luck.
www.AhmedHamdyEissa.com

Thank you so much Ahmed
You have been fantastic.
Have a wonderful day.
Kind Regards
Lynette

From: ahmedheissa@cox.net [mailto:ahmedheissa@cox.net]
Sent: Monday, August 15, 2005 6:25 AM
To: Tanya Crumpton
Subject: Sobya Recipe.
Hi Tanya,
I'm now in Egypt until August 25th.
I got this recipe from a juice stand worker in Cairo.
Sobya Recipe: (I think 1 kilogram = 2.2 pounds)
1/8 Kilogram of milk
1/16 Kilogram liquid coconut juice
1 liter of water
1/2 Kilogram sugar
Mix all together and cool
Best of luck.
Ahmed Eissa

Hi Tanya,
Your picture is very nice. Thank you for sending it.
I just returned from 2 months trip in Egypt.
I emailed you about a Makhrata. Did you receive my mail?
Anyway, Makhrata is very inexpensive. I got you one. Please email me your address to mail it to you.
If you like to email me your phone number it will be nice.
Thanks.
Ahmed Eissa

From: Tanya Crumpton
Sent: Tuesday, August 16, 2005 2:43 PM
Subject: RE: Sobya Recipe.
Ohhhhhhhhhhh Ahmed :)
Thank you sooooooooo much!! I owe you big time.
Hope you are having fun out there.
I wish I could be in egypt right now but I have to hula dance this weekend (I am hawaiian) the one in the middle is me ;)
By the way do you know what a makhrata is? I might have spelled it wrong (the cressent shaped knife they use to cut the molokhia with) are they expensive in egypt? Please let me know
Have a safe trip!!
Tanya

From: zermanedz
Sent: Friday, August 26, 2005 10:13 PM
Subject: Basboussa
Asalamu Alaikum
Just wanted to say thankyou for your recipe for Basboussa. After a number of failed attempts from other recipes I tried your recipe and everyone loved it. After a day it is almost gone. My Algerian husband even said that I should pass the recipe onto his family in Algeria!
What would you recommend trying next? I want to try something for dinner this time. Perhaps something that is nice for Ramadan dinners.
Thanks very much
Wa alaikum salam
Tonya

Hi Tonya,
Thank you for your nice email. For Ramadan try
Oven Potatoes Tray (Saniat Patates Ba El-Lahma Fi Al-forn) Serves 10 people. Serve it with rise.
Wa alaikum salam.
Ahmed Eissa

From: "Hussam Reziqa Ali"
Sent: Wednesday, August 24, 2005 1:56 PM
Subject: thank you thank you thank you
hey just wanted you to know that you have done a fantastic job putting those recipes together. i have been away from egypt for the past 5 years and looking at your recipe list just made my mouth watery. iam excited to try them out (should have listened to my mom when she asked me to help her in the kitchen lol). keep up the good job
hussam reziqa

From: lois khalafalla
Date: 2005/08/19 Fri AM 09:09:15 EDT
Subject: Lahma Al-sag
please explain what this means? I have looked all over your web-site, but can't find it's meaning. You refer to it in your recipe for Macaroni Bachamel? Thank you very much. I enjoy your web-site very much. We are a blended family. My step-son, Marwan, was very excited about your web site that I could learn his favorite food.
And my 3 american kids like trying different things. Then my husband Khaled and I have 2 childern together. So you help me keep the egyptian recipes going. Again, thank you. Lois

Dear Lois,
Lahma Al-sag is hamburger meat that you add to sauteed onions.Then add salt and pepper to the mixture. After you brown the meat you add it to the middle of the Macaroni Bachamel. The hamburger meat is any kind of good beef.
Good luck.
Ahmed Eissa

From: Barbara
Sent: Thursday, July 28, 2005 3:41 PM
Subject: Your Website
Hello There – Salam!
My name is Barbara and I just wanted to drop you a note and say what a nice website you have. I really enjoyed it and I am going to visit the recipe section often! I am making my first trip to Egypt in just 2 weeks and I am so excited. I can’t wait to see the country with such a rich history. Thanks for your website, I will share it with others.
Barbara in Sacramento, California

From: DahliaAPanucci@aol.com
Sent: Thursday, July 21, 2005 2:54 AM
Subject: recipe
I was wondering if you possibly know what this dish is called and how to make it.. it is served with rice it seems to be a tomato base and also has sweet peas in it.. my husband is from egypt and he doesnt know what it is his mother makes it every time that she fixes rice with a roasted chicken...please if you could give me any ideas of what it is it would be greatly appreciated
thank you

From: "VERRAS Mary"
Date: 2005/07/04 Mon PM 10:46:04 EDT
Subject: Recipe for Arisa recipe
Hi Ahmed
I have been looking for this recipe - without success, and I hope you could help me with this - using semolina its and its sweet - hope you could hlep
Mary Verras
Tenix Defence Pty Ltd
(Aerospace Division)
Phone: (03) 03 8662 7738
Fax: (03) 8662 7601
Email: mary.verras@tenix.com

From: ahmedheissa@cox.net [mailto:ahmedheissa@cox.net]
Sent: Thursday, 7 July 2005 05:59
To: VERRAS Mary
Subject: Re: Recipe for Arisa recipe
Hi Mary,
I do not know what Arisa is.
Please clarify in detail so I know what you're talking about.
Currently, I'm in Egypt for 2 months.
Thanks.
Ahmed Eissa

From: "VERRAS Mary"
Date: 2005/07/06 Wed PM 06:34:29 EDT
To:
Subject: RE: Recipe for Arisa recipe
Thank you so much for replying,
Egypt is the country I was born and I dearly think of so much, I hope you do visit Alexandria, I was 13 when I left 37 years ago and I cried so much when I arrived with my family to this country Australia. (that's my little story)
Arisa or Harrissa is a sweet syrupy cake made of semolina/wheat flour, its rather flat and decorated with almonds I am sure if you go to a cake shop next to baklava they will have this.
I hope you enjoy your stay in Egypt
Mary Verras
Tenix Defence Pty Ltd
(Aerospace Division)
Phone: (03) 03 8662 7738
Fax: (03) 8662 7601
Email: mary.verras@tenix.com

From: ahmedheissa@cox.net [mailto:ahmedheissa@cox.net]
Sent: Friday, 8 July 2005 05:25
To: VERRAS Mary
Subject: Re: RE: Recipe for Arisa recipe
Hello Mary,
Haressa
Haressa is Basbousa. Alexandrians call Basbousa by the name of Haressa They put more butter and sugar on it.
You can find Basbousa on my site.
Good luck.
Ahmed Eissa

you're right the skendereyia people (from Alexandria) called it Haressa
thank you heaps

From: Tanya Crumpton
Sent: Thursday, June 23, 2005 12:48 PM
Subject: Sobya
hi ahmed,
 did you ever find a recipe for sobya... the rice milk drink?  If so let me know.  I am still looking,
 thanks a bunch!
 Tanya 
 Tanya M. Crumpton 
UCLA Travel Center 
10920 Wilshire Blvd., Suite 130
Los Angeles, CA  90024-6502
tcrumpto@finance.ucla.edu

Hi Tanya,
I'm going to Egypt July 3rd to August 25th.
Please email me after July 22nd to remind me about Sobya recipe.
Best of luck.
Ahmed Eissa

From:
Sent: Saturday, May 21, 2005 12:23 PM
Subject: Re: Leimon Moasfar
Mr. Eissa:
Just wanted to mention that I came across the following site when searching for spices:
http://www.spice-appeal.com/meastnafrica.asp#
This distributor sells asafoetida, and mentions that it is used in brined and pickled fish... just assumed that it would be a flavor enhancer for the pickles (although it is sold ground rather than whole?--you say six soup spoons, so I believe this is the desired form).
Thanks so much for your response--your site is excellent!
Best,
--Crystal Cordoba

Hi Crystal,
Thanks.
Ahmed Eissa

From: Eduardo Sayegh
Sent: Thursday, June 23, 2005 4:54 AM
Subject: hummus
In your hummus recipe, it seems that you have forgotten the tahina. best regards

Hi,
I did not forget the tahina in the Hummus recipe. There is another recipe "Hummus Bi-el-tahina" (Chickpeas with tahina sauce).
Thanks.
Ahmed Eissa

From: Jackie Swetman
Sent: Sunday, May 22, 2005 10:32 PM
Subject: Egyptian recipes
Hello Ahmed,
Thank you for your lovely recipe pages, we can't wait to try out a few. My husband and I have spent several holidays in Egypt & have enjoyed everything there, particularly the food. You must miss home very much, as I see that you now live in the US. We live in Wales where the main occupation is farming & tourism. We are retired so are now able to relax & enjoy being at leisure.
I cook a lot but so far I haven't been able to find any store where I can buy Egyptian rice in this country, It's the best I've ever tasted so I'll just have to keep on looking!
Thanks again & bon appetite. Jackie & Tony.

