Featured Cookbook

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1. Semit

2. Roast Chicken on a Bed of Leeks

3. Mahashi Kronb (Stuffed Cabbage)

Book Description

"Matthew's presence transports me back to the Cairo kitchen, where I am tasting the ful that Ahmet, the cook, prepared and helping Grandmaman Marguerite mix dough while she sings songs to me in Arabic. Her family pride was profoundly linked to the kitchen, so when I attempted to make sambousek once for my friends and did not follow her recipe for this cheese-filled golden dough faithfully, she was outraged. "This recipe is at least hundreds of years old. You do not change it!" she shouted. I see her standing at the stove, a diminutive woman usually dressed in black. Her thick, curly, henna-dyed hair was pulled upward in a large chignon; there was always a lock of hair escaping that she would try, again and again and without success, to push back into her chignon. My daughter Marianne, who looks like her, has the same gesture of trying to push a lock of curly dark hair behind her ear. I smile as I watch the curl fall down in front of her eyes."

... (more)

Memories of a Lost Egypt : A Memoir with Recipes

Authors: COLETTE ROSSANT

Date: March 1999

ISBN: 0609601504

Publisher: Clarkson Potter

Hardcover

ORDER/INFO

This dish was developed by my grandmother and was served for special occasions. This is enough for 8 to 10.

1. Bring 3 quarts of water to a boil in a large pot. Trim the stem end of a large head of cabbage and discard any torn leaves. Place the cabbage in the boiling water and cook for 10 minutes. Remove the cabbage with a slotted spoon and refresh under cold water, draining well.

2. Carefully pull the outer leaves back, so they lie flat but remain attached at the stem. Cut out the center leaves with a paring knife, separate them, and trim the tough center stems.

3. Mix together 1 pound ground lamb, 2 teaspoons cumin, 1 teaspoon chopped fresh sage, 1/4 cup finely chopped fresh parsley, 2 minced garlic cloves, 1 lightly beaten egg, 3/4 cup long grain rice, and salt and pepper to taste.

4. Place 1 tablespoon of the lamb mixture in the center of a trimmed cabbage leaf. Fold in the sides, then roll loosely to form a small bundle. Repeat with the remaining lamb and leaves, reserving one of the larger leaves.

5. Arrange about one-third of the bundles on the flattened cabbage, leaving a 4-inch border. Mound the remaining bundles on top and cover with the reserved leaf. Bring up the edges of the flattened leaves and tie the entire package together with kitchen string; it should resemble a reconstructed cabbage.

6. Place in a large, deep saucepan, add 1 1/2 cups chicken stock and 1/2 cup olive oil. Bring to a boil, reduce the heat, cover, and simmer for 25 minutes until very tender. Carefully transfer the cabbage to a platter and cut off the string.

7. Open the cabbage at the table and serve with plain yogurt.

More From This Book:

1. Semit

2. Roast Chicken on a Bed of Leeks

3. Mahashi Kronb (Stuffed Cabbage)

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