Ahmed Hamdy Eissa's Feedback 2007


Feedback For The Year 2007. Last Updated: December 31, 2007:

From: Eldarrat, Christine
Sent: Sunday, December 09, 2007 1:35 PM
Subject: Found your site -- am searching for a recipe
Hello, Ahmed!
My husband Abdalla and I were recently in Kuwait visiting our daughter who’s a doctor of physical therapy on a 16-month contract.
We had a great dinner which included Spinach Fettah. I want to make it here in the States, but am having no luck finding a recipe. When I did a Google search, it referenced a recipe you had previously published (maybe before 2004?) I do like your other recipes – a great resource!
I’d love to get the receipt and try making it myself.
I really like your site! I’m an American (born and raised in St Louis) married to a Libyan (almost 30 years). We have a 27-year old daughter. My husband has a PhD in business. We both work for a federal government regulatory agency in DC. Sounds like we have some similarities.
Any help you can provide would be greatly appreciated.
Christine Eldarrat
Rockville, MD

Hello Christine Eldarrat,
Thanks for your nice email.
Sorry, I do not know the Spinach Fettah.
The Egyptian Fettah I know are on my site:
www.AhmedHamdyEissa.com
Egyptians Recepies,
Recipnew.html
4) Fatta A-Ra'ba, Fatta Al-Lahma -- Fatta, with Neck or Beef - moisten bread with the boiling broth and cover with thick layer of rice. Wet the rice with the remaining yogurt, flavored heavily with garlic soup. Arrange the meat, neck or chicken around the rice, in a ring. It is great.
Good luck.
Ahmed Eissa

From: Nely Bonilla
Sent: Monday, December 10, 2007 8:04 PM
Subject: question about Halawa Sweet
I was just wondering
because I didn't really understand,
umm...after you apply the wax to remove the hair,
what do you use to peel the wax off with?
because with other waxes I've used cotton cloth, so I was just wondering how I would peel this one off.
ooh and umm...your recipe seems like the best recipe there is for waxing, thank-you for it.

Hello,
You use only the wax (dough), nothing else.
Do not eat it after you use it. You can eat it before using it.
Good luck.
Ahmed Eissa



From: DENISE BENARRADJ
Sent: Monday, December 03, 2007 2:43 PM
Subject: Hi...
Please, wondering if you could help me with an egyptian old cheese recepie called mish, i live in sweeden and here you cant find it anywere, tryed the net but no luck there ether, and do you have the recepie of brioch, basterma, and shawarma made of meat, my husbund is from egypt and i would like to suprise him by making this for him.
Thanks/ Denise

Hi Denise,
mish, a white skim milk sheese stored in earthen-ware jars to ripen.
GIBNA ADIAMA or mish (old spicy dry cheese made into paste with sauce and served with tomato).
Mish (seasoned with red peppers and fenugreek) is considered peasant food, but is also much enjoyed by upper classes.
Usually it is made by farmers in a farm.
When I get the recipe, I'll put it on my site.
I do not know what is brioch.
Basterma is not made at home.
Shawarma made of meat in a restorant or food stand not made at home.
Good luck.
Ahmed Eissa



From: HASSOUBA
Sent: Wednesday, November 28, 2007 9:13 AM
Subject: recipies
el salamo elykoum,
my name is heba, I just want to know what is kishta in english and where can i find it,and what is mastics can you email me back with answers please if its not a problem because i don't know the address for your home page. my email address is hebao1@yahoo.com
thank you
heba

El salamo elykoum Heba,
"Kishta" is real butter. You can find it in any Middle Eastern grocery store and may be Indian.
For "Mastic", I looked in the "260 Language Dictionaries" in my site www.ahmedhamdyeissa.com
mas·tic (mas?tik)
noun
a yellowish resin obtained from a small Mediterranean evergreen tree (Pistacia lentiscus) of the cashew family, used as an astringent and in making varnish, adhesives, etc.
the tree
any of various pasty substances used as adhesives, sealants, etc.
Good luck.
Ahmed Eissa
www.ahmedhamdyeissa.com



From: Kat Poirier
Sent: Tuesday, November 20, 2007 10:39 PM
Subject: egyptian eggplant
I remember when I was a teenager, I worked with an Egyptian woman who made the most delicious dish.
I think she fried slices of eggplant, took out, then cut up beef cubes and dredged in flour and sauted that with onions. Then I am not sure ant, onions, a bit of tomato paste and cooked till tender and served over fluffy rice.
Do you have an exact recipe with spices for this dish?
Kat

Hi Kat,
The Eggplant I know is
Recipnew.html
7) Eggplant "Masaka" - Black Eggplant cooked in the oven. It is one of my favorites. Try it.
Also, There are several ways for Stuffed Eggplant, one way is (Bitingan Mahshi siami).
Enjoy.
Good luck.
Ahmed Eissa



From: Muhammad Ahsan Kayani
Sent: Thursday, November 22, 2007 7:54 AM
Subject: [SPAM] Hi
Hi
I nead Halawa Tahinia recipe can u plz send ma this recipe thanks

