tag:blogger.com,1999:blog-3269596104755521067.post7610097327295643244..comments2023-10-04T15:37:27.428+02:00Comments on Cairo/Giza Daily Photo: Collecting The CropMaryanne Stroud Gabbanihttp://www.blogger.com/profile/00858132776788616956noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3269596104755521067.post-37305755663818769852008-10-03T07:49:00.000+02:002008-10-03T07:49:00.000+02:00Either look in Diwan for some locally written cook...Either look in Diwan for some locally written cook books or email me privately. One of the first things to learn as a housewife here was the names of foods and spices. I have a great cookbook on Mediterranean fish written by a British amabassador whose name escapes me right now that lists the names of fish in all the languages surrounding the Med.Maryanne Stroud Gabbanihttps://www.blogger.com/profile/00858132776788616956noreply@blogger.comtag:blogger.com,1999:blog-3269596104755521067.post-63522269072726958162008-10-03T00:47:00.000+02:002008-10-03T00:47:00.000+02:00Thanks a million for all those words.. I have put ...Thanks a million for all those words.. I have put them in my post about food names in Egypt, planned for Jan 28.<BR/>Do you know any reference telling you which food in Egyptian name is which in English instead of my compiling such a list?<BR/>The whole internet talks about food properties but I cannot really translate to 'the Arabic names, even less to Egyptian names.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3269596104755521067.post-79191130362620539392008-10-02T08:24:00.000+02:002008-10-02T08:24:00.000+02:00Okra is called bamia locally. It's a wonderful foo...Okra is called bamia locally. It's a wonderful food and very good for you. The usual recipe is to make a sort of stew with small chunks of meat (not necessary to use much), okra, tomato sauce or pureed fresh tomatoes, garlic, onion, some dried coriander (cusbara), cumin (camoon), a cardamom (habahan) seed, and a small Egyptian lemon that you squeeze the juice from, discard the seeds and then toss the rind into the pot. Cook until tender and add salt and pepper to taste. I also like to use the ground dried okra (bamia) as a soup thickener, which is a more Sudanese recipe.Maryanne Stroud Gabbanihttps://www.blogger.com/profile/00858132776788616956noreply@blogger.comtag:blogger.com,1999:blog-3269596104755521067.post-42197821518715553622008-10-02T07:59:00.000+02:002008-10-02T07:59:00.000+02:00Very informative :) If I wasnt pinned to Cairo for...Very informative :) If I wasnt pinned to Cairo for my work I wouldve lived somewhere rural.<BR/><BR/>(Could you please include the Egyptian name of crops and things you mention? It would help us urban Egyptians who dont know those names in English. Thanks)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3269596104755521067.post-76144593667397337322008-09-26T03:05:00.000+02:002008-09-26T03:05:00.000+02:00hi marii love this food as an egyptiantry it ,it i...hi mari<BR/>i love this food as an egyptian<BR/>try it ,it is very goodMahmoudhttps://www.blogger.com/profile/13222295635085218123noreply@blogger.comtag:blogger.com,1999:blog-3269596104755521067.post-50741081882066687642008-09-25T09:42:00.000+02:002008-09-25T09:42:00.000+02:00Very Informative Marianne, I love Egypt!I hope eve...Very Informative Marianne, I love Egypt!I hope everything will go smoothly for my 2009 travle plan to Egypt. Wish me Luck!Urang Awakhttps://www.blogger.com/profile/16263852823455789854noreply@blogger.com