Ahmed Hamdy Eissa's Feedback 2008

Ahmed Hamdy Eissa's Feedback 2008

Feedback For The Year 2008. Last Updated: November 27, 2008:

From: Osama Abdelhaleem
Sent: Saturday, July 26, 2008 12:24 AM
Subject: Sherouk & Obour Maps
Dear Mr. Ahmed,
Sorry for dropping this mail on you without prior acquaintance but a friend of mine sent me a link to your website when I asked if he has a map of New Cairo.
Since you managed to get a map of new Cairo while in the states, I wonder if you can send me a map of both Sherouk and Obour as well if you have them since they're considered a military secret here in Egypt.
Thank you.
Osama Abdelhaleem

Hello Dan,
Thank you for your email.
Sorry for writing to you so late. I was traveling. Now, I travel a lot.
I put Sherouk map on my site. Sorry it not very clear.
Sorry I do not have Obout map yet.
Good luck.
Ahmed Eissa

From: 'emitrades'
Sent: Sunday, July 27, 2008 7:37 PM
Subject: sugar ball for waxing
Dear sirs,
I have seen yr email while searching egyptian receipes I would like to know how to prepare sugar ball for waxing, this is very common in egypt, I would be very glad if you write the receipe for it.
If not send me some of the websites or ladies beauticians email, will ask them directly.
thank you for yr cooperation in anticipation.
regards
Daania
India

Hello Daania,
Thank you for your email.
Sorry for writing to you so late. I was traveling.
It is already on my site. Now, I travel a lot.
Good luck.
Ahmed Eissa

From: Champlin
Sent: Monday, July 28, 2008 7:13 PM
Subject: Salsit Gambari
Several recipes call for this (prawn sauce). Do you have a recipe or a source for a recipe?
Thanks
Dan

Hello Dan,
Thank you for your email.
Sorry for writing to you so late. I was traveling.
Sorry, I do not know it. Now, I travel a lot.
Good luck.
Ahmed Eissa

From: Angie Soliman
Sent: Tuesday, July 29, 2008 12:41 AM
Subject: salam
Salam Ahmed,
my name is angie. i am egyptian. i was wondering if you could help me. i came across your website and thought you could. anyway. i want to make macorna bil beshamel.. how would i go about doing so?
i already got the ground beef prepared.. its a matter of the beshamel sauce and the tomato sauce as well. please let me know when you can.
thank you soooo much in advance :-)
Angie Solima

Hello Angie Soliman,
Thank you for your email.
Sorry for writing to you so late. I was traveling.
It is already on my site. Now, I travel a lot.
Good luck.
Ahmed Eissa

From: Magdi greese
Sent: Saturday, August 09, 2008 7:35 AM
Subject: fayesh
hello sir
my name is magdy , I live in oklahoma ,
realy I need to know how the fayesh( from upper egypt) can be done , if you have any idea it will be realy nice.
thanks

Hello Magdy,
Thank you for your email.
Sorry for writing to you so late. I was traveling.
Sorry, I do not know the Fayesh. Now, I travel a lot.
Good luck.
Ahmed Eissa

From: victor melkonian
Sent: Sunday, August 10, 2008 1:33 AM
Subject: fetir's dough
Hi Ahmed,
I would like you to send me the recipe of the fetir's dough. When I was in Egypt, I went to a fetir shop and I have been told that the dough is made of plain flour, salt and water. Is this the right recipe?
Thank you
Vic

Hello Vic,
Thank you for your email.
Sorry for writing to you so late. I was traveling.
Yes. It is on my site. Now, I travel a lot.
Good luck.
Ahmed Eissa

From: Ashley Curtis
Sent: Wednesday, August 13, 2008 4:32 PM
Subject: Egyptian Sugar Wax
I made the wax just fine and it looks like it should and has the right consistency. I just can't quite figure out how to use it properly. Could you give me some more detailed instructions that a first time waxer would understand?

Hello,
Thank you for your email.
Sorry for writing to you so late. I was traveling.
Just put it on the part you want remove the hair and pull it, and repeat.
Ahmed Eissa

From: Mocro Diamant
Sent: Saturday, August 16, 2008 2:35 AM
Subject: Recipe of Sobya
Hello,
I've saw your website and i searched it all for the recipe of sobya. Unfortunately i didn't find it. So my question to you is, can you give me the recipe of sobya please. I've bought the powder in egypt it's called sobya, only i don't know how to make it. I hope that you can help me.
Yours sincerely
Shedy Taher

Hello Shedy Taher,
Thank you for your email.
Sorry for writing to you so late. I was traveling.
I do not know it. Now, I travel a lot.
Good luck.
Ahmed Eissa

From: Seza
Sent: Thursday, August 21, 2008 5:49 PM
Subject: shrimp

Hello,
Would you have a recipe for shrimp sautéed with cumin and tomato?
Susan
Toronto

From: Seza
Sent: Thursday, August 21, 2008 6:11 PM
Subject: shrimp

Maybe it’s coriander I’m thinking of and not cumin. Which is better for shrimp gambari?
Susan

Hello Sysan
Thank you for your email.
Sorry for writing to you so late. I was traveling.
I only have what is on my site.
Good luck.
Ahmed Eissa

From: Ola Kamel
Sent: Friday, September 12, 2008 4:38 PM
Subject: Al Graibah (Egyption Sweet)

Hello,
First I want to congratulate you on your wonderful webpage and for making people aware how wonderful Egyptians are! This is really a nice thing you are doing.
I also wanted to ask you about the Ghorayeba recipe... we don't add any sugar at all in the dough?? I just want to make sure.
thanks again.
Ola

From: ahmedheissa@cox.net
To: Me
Sent: Sep 19, 2008 6:41 PM

Subject: Al Graibah (Egyption Sweet)

Hi Ola,
Thanks for your nice email. Ghorayeba recipe is already on my site in Arabic.
Good Luck.
Ahmed Eissa

From: 'Ola Kamel '
Sent: Saturday, September 20, 2008 1:08 AM
Subject: Re: Al Graibah (Egyption Sweet)
Thank you again for you reply. Unfortunately I cannot read arabic. But I saw your recipe in english but you didn't say to put any sugar so I wanted to make sure. Is that correct?
Thank you
Ola

From: MIKA
Sent: Saturday, September 20, 2008 12:48 AM
Subject: You Are My Best Hope

Hello Mr. Ahmed Hamdy Eissa,
My name is Kamika and I have been married to egyptian for almost 9 years now. I am american and I cook a lot of egyptian food in our home. I learned all from my egyptian in laws.However,I have one food that I really want to learn how to make myself and surprise them. I want to make gibna or gibna beida I think it is egyptian feta cheese. His mom makes it in a jar and liquid here and she can show me how to do it but I want to surprise her and family too. I hope you can help me because I haved tried to get it all over the internet and from my egyptian friends on the internet too. I have had no luck for years sadly. So please help if you can sir.
Thanks so much and many blessings to you.
Kamika Bishay

From: 'ahmedheissa@cox.net'
Sent: Friday, September 19, 2008 3:32:27 PM
Subject: You Are My Best Hope

Hi Kamika Bishay,
Sorry, I do not know it.
Good Luck.
Ahmed Eissa

From: MIKA
Sent: Saturday, September 20, 2008 4:36 AM
Subject: Re: You Are My Best Hope
thanks anyway.