Hi Muhammad,
You can find it in my site:
www.AhmedHamdyEissa.com
Recipnew.html
8) "Babaghanuuj" - Roasted and pureed eggplant - Tahina - Lebanon, Syria, and Jordan - 'Babaghanuuj' - tahina - Roasted and pureed eggplant.
Tahina (all Arab Countries), Tahinosalata (Cyprus) - Tahina Sauce
Tahina is a paste made from sesame seeds.
Ingredients
1. 1/2 cup tahina
2. 2 tablespoons lemon juice
3. 1 tablespoon vinegar
4. 3-5 garlic cloves, crushed
5. Salt.
Procedure
1. Place tahina in mixing bowl, add 2 tablespoons of tap water with all other ingredients, and beat well until smooth.
Good luck.
Ahmed Eissa



From: perm
Sent: Thursday, November 22, 2007 9:09 PM
Subject: "Karkadee" Drink - Please don't include in feedback.
Dear Mr Ahmed Eissa, we recently went to Egypt and it was a fantastic experience!! We went on a cruise on the Nile, spent a few days in Cairo and had an amazing time but having returned home to Australia I'd like to be able to enjoy the drink that I had in Egypt, not 100% sure of the spelling but "Karkadee", I was also told it was the welcome drink (when we arrived on the boat), and was made from Hibiscus flower and sugar. Would you please reply email to let me know if you're aware of how I can purchase this either within Australia or if that's not possible then how to purchase it from Egypt?
I've also searched on the internet for this and my apologies if I've missed this information in another section on your website.
I appreciate your time in reading this email and may I please request that it's not included in your feedback section?
Kind regards,
Alison
email: perm@iinet.net.au

From: perm
Sent: Thursday, November 22, 2007 7:21 AM
Subject: Please ignore first email. Fw: "Karkadee" Drink - Please don't include in feedback.
Dear Mr Ahmed Eissa, before sending the following email to you I had looked on your website, I'm sorry that I hadn't seen the recipe - I think the expression is that I could not see the forrest for the trees - now that I have the recipe I'll just need to find a store that sells the dried Hibiscus flowers, thank you for the suggestions, I'll look for the stores you've listed below and very much look forward to drinking it soon...
Kind regards,
Alison

Dear Alicon,
You may find it in any Middle Eastern or Indian food store.
Good luck.
Ahmed Eissa

Egyptian Cold Beverage - 'Karkadeeh' - Hibiscus Drink (Red Tea)
Ingredients
'Karkadeeh' is a dried Hibiscus petals pre-packaged, are available in most supermarkets, international grocery stores, middle eastern grocery stores and indian grocery stores. To make 10 - 12 glasses, use
1. 1 cup hibiscus petals
2. 2 cups sugar

Procedure
1. Soke hibiscus petals in cold water for 1 - 2 hours.
2. Transfer, with its water, to pot and bring to a boil.
3. Remove pot immediately and strain liquid through a very fine sieve or filter paper.
4. Return petals to the pot, add fresh cold water to cover, and bring to a boil, again filtering the juice.
5. Repeat until karkadeeh loses its reddish hue.
6. Discard petals and sweeten while juice is still hot.
Traditionally, karkadeeh is served ice-cold, but it is also pleasant when served hot in winter.



From: zoi papazissi
Sent: Monday, November 19, 2007 4:33 PM
Hello.
i am a chemistry teacher from Greece . i spent 5 years working in Cairo.
i loved the Eish baladi but i could live without it here in Greece. Now the doctor ordered me to avoid the normal bread with yeast. So i have to make my own. I think the eish baladi has no yeast. Do u have the recipe?
thanks in advance
Zoe Papazissi

HelloZoe, You can find it in my site:
www.AhmedHamdyEissa.com
Recipnew.html
Egyptian Bread - 'Eesh baladi' - Egyptian Local Bread - Information and a recipe about the Egyptian bread.
Good luck.
Ahmed Eissa



From: "eva habib"
Sent: Monday, October 29, 2007 2:50 PM
Subject: recipe
Hello Mr. Eissa:
I have written to you before, and of course all your recipes are very good.
I am looking for a simple recipe for "baskoot memalah" that you can eat with gebna bida we khiar (for example). Sort of salted crackers.
merci awi
eva

Hello Eva,
Sorry, I do not have the recipe you asking. Once I have it, I'll add it to my site.
Good luck.
Ahmed Eissa



From: HALAELSALAWY@aol.com
Sent: Friday, October 26, 2007 7:17 PM
Subject: Please Provide me with The Pumpkin Pie with Nuts And Bachmel Recipe
Hey Sir,
Hope everything is bright and shinning at ur end. I live in Southern CA and survived the crazy fires. I am planning a" Thank You God" event at my place. I want to surprise my American friends with this wonderful "Ar3 3Assal bil Bachamel", which my chef in Egypt used to serve. I am sure you'll, some how, find me the recipe.
Thanking You in Anticipation,
Hala

Hello Hala,
Thanks god you survived the crazy fires.
Sorry I do not have "Ar3 3Assal bil Bachamel" recipe. Once I have it, I'll add it to my site.
Good luck.
Ahmed Eissa



From: Gary Neuberg
Sent: Sunday, October 14, 2007 10:29 PM
Subject: your sugar past recipe
Greeting Ahmed,
I am in the process of learning how to make sugar paste and I am confused with the step where I have to stretch the paste to turn in opaque yellow. How long should I do this for?
So after the sugar gets to 250/260 degrees, I let it cool for how long before I pour it on to the wax paper? Then I stretch it for how long? Then I am supposed to put it in the storage container? It sounds messy. