The variety of Egyptian recipes is endless. They go back a very long way. As a result of subsequent colonization, foreign influence is somewhat present, specially from the Turkish cuisine (it is understandable after more than 300 years of Turkish presence in Egypt). The "Pashas" living in Cairo mainly employed the natives as help and cooks. Their kitchen doors opened to us with their culinary secrets and, hence, Turkish food became part of ours.
Sunday, September 9, 2012
LEMONADE
IF LIFE GIVES YOU LEMONS, MAKE LEMONADE
Place 6 cups water and 2 unpeeld, quartered 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 5 tablespoons sugar and 1 tablespoon Orange Blossom Water ( Mazahar ). Bring to a boil and serve.
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Drinks
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