From: shanda mcclure
Sent: Wednesday, September 24, 2008 9:28 PM
Subject: egyptian recipe
I hope you can assist me. Years ago, I had an egyptian dish which was a very tender cubed beef, okra, some type of sauce or gravy which was brown in color and rice. It was only one time that I tasted...but oh, my...I have longed for that dish again. I have wanted to cook it for ever...Please say you have the recipe to share with me...
Have a beautiful day!
Shanda McCLure

Hello Shanda McCLure,
Thank you for your email.
Sorry for writing to you so late. I was traveling.
I do not know what it called. Now, I travel a lot.
Thanks a lot.
Ahmed Eissa

From: 'noran sallam'
Sent: Friday, September 26, 2008 6:33 PM
Subject: kahk eleid
Hi Ahmed,
Your website is a wonderful reference to me, and guess what? i started hearing compliments on my cooking finally after 6 years of marriage :D. i found this recipe for kahk,it looks easy but i am not sure what will the result be.
Please let me know your feedback.
Thanks,
Noran

Authentic Egyptian cookies by atfmama2004

1¼ hours | 1 hour prep
SERVES 4

* 2 cups unsalted butter (samn balady)
* 1 cup whole milk
* 4 1/2 cups all-purpose flour
* 2 tablespoons baking powder
* 1 teaspoon instant yeast
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 1 teaspoon ground ginger
* powdered sugar

1. Heat the samn balady until almost boiling.
2. In seperate bowl, add the baking powder and the spices to the flour.
3. Slowly add the flour mixture to the hot samn balady and stir thoroughly.
4. When the mixture cools (warm to touch), add the instant yeast to the milk with a teaspoon of sugar, then stir gently into the dough.
5. Knead it for a short while, cover and let it rest for an hour.
6. Shape dough into balls, then flatten them.
7. Inserts nuts, honey, sugar, agwa (date spread), or other filling when you are making it into balls.
8. Put them on a cookie tray and let them rest.
9. Bake in preheated oven (345 F) until golden.
10. Cool and sprinkle with powdered sugar just before eating.

Hello Noran,
Thank you for your email.
Sorry for writing to you so late. I was traveling.
I do not have the time to make it. Now, I travel a lot.
Thanks a lot.
Ahmed Eissa

From: 'amity'
Sent: Thursday, October 02, 2008 3:14 AM
Subject: sukar w limon

Hi, I appreciated your helpful article on so-called 'sugar wax.' I'll tell you how I learned to do it in Lebanon. Of course the meansurements were a bit different and I don't think anyone ever measured in fact, but here goes.
Use about 2 cups granulated sugar, and the juice of one lemon, plus only a bit of water, maybe a couple of tablespoons. Less than they used in Egypt, apparently. Heat almost to hard ball stage. How do we know we are there? Well you can drop just a drop or two into a small glass of water and then test it with your fingers to see how thick it is when cold. You want it not quite solid, IOW, still a bit malleable and does not break, but bends slightly. It will be brown, of course, by the time you get there, stirring all the while. In Lebanon they have these fabricated stone countertops, and spread a thin layer of water to pour the mixture onto to cool. Here most of us will have to improvise a bit. I just put mine into a metal bowl. When it is thick enough to hold together and cool enough to handle lift it out of there with a spoon or spatula and knead, knead, knead until it is as you say an opaque golden honey color. A very THIN coating of oil on your hands before you grab it can help keep it from sticking to your hands. Don't want any significant amount of oil in the in the sugar stuff at all. You can see the grains running through it like fine strands of silk after you knead.
Very pretty. When it is totally malleable smack a nice blob up against your clean leg (or wherever, yes we did 'full Brazilians' this way. I guess it was originally called a 'full Lebanese'?), press it upward against the direction of the hair growth, and then pull off from the top down, in the same direction as hair growth. It will remain in blob form as the hair comes off. Knead again, smack and stretch, etc. You can do your whole body with one recipe of this stuff, an even save it for re-use if it did not get too much stuff in it. Save it in a plastic bag in the fridge, then peel out, let warm to room temperature, and re-knead it. This is so much better than wax without all the mess. Rinses right off your legs. No muslin strips are needed at all. It does tend to get a bit thinner as more hair and I guess some skin cells get lodged in it, so there is a time to throw it out.

You could also write about threading. I wish I had someone to do this for me again. It is a wonderful treatment for excess hair in small areas, too.
Eyebrows, moustache hair, etc.
Terre

Hello,
Thank you for your email.
Sorry for writing to you so late. I was traveling.
Thanks a lot.
Ahmed Eissa

From: Lobna Mansour
Sent: Wednesday, July 09, 2008 6:51 PM
Subject: torshy
Hi Ahmed,
I really want the authentic taste of Egyptian Torshy. The one you buy off the street when you buy your falafel sandwich.
Does the vinegar matter, the salt, I am sure the trick in those ingredients. What type should I use.
Thank you
Lobna

From: ahmedheissa@cox.net
To: lobna_mansour@hotmail.com
Subject: Re: torshy
Date: Sun, 23 Nov 2008 22:17:10 -0500
Hi Lobna,
Red or white vinger is OK.
Any table salt is OK.
Good Luck.
Ahmed Eissa

Hey thank u , Lobna

From: Melissa S
Sent: Wednesday, July 09, 2008 6:50 PM
Subject: Egyptian Food
As Salamu Alaykum,
I wanted to know if you can help me make Umm Ali. I hope I’m saying it right. I want to make it just like they do in Cairo Insha Allah. I think it look’s so nice. I hope to its okay to ask this? I really want to learn how to make Egyptian food Insha Allah. I love it very much
Wassalaam
Melissa

Hi Melissa,
It is already on my site.
6) "Umm Ali (Ali's mother)" "Om Ali" - is a rich dessert invented by this woman (Umm Ali).
Good luck.
Ahmed Eissa

Hi Lobna,
Red or white vinger is OK.
Any table salt is OK.
Good Luck.
Ahmed Eissa

From: Lori L
Sent: Sunday, October 05, 2008 10:24 PM
Subject: recipes, HELP
I am a horrible cook. I cook a few things that I enjoyed from my mother making them, but other than that, I'm bad. And I've never enjoyed cooking either. I am in the US and recently got married and my husband is Egyptian. The foods that he cooks are INCREDIBLE! I want to learn some Egyptian recipes to make for him. What would you recommend as some starter easy recipes that I could make for him?
Lori Sallam

Hi Lori,
I recommend:
1) Oven Potatoes Tray (Saniat Patates Ba El-Lahma Fi Al-forn) Serves 10 people.
OR,
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: "Koury, B. (0775539)" <0775539@student.hro.nl>
Sent: Wednesday, November 05, 2008 7:11 PM
Subject: egyptian recipes

Dear mr. Hamdy Eissa,

I just wanted to mention that you have a wonderfull website. My father is Egyptian and I was looking for a recipe to make Mihallabiyit'amar al-din. When I showed him your recipes all memories came back of things that he ate when he was a little boy. Things that he actually has forgotten.
So thank you for making this wonderfull site.
Kind regards,
Bella Koury
The Netherlands

Dear Bella,
I have it in my site.
8) "Mihallabiyit'amar al-din - Pressed Apricot Pudding Recipe" - is another Egyptian cold dessert.
Thanks for your nice email.
Good luck.
Ahmed Eissa

From: gdsd George
Sent: Thursday, November 06, 2008 12:40 PM
Subject: REF EGYPTIAN HALAWA HAIR REMOOVAL
DEAR AHMAD
CAN YOU PLEASE ADVISE WHERE WE CAN FIND "HALAWA" EXPERTS ( LADIES) TO JOIN OUR INSTITUTE IN ATHENS GREECE?
WE NEED REAL EXPERTEES HAVING GOOD EXPERIENCE AND SOME ENGLISH OR FRENCH LANGUAGE
WE NEED 3-4 PERSONS
PLEASE ADVISE
THANKS
GEORGE DIMAS
ATHENS GREECE
00306944324794
EMAIL gdsdgreece@gmail.com

Dear George,
Sorry, I do not know where you can buy "Halawa" from
. I live in USA, I do not know ladies to join your company in Greece.
Good luck.
Ahmed Eissa

Thanks ahmad very much your reply
rgds
George

From: mohammed abuhashish
Sent: Tuesday, July 08, 2008 12:31 PM

Hey ahmad, me and my family love your recipes we've used about 8 so far!! But I was wondering do you know how to make Mafftoul??