From: Margaret Martin
Sent: Wednesday, June 22, 2005 4:47 PM
Subject: Kahk
What a great site!  I am a preschool teacher doing a unit on Egypt for the second year  - I wish that I had found you last year!  I am looking for a recipe for "Kahk"; I know that it has been requested before but do you have it in English?
-Margaret Martin

Hi Margaret,
Sorry I have "Kahk" only in Arabic.
Good luck.
Ahmed Eissa

From: Fixnfind@aol.com
Sent: Thursday, June 16, 2005 10:43 AM
Subject: (no subject)
Hi,
I am looking for a recipe for Egyptian swarmas.  We were first introduce to this wonderful lamb sandwich in the Netherlands.  We have found only one recipe, but it was not exactly like the Egyptian restaurant we ate at.  I be so happy to have a recipe as well as the sauce that is poured over the lamb.  Thank you.  Rosa

Hi Rosa,
You can not cook Shawarma at home. It is only made in a restaurant or take out place.
Good luck.
Ahmed Eissa

Ahmed,
Thank you anyway.  I'll have to keep searching for a restaurant who has it on their menu.  Rosa

From: Darrell Bain
Sent: Saturday, June 11, 2005 2:07 PM
Subject: Mouloukhia
Hello--
Would you happen to know whether Mouloukhia is eaten in Israel?
Thank You.
Darrell Bain
Author of Savage Survival, Alien Infection, Strange Valley, Doggie Biscuit!, Medics Wild!,  Hotline To Heaven, The Pet Plague,  The Sex Gates, The Disappearing Girls, Life On Santa Claus Lane, and others.
See all my books at http://www.darrellbain.com/

From: Ahmed Eissa
Sent: Sunday, June 12, 2005 11:36 AM
Subject: Re: Mouloukhia
Hello Darrell,
Yes, Mouloukhia is eaten in Israel because more than 1 million Israeli are Palestinians.
Good luck.
Ahmed Eissa

Thank you sir. I appreciate the response.
Darrell

From: "Fatmah Teleb"
Sent: Sunday, June 12, 2005 11:13 AM
Subject: Looking for a recipe
I am American living in Egypt and have found your website helpful when trying to cook new things. Some of the recipes I was wondering if you have a recipe for these potatoes I believe they are called potatoes mashi. They are potatoes cut in half and emptied of the middle. Then a mixture of smashed meat and some other things are added to the middle of the potatoe. They are baked in the oven in a red type of sauce. I have the general idea, but since it will be my first time to make them I was wondering if you could give me a better description of the best way. Thanks for your help.
Fatmah

Hello Fatmah,
Sorry, I do not know about these potatoes. Once I find out, I'll put them on my site.
Since you are American living in Egypt, I would like to know more about you to introduce you to my wife. She comes to Egypt with me each summer. She is an American.
Salams. Ahmed Eissa

From: syed ahmed
Sent: Sunday, June 12, 2005 5:13 AM
Subject: salam
I am Syed Ehraz Ahmed from New Delhi India will it be possible for me to marry an american citizen over the phone by the traditional (Nikah) and get the immigration for U.S.A.

Hi Syed,
I think you need legal papers. Ask in the USA console in India.
Good luck.
Ahmed Eissa 

From: Darrell Bain
Sent: Saturday, June 11, 2005 2:07 PM
Subject: Mouloukhia
Hello--
Would you happen to know whether Mouloukhia is eaten in Israel?
Thank You.
Darrell Bain

Hello Darrell,
Yes, Mouloukhia is eaten in Israel because more than 1 million Israeli are Palestinians.
Good luck.
Ahmed Eissa

From:
Sent: Tuesday, June 07, 2005 4:32 PM
Subject: Halawa
Dear Ahmed,
Really good web site!  I from Yemen, but I loooove Egyptian cuisine and the cuisine of other north Arab countries. I heard Egyptians eat a pistachio sesame seed sweet with a very salty cheese for breakfast. Do you have a recipe for this halawa? Also, is the salty cheese known as feta in the U.S.?
Shukran wa salam alaykum,
Haleem 

Dear Haleem,
Thank you for your nice email.
Halawa Tahania is usually made in a factory. The following is something else.
Egyptian Sweet Dishes
1) "Halawa Sweet" - "AKA Sweet" - "Egyptian Sugar WAX" - "Hair Removal" - Assalya - You can eat it, and you can use it as "Hair Removal".
Sorry, I do not really know if the salty cheese known as feta in the U.S.
Good luck.
Ahmed Eissa

From: lucy wasif
Sent: Friday, June 03, 2005 12:58 AM
Hi
in konafah reciepe u said
1 1b:butter (molten)
what 1b mean and what molten mean ?
and what the equivalentof by kg.?
by the way i'v tryed the basbosah reciepe it come's very good thank Q
Do u have KAHK EL EED reciepe at any of your web site ?
Thank you  

Hi Lucy,
One Kilogram = 2.2046 Pound.
1b:butter means 1 pound of melted butter. I will correct it. Thanks.
Yes, I do have KAHK EL EED reciepe:
Egyptian Arabic Language Recipes from Al-ahram Arabic news paper:
4. From Al Ahram News Paper January 16,1998 - Arabic Language only:
1) Kahak El Eid.
Good luck.
Ahmed Eissa

From: Nashla
Sent: Friday, June 03, 2005 12:37 PM
Hi;
I have a 2nd grader and they are studying all about Egypt.  They will have an Egyptian feast next week. I volunteer to bake whatever they needed.  I received a recepy for Egyptian bread.  It does not have a specific name.  I had to make the "starter" first.  I have.  2 cups of flour with 2 cups of water mixed and resting in a warm place for 3 days.  Well, the 3 days have passed and I am supposed to add 2 cups of warm water with 2 cups of wheat flour to make the "sponge".  The mixture smells quite strong.  Ok, It makes me run away from my kitchen.  I am not sure if I made it correctly or that is just how it is supposed to be.  I know it has to ferment but the smell is horrible.  I am worried wether I made it ok and should I have all these small children eat it.
I would love to know if it is correct.  Thank you sooooo much!
Nashla Yaya
Stafford, VA

Hi Nashla,
Sorry, I do not know your recipe. Look at my site for Egyptian bread.
Good luck. Ahmed Eissa

From: lois khalafalla
Sent: Sunday, June 05, 2005 1:55 PM
Subject: sauce for molukhia?
hello, my husband is egyptian.  i buy the frozen molukhia and fix it the way he likes it.  only, he says there is a red sauce that is suppose to go over it.  i spent some time in egypt with him and learned some of the cooking from his sister.  but i didn't like molukhia so i didn't pay that much attention to it.  my mistake.  is the red sauce he is talking about like the sauce for khosari?  that you for you time.  hope you can help.  lois

Hello,
I think the red sauce is Ta'lya or Tomatoes. Please see below or see my site.
Thanks.
www.AhmedHamdyEissa.com
  Ta'lya Mulukhiya
Another way to cook Mulukhiya is to boil the ta'liya with the soup for 3-5 minutes before adding the Mulukhiya. This makes the ta'liya taste stronger.
Ta'liya
This mixture is added to almost all stewed vegetables, cooked with or without meat. Ta'liya means frying, but it specifically calls for fried garlic with ground coriander - no other spice.
Ingredients
1. 20 garlick cloves, crushed.
2. 1 teaspoon ground coriander.
3. 1 teaspoon cooking oil, salt, and pepper.
Procedure
1. Mix crushed garlic with salt, pepper, and coriander until smooth.
2. Saute (fry) this mixture for 3-5 minutes (known as ta'liya) (until golden). 3. Then, toss into the boiling Mulukhiya.
4. Ladfle one spoonful of the cooking broth back into frying pan, stir, and toss again into the cooking pot.
This will ensure that all the ta'liya is used. A pleasant 'tishshshsh' sound always follows tossing the ta'liya into the pot.
5. Simmer for 2 minutes.
6. Add lemon juice (optional).
Tomatoes Mulukhiya
Another way to cook Mulukhiya is to add 1 or 2 peeled ripe tomatoes and boil with the chicken and onion.
Mash both tomatoes fruit and proceed as above. in this case, omit the lemon juice.

From: kim
Sent: Wednesday, June 01, 2005 10:26 PM
Subject: two things
you asked if we saw a mistake to let you know.... under the falafal reciepe you said it is beAst to eat with tomato...... and it should be    it is best to eat with tom.....
  and also..  it would be great if we could just post straight to your site.... i see a lady asking for a recipe for moulekhia and there was no way for me to post a reply.... i dont have a mail program set up on my comptuer.
thanks
kim

Dear Kim,
Thank you very much for your email. I corrected BeAst to best.
I already have a recipe for Moulekhia on my site. You can email me and I will forward your mail to her. Just clarify who you want me to mail it to.
Thanks.

