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Cooking Around the World: Egypt

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 medium heat for 20 minutes. Strain into a teapot, stir in the sugar and orange blossom water*. Bring to a boil and serve.

I also did a version substituting rosewater for the orange blossom water.

Comments

  1. Assir Limoon sounds delicious! Wow, the children at the International School are so, so lucky to benefit from your talent and creativity. Makes me wish my girls were there!

    ReplyDelete

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