Hi Mohammed,
Sorry, I do not know how to make Mafftoul.
Good luck.
Ahmed Eissa

From: mohammed abuhashish
Sent: Friday, July 11, 2008 4:36 PM
Subject: Re: how to make Mafftoul?
Alright thanks for the reply anyway:) Btw, my mom loves your recipes and she thinks your some type of miracle worker whenever she wants a recipe for something she always says "Ask Ahmad!" You've become a household name in our house and she tells all her friends about you:)
-Keep posting new stuff!

Thanks.
Ahmed Eissa

From: samantha millhouse
Sent: Sunday, July 20, 2008 7:19 PM
Subject: recipe for fateer
Hello,
My name is Samantha. My daughter is currently planning to marry an egyptian very soon and i am looking for authentic recipes so when he is here i can cook some familiar foods for him. I would like to know if you could give me a good recipe for this bread they call fateer? My daughter says it is wonderful. I would greatly appreciate it and if there are any recipes i could help you out with just let me know i would be glad to help in any way i can.
Thank You,
Samantha

Hi Samantha,
The recipe for fateer is already on my site.
Good Luck.
Ahmed Eissa

From: RProTourist@aol.com
Sent: Wednesday, July 16, 2008 4:23 AM
Subject: Your Website
I enjoyed surfing through your web site. Looking forward to future additions. I visited Egypt in 2006 I treated myself to the trip as a Retirement present to myself. I had no problems whatsoever while visiting there. I had a sponsor family there who were very gracious with their hospitality The family had a remedy for everything. I hope to return soon in the future. I felt right at home while there. Thank you for having this web site.

Thanks.
Ahmed Eissa

From: vicki cheney
Sent: Sunday, July 20, 2008 7:12 PM
Subject: sugaring hair removal
Salam,
I tried this recipe 2 times, first time without themometer- to hard and then I went and bought a candy themometer and tried this recipe again at 250 degrees and it was too runny. What am I doing wrong please? Any help will be greatly appreciated. Thank you.
Vicki

Hi Vicki,
Cook it more time.
Please see my feed back through the past 6 years.
Good luck.
Ahmed Eissa

From: MIKA
Sent: Saturday, September 20, 2008 12:48 AM
Subject: You Are My Best Hope
Hello Mr. Ahmed Hamdy Eissa,
My name is Kamika and I have been married to egyptian for almost 9 years now. I am american and I cook a lot of egyptian food in our home. I learned all from my egyptian in laws.However,I have one food that I really want to learn how to make myself and surprise them. I want to make gibna or gibna beida I think it is egyptian feta cheese. His mom makes it in a jar and liquid here and she can show me how to do it but I want to surprise her and family too. I hope you can help me because I haved tried to get it all over the internet and from my egyptian friends on the internet too. I have had no luck for years sadly. So please help if you can sir. Thanks so much and many blessings to you.
Kamika Bishay

Hi Kamika Bishay,
Sorry, I do not know it.
Good Luck.
Ahmed Eissa

From: Morris Nakhla
Sent: Tuesday, September 16, 2008 6:49 PM
Subject: Fetira

Hi,
My name is Morris I live in Sydney Australia. Came from Egypt (Suez) 39 years ago.
I have an AAustralian friend who wants the recipe for Fetira - Can you help
Regards
Morris Nakhla
Phone/Fax (Home) - (02) 9498-5290
Mobile 0419 271 009
e-mail
morris.nakhla@gmail.com

Hi Morris Nakhla,
It is already on my site.
Good Luck.
Ahmed Eissa

From: Ola Kamel egyptola@hotmail.com
Sent: Friday, September 12, 2008 4:38 PM
Subject: Al Graibah (Egyption Sweet)
Hello,
First I want to congratulate you on your wonderful webpage and for making people aware how wonderful Egyptians are! This is really a nice thing you are doing.
I also wanted to ask you about the Ghorayeba recipe... we don't add any sugar at all in the dough?? I just want to make sure.
thanks again.
Ola

Hi Ola,
Thanks for your nice email. Ghorayeba recipe is already on my site in Arabic.
Good Luck.
Ahmed Eissa

From: Aaim Inc aaim0001@yahoo.com
Sent: Thursday, August 28, 2008 3:47 AM
Subject: thans

Thank you for the lovely aklat. Rabena yekhaliki lena.
Mohsen
NY
USA

Hi Mohsen,
Thanks for your nice email.
Ahmed Eissa

From: H H hhh219@gmail.com
Sent: Wednesday, August 27, 2008 5:25 PM
Subject: Egyptian Recipe

Hello,
I wanted to know the recipe for Foul Iskandarani. I had it at Shabrawy. Also I read your hammam recipe, but it does not say what type of cooked rice. I was looking for something similiar to the farahat recipe. And please tell me how to cook duck (boiled and fried), I did not see it on your website.
Thanks.

Hello,
Sorry, I do not know the recipe for Foul Iskandarani and duck (boiled and fried).
Use white rice.
Ahmed Eissa

From: tandy solomon
Sent: Wednesday, July 09, 2008 12:17 PM
Subject: re: Halawa Sweet
Greetings from North Carolina!
I've just looked on line for a recipe for hair removal and found yours forthwith. It is exactly what I was looking for, so I thank you.
When I was a young child, my best friend was Egyptian and we used to watch her elder sister make this concoction. When I recently wanted to learn to do this, I contacted my old friend, but her sister died young, and my friend never learned it, and so I figured I'd google and find something. And there you are!
I haven't tried this yet -- it seems like a project one sets aside some time for -- but I wanted to quickly thank you and also to say that that August 2001 email from the woman on the bottom of your Halawa page gave me pause -- looking at the dates, just thinking about what it must have been like for her family to deal with officials returning to the States, ergh.
Anyway, best wishes to you.
Tandy
Tandy

Hi Tandy,
Thank you very much for your nice email.
Ahmed Eissa

From: mohammed abuhashish
Sent: Tuesday, July 08, 2008 12:31 PM
Hey ahmad, me and my family love your recipes we've used about 8 so far!! But I was wondering do you know how to make Mafftoul??