From: Dale Hawkes
Sent: Thursday, May 26, 2005 7:14 AM
Subject: Date resapie
I have a question for u, what are kardemam seeds and where can i buy them. i am doing a school project and i am cooking your date balls but i can't find kardemam seeds any where. please help me D.hawkes

Dear D. Hawkes,
You can buy kardemam (Cardamom) from any grocery store such as Stop and Shop, or Shop Right.
Cardamom (Habbahan) - Various Types of Cardamom
Seeds, dry or lightly roasted. Used in soups, stews and coffee. See below for more details.
1- Green Cardamom (Habbahan):
The small pods resemble puffed-up pumpkin seeds. They can easily be slit open with a fingernail and contain clusters of about 10 sticky black seeds, which is the source of most of cardamom's flavor and aroma. The pods may be cooked whole and will soften in heat and liquid, but the casings are not usually consumed whole.
2- White Cardamom (Habbahan):
Those pods are the same as the green cardamom, but they have been bleached. Most spice buyers say that the flavor of white cardamom is milder than green cardamom, but that is also why professional cooks say they don't like to use it.
3- Black or Large Cardamom (Habbahan):
The dark brown and black pods are up to six times larger than green cardamom and come from the same family. This spice is usually cooked whole and adds an earthier flavor and aroma to food than its green cousin, making it better suited to savory dishes than desserts.
Buying and Storing Cardamom (Habbahan):
As with all spices, cardamom's flavor and fragrance come from essential oils that quickly fade if not properly handled. IF possible, choose whole cardamom pods, remove the seeds and grind them at the last minute before using. Cardamom seeds also are sold whole and powdered. All cardamom should be stored in airtight containers in a cool, dry place away from sunlight.
Ground cardamom is widely available at supermarkets. Whole cardamom seeds may be procured at some supermarkets and specialty shops. Green cardamom pods are sold through natural-food stores; green and black cardamom can be found at specialty spice retailers and at Indian and Middle Eastern groceries.
Good Luck.
Ahmed Eissa

Thank you it all makes sense now. your website realy helped us on our project. hope to hear from u soon.
Dale Hawkes

From: ANWAR ELMAHDY
Sent: Wednesday, May 25, 2005 4:36 AM
dear brother MR/Ahmed
Alsalamualikuk Thank you for your site is very nice indeed and very helpful thank you agien
A.elmahdy

Dear
A.elmahdy,
Thank you for your nice email.
Ahmed Eissa

From: Karyn Louise
Sent: Thursday, May 19, 2005 12:17 AM
Subject: Molukhia
My doctor friend left a package of Molukhia for me -
do you have a recipe on how to prepare it???  How to eat it?

Hello,
http://members.cox.net/ahmedheissa/Recipes.html
15) 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

From: Someone
Sent: Wednesday, May 18, 2005 2:32 AM
Subject: Question
This is in reagard to your Halawa Wax, How do i go about ripping off the hair? Do i use a towel or a cloth? and if i use cloth what type of cloth?

Hello,
Use the Halawa Wax dew only without towel or any type of cloth to rip off the hair.
Good luck.
Ahmed Eissa

From: Someone
Sent: Wednesday, May 18, 2005 9:06 PM
Subject: Re: Question
Now, by towel, why do you mean? a towel used to dry yourself?

Hello,
How to use Halawa (sweet):
Using halawa gives smooth, silky results that last much longer than shaving or depilatory creams, two to four weeks depending on how heavy your hair normally is. Having said that, it is also pretty painful, especially the first time. After the first pull, however, the pain decreases considerably as the whole leg (or arm) is less sensitive to the pain.
You can use Halawa on the underarms and bikini area.
First, trim the hair with a scissors, then use Halawa. It is pretty painful, especially the first time, but Halawa gives smooth, silky results that last two to four weeks depending on how heavy your hair normally is.
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!)
1-Stretch the halawa onto your leg in the direction of the hair growth
2-Press down firmly and pull back, jerking it off in one quick movement in the opposite direction of the hair growth
3- Repeat until the skin area is free of all hair, this may take 3-4 times
As I said before, first-timers may find this painful at the beginning.
Try to do it after a shower, so the skin area is free of any dirt or bacteria, and don't use any moisturizers before using halawa as this will make it more difficult. After finishing up, rinse the leg with clear cool water to remove any remaining halawa, and soothe your leg with azulene oil if desired.
To reduce the effect of ingrown hairs, use a loofah or scrub as the hair is growing back. I have also heard (but not yet tried) of a product called Tend Skin (www.tendskin.com) which is said to completely eliminate ingrown hairs through reverse osmosis.
Good Luck!
Ahmed Eissa

From: Eaglesfan72@aol.com
Sent: Monday, May 16, 2005 8:25 PM
Subject: RE: recipe ingredients
Hello,
    I am extremely fond of these recipes, and have a question regarding recipes.
    When a recipe calls for "mixed spices", could you please tell me what these are?  I have markets where I live which I can shop for foreign spices, but I don't know what to ask for.
    I can't tell you  how much I would appreciate your help!  I love Egyptian food!
    Thank you most kindly.
  Sincerely,
Mary

Hello Mary,
"mixed spices" are any spices you like mixed together.
Good Luck.
Ahmed Eissa

From:
Sent: Thursday, May 05, 2005 1:52 PM
Subject: Leimon Moasfar
Hello:
I would like to prepare these delicious pickles, but am unfamiliar with "asfor."
Is this spice also called asafoetida?  I am assuming this is the case.  :)
Thank you for your assistance,
Crystal Cordoba 

Hello Crystal,
Sorry, I do not really know if "Asfor" is Asafoetida.
When I find out, I'll let you know.
Ahmed Eissa

From: RNag734@aol.com
Sent: Thursday, May 12, 2005 7:46 AM
Subject: hair removing wax
assalam alaikum
My name is aisha and I live in london. I wanted to know if you can tell me how much sugar in grams or ounces is needed and how much water in milli litres is  needed. thank you.

Assalam Alaikum,
1 cup [US] = 8 ounce [US, liquid]
1 cup [US] = 236.5882375 milliliter
 Thank you.
Ahmed Eissa

From: Queenlamia04@aol.com
Sent: Friday, May 13, 2005 3:21 PM
Subject: hi
can u please tell me how i make kuftet dawod pasha i really thank u very much

Hi,
As you requested I added Kufta Dawod Basha on my site: http://members.cox.net/ahmedheissa/Recipes.html
Please see # 13 then 9) below. 9) Kufta Ras Al-'asfur (means "head of Sparrow", indicating the size of the meatballs) (Kufta Dawod Basha) - Minced Meat with Ground Rice.
13) (1) and (2) Lahma mu'assaga - Savory minced beef. 3) Lahma Mashwiya or Kebab - Grilled meat, 4) Kufta Mashwiya - Grilled Minced Beef. 5) Kufta Bi-Al-Fahma - Minced Meat with Charcoal Seasoning. 6) Kufta Bi-Al-Beed - Minced Meat with Eggs. 7) Kufta Bi-Al-Toom Wi-Al-Basal - Minced Meat with Garlic and Onion. 8) Kufta Bi-Al-Korrat - Minced Meat with leek. 9) Kufta Ras Al-'asfur (means "head of Sparrow", indicating the size of the meatballs) (Kufta Dawod Basha) - Minced Meat with Ground Rice. 10) Kufta Bi-Al-Khudar - Minced Meat with vegetables. http://members.cox.net/ahmedheissa/reclahma.htm
Good Luck.
Ahmed Eissa

From: Ayman Noreddin
Sent: Wednesday, June 08, 2005 12:35 AM
Subject: basbousa
hi your basbousa recipe needs to add baking powder 2 teaspoons and the syrup is 2 cup water + 2 cups sugar.
hala
halaelganzoury@hotmail.com

Hi Hala,
Thanks a lot for your email. I corrected the recipe.
Ahmed Eissa

From: Denzil D'souza
Sent: Monday, May 09, 2005 1:43 AM
Subject: Colcassia
Goodday
 I work in Saudi Arabia.  Recently, in a supermarket I came across a frozen product from Egypt, called "Colcassia"
 What is it and does it possess any benefits such as vitamins, minerals etc, and how do you cook it?
 Thanks & regards
 Denzil D'Souza
Branch Manager
Arabian Inspection & Survey Company Ltd.

Hi Denzil,
I do have Colcassia on my website.
Good luck.
Ahmed Eissa

From: Katte Morsy
Sent: Sunday, May 08, 2005 12:09 PM
Subject: Salk
I was wondering if you knew where in the usa i can find salk(Colcassia) which i read is the english word for it i want to make sabanek for my husband who is egyptian and i know we need this for the added taste. Thankyou very much for any help you can give me.
Sincerley,
Kathleen Morsy

Hi Kathleen,
You can find it in any Middle Eastern or Indian grocery store. If you live in CT, you can find it in Tangiers (860) 233-8168 or in Cosmos store in Hartford.
Good Luck.
Ahmed Eissa

From: Faith
Sent: Tuesday, May 03, 2005 9:14 AM
Subject: Other Middle Eastern Beauty Tips, secrets, recipes
Hello-
I am the new beauty editor at Arabian Woman Magazine. I am considering doing a story on Traditional Beauty Rituals and Secrets of Middle Eastern Women. I’d love it if you could forward any recipes. I would also love to interview you for the story if I decide to go ahead with it. Thanks!
Faith Davis
Beauty Editor
Arabian Woman Magazine

Dear Faith,
Exactly what recipes you are looking for?
I do not know if I can be help for you on your story on "Traditional Beauty Rituals and Secrets of Middle Eastern Women". If you wish, you can contact me in the USA @ (860) 643-6070.
Good luck with your story.
Salams.
Ahmed Hamdy Eissa

From: Ali Salman
Sent: Tuesday, May 03, 2005 9:55 AM
Salaam Ulykom
Can you send information about Eid Al Adha and Eid Al Fatar in English
 Looking forward to hearing from you

Salaam Ulykom

  The calendar
The Islamic or Hijra calendar is made up of 12 lunar months. The Hijra year is therefore 354 11/30 days long, which means that it migrates through the solar year, starting about 11 days earlier each (Gregorian solar) year. The Islamic year is considered to have started at sunset of Thursday, July 15, 622 in the Julian calendar and has twelve months of alternately 29 and 30 days, the last month having 30 days only in leap years:-
The leap year occurs in the 2nd, 5th, 7th, 10th, 13th, 16th, 18th, 21st, 24th, 26th and 29th years of a 30 year cycle. The beginning of a new month is commonly defined, however, by physical observation by the religious authorities of the new moon. Thus, the calculated dates may be off by a day or two and may even vary from country to country. In practice this is most important for the beginning and end of Ramadan, the month of fasting and for the feast of 'Id al Adha.
Friday is the day of rest. In many countries, shops and offices may be found open after midday prayers are finished but government offices and so on are invariably closed for the whole day.

