If you’re standing in your kitchen, feeling uninspired, and wondering what to cook, take a look at the selection of cookbooks offered by the AUC Press. You will find a new recipe—perhaps something typically Egyptian, or a dish dating back to the time of the pharaohs, or you’ll find modern Middle Eastern cuisine. Regardless of what you choose, something sumptuous awaits your discovery.
Beginning with Egyptian cuisine, an unintimidating, accessible cookbook filled with delicious home-cooking recipes can be found within the pages of Egyptian Flavors: 50 Recipes by Dyna Eldaief. From classic starters and breakfast dishes such as ta‘miya (falafel) and fuul medammis (slow-cooked fava beans) to well-loved main courses such as stuffed cabbage leaves (mahshi cromb), and a mouthwatering almond pudding recipe, this book is a delightful introduction to the variety and richness of Egyptian cuisine.
My Egyptian Grandmother’s Kitchen: Traditional Dishes Sweet and Savory by Magda Mehdawy is a classic cookbook that brings together a large collection of Egyptian recipes and also provides lists of typical menus served on Islamic holidays and feasts. Grouped into food categories including Broths and Soups, Stuffed Vegetables, Poultry, Pickles, Jams, and Desserts, even chefs already familiar with Egyptian cuisine will find new dishes here.
Egyptian cuisine is also featured in Authentic Egyptian Cooking: From the Table of Abou El Sid by Nehal Leheta. Indulge in mouthwatering dishes such as fettah, kobeba, stuffed vine leaves, and Circassian Chicken with Walnut Sauce all the way through to desserts such as Om Ali with Mixed Nuts and Mohalabeya (Oriental Milk Pudding).
Widen your pallet with Middle Eastern flavors employing a modern twist and incorporating healthy options in the beautifully photographed Bilhana: Wholefood Recipes from Egypt, Lebanon, and Morocco by Yasmine Elgharably and Shewekar Elgharably, with photographs by Yehia El-Alaily. Tease your taste buds with Moroccan lamb stew or treat yourself with spicy pumpkin soup or a vegan moussaka dish. And for dessert, sweet delights such as Khoshaf (Egyptian dried fruits and nuts compote) deliciously round off a meal.
Perhaps you’ve wondered what the pharaohs dined on? The Pharaoh’s Kitchen: Recipes from Ancient Egypt’s Enduring Food Traditions by Magda Mehdawy and Amr Hussein uncovers the secrets of ancient Egyptian cuisine. You can picture yourself savoring lotus bread or indulging in a tiger nut dessert fit for royalty for gastronomic inspiration.
Whether you’re craving the flavors of ancient Egypt or the vibrant spices of the Middle East, our cookbooks are sure to delight your taste buds.