Hi Mohammed,
Sorry, I do not know how to make Mafftoul.
Good luck.
Ahmed Eissa

From: ITALIA CEA
Sent: Monday, July 07, 2008 1:45 PM
Subject: halawa
I was in Egypt last year and brought some halawa but I run out of it. I am very thankful for the recipe. I was wondering do you know of any place that they do it?
Italia

Hi Italia,
Sorry, I do not know where the do it.
Good luck.
Ahmed Eissa

From: Christine
Sent: Wednesday, July 02, 2008 12:33 PM
Subject: Bread with meat
Hi,
I was just looking at your site about how to make Egyptian bread and I was wondering, do you have the recipe for bread with meat inside it please.
I had this when I was in Damanhour last year and it was amazing but I'm not sure of the bread recipe.
I hope you can help me with this as I would like to make it as a surprise for my husband.
Thank you
Christine Seyam

Hi Christine Seyam,

I think I already have it on my site.
19) Hawosi (Aish Bellahma - Bread with ground beef) - Hawosi is like meat in pita bread wrapped in paper and baked in the oven.
Also,
4) Fatta A-Ra'ba, Fatta Al-Lahma -- Fatta, with Neck or Beef - moisten bread with the boiling broth and cover with thick layer of rice. Wet the rice with the remaining yogurt, flavored heavily with garlic soup. Arrange the meat, neck or chicken around the rice, in a ring. It is great.
Good luck.
Ahmed Eissa

From: Christine
To: Ahmed
Sent: Monday, July 07, 2008 5:09 PM
Subject: Re: Bread with meat
Thanks very much I will try them both.
Hope u have a nice time in Egypt
From
Christine

From: Alexandra Rodrigues
Sent: Sunday, July 06, 2008 10:17 AM
Subject: recipes
Hi Ahmed,
I went to Egypt recently to meet my future husband's family. He is egyptian and while there, I tried two coconut sweets basima and ladida, I think it is not written like this but he said ladida means delicious in arabic, and it really is. Could anyone tell me the recipe for basima and ladida please? Also, I would like to know where to buy a good egyptian cookbook.
Kindest regards,
Yasmine

Hi Yasmine,
This recipe is already in my site.
You can buy a good Egyptian cookbook in Egypt.
You will find most of what you looking for on my site for free.
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.
The recipe of sweet dish called Baseema is the same as the Basboussa recipe except you add a lot of coconut.
Good luck.
Ahmed Eissa
www.AhmedHamdyEissa.com

From: Alexandra Rodrigues
Sent: Sunday, July 06, 2008 4:21 PM
Subject: Re: Basboussa (Called Cream of Wheat Cake, called, Coconut and Semolina Cake). Called Baseema. Also, called Haressa recipes
thanks so much Ahmed. Do you know the one for ladida? I don't know how to write it it means delicious in arabic.
best,
Yasmine

Hi Yasmine,
I think you mean Lazezah not Ladida. Lazezah means delicious in arabic.
I do not know what Ladida is. Ladida is not a recipe.
Good luck.
Ahmed Eissa
www.AhmedHamdyEissa.com

From: Alexandra Rodrigues
Sent: Sunday, July 06, 2008 4:28 PM
Subject: Re: Basboussa (Called Cream of Wheat Cake, called, Coconut and Semolina Cake). Called Baseema. Also, called Haressa recipes
sorry Ahmed I forgot to ask the quantity of coconut for the baseema recipe
thanks,
Yasmine

Hi Yasmine,
The quantity of coconut for the Baseema recipe is up to your taste. Put what you like.
Good luck.
Ahmed Eissa
www.AhmedHamdyEissa.com

From: Alexandra Rodrigues
Sent: Monday, July 07, 2008 9:37 AM
Subject: Re: Basboussa (Called Cream of Wheat Cake, called, Coconut and Semolina Cake). Called Baseema. Also, called Haressa recipes
hi Ahmed,
Yes it is laziza. It is a cake made of coconut and butter as far as I can tell. It is really great. I would be very grateful if you knew how to make it it is not like baseema, it is different I ate it in Alexandria.
Kindest regards,
Yasmine

Hi Yasmine,
I do not know it.
This Saturday, I'm traveling to Egypt for 3 months.
If I remember, I will check it out and email you.
Good luck.
Ahmed Eissa

From: Adrienne Griebe
Sent: Sunday, June 29, 2008 10:56 PM
Subject: Egyptian Recipe
To whom this concerns,
Me and my sister in law saw your website and was tired of using the store brand home waxing kit, So we decided that maybe we will try your recipe. SO our first batch was too dark brown and fall apart very easily. The second batch that we did was a very nice golden brown.. but when it was not to hot for us to grab it wasn't at all sticky enough to stay on our skin. So we tried again the last batch was very nice color and was sticky enough, But by the time we could touch it without burning us it wasn't sticking to our skin. We read the direction very clearly... Are we doing something wrong?? Please e-mail me back, For right now your recipe doesn't work, it was more like taffy then a organic hair removal.
thanks
Adrienne and Amber Schade

Hello Adrienne and Amber Schade,
I do not know what you really doing wrong.
Please read the feedback on my site for the past 8 years to see other people feedback.
Search for hair removal.
Good luck.
Ahmed Eissa

From: Zeiad El Kady
Sent: Wednesday, June 25, 2008 6:17 PM
Subject: asalam alaykom!
Hi there! I am a Canadian married to an Egyptian and a recent convert. Last year mu husband and myself visited his family in El Maadi and I had a wonderful time! While we were visiting his aunt made us a veal dish that was fried in clove and brown sugar, do you know what I am talking about?? It was so good and I am not sure how to make it. I would greatly appreciate it if you could tell me the recipe.
Thank-you
Holly Dixon

Hi Holly,
I do not know what you are talking about.
Please ask your husband to ask his aunt.
Good luck.
Ahmed Eissa

From: Rickey, Eric
Sent: Monday, June 23, 2008 11:35 AM
Hello Mr. Heissa;
My name is Eric Rickey, and I have a request of you if I may. My wife is from and Egyptian family, and her mother tells me os a bread mafe by her mother called “araeesh” . It sounds like more of a biscotti type cookie, but I understand that is it just a biscuit like, dry bread.
Is it possible that you have heard of this and can send me a recipe for such? I have tried a couple of you bread recioies and have enjoyed them all, but my mother-in-law would love to try araeesh once more.
To your good health....
Eric

Dear Eric,
Thank you for your nice email.
I already have the recipe for “araeesh” (Baskoot Bel Yanson). Pleas see #: 8) Karakesh in Arabic language on my site.
Sorry, I do not have the time to translate them.
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 recipes).
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.
Good Luck.
Ahmed Eissa

From: Rickey, Eric
Sent: Monday, June 23, 2008 3:48 PM
Subject: RE: "araeesh"
Thank you Ahmed... I will see if I can get it translated tonight !
Cheers....
Eric’

From: Maria Govea
Sent: Tuesday, June 03, 2008 7:17 PM
Subject: Feteer Meshaltet (Short Crust Pastry)
Assalamualaikum Brother Ahmed,
My name is Maria, I'm an American woman who embraced Islam 4 years ago and have visited you website many times over the last 5 years or so. I love your site it contains so much information about so many subjects. I love being able to know you and your wonderful family thru the many pictures you have posted.
I love the receipes especially because I love to cook. I wanted to ask you I have tasted Feteer Meshalted many times when I used to buy it from a Middle Eastern store that was in my area, and was so happy to see it on your site, the question I have is about the amount of sugar, as I don't remember it being sweet at all, is there another receipe maybe that is not a sweet version?
I appreciate any information you can give me. Also upon reading some of your feedback for this year I noticed one lady named Dianne Holley mentioning a reciepe for Lubna, I think she meant Lebani, if this is the case she can just buy plain Yougurt and put it in cheese cloth or a fine colander and let drain, its delicious with olive oil on top.
Thankyou so much for your wonderful job on your website, and for your time.
Salam Alaikom W. W. B
Your sister in Islam, Maria

Hi Maria,
I emailed your answer to Dianne Holley.
Use the same Fetter recipe but without sugar.
Good luck.
Ahmed Eissa

To: Dianne Holley
Sent: Wednesday, June 04, 2008 1:04 PM
Subject: looking for a recipe, please
Dear Dianne,
Yo asked me about a recipe called "lubna".
Maria (she emaile me), think you meant Lebani, if this is the case you can just buy plain Yougurt and put it in cheese cloth or a fine colander and let drain, its delicious with olive oil on top.
Good luck.
Ahmed Eissa

From: "Terry Hunt"
Sent: Monday, June 02, 2008 8:55 PM
Subject: Egyptian Date Candy
The Date Candy recipe is so cool! Wherever did you find out about it?
I'm VERY curious.
Regards,
Theresa Pawlowski

Hi Theresa Pawlowski,
This was several years ago, sorry, I do not remember.
Thanks.
Ahmed Eissa

From: MRasson@aol.com
Sent: Thursday, May 15, 2008 4:00 AM
Subject: do you have any idea how to make mefatta?
please help me to make that sweet treat my grandmother used to make .the mix of the tahwega and how to make it please.thanks
Maurice Rasson
los angeles
mrasson@aol.com

Hi Maurice,
Sorry, I do not know the mix of the Tahwega and how to make it.
Please let me know if you found out.
Good luck.
Thanks.
Ahmed Eissa

From: YwerWyatts@aol.com
Sent: Tuesday, May 20, 2008 8:47 PM
Subject: eyptian flat bread
Could you possibly help me. I am trying to find a recipe for egyptian flat bread. I know the ingredents are whole wheat flour, water and salt but I dont know the measurement our how to cook it. This is for a 3rd grade projects due on Thursday at an elementary school in Lynnwood Washington. Any help you can give would be great.
Thanks Tory
Ywerwyatts@aol.com

Hello,
It is already existing on my site.
Egyptian Bread - 'Eesh baladi' - Egyptian Local Bread - Information and a recipe about the Egyptian bread.
Good luck.
www.AhmedHamdyEissa.com

From: YwerWyatts@aol.com
Sent: Tuesday, May 20, 2008 10:06 PM
Subject: Re: eyptian flat bread
thanks

From: Cathy Yeater
Sent: Monday, April 28, 2008 3:56 PM
Subject: Thank You
I am so happy to find your recipes. My daughter in law is Egyptian and I want to cook some things for her to hope she will enjoy feeling at home. If you have any suggestions that would be great.
I am going to make Mahshy
Masaka and Tagen Ros Mo-amar
Does this sound like it would be a good meal. I haven't tasted any Arabic food so I really don't know what to expect
Thanks
Cathy
US South Carolina

Hi Cathy,
Thank you for your nice email.
Tagen Ros Mo-amar is very easy to make.
Masaka is very hard to make.
Both are Excellent choice.
Good luck.
Ahmed Eissa www.AhmedHamdyEissa.com

From: Pekaki@aol.com
Sent: Sunday, April 27, 2008 7:46 PM
Subject: homosia
Dear Ahmed,
I wonder if by any chance you can find the recipe for homosia. It is a candy made with yellow chick peas and sugar. Thank you in advance.
claire

In a message dated 4/27/2008 5:01:39 P.M. Pacific Daylight Time, AhmedHEissa@cox.net writes:
Hi Claire,
No one make Homosia at home.
It is made in a factory.
Please email the recipe to me, if you got it.
Good luck.
Ahmed Eissa

From: Pekaki@aol.com
Sent: Sunday, April 27, 2008 8:11 PM
Subject: Re: homosia
Thank you for your time.

From: Deborah Lander
Sent: Sunday, April 27, 2008 2:35 PM
Subject: Sweet Bread Recipe
10 years ago I visited Mt Sinai in Egypt and purchased an outstanding yellow sweet bread that was outstanding. Any idea what the recipe for that might be?
Thanks
Jacob Lander

Hello Jacob Lander,
Sorry, I do not know what the recipe for that might be?
Good luck.
Ahmed Eissa

From: jcombiadakis@hotmail.com
Sent: Tuesday, April 22, 2008 9:23 PM
Subject: halawa taheneya recepie
I am looking for a recepie of halawa taheneya. Would you have one. Thank you

Hi,
No one make Halawa Taheneya at home.
It is made in a factory.
Please email it to me, if you got it.
Thanks.
Ahmed Eissa

From: joseph combiadakis
Sent: Wednesday, April 23, 2008 1:13 PM
Subject: RE: halawa taheneya recepie
Thank you ,Ahmed, for answering me. I hope you understood which halawa exactly I was asking about. It is the one that they use to strech from a bar in the wall. It is a kind of stretchy halawa eatable and not for hair removal. But thanks anyway. I love your site and all your recepies. I left Egypt some 45 years ago but Egypt and the egyptian food never left me!
Thanks again,
Joseph Combiadakis
jcombiadakis@hotmail.com

From: Mani
Sent: Saturday, April 19, 2008 11:19 AM
Subject: Sugar waxing..
Salams,
I came across your website and the recipe to make this sugaring wax. My question to you is, is this the wax that DOES NOT require waxing strips? I am looking for a recipe for the wax that forms as putty and sort of looks like play doh, which you just smear on the skin, and pull back , and can reuse the same piece for a while.
Thanks.
Salam,
Mohammad

Salams Mohammad,
Yes, this is the wax that DOES NOT require waxing strips.
It does forms as putty and sort of looks like play doh, which you just smear on the skin, and pull back , and can reuse the same piece for a while.
Good luck.
Salam,
Ahmed Eissa
www.AhmedHamdyEissa.com

From: Polak, Maha
Sent: Tuesday, April 15, 2008 1:10 PM
Subject: Karakeesh masri
Hello Ahmed
First I want to let you know that I LOOOVE your website.. Thanks so much for putting the time and effort into it.
I was born and raised in Alexandria, Egypt and came to Chicago with my family in 1975, I was fifteen at the time. I have not cooked any real Egyptian food because as many great cooks we have in the family, shamefully; no one took the time to write out the recipes.
I am now dazzling my cousins, tunts, and uncles with my Egyptian cooking thanks to you. I sent your site address to everyone I know.
I am looking for Karakeesh recipe and it is really hard to read on your site, because the only place I found it was in a scan of an old newspaper. Can you please send me the recipe if you have it written out? I am brining to my kids school on Thursday for Multicultural day about Egypt.
Tahya masr.
Thanks so much and best regards, Maha

Hello Maha,
Thank you for your very nice email.
I could not find the old newspaper but I resized the scanned copy and made it bigger
http://members.cox.net/ahmedheissa/recahram.htm
I hope you like it.
Ahmed Eissa
www.AhmedHamdyEissa.com

From: Polak, Maha
Sent: Friday, April 18, 2008 1:02 AM
Subject: RE: Karakeesh masri

Ahmed, thanks so much for your quick respond.. if you ever come across this recipe with US ingredients and measurements, please add to your website, also, I thought the is was just flour, water, butter, and a pinch of salt?? anyways, thanks again for your efforts to help.
Best regards, Maha

From: Erica Abdul Sattar
Sent: Monday, April 14, 2008 3:01 PM
Subject: Hello
Hello Ahmed I am a huge fan. I enjoy cooking from your online recipes all the time since I am from America and my husband is from Alex, Egypt. Just wanted to tell you that there is a word that I believe is spelled incorrectly that confused me for a long time. Under the fish recipes the recipe Samak al-a"imma - Backed stuffed fish . Backed should be spelled baked. If this is wrong on my part please let me know and explain the recipe to me. Thanks for all the recipes and website. I appreciate your help. Erica Abdul Sattar in USA.