Holiday dates
As the Muslim day begins at sunset, so do the holidays. The Gregorian dates given in this site are for the day of the feast, so in Western calendar terms, the feast can be said to begin at sunset on the evening before the date given.

Major observances, festivals, holidays and fasts:
1) "Ramadan"Month of fasting:
Believers take no food, drink or tobacco from sunrise to sunset, and abstain from sexual relations. In many cities, the start of the fast is marked each day by a drummer who beats the bounds of each district and the end of the fast by the firing of a cannon. Technically, the fast begins each day at dawn, which for Muslims comes nearly two hours before sunrise. Sunrise marks the end of the first period of prayer. Dawn is reckoned as the time when the sun's first light is seen on the horizon, or, according to a Hadith, when a white cord may be distinguished from a black cord. Traditionally, the fast is broken with a bowl of soup and a special salad (fattoush) but the evening breakfast ('iftar) is often an opportunity for revelling which may go on late into the night. Ramadan is not a holiday, but work schedules may be seriously disrupted or altered. It is known as "Hari Rayah" in Asia.

2) Eid El Fatr (Feastival):
This feast marks the end of Ramadan. It commonly lasts 3 days. Known as "Seker Bayram" in Turkish, "Hari Raya Puasa" in South East Asia, Eid El Fatr in Arab counties.

3) 'Eid ul-Adha', The Festival of Sacrifice:<> The culmination of the Hajj or holy pilgrimage. Commonly a 4 day holiday. Known as Kurban Bayram in Turkish, Hari Raya Hajj in South East Asia and Tabaski in parts of Africa.

'Eid ul-Adha', The Festival of Sacrifice: is celebrated throughout the Muslim world as a commemoration of Prophet Abraham's willingness to sacrifice everything for God, including the life of his son Ishmael. Because God spared Ishmael, substituting a sheep in his stead, Muslims commemorate this occasion by slaughtering an animal and distributing its meat among family, friends and the needy as a special act of charity for the occasion. Because of this, many poor Muslims are able to enjoy the unusual luxury of eating meat during the four days of the festival.
The Muslim celebrates 'Eid ul-Adha with an early morning prayer service followed by a community breakfast. In keeping with the tradition of 'Eid, Muslims will dress up in new or special clothes, visit friends and relatives, hold 'Eid gatherings or parties, and give gifts to their children.

From: Perez
Sent: Monday, May 02, 2005 1:29 PM
Subject: Pickled Lemons
Hello,
I love your web site!!!
I would like to try and make pickled lemons. As a child my friend's mother would make them for us. I don't know where I can buy the ingredients, do you know of a web site that I can order the ingredients??
Thank You
Liz Perez

Hello Liz,
You can contact the nearest Islamic Center to you and ask for an Egyptian, then ask him where you can buy the ingredients.
Also, you may buy it from "Tangiers" Middle Eastern grocery store, 668 Farmington Avenue, West Hartford, CT (860) 233-8168 ask for Marawan. You have to pay for the shipping.
Good Luck.
Ahmed Eissa

From: "nicole lasky"
Sent: Friday, April 29, 2005 3:10 PM
Subject: hello
salem alykom, hi ahmed my name is noha, i am so glad that i can finally cook the dishes that my family has cooked in the younger years of my life.
i was born and grew up in egypt. but i had a quetion for you, on the mulukhiya recipe, where can i get the mulukhiya??? i live in laguna niguel and there is not any type of arabic stores that i know of. thank you so much and i am looking forward to hearing from you.
                                                       noha

Hi Noha,
Salams.
You can buy it from "Tangiers" Middle Eastern grocery store, 668 Farmington Avenue, West Hartford, CT
(860) 233-8168 ask for Marawan. You have to pay for the shipping.
Good Luck.
Ahmed Eissa

From: Silvia
Sent: Thursday, April 28, 2005 4:42 PM
Subject: thank for your great recipe
Dear Ahmed,
the recipes on your website are great, do you have any egyptian cookies recipe? such as petit four, khak, maamool. I love egyptian cousine.
Thank alot
Best regards,
Silvia 

Dear Silvia,
The recipes are on my website.
Best regards,
Ahmed Eissa

From: "Mary Kalboneh"
Sent: Thursday, April 28, 2005 12:03 AM
Subject: Capsa recipe?
Hello Ahmed, I have just found your website and have found it very helpful! Im an American and my husband from Jordan. I have been married for over four years and Im still learning how to cook this kind of food. I am looking for a good Capsa recipe. I have the spices that I brought back from my trip to Jordan ( where I also spent a week in Cairo) but I still find my capsa boring. Can you help me? Its so nice to find such a great site, my husband will be so excited when I tell him about it. He sure misses his Moms cooking :-) Me, being from New Orleans and cooking cajun all my life has realized that our food does not compare to the middle eastern cooking. Thanks in advance.....Salam, Mary

Dear Mary,
Kapsa (Chicken & Rice) is a Saudi Reecipe.
Please se below.
Salam,
Ahmed Eisa

Saudi Recipes BAHARAT (Saudi Mixed Spices) Recipe By : Tastes of Jubail
1/3 cup black pepper 1/4 cup coriander powder 1/4 scant cup cinnamon 1/4 scant cup clove -- ground 1/3 cup cumin 2 teaspoons cardamom -- ground 1/4 cup nutmeg -- ground 1/2 cup paprika -- ground 1/3 cup curry powder 1/4 scant cup dried limes -- ground Mix all ingredients. Store in a tightly sealed jar. Makes about 2 cups.  I suggest adding a small amount of allspice and ginger, also use garam masala instead of curry powder.

Kapsa (Chicken & Rice)

Ingredients list:

1 1/2 cups White Basmati Rice-cleaned & rinsed (Do not use other kinds of rice for this recipe)
Water (amount varies according to the size of boiler-pot you are using)
1 Tomato cut up in small pieces
1 small to medium onion chopped
2 heaping teaspoons of Baharat spice ground
3 heaping teaspoons of cardomon ground
3/4 can of tomato paste
6 teaspoons of olive oil
1 small snack box of raisins
1 small chicken cut in sections (a frying chicken will do)
salt to taste
1 cinnamon stick
2 packets (.19 oz each) of "Wyler's instant beef broth (optional)
1 dried black lemon
2 heaping teaspoons powdered garlic

Directions:

1. Thaw chicken according to meat packing directions, wash chicken thoroughly and take the skin off the chicken. Set aside skinned chicken, but nolonger than a few minutes so as not to promote bacterial growth.
2. In a large boiler-pot add oil, chopped onions and 1 heaping teaspoon of cardomon stirring until browned on medium high heat.
3. Add boiling water to the boiler-pot until half full.
4. Add salt accoriding to your own taste, 2 heaping tablespoons of cardomon, 2 heaping teaspoons of garlic powder, the cut tomato, 3/4 can of tomato paste, 1 black lemon and the raisins to the already browned onions. (adding the 2 packets of "Wyler's instant beef broth at this time is optional).
5. Stir on medium heat and try a little of the broth (add spices to suit your own taste).
6. Add chicken to the broth and keep at medium heat. Cover with aluminum foil and then the pot lid.
7. Boil chicken on medium high for approximately 30 minutes. Turn down heat to medium temperature and take the chicken out of the broth and place in an oven baking dish into a preheated oven at 300 degrees F. & bake.
8. Strain the broth. Keep the strained ingredients in one bowl and the broth in another bowl.
9. Put the ingredients (e.g. onions, tomato, black lemon, etc.) back into the boiler-pot.
10. Add the 1 1/2 cups of Basmati rice along with 3 measured cups of the kapsa broth that you had previously set aside in a bowl.
11. Bring the Basmati rice, the Kapsa broth and all the ingredients to a boil, then immedietly turn down heat to low and cover sealing tightly again with aluminum foil. Cover with a lid over the aluminum foil. Do not open or peek at it for atleast 10 minutes. Then periodically check to see if rice is light and fluffy, but do not stir rice.

The Kapsa rice is done when all the broth has been absorbed. Remember to check on the chicken in the oven every so often to make sure that it doesn't overcook and become dry.
The chicken should be moist.
Turn off the heat and take off the aluminum foil and allow the extra steam to escape. If the Basmati rice appears dry and not completely cooked add a little bit of the extra broth and recover until finished. Do not mix the water and rice, just add over the top.

