Culinary Adventures with Camilla

Here we are in September for another installment of our #EattheWorld project, being spearheaded by Evelyne of  CulturEatz . Here's  her challenge . This month she said, "We're exploring Egypt." And Wendy of A Day in the Life on the Farm is helping out while Evelyne is traveling. Before I get to my recipe, take a look at the offerings... Culinary Adventures with Camilla: Lahma Bil Basal (Egyptian Beef in Onion Sauce)  Palatable Pastime:  Bedouin Stuffed Grape Leaves   Sneha's Recipe:  Vegan Egyptian Koshari Literature and Limes: Taameyya   Pandemonium Noshery: Ful Medames   Amy’s Cooking Adventures: Ghorayebah Cookies   The Gingered Whisk: Basbousa Cake Recipe    Kitchen Frau: Egyptian Fava Beans and Feta   A Day in the Life on the Farm: Koshary Lahma Bil Basal Egyptian Beef in Onion Sauce Many years ago - actually almost a decade ago from looking at the ticket photo - my boys were fascinated by the an...

Welcome to #EatLikeAnEgyptian! Today we are having fun exploring our favorite Egyptian cuisine recipes to commemorate the holiday of Eid-el-Fitr, which begins at sundown. Thanks to Sue - of Palatable Pastime  - for coordinating the event! Aish Baladi  from Karen’s Kitchen Stories Baklava  from All That’s Jas Egyptian Feta Spread  from Cooking with Carlee Egyptian Mint Limeade  from Culinary Adventures with Camilla Ful Medames  from Caroline’s Cooking Lahma Bil Basal  from A Day in the Life on the Farm Macaroni Bechamel  from Palatable Pastime Many years ago - actually more than seven years ago from looking at the ticket photo - my boys were fascinated by the ancient Egyptians. We read books about them and watched documentaries about them. Oddly, I think I remember going to the Rosicrucian Egyptian Museum in San Jose when I was about that same age.  And it just so happened that the Tutankhamun exhibit landed in San Francisc...

A couple of years ago, I taught an Egyptology class for 1-3rd graders. Tut-Mania, I think I called it. We made ink out of  blackberries and wrote hieroglyphics; we made clay amulets and wrapped them up in mini-mummies; and at the end of the six-week period, we had a Nile Festival, giving thanks to the river for flooding and feasting in Egyptian-style. So, I'm passing on cooking Egyptian for this adventure. Here's what I served way back when... Aish Baladi (whole wheat pita breads) Baid Mil'on (colored eggs) Wara' El Aghnib (stuffed vine leaves) Tabaa Fakha Tazip (fresh fruit plate) Tabaa M'kassarat (mixed nut plate) Cocktail bil Goofa, Manga  (juices - guava, mango) Assir Limoon (Egyptian lemonade) Assir Limoon Recipe (adapted from here ) 6 C water 2 unpeeled, quartered lemons 5 T organic, granulated sugar 1 T Orange Blossom Water (Mazahar)* Place water and lemons in a pot and bring to a boil, then cover and simmer over mediu...