Hello Erica,
Thanks a lot for your email.
I correct the spelling.
Ahmed Eissa

From: Jeanette Ruiz
Sent: Thursday, April 10, 2008 1:35 PM
Subject: Thank you
Hello.
I am a librarian and have been looking quite a while for an Egyptian bread recipe for one of my students. After a couple of hours I saw your recipes.
The information was very helpful, so I want to thank you. You have a lot of information on your page; that’s good.
Thanks
Jeannette

Hello Jeannette,
Thank you for your nice email.
Ahmed Eissa
www.AhmedHamdyEissa.com

From: "Nevine Chancellor"
Sent: Tuesday, April 08, 2008 12:55 PM
Subject: Nisha and Do'ah

Hello Mr. Eissa,

I noticed a question about Nisha and you did not really know how to explain it.
Nisha is Starch and it is a mixture of Amylose and Amylopectin usually 20:80 or 30:70 ratios. These are both complex carbohydrate polymers of glucose.
So basically it is a form of sugar.
I found your feedback while I was searching for Colcas.I love your website.

Hello Nevine,
I added your e-mail information to my site.
http://members.cox.net/ahmedheissa/Recipnew.html
Thanks a lot for your nice email.
Ahmed Eissa
www.ahmedhamdyeissa.com
--------------------------------------------------------------------------------
Nisha and Do'ah
I received the following from: Nevonevo
Nisha is Starch and it is a mixture of Amylose and Amylopectin usually 20:80 or 30:70 ratios. These are both complex carbohydrate polymers of glucose. So basically it is a form of sugar.
I found your feedback while I was searching for Colcas.I love your website.
Condiment called do'ah is a mix of spices.
One of the main things in Do'ah is apricot seed, the single seed that is enclosed in a hard stony shell in the apricot fruit.
You will need to crack the shells and get the seeds out. Here is the recipe on how to make Do'ah from scratch:
apricot seeds
whole coriander
whole or ground cumin
black pepper
red pepper
salt
First of all you will need to roast the whole spices, and to do this place them in a small frying pan or saucepan over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan.
Now transfer them to a pestle and mortar, crush them to a powder or coarsely grind them. This will be easier to do now that they have been roasted.
Good luck on your website, it is very helpful.
Thanks for Nevonevo

From: CapricedeNH@aol.com
Sent: Monday, March 24, 2008 9:10 PM
Subject: tamarind
Hello, Please tell me, is tamarind used for cooking? if so which recipe asks for it?
thank you in advance for your reply

Hello,
What is Tamarind?
Thanks.
Ahmed Eissa

From: CapricedeNH@aol.com
Sent: Tuesday, March 25, 2008 2:28 PM
Subject: (no subject)
tamarind in arabic is tamr Hind, it is the fruit of a plant, the taste of tamr hind is very sour, it is used for syrop and in cooking

Hello,
Tamer Hind is a juice. It is not used for cooking.
Good luck.
Ahmed Eissa

From: "Dianne Holley"
Sent: Friday, March 21, 2008 7:44 PM
Subject: looking for a recipe, please

Salaam a'leikum!
We just returned from Egypt and I ate something I liked very much, yet can't find a recipe for. It was called "lubna". It was not as thick as hummus and not as thin as yogurt, but I loved it. Is there any chance you have a recipe for this?
Shookran owwie!
Dianne from Texas

Dear Dianne,
Sorry, I do not know "Lubna".
Good luck.
Ahmed Eissa

From: C H
Sent: Tuesday, March 18, 2008 4:34 PM
Subject: Question about Halawa Recipe
I found your recipe and instructions for your Halawa Recipe and was wondering if you could replace the sugar with brown sugar.. does it make a difference?
thank you !

Yes you can. It does not make a difference.
Ahmed Eissa

From: Kathy Nelson
Sent: Monday, March 17, 2008 2:45 PM
Subject: egyptian food
Hello
I was looking on the internet for a Egyptian dish for my son to take to school. He did a report on Egypt and they are to bring in a dish to feed 70 people.
What dish would you recommend that would by easy to do to feed 70.
Thank you
Kathy Nelson

Hello Kathy,
I recommend:
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.
http://members.cox.net/ahmedheissa/Recipnew.html
You need to make several (at least 3) trays for 70 people.
Good luck.
Ahmed Eissa
www.AhmedHamdyEissa.com

From: Kathy Nelson
Sent: Tuesday, March 18, 2008 9:15 AM
Subject: RE: egyptian food
Thank you for your reply. He really enjoyed learning about Egypt. The food will be a great finish to a good report :)
Kathy Nelson

From: AtarahSarah@aol.com
Sent: Monday, March 17, 2008 3:20 PM
Subject: Re: The Story of Moulukhia/Moulukhiyah
How did the Jews Mellow or Moukhiyah gets its name? Was it one of the few things besides lentils, rice and bread the ancient Hebrews ate when they were slaves under Pharoah or when Yakoub was interpreting Pharoah's dreams?
It's a rather odd, but fascinating name for a green vegetable.
If you know of any historical stories behind the it, email them to me.
Thank you.
Amy

Hi Amy,
Sorry, I do not really know why the Jews Mellow or Moukhiyah gets its name.
It is very popular in Egypt as an Egyptian dish.
Good luck.
Ahmed Eissa

From: Jim Lee Adams
Sent: Thursday, February 14, 2008 9:51 PM
Subject: eggplant
Hi Ahmed, I found you website of Egyptian recipes. I went to Cairo last summer and every where I went to eat they served an appetizer of eggplant. It was dark brown, salty looked grilled or roasted and was absolutely delicious. I have tried to duplicate this, but no luck. It was always served when we had lamb kabobs and other grilled meats. If you know what I am talking about please enlighten me. Wishing big! Thanks, Jim

Hi Jim,
I think this is what you are looking for:
http://members.cox.net/ahmedheissa/Recipnew.html 7) Eggplant "Masaka" - Black Eggplant cooked in the oven. It is one of my favorites. Try it.
Also, There are several ways for Stuffed Eggplant, one way is (Bitingan Mahshi siami). Enjoy.
Good luck.
Ahmed Eissa
www.AhmedHamdyEissa.com

From: Jim Lee Adams
Sent: Monday, March 10, 2008 2:29 PM
Subject: Re: eggplant
Hi Ahmed, Thanks for looking in to this for me. I will certainly try it.
Sincerely, Jim

From: Marymazar@aol.com
Sent: Saturday, March 08, 2008 3:35 PM
Subject: Do you have a recipe for bisara?
Hi Ahmed,
My husband is from Egypt and one of his favorite dishes is bisara. Would you happen to have a recipe for it?
I would greatly appreciate it. I'm so happy I found your website. The recipes are wonderful. Thanks so much.
Mary

Hi Mary,
As you requested, I added Bisara - Crushed dried beans stewed with greens
to my site
http://members.cox.net/ahmedheissa/recbisar.htm
Good luck.
Ahmed Eissa
www.AhmedHamdyEissa.com

