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You can also browse recipes from the following other African Regions:
| North Africa | West Africa | Central Africa | East Africa | Southern Africa |
Egypt (Egyptian: km.t ; Coptic: Ⲭⲏⲙⲓ Kīmi ; Arabic: مصر Miṣr ; Egyptian Arabic: Máṣr); officially: جمهورية مصر العربية Gumhūriyyat Miṣr al-ʿArabiyyah [Arab Republic of Egypt] ranks amongst the most populous countries in Africa, with an estimated population of 78 million people, the vast majority of whom live near the fertile banks of the nile. Egypt itserlf covers an area of some 1 million square kilometers and includes the Sinai Peninsula, a land bridge to Asia. It borders the Mediterranean sea to the North and the Red Sea to the East. Egypt is famous for its ancient civilization and some of the world's most famous monuments, including the Pyramids and the Great Sphinx; the southern city of Luxor contains a particularly large number of ancient artifacts such as the Karnak Temple and the Valley of the Kings. Today, Egypt is widely regarded as an important political and cultural centre of the Middle East. One of the ancient Egyptian names for Egypt is km.t, or "black land"; a name derived from the fertile soil deposited by the Nile duiring its floods. Miṣr, the Arabic and modern official name of Egypt (Egyptian Arabic: Maṣr), is of Semitic origin, directly cognate with other Semitic words for Egypt such as the Hebrew מִצְרַיִם (Mitzráyim), literally meaning "the two straits" (a reference to the dynastic separation of upper and lower Egypt). The English name derives, via the Latin Aeguptus from the ancient Greek word Αίγυπτος (Aigyptos). The term was adopted into Coptic as gyptios, and from there into Arabic as qubt (whence again English Copt). Egyptians form by far the largest ethnic group in the country (97–98%) with ethnic minorities that included the Bedouin Arab tribes living in the eastern deserts and the Sinai Peninsula, the Berber-speaking Siwis (Amazigh) of the Siwa Oasis, and the ancient Nubian communities clustered along the Nile. Egyptian cuisine is very diverse, reflecting the country's long history and it's position as the bridge between Africa and Arabia. The fertile plains of the Nile made Egypt a major producer of grains and grains, beans (especially broad beans), fruit and fish have long been staples of the diet. Meat is traditionally a luxury, used in small amounts and honey is the traditional source of sweetness and is still used in many Egyptian desserts. |
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The alphabetical list of recipes from Egypt follows (limited to 100 recipes per page). There are 50 recipes in total:
| Al Burtugal Wal Zabib Al Mutabal (Creamy Paprika Chicken) Origin: Egypt | Fool Medames (Egyptian Beans) Origin: Egyptian | Molohia Origin: Egyptian |
| Amar-el-Deen (Apricot Leather Drink) Origin: Egypt | Ful Nabed (Bean and Vegetable Soup) Origin: Egypt | Molokhia (Egyptian Greens Soup) Origin: Egyptian |
| Baklawa Origin: Egypt | Halawa Tahiniya (Sesame Seed Paste Halva) Origin: Egypt | Omm 'Ali (Egyptian Chocolate Cake) Origin: Egypt |
| Bamia (Okra in Tomato Sauce) Origin: Egyptian | Hamam Meshwi (Char-grilled Pigeon) Origin: Egyptian | Roz bi Laban (Egyptian Rice Pudding) Origin: Egypt |
| Batatis Mahshiya (Stuffed Potatoes) Origin: Egypt | Hindbeh for Ramadan (Ramadan Dandelion Flowers) Origin: Egypt | Ruzz Bil Mukassarat (Rice with Nuts) Origin: Egypt |
| Bazngan Mkhalel (Pickled Aubergines) Origin: Egypt | Kahk bi Loz (Almond Bracelets) Origin: Egypt | Salata (Egyptian Salad) Origin: Egyptian |
| Beef Stew with Eggs Origin: Egyptian | Kebab Halla (Stewed Beef) Origin: Egypt | Saniyit Kufta (Baked Beef Patties) Origin: Egypt |
| Biram Ruzz (Baked Rice and Chickents) Origin: Egypt | Keeka Baladi min Shokolata (Egyptian Chocolate Cake) Origin: Egypt | Sayadeya Fish Tagen (Egyptian Fish Tagine) Origin: Egypt |
| Dukkah Origin: Egyptian | Khoshaf'ar'asali (Pumpkin Pudding) Origin: Egypt | Stuffed Tomatoes Origin: Egypt |
| Egyptian Basboosa (Semolina Cake) Origin: Egypt | Koshaf (Chilled Fruit Soup) Origin: Egypt | Sweet and Sour Okra Origin: Egypt |
| Egyptian Fig Cakes Origin: Egypt | Kosheri Origin: Egyptian | Ta'amia (Egyptian Falafel) Origin: Egyptian |
| Egyptian Lentils (Egyptian lentils) Origin: Egyptian | Koushari (Lentils, Macaroni and Rice in Oil) Origin: Egypt | Tabilich (Egyptian Courgette Stew) Origin: Egypt |
| Egyptian Moussaka Origin: Egypt | Koushry Origin: Egyptian | Tagin Lisan 'asfur (Orzo Casserole) Origin: Egypt |
| Egyptian Shrimp Pâté Origin: Egyptian | Lahma Mu'assaga (Savoury Minced Lamb) Origin: Egypt | Tagin Sabak Bi-l-firik (Tagine of Fish with Hulled Grain) Origin: Egypt |
| Egyptian Smen Origin: Egypt | Ma'Loobet el Bedingan (Aubergine, Lamb and Rice Casserole) Origin: Egypt | Tahin Hamam Bi-l-firik (Tagine of Pigeon with Hulled Grain) Origin: Egypt |
| Feteeret el Sabanekh wa Lisan el Asfour (Spinach and Orzo Pasta Pie) Origin: Egypt | Mahshy (Aubergine Stuffed with Rice) Origin: Egypt | Zabadee el Mishmish (Apricot Mousse) Origin: Egypt |
| Fish Kufta Origin: Egypt | Melokhia Origin: Egypt |
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Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.
A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.
Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
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British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.