Serving Directions:

Pour rice on to a large circular platter. Place the chicken from the oven in the middle and on top of the rice. Serve with shattah (hot sauce).

This recipe serves 3 people.

sabah el kheer,
can I please have the recipe for petite fore?
merci awi.
eva

From: "Eva Habib "
Sent: Tuesday, April 26, 2005 9:27 AM
Subject: araiesh (baskoot bel yansoon)
Can I also have he recipe for el araeesh (baskoot bel yanson).
Merci.

Dear Eva,
I already have the recipe for petite fore "4) Betefor" in Arabic language on my site. Please see below.
http://members.cox.net/ahmedheissa/Recipes.html
Egyptian Arabic Language Recipes from Al-ahram Arabic news paper:
Tagen Sety (for cold days) - Halawiat Sham Al-nsem (eastern Deserts) - Atbak Al-amthanat (Examination time recips).
4. From Al Ahram News Paper January 16,1998 - Arabic Language only:
1) Kahak El Eid, 2) Kahak El Eid ba al-baking bawdr, 3) Garaiaba, 4)
Betefor, 5) Baskawet Al noshader, 6) Baskawet Al nasha,
7) Shaklama, and 8) Karakesh.
I also have the recipe for El Araeesh (Baskoot Bel Yanson). Please see above
#: 8) Karakesh.
Good Luck.
Ahmed Eissa

merci!

From: Sahar Faragala
Sent: Friday, April 22, 2005 9:58 AM
Subject: recipe
Please Mr. Ahmed if you have any recipe about koftat el samak can you send it to me thank you…I don’t like to show my e-mail

Dear Sahar,
Kuftit El Samak is already in my site:
http://members.cox.net/ahmedheissa/Recipes.html
Fish (Samak):
1. Samak bi-al-tahina - Fish with tahina sauce,
2. Sayadiyit al-samak - Fish, boiled with cooked rice,
3. Samak Mashwee - Grilled fish,
4. Samak ma'li - Fried Fish (One way),
5. Samak ma'li - Fried Fish (Second way),
6. Sayadiyit samak ma'li - Fried Fish cooked with rice,
7. Kuftit Samak - Fish fingers or patties,
8. Samak bi-al-tahina - Fish with tahina sauce,
9. Samak bi-al-khudar wi-al-tahina - Fish, with mixed vegetables and tahina sauce,
10. Saniyit samak bi-al-khudar - Backed Fish and vegetable,
11. Samak al-a"imma - Backed stuffed fish,
12. Tagin Samak - Ragout of fish,
13. Tagin samak bi-al-kuzbara - Fish ragout with coriander,
14. A variation of (13) is to use cumin rather than coriander,
15. Tagin samak bi-al-firik - Fish casserole with hulled grain,
16. Kuzbariyit al-samak - Fish cooked with coriander,
17. Another variation of (16) is to use cumin instead of coriander. The dish would then be called Kammuniyit al-samak, or fish cooked with cumin, and 18. Samak misabbil - Fish, stewed.

Ruzz Ahmar - Rice with Onion - This dish is always served with fish.

  7) Kuftit Samak - Fish fingers or patties

Ingredients
1. 1 KG fish.
2. 2 boiled and peeled potatoes.
3. 1 teaspoon lemon juice.
4. 7 garlic cloves.
5. 1/2 teaspoon cumin.
6. 2 whites only eggs.
7. Breadcrumbs.
8. Oil.
9. Salt and pepper.
10. Parsley.
Procedure
1. Boil fish in salted water for 15 minutes.
2. Skin, bone, and flake.
3. Mash potatoes.
4. Crush garlic with salt and cumin, and mix with fish flakes and potatoes.
5. Add lemon juice and seasoning.
6. Stir in egg whites.
7. Shape into fingers or patties and coat with bread crumbs.
8. Fry until golden then remove onto absorbent paper.
9. Serve on a bed of parsley.
Good Luck,
Ahmed Eissa
www.AhmedHamdyEissa.com

From: Welshans4@aol.com
Sent: Wednesday, April 13, 2005 10:33 PM
Subject: Re: recipes
Dear Ahmed,
Thank you very much for responding.  I will use the recipes you recommended.  We are planning to have our "feast" in about two weeks and are looking forward to it very much.  We have learned so many interesting things this year studying ancient Egypt.  Have you, or do you live in Egypt?  We just tonight finished reading the book The Golden Goblet by Eloise Jarvis McGraw.  It is a fictional story set in ancient Egypt, but it confirmed many things about the lives of the people who lived then that we had already learned.  It made Egypt even more real when we looked at pictures in other books that showed the places we were reading about. 
We also went to the Metropolitan Museum of Art in New York City in the fall, and spent a great deal of time in the ancient Egypt wing.  I wonder if you have been there as well. 
Thank you again for your time!  God bless you.
Heidi

Dear Heidi, I have lived in Egypt about 25 years. Currently, I live in Manchester, CT, USA. I'm going to Egypt 7/3/05 to 8/24/05. I usually go to Egypt twice a year for total about 4 months.
Several years ago, I went to the Metropolitan Museum of Art in New York City.
Thanks,
Best Regards,
Ahmed Eissa
www.AhmedHamdyEissa.com

From: larry johnson
Sent: Monday, April 11, 2005 7:53 PM
Subject: Mastic Grains
Dear Ahmed, it has been quite some time since I have e-mailed you, I hope that you are in good health and spirit.  I have been on quite a journey in trying to purchase mastic grains, is there anyway that you can e-mail me a picture and description of what a mastic grain is and where I can purchase it from.  Thank you for your time and may Allah bless you and your household.  Your freind, Larry Dean Johnson.

Dear Larry,
Sorry, I'm not familiar with a mastic grain. Go to Middle Eastern grocery store or Indian grocery store and ask.
Good luck.
Ahmed Eissa

From: Welshans4@aol.com
Sent: Monday, April 11, 2005 12:14 PM
Subject: recipes
We are studying ancient Egypt in our homeschool and would like to host an Egyptian feast for some other homeschool friends.  Could you please make suggestions as to what would be appropriate recipes from your web site?  We would like to have an appetizer, main dish, and dessert for lunch, but would like them to be things that the ancient Egyptians would have eaten.  Thank you very much.  Your web site is wonderful!
Heidi

Hi Heidi, Ancient Egyptian Food and Drink
The Egyptians were very secure in that the Nile valley always yielded enough to feed the country, even when famine was present in other nearby parts of the world.
The Egyptian's basic food and drink, bread and beer, were made from the main crops they grew, wheat and barely. There were many types of bread, including pastries and cakes.
Since there was no sugar, honey was used as a sweetener by the rich, and poor people used dates and fruit juices.
Egyptians liked strong-tasting vegetables such as garlic and onions. They thought these were good for the health.
They also ate peas and beans, lettuce, cucumbers, and leeks.
Vegetables were often served with an oil and vinegar dressing.
Figs, dates, pomegranates and grapes were the only fruits that could be grown in the hot climate. The rich could afford to make wine from their grapes.
Ordinary people ate fish and poultry. On special occasions they ate sheep, goat, or pig; but there was little grazing land available so meat was expensive and most people ate it only on festive occasions.
Egyptians stored their food in jars and granaries. Fish and meat had to be especially prepared for storage. One method was salting. Another was to hang up the fish in the sun, which baked them dry.
In ordinary families the cooking was done by the housewife, but larger households employed servants to work in the kitchen and a chef - usually a man - to do the cooking.
The Egyptians had ovens, and knew how to boil roast, and fry food. There were few kitchen tools: pestles, mortars, and sieves.
An Ancient Egyptian "Date Candy" Recipe (For 2 people)
Ingredients
1. 1cup of fresh dates
2. 1t of cinnamon
3. 1/2t of kardemam seed
4. 1/2cup of fresh ground walnuts
5. small amount of warm honey
6. dish full of fine ground almonds
Procedure
1. mix the dates with some water to paste
2. mix in cinnamon and kardemon seeds
3. kneed in the walnuts
4. form balls, spread with honey and cover in the ground almonds.
5. It is actually pretty good tasting.
This recipe was from 1600BC and was found on an ostraca.