From: Puja72@aol.com
Sent: Tuesday, February 19, 2008 8:18 PM
Subject: egyptian recipe
I got your e mail while searching for recipes.
I need an easy Egyptian recipe. My daughter is having multicultural day and I am supposed to cook an Egyptian dish. Hummus or couscous recipe would be good if you have any.
Thank you
Puja

Hi Puja,
Sorry I do not have them.
You can buy Hummus already made from different grocery stores. I found it is in BJ's stores.
You can buy Couscous already made from Middle Eastern or Indian grocery stores.
Good luck.
Ahmed Eissa

From: Puja72@aol.com
Sent: Saturday, March 01, 2008 10:31 AM
Subject: Re: egyptian recipe
I cooked 'Ferakh Bil Hummus' i.e. chicken with chickpeas,.which was easy I thought and of course from the recipe search online. Students loved it.
Thanks for your reply and input, very much appreciated.
Puja

From: "Rosy"
Sent: Monday, February 25, 2008 3:16 PM
Subject: Feteer...
Mr. Ahmed, just wanted to thank you for the recipe of fetira which I really appreciate very much as I was looking all over the net for the fetira recipe without any success until I found your website.
My Mom used to prepare the dough for me and I would put it in the freezer and take it out whenever I fancy fetira. But my Mom passed away so it is now my turn to do it only I did not know how to until I found your recipe for which I truly and sincerely thank you.
May you always be happy and healthy and full of abundance.
With Love and Light
Rosy

Hi Rosy,
Thanks for your nice email.
Ahmed Eissa

From: Dina Korayem
Sent: Saturday, February 23, 2008 6:26 PM
Subject: Your Feteer Recipe
Dear Ahmed,
This is to inform you that I have uploaded the feteer meshaltet recipe I found on your website.
I just wanted to know how many calories it had so I had to upload it on another site so that they could calculate the amount of calories.
I am sending you this message because I respect your copy right for this recipe.
Please tell me if you wish me to remove the recipe from the other website.
Regards,
Dina Korayem

Dear Dina,
The Feteer Meshaltet recipe has a lot of calories. I do not know how much calories.
Thanks.
Ahmed Eissa

From: Dina Korayem
Sent: Sunday, February 24, 2008 7:55 PM
Subject: Re: Your Feteer Recipe
Dear Ahmed,
Thank you for your reply.
The feteer meshaltet has about 1500 calories per serving (1 piece).
I just sent you the e-mail to check with you if it's ok to publish your recipe on another website.
Thank you,
Dina Korayem

Dear Dina,
Yes, it's ok to publish your recipe on another website.
Thank you,
Ahmed Eissa

From: "IRMA GYORGY"
Sent: Thursday, February 21, 2008 5:57 PM
Subject: MULOKHIA

HI MY NAME IS IRMA AND I WOULD LIKE YOU TO HELP ME OUT ON ONE GREAT FOOD LIKE MULOKHIA, , I AM HUNGARIAN BUT I LOVE EGYPTION FOOD, AND I WOULD LIKE ALSO TO MAKE LIKE ONE EGYPTION, THANK YOU FOR YOUR HELP

Hi Irma,
Mulukhiya recipe is already on my site: www.AhmedHamdyEissa.com
Egyptian Recipes Egyptian food I cook and love to eat. Try it.
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: Susanne.Kubik@HVBEurope.com
Sent: Thursday, February 21, 2008 5:49 AM
Subject: Halawa
Hello,
I found your email address by searching the web for someone who practices Halawa Hair Removal in London.
So far I haven't been lucky to find a Beauty Salon or a contact who would offer it.
Would you know anyone in London I could contact?
Thank you,
Kind Regards,
Susanne

Hello Susanne,
Sorry, I do not know someone who practices Halawa Hair Removal in London.
You may ask any Egyptian in any Islamic center in London.
Good luck.
Ahmed Eissa

Hi Dawn,
Thank you for your nice email.
Sorry, I do not know the name of this.
Good luck.
Ahmed Eissa

From: "Martin Scholtz"
Sent: Wednesday, February 13, 2008 10:09 AM
Subject: Thank you!

Hi Ahmed
I have just returned from an amazing 10 days in Egypt and have really fallen in love with the country. I want to have an Egytian evening and serve as much authentic food as possible. I love your web site and have decided to try quite a few of your recipes.
While on the Nile Cruise we had a very interesting fish dish one evening. It was fish, which seemed to be wrapped in short grain rice and then covered in pastry. Do you have a name for this or any advice on how to make it and what fish to use.
Keep up the good work. Keep it up.
Dawn Scholtz (South Africa)

From: Erica Abdul Sattar
Sent: Sunday, February 10, 2008 1:22 PM
Ahmed,
I am newly married to egyptian husband living in Florida, USA. I use you website often. I recently visited my emams home and he & his wife are from Egypt. They served this great lemon drink with foam on top, at room tempature. Do you know what this is and if so could you try to tell me how I can make it at home for my family? Thanks for the great recipes and hope to hear back from you soon as summer starts soon in Florida this drink would be great to serve here. thanks Erica

Hi Erica,
Sorry, I do not know.
Good luck.
Ahmed Eissa

From: Paky Elhossamy
Sent: Tuesday, February 05, 2008 1:51 PM
Subject: fetir belsokar
Hi Ahmed
I am wondering if you have a recipe on how to do Fetir with sugar, or you can add romy cheese.
I am looking thru the internet but i am not lucky to find it.
Thanks for your help
Paky

Hi Paky,
Yes, I have it on my site.
www.AhmedHamdyEissa.com
Egyptian Recipes Egyptian food I cook and love to eat. Try it.
http://members.cox.net/ahmedheissa/Recipnew.html
Feteer Meshaltet - Short Crust Pastry.
Good luck.
Ahmed Eissa

Thanks Ahmad for the link for fetir Meshaltat, is the same as fetir bel sukar from the fatatry?
Thanks
Paky

From: OCI STATUS
Cc: roshanmistry@hotmail.com
Sent: Thursday, January 10, 2008 4:56 PM
Hi,
Pls can u guide, as to where will i find Maggie Bechamel Milk Powder, to make instant white sauce.
I leave around San Francisco area.
Good Luck - Roshan

Hi Roshan,
Sorry, I do not know.
Ahmed Eissa

Hello,
The Egyptian bread is (Aish baladi) made of whole wheat flour.
Its recipe in my site.
Good luck.
Ahmed Eissa
www.AhmedHamdyEissa.com

From: "Nancy Wilkinson"
Sent: Saturday, January 26, 2008 2:13 PM
Subject: hello
salam
how are you
hope this finds you doin well soon this will be the third time i have traveled to egypt i love this country it is sooooooo wonderful and the people are so wonderful and freindly everyday while i was there my friend would bring me the bread flat bread and we warm in on the top stove i loved it could you please tell me how to make this bread yummmmmmmmmmy
thank you so very much
nancy wilkinson

From: 4-rent@verizonmail.com
Sent: Thursday, December 27, 2007 8:03 PM
Subject: Eish Balady Recipe
Hello
I am looking for a good "Eish Balady Recipe" can you help?
I need to know what kind of flour to use... I tried the whole wheat flour but it did not work, I was told you need to mix it with some other kind of flour. Please let me know what to do and if you can send me a good recipe
Thank you

Hello,
The flour you use for Egyptian baladi bread is the whole wheat.
Good luck.
Ahmed Eissa

Dear Julie,
Sorry, I do not know where in New York City, or Brooklyn, I might buy
Egyptian baladi bread.
Good luck.
Ahmed Eissa

From: "Julie M Malnig"
Sent: Wednesday, January 23, 2008 12:34 PM
Subject: re query

Hello:
I recently came across your interesting and informative website. I am wondering if you might tell me where in New York City, or Brooklyn, I might buy Egyptian baladi bread (particularly the whole wheat variety). I have recently returned from Cairo, and simply loved this bread.
Thanks very much in advance.
Julie Malnig
Associate Professor
Associate Chair, Interdisciplinary Arts Program
The Gallatin School, New York University
715 Broadway, 807D
New York, NY 10003
tel.: 212-998-7311
fax: 212-995-4509
email:julie.malnig@nyu.edu

From: Sherifa Elbakary
Sent: Thursday, January 24, 2008 11:21 AM
Subject: [SPAM] An Introductory E-Mail

Dear Mr. Heissa,
First of all, let me briefy introduce myself. My name is Sherifa El Bakary. I am a married woman and live in Cairo, Egypt.
Your site is very interesting, but I have difficulty searching for what I want. Anyhow, I will try to manage.
But my main reason for emailing is that I am looking for a recipe called "Sekhina". It is a very nourishing winter soup that is mainly made by frying grated onions, than addinig a little rice then adding Karakwi. Prior to servig, the soup is warmed well and raw eggs (an egg per person is added to the soup).
Do you happen to have this soup in your archices? if yes, under what category archive is it available?
My questions are endless for I love to cook. Can I e-mail you from time to time with my question?
Best regards,
My E-Mail: sherrytango@hotmail.com

Dear Sherifa,
Sorry, I do not know the recipe called "Sekhina".
I lived in America the past 32 years.
Good luck.
Ahmed Eissa

From: Becky Sue
Sent: Friday, January 18, 2008 4:06 PM
Subject: mahshi recipe???
Hi Ahmed, how are you. I was searching the web to find a recipe for mahshi in corn stalks,the skin of corn on the cob. I couldn't find it anywhere, but your website keeps coming up. I spent 4 months in Hurghada 2 years ago and I ate this every day there. I found the recipe for your bread and cabbage mahshi, but this one, I can not find. Can you help me , please? I have been wishing for it every day since I had to return to America. Please, help me Ahmed!!!! I appreciate your help so so much!
Yours truly,
Becky Sue .....
beckysue_1968@yahoo.com

Hi Becky Sue, I lived in the USA for 32 years.
When I was in Egypt long time ago, I did not see and I never ate mahshi in corn stalks.
I think it is something new.
I searched the internet and found the below recipe.
Good luck.
Ahmed Eissa
www.AhmedHamdyEissa.com

From: Becky Sue
Sent: Saturday, January 19, 2008 10:18 AM
Subject: Re: mahshi recipe???
Thank you so much Ahmed. You are wonderful for searching for me. This is a good recipe which I don't have. I really appreciate you getting back to me so fast, you are great! I will try this in corn stalks and see what I come up with.
Thanks again!
Have a great day!
Becky Sue

From: cats.2@comcast.net
Sent: Tuesday, January 15, 2008 8:15 PM
Subject: recipes
I saw no recipes on your website. Do you have an easy one for a second grade class? Thanks.

Hello,
Egyptian Sweet Dishes
1) 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.
2) "Konafah" - (To serve 7 people) cooked in the oven. It is my favorite Egyptian sweet. Try it.
Good luck. Ahmed Eissa

From: mariam ali
Sent: Friday, January 11, 2008 9:19 PM
Subject: Egyptian WAX
Salam sister:
I just wanted to send you a short note, and say thank you for posting this recipe. I am an american woman marrying an Egytpian man in 2 months. We have been together 3 years, and this will be my first time in Egypt. Many times I have asked him how the women remove hair in his country, and because there are only sons in his family he didn't know. Of course he was sooo shy to ask his mother. One day, last year he watched her as she prepared the wax, but he didn't know the exact measurments of the ingredients. So, many many times, I tried making this. As me being a candy and pastry cook, I had an idea that it would be similar to a taffy, or toffee so, I used this idea of measuring, but always I didn't get it right. I am very happy I have this now, and very excited to tell my Muhamad that I have it.
Thank you again, and God Bless.
Assalamu Alaykum

Salams,
Thank you for your nice email.
Ahmed Eissa

From: Noor Fatein Jam'an
Sent: Thursday, January 10, 2008 9:56 AM
Subject: Error on the website

Assalamualaikum w.w.b.
Your website is very informative & I really appreciate it. Makes it easier for my non-muslim peers to understand Islam better.
Anyway, I spotted a minor error on it.
The fasting month is known as 'Puasa' here in South East Asia. Its the Malay word for 'fasting'. 'Hari Raya' (without the 'h') means day of celebration. Hence 'Hari Raya Puasa' is the day of celebration for the fasting month. Just want you to know that. Thanks.
Regards,
Fatein

Assalamualaikum w.w.b. Fatein,
I added the following to my site.
The fasting month is known as 'Puasa' in South East Asia. Its the Malay word
for 'fasting'. 'Hari Raya' (without the 'h') means day of celebration. Hence 'Hari Raya
Puasa' is the day of celebration for the fasting month.
Thanks and Salams.
Ahmed Eissa

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To: ahmedheissa@cox.net
Sent: Saturday, December 29, 2007 1:41 PM
Subject: [SPAM]
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Salams Mohamed,
Sorry, I do not know any other recipe for hair removal.
Good luck.
Ahmed Eissa

From: Eldarrat, Christine
Sent: Sunday, December 09, 2007 1:35 PM
Subject: Found your site -- am searching for a recipe
Hello, Ahmed!
My husband Abdalla and I were recently in Kuwait visiting our daughter who’s a doctor of physical therapy on a 16-month contract.
We had a great dinner which included Spinach Fettah. I want to make it here in the States, but am having no luck finding a recipe. When I did a Google search, it referenced a recipe you had previously published (maybe before 2004?) I do like your other recipes – a great resource!
I’d love to get the receipt and try making it myself.
I really like your site! I’m an American (born and raised in St Louis) married to a Libyan (almost 30 years). We have a 27-year old daughter. My husband has a PhD in business. We both work for a federal government regulatory agency in DC. Sounds like we have some similarities.
Any help you can provide would be greatly appreciated.
Christine Eldarrat
Rockville, MD

From: Ahmed [mailto:AhmedHEissa@cox.net]
Sent: Sunday, December 09, 2007 8:46 PM
To: Eldarrat, Christine
Subject: Re: Found your site -- am searching for a recipe
Hello Christine Eldarrat,
Thanks for your nice email.
Sorry, I do not know the Spinach Fettah.
The Egyptian Fettah I know are on my site:
www.AhmedHamdyEissa.com
Egyptians Recepies,
http://members.cox.net/ahmedheissa/Recipnew.html
4) Fatta A-Ra'ba, Fatta Al-Lahma -- Fatta, with Neck or Beef - moisten bread with the boiling broth and cover with thick layer of rice. Wet the rice with the remaining yogurt, flavored heavily with garlic soup. Arrange the meat, neck or chicken around the rice, in a ring. It is great.
Good luck.
Ahmed Eissa

From: Eldarrat, Christine
Sent: Monday, December 10, 2007 6:05 PM
Subject: RE: Found your site -- am searching for a recipe
Thanks so much and happy holidays!
Chris

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