  Things that the not ancient Egyptians would have eaten:
http://members.cox.net/ahmedheissa/Recipes.html
An appetizer (Hors d'oeuvres (Side Dish)) :
4) Hummus - (Low Fat Vegetarian recipe). Hummus (pronounced Hum-es) is traditionally used as a dip with Pita bread, crackers or fresh cut veggies. Many people use hummus as a spread on sandwiches (instead of high cholesterol mayonnaise), as a topping on broiled fish or chicken, on baked potatoes instead of sour cream, or as the main ingredient in a vegetarian sandwich. Hummus is an exotic blend of pureed chickpeas, lemon, sesame tahini, oil, and spices with added flavors such as roasted garlic, roasted red peppers, scallion and dill.
Main dish (Egyptian Lunch (Lunch is the main meal) ):
1) Oven Potatoes Tray (Saniat Patates Ba El-Lahma Fi Al-forn) Serves 10 people.
Serve it with rice.
  Dessert (Egyptian Sweet Dishes):
2) Basboussa (Called Cream of Wheat Cake, called, Coconut and Semolina Cake). Called Baseema. Also, called Haressa. - It is very easy to make. I recommend it for a student school project.
  Good luck,
Ahmed Eissa

From: Welshans4@aol.com
Sent: Monday, April 11, 2005 12:15 PM
Subject: (no subject)
One more question,  What are kardemam seeds, and where can I obtain them?  Is there something that could be used in their place?
Thank you,
Heidi

Hi Heidi,
Kardemam seeds is called Cardamom (Habbahan): Seeds, dry or lightly roasted. Used in soups, stews and coffee.
Details for Cardamom (Habbahan) - Various Types of Cardamom
Seeds, dry or lightly roasted. Used in soups, stews and coffee. See below for more details.
1- Green Cardamom (Habbahan):
The small pods resemble puffed-up pumpkin seeds. They can easily be slit open with a fingernail and contain clusters of about 10 sticky black seeds, which is the source of most of cardamom's flavor and aroma. The pods may be cooked whole and will soften in heat and liquid, but the casings are not usually consumed whole.
2- White Cardamom (Habbahan):
Those pods are the same as the green cardamom, but they have been bleached. Most spice buyers say that the flavor of white cardamom is milder than green cardamom, but that is also why professional cooks say they don't like to use it.
3- Black or Large Cardamom (Habbahan):
The dark brown and black pods are up to six times larger than green cardamom and come from the same family. This spice is usually cooked whole and adds an earthier flavor and aroma to food than its green cousin, making it better suited to savory dishes than desserts.
Buying and Storing Cardamom (Habbahan):
As with all spices, cardamom's flavor and fragrance come from essential oils that quickly fade if not properly handled. IF possible, choose whole cardamom pods, remove the seeds and grind them at the last minute before using. Cardamom seeds also are sold whole and powdered. All cardamom should be stored in airtight containers in a cool, dry place away from sunlight.
Ground cardamom is widely available at supermarkets. Whole cardamom seeds may be procured at some supermarkets and specialty shops. Green cardamom pods are sold through natural-food stores; green and black cardamom can be found at specialty spice retailers and at Indian and Middle Eastern groceries.
Good Luck,
Ahmed Eissa

From: Esther Massouda
Sent: Friday, April 08, 2005 6:53 PM
Subject: Hy there
To Mr Ahmed
       I am asking if you can tell me how to do the sweet Mechabec I use to go to ras el bar and on the nile we use to buy this weet thing will you please tell me how to do it?   Thanks

Hi unnamed person,
In Egypt, Sweet Mechabec is made in a factory not at home.
Sorry I do not know its recipe.
Good luck.
Ahmed Eissa

From: "Eva Habib "
Sent: Friday, April 08, 2005 2:06 PM
Subject: Leg of Lamb
Ahllan wa sahllan,
I would like a recipe for "fakhda dani fi el forn" (leg of lamb).
I love your website.
Eva

Dear Eva,
As you requested, I added Fakhda Dani Mashwiya - Leg of Lamb, Roosted (3) to my site:
http://members.cox.net/ahmedheissa/Recipes.html
14) Kebab Halla - Lamb, Stewed (1) - Lahma Dani Matbukha - Lamb, Stewed
(2) - Fakhda Dani Mashwiya - Leg of Lamb, Roosted (3) - Maza Matbukha - Shin
of Veal, Stewed (4).
Enjoy,
Ahmed Eissa

From: Tuxedo raelene
Sent: Monday, April 04, 2005 9:57 PM
HI ,
 my name is raelene,I am from canada and i was in egypt 2 yrs ago and fell in love with mango juice.pls give me  recipe for mango juice plssssss
 thanks so much
raelene

Hi Raelene,
To Mango Juice:
1) Wash the mango.
2) Remove the mango skin.
3) Remove the mango seed.
4) Mix well the mango with some water and sugar as you desire.
5) Keep it in refrigerator at all the time.
Good luck.
Ahmed Eissa

From: "Eva Habib "
Sent: Wednesday, March 23, 2005 8:24 AM
Subject: macarona fi el forn
Hello Ahmed,
I would like the recipe for macarona fi el forn (macarona be el bashamel).
merci awi.
my email is :evahabib@comcast.net
Eva

Hello Eva,
As you requested, I added Macarona Fi El Forn (Macarona Be El Bashamel) to my site.
I did not try this recipe.
http://members.cox.net/ahmedheissa/Recipes.html
6) Macaroni Bachamel (Bechamel), and Macaroni Bechamel Sauce.
Good luck.
Ahmed Eissa

Merci.
Ahmed Eissa wrote:

From: mayra gondim
Sent: Sunday, April 03, 2005 1:37 AM
Subject: A question about the sugar

Hi!
My name is Mayra and I have been doing this homemade leg wax when I lived in Brazil for years but since I moved to Canada I haven't got the leg wax recipe right. The wax just gets a too liquid consistency. (I did not tried you recipe yet though)
I suspect it is because of kind of sugar. Could you specify exactly the sugar you use? Not even water I have added just to make sure it was not the excess of water. Also I tried brown sugar but...
The Brand of the sugar I usually use is: Fine Granulated Sugar from Rogers Brand. (www.rogerssugar.com)
I would be very happy if you have any tip.
Thank you so much
Mayra

Hi Mayra,
You can use any white sugar especially white sugar from sugarcane.
Good luck.
Ahmed Eissa

From: Pong Tip Keng
Sent: Thursday, March 31, 2005 2:27 AM
Subject: Egyptians foods
Dear Ahmed,
Asalummalaikum, I am Pong from Malaysia. So far Malaysian only using semolina to make cake and Indian cake.
I would like to know  what is the meaning of Baseema and Haressa. Is that Haressa is the food made from semolina that introduced by Greek when Alexander colonise Egypt?
Best regards,
Pong

Dear Pong,
The meaning of Baseema and Haressa is almost the same as Basbosah.
I do not really know if the Haressa is the food made from semolina that introduced by Greek when Alexander colonize Egypt or not.
Good luck.
Ahmed Eissa

From: Erika Arnold
Sent: Monday, March 28, 2005 3:11 PM
Subject: Kabab wa kufta
Dear Ahmed
I am looking for a receipe for kabab wa kufta but could not find in on your website,. I am sure you have such a receipe and would be grateful if you could send it to me.
Thanks.
Yours sincerely
Erika Arnold
e-mail address: erika@arnold-net.com

Dear Erica,
I already have them on my site:
http://members.cox.net/ahmedheissa/Recipes.html
 13) Lahma mu'assaga - Savory minced beef (1) and (2), Lahma Mashwiya or Kebab - Grilled meat, Kufta Mashwiya - Grilled Minced Beef.
http://members.cox.net/ahmedheissa/reclahma.htm
3) Lahma Mashwiya or Kebab - Grilled meat
4) Kufta Mashwiya - Grilled Minced Beef
Good Luck.
Ahmed Eissa

From: Leah Lee
Sent: Tuesday, March 08, 2005 2:32 PM
Subject: Kibbee recipe?
Do you have a good Kibbee recipe?  My mother used to make it and I would like to make it for my family.
Thank you,
Leah Lee

Hello
Leah Lee,
Sorry, I do not know Kibbee recipe. Kibbee is a Lebanese recipe.
Good Luck.
Ahmed Eissa

From: jyreeta camp
Sent: Wednesday, March 23, 2005 4:34 PM
Subject: about your web page
salam walaikum ahmed!i am a 30 year old female in usa.columbus ohio.i will be going to cairo for the first time soon.and i like all the info on your site.it's really helpful. especially the marrieage and the recipes.i'm copying recipes right now.i love to cook and i cant wait to try egyptian food.well just wanted to thank you for this site.also do you know of sites that teach arabic?possibly for free?massalama,jyreeta

Hello Jyreeta,
Thank you for your nice email.
There is a link to a site to learn Arabic on my home page:
http://members.cox.net/ahmedheissa/egyptlk.htm
The link is:
Learn Arabic.
  After you learn Arabic you can use this site to write Arabic:
New Arab Keyboard. Now you can write in Arabic.
Good luck.
Ahmed Eissa

From:
Sent: Friday, March 18, 2005 10:46 PM
Subject: GET BACK TO ME
Dear,
I am interested in your products,as I want to import your goods so do contact me if it is still  available. And give me the conditions if any ,pls do send me CATALOGS of your products for viewing, also state your bottom price for onward transactions,have a nice time.
So please do get back to me as it is important and that we may make a mutual benefits as far as we continue,So do get back to me urgently.
thanks,
Chris Klebbman

Dear Chris,
I do not have any product.
Thanks.
Ahmed Eissa

From: "Zeinab Gina O"
Sent: Thursday, March 17, 2005 5:20 PM
Asalam Alakum
Thank you for your wonderful webpage. I am marrying an egyptian soon, and look forward to trying the recipes!
Zeinab

Hello Zeinab,
Asalam Alakum.
Thank you for your nice email. Good Luck.
Ahmed Eissa

From: "Csirmaz László"
Sent: Thursday, March 17, 2005 12:33 PM
Subject: egyptian breads karakesh
Dear Ahmed Eissa!
I have read about two kinds of modern egyptian breads on a french homepage.
These are called Karakesh and Fatir (it is usually a breakfast bread, I don't know is this the feteer meshaltet on your homepage). These are tipical rural breads, the karakesh may be filled with dates as I have read.
Please, send recipes for these breads if it is possible!
Kind regards
Péter Csirmaz

Dear Péter,
Sorry, I do not have these recipes. Once I have them I'll add them to my site.
Good Luck.
Ahmed Eissa

From: Elizabeth Mehlin
Sent: Wednesday, March 16, 2005 3:59 PM
Subject: recipe
I am intrigued by your web site and especially the ancient recipe for date candy. Do you know where I can find more of these ancient recipes?
  Elizabeth Mehlin
Hamilton. MA USA

Hello Elizabeth,
Sorry, I do not know where you can find more of these ancient recipes. Search the net.
Good luck.
Ahmed Eissa

Thank you for your quick reply. I will go with the recipe you provided and would like to include it in a cookbook I am doing. Do you remember where you found it?
Elizabeth Mehlin
Hamilton.MA

Hi Elizabeth,
Sorry, I do not remember where I found it.
Good luck.
Ahmed Eissa

From: ayman nofal
Sent: Sunday, March 13, 2005 12:25 PM
Subject: nice site
my name is ayman noufal i am egyption and i am working at united arab emirates i am 45 years old ,i am working at etisalat telecominication comany as sr sales executive,i am very happy to get your site by chance and i save it ,i will mail you agin ;
  regards
ayman noufal
p ,o box 1112 etisalat -al ain-uae
phone number 00971507731300.

Hi Ayman,
Thanks for writing to me.
Salams.
Ahmed Eissa

From: "carla francis"
Sent: Wednesday, March 09, 2005 4:02 PM
Subject: Egyptian food
I am a highschool girl who has a project on ancient egypt.I have to get an egyptian dish recipe.I would real like something affordable,easy to make and delicious.PLEASE HELP ME!!!!!!!!!!

Hello,
http://members.cox.net/ahmedheissa/Recipes.html
Egyptian Sweet Dishes
2) Basboussa (Called Cream of Wheat Cake, called, Coconut and Semolina Cake). Called Baseema. Also, called Haressa. - It is very easy to make. I recommend it for a student school project.
Good Luck.
Ahmed Eissa

From: YaS MiNe
Sent: Tuesday, March 08, 2005 6:02 AM
Subject: suggestion about your site
Assalamo alaikom
How about putting some nice information about Islam on your site?
Explanations of Islam etc.
www.islam-qa.com

Assalamo alaikom.
My site is personal site. It is not religious or political site.
I already have some nice information about Islam on my site.
http://members.cox.net/ahmedheissa/egyptlaw.htm
Important Islamic Dates (Hijra 1419 - 1421).
Islamic Center of Connecticut Home Page.
As you requested, I added (your link) about Islam on my site main Page: www.AhmedHamdyEissa.com
Explanations of Islam etc.
Salams.
Ahmed Eissa

From: mohamed hussein
Sent: Monday, March 07, 2005 7:05 PM
Subject: Thank you for the egyptian recipes
  Hello Mr. H. Eissa,
I am so happy that I found your website.  I am married to an wonderful Egyptian man and he misses his home cooking at times.  I knew how to make only a couple of dishes.  Now that I have your website of recipes I can make more.  Right now I am just getting a few dishes off of the computer (your website), and I will start cooking them hopefully this week. I will write back to let you know how they turned out.  My husband does'nt know that I have the recipes yet.  I want to surprise him.  His mother is not alive so I do not have the opportunity to ask her opinion or advise. Wish me Gooooood Luck!  I want to make him happy.
mohamed hussein
husseinmoufk@earthlink.net

Hello,
Thank you for your nice e-mail.
I wish you Gooooood Luck! 
Ahmed Eissa

As salaamu alikum,
 Shukran for the Halawa Sweet recipe! I am married to a Tunisian and all of my friends are married to Tunisians too and we are always hearing about how back home in Tunisia the women make their own leg wax from lemons and sugar, it always perplexed me... Until I learned how to make it myself! Now I have the secret recipe too!
 Mashallah, the halawa is very effective and easy to make. One thing I do before I wax is take an aspirin or if I am pregnant, I take a Tylenol about 30mins. before I wax, it helps to reduce the pain.
Wa'salaam,
Elizabeth

From: Pat McGovern
Sent: Monday, February 28, 2005 10:34 AM
Subject: would you be able to help me?

We are doing a class project on Egypt and I was wondering if you might have some easyreceipes for a desert and Egyptian flat bread and Humus thank- you very much Patricia mcGovern Sussex,N.B. E4E 5J2 Canada For all of yoyr help

Hell mcGovern,
http://members.cox.net/ahmedheissa/Recipes.html
Egyptian Sweet Dishes
2) Basboussa (Called Cream of Wheat Cake, called, Coconut and Semolina Cake). Called Baseema. Also, called Haressa. - It is very easy to make. I recommend it for a student school project.
Egyptian Bread - 'Eesh baladi' - Egyptian Local Bread - Information and a recipe about the Egyptian bread.
Egyptian Hot Beverages
2) "Hummus Alsham" (chickpeas) - a spicy hot drink with hummus.
Good Luck.
Ahmed Eissa

From: Ma Kettle
Sent: Sunday, February 27, 2005 8:50 PM
Subject: I have a question..............
Hello,
I love to cook middle eastern foods and have a collection of recipes..
But I am in search of something that I can not find anywhere and am hoping that you will be able to help me..
I am looking for candy recipes, what did the people make for candy and how do you make it..
I have the turkish delight recipe but there has to be more out there..
Anything like chocolate or such...What did they make for the kids back then or now..
I hope that you can help me with this problem....
I thank you for your time and help and hope to here from you soon
Sincerely
Ma Kettle

Hello Ma Kettle
http://members.cox.net/ahmedheissa/Recipes.html
Egyptian Sweet Dishes
1) "Halawa Sweet" - "AKA Sweet" - "Egyptian Sugar WAX" - "Hair Removal" - Assalya - You can eat it, and you can use it as "Hair Removal".
2) Basboussa (Called Cream of Wheat Cake, called, Coconut and Semolina Cake). Called Baseema. Also, called Haressa. - It is very easy to make. I recommend it for a student school project.
The recipe of sweet dish called Baseema is the same as the Basboussa recipe except you add a lot of coconut.
3) "Konafah" - (To serve 7 people) cooked in the oven. It is my favorite Egyptian sweet. Try it.
Sincerely,
Ahmed Eissa

From: RuggiaTena@aol.com
Sent: Friday, February 25, 2005 4:25 PM
Subject: Falafel
Hello,
I enjoy your recipes very much,  Thank you for taking the time to give them!!  However I am having an awful time "trying" to make falafel my late husband was Egyptian and we used to make it  well, He did that is, with no trouble But when I try they just fall all apart in the oil.  I live in Ok. and the nearest middle east market is 100 miles but I have all the spices but instead of fava beans I have been trying to use gorbonzo beans  is this the problem? 
Please help.
Thank you   God Bless you.
Tena

Hello Tena,
You must make the oil very hot. After you prepare the Falafel you must wait for a while before putting them in the hot oil.
Using Garbanzo Beans is OK but Falafel is not Falafel without using Fava Beans.
Good luck.
Ahmed Eissa

From: "Csirmaz László"
Sent: Friday, February 25, 2005 8:14 AM
Subject: konafah dough
Dear Ahmed Eissa
Please, tell me how the konafa dough (not the ready sweet with cheese)was made in the old days or in the near eastern villages. ( I read that the sweetmakers use electric machines today) I research the history of breads and cakes, and I need this information.
With kind regards
Péter Csirmaz 

Dear Péter,
I never saw Konafa with cheese.
Currently in Egypt, the Konafa dough is maid manually. They put the soft dough (made of flour, water, and may be salt) in a can with holes.
Then, they move the can over a preheated round stove. In seconds the Konafa dough is made.
Good Luck.
Ahmed Eissa

From: Jim Baird
Sent: Thursday, February 24, 2005 9:21 PM
Subject: Do you know ...
Do you know the origin or Baird Tong Soup?
Jim Baird

Hello Jim,
Sorry, I do not know the origin of Baird Tong Soup.
Good Luck.
Ahmed Eissa

From: "Hila Durrani"
Sent: Thursday, February 24, 2005 2:18 AM
Subject: need some recipes
Dear Sir,
I am living in Peshawar, I am so impressed from your experience. if you don't mind please send some cooking recipes (cake, pizza and soup) as well as a recipe of hot wax hair removal. It would be kind of you.
Thanks in advance for your cooperation.
Regards,
Hila 

Dear Hila,
Thank you for your nice email.
Sorry, I do not have cake and pizza recipes. When I have them I will add them to my site.
I already have soup and hot wax hair removal recipes on my sight.
http://members.cox.net/ahmedheissa/Recipes.html
Egyptian Soup Bird Tongue Soup (Lesan Al Asfor) Bird Tongue Soup (Lesan Al Asfor) is beef and onion soup.
Egyptian Sweet Dishes
1) "Halawa Sweet" - "AKA Sweet" - "Egyptian Sugar WAX" - "Hair Removal" - Assalya - You can eat it, and you can use it as "Hair Removal".
Good luck.
Ahmed Eissa

From: MartinJINX2@aol.com
Sent: Saturday, January 29, 2005 1:22 PM
Subject: school project
hi my daughter is doing a school project on ancient egypt would you know of any recipes from that time thankyou so much.sherry martin

Hello Sherry,
I just returned from 7 weeks trip to Egypt.
http://members.cox.net/ahmedheissa/Recipes.html
Ancient Egyptian Food and Drink This is an Ancient Egyptian Recipe. It is what the Ancient Egyptian used to eat and drink.
Good Luck.
Ahmed Eissa

Thankyou for the recipe.Shelby is done her project she received a b+ but she wants to try the recipe.7 weeks in egypt how wonderful.your website is great sherry martin

From: Cindy Alphord
Sent: Tuesday, January 25, 2005 11:11 AM
Subject: honey and sugar please
Hi there,
I was wondering if you could help me find the Eygptian names for sugar and honey. It would be much appreciated. Thanks for your help. Cindy

Hi Cindy,
I just returned from a 7 weeks trip to Egypt.
Sugar is Sokar, Honey is Assal.
Good Luck,
Ahmed Eissa

From: Shehzad Aslam Rana
Sent: Saturday, February 19, 2005 12:03 AM
Subject: Um Ali Pudding Pastry
Dear Mr. Ahmed
How are you. Hope fine..
Can u provide me with the receipe of UM ALI PUDDING PASTRY.
It will be more than appreciated.
Hearing from you soon,
Thanking you
Regards
Shehzad

Dear Shehzad,
The recipe of UM ALI is already existing in my site:
http://members.cox.net/ahmedheissa/Recipes.html
6) "Umm Ali (Ali's mother)" "Om Ali" - is a rich dessert invented by this woman (Umm Ali).
Regards,
Ahmed Eissa

From: hoda mahmoud
Sent: Friday, February 18, 2005 4:15 PM
Subject: Requisting recepie
I really enjoyed your site and I appreciate all the hard work and time that went into the site. I found many recepies I was looking for bu I couldn't find one. It would be really nice if you can add the recepie for date cookies, bescuit be el-agwa (menein).
Thank you.

Hello Hoda,
Sorry, I do not have  the recopied for date cookies, biscuit be el-agwa (menein). When I get it I will add it.
Thank you.
Ahmed Eissa

From: "Kelly Belly"
Sent: Wednesday, February 16, 2005 3:37 AM
Subject: your website
Hi!
My name is Kelly and I found your website while looking for recipes. We are in Qatar, and I accidentally bought halawa tahina rather than tahini sauce.
I got the tahini but now I am looking for some way to use the halawa tahina. Do you have any good recipes or ideas of how I can use this??
Thanks so much!
Kelly Bowron

Hi Kelly,
Last night,  I just returned from Egypt.
Sorry, I do not know how you can use the Halawa Tahina.
Regards,
Ahmed Eissa

No problem, thank you so much for the response, I appreciate it!
take care,
Kelly Bowron

From: doha
To: ahmedheissa@cox.net Sent: Saturday, February 12, 2005 2:55 AM
Subject: Eesh baladi
hi,
im looking for the recipe for Eesh baladi but the soft bread.
Thank you

Dearest Ahmed,
Can u please tell me what rsp means in your measurements.
Thank you

Dearest Doha,
Last night, I just returned from a 7 weeks trip to Egypt.
Sorry, that it is a typing error. I will fix it. It should read 2 teaspoons.
Thank you.
Regards,
Ahmed Eissa

From: MartinJINX2@aol.com
Sent: Saturday, January 29, 2005 1:22 PM
Subject: school project
hi my daughter is doing a school project on ancient egypt would you know of any recipes from that time thankyou so much.sherry martin

From: Cindy Alphord
Sent: Tuesday, January 25, 2005 11:11 AM
Subject: honey and sugar please
Hi there,
I was wondering if you could help me find the Eygptian names for sugar and honey. It would be much appreciated. Thanks for your help. Cindy

From: Marthe Zalhoum
Cc: martoute@cox.net
Sent: Saturday, January 22, 2005 6:05 PM
Subject: Recipies
Mr. Ahmed
My name is Marthe and I am from Egypt but I lived most of my life in the USA.I was so glad that I found your side because I miss the Egyptian Kahak and the good stuff my mother use to bake, if it is possible to send me the ingredient of  Kahak El Eid, Garaiaba, and  Betefor I will be very gratefully. my E-Mail address is:martoute@cox.net
Sincerely
Marthe

From: "mmahoney"
Sent: Friday, January 21, 2005 4:05 PM
Subject: Thank you for wonderful recipes
Dear Ahmed--
I lived in Cairo for 3 yearsand taught at AUC. I use your recipe page often, and it always helps me remember Egypt when I missing it. My wife and I especially love your recipe for Samak Mashee--it's delicious and makes us nostalgic for Alexandria. We do have one question for you, though: what is the best mixture of spices for this dish? We usually use cumin, salt, garlic, chili, a bit of black pepper, and oregano. What do you suggest? Any recommendations?
Thanks again for your excellent website.
Michael Mahoney

From: Rob and Mary
Sent: Wednesday, January 19, 2005 1:29 PM
Subject: beverages for dinner
Dear Ahmed,
    We are planning an Egyptian dinner at our gourmet dining group.  We would appreciate suggestions on beverages both hot and cold.
Thank You
Rob Wilson.,Colorado

From: "Rob"
Date: 2005/01/31 Mon PM 08:02:18 EST
Subject: Egyptian Recipe
Mr. Eissa,
I stumbled onto your website when I was searching for Egyptian recipes on the Internet.  I have a friend who needs to prepare an Egyptian dish that is specific to either Cairo or Alexandria for a class she is taking in college. I offered to help her because I know of a website that has recipes from all over the middle east, including Egypt
(http://www.gourmed.gr/recipes/egyptian/?gid=1&nodeid=23 ).  However, there were only a few Egyptian recipes and nothing to indicate whether any were specific to a particular city or region.  Do you know of a dish or recipe that is specific to either Alexandria or Cairo?  Otherwise, can you recommend a website that may have that kind of information.  Any assistance you could provide would be greatly appreciated.
Sincerely,
Robert H. Harvey

Hi Robert H. Harvey,
Currently I'm in Egypt for 3 more weeks.
Sweet dish recipe Called Basbosa in Cairo and Harisa in Alexandria.
Sorry, I can not recommend a website that may have that kind of information.
Good Luck.
Sincerely,
Ahmed Eissa

Thank you very much.  Enjoy your travels.

From: "kiwiju"
Date: 2005/01/15 Sat AM 06:46:47 EST
Subject: sweet dish
Hello from Austria...we were in Egypt  over New Year and  several times we were able top eat a sweet whose name I dont know...the chef treid to explain it...
white bread and sugar  and creme fraich and milk...baked..had a caramally taste...eaten hot..
it in the gooogle search.
thanks.judy Schoenfelder

Hi judy Schoenfelder,
I think it is Om Ali.
I'm in Egypt for 7 weeks. Only 3 weeks to go.
Good Luck.
Ahmed Eissa

Thanks .I shall try  to make it!

From: "Patricia Schmidt"
Date: 2005/01/07 Fri PM 01:02:30 EST
Subject: Thank you
Dear Ahmed
I would like to thank you for sharing your Basboussa and konafah recipies. I enjoyed the foods of Egypt, very much when I lived there. I would like a recipe for kousheri if you have one. I would also like to know if you know of a site that I may order Egyptian foods from. Please do NOT display my e-mail address on-line.
Thank you
Tricia

Dear Tricia,
Thank you for your email.
The recipe for kousheri is already in my site.
Sorry, I do not know of a site that yot may order Egyptian foods from.
Currently, I;m in Egypt for a week. Next 3 weeks I'll be in Saudi Arabia.
The 3 weeks after that I will me in Egypt then back home on Februry 2oth.
I will NOT display your e-mail address on-line.
Thank you
Tricia

Dear Ahmed
  I pray you have a safe trip back home to Egypt, and then to Saudi. Where are you from in Egypt?
  I lived in Madi for three years and I do call Egypt my second home.  Take care and may God bless
  you.  Tricia

Dear Tricia,
IT was harsh trip back home to Egypt from Saudi. I spent 36 hours in the airport.
Madi is where most of the americans live in Egypt. I live in Nasser City, near the airport.
This summer my wife and I are planning on spending it in Egypt (Cairo, Alexandria, and Sharm Al Shak).
Thanks.
Ahmed Eissa

Dear Ahmed
  Glad to hear you survived the trip. I still have alot of close friends in Egypt, mostly Egyptians. "LOL"
   I am planing a trip back as well, but not untill next winter. A friend of mine lives in Nasser City. I like it there very much. I found a web site for Egyptian foods and other things, if your interested.
   http://home.att.net.  If that doesnt work then go to google or dogpile and type in Egyptian foods. "Egyptian and Middle eastern foods and pasteries. Have a great day.  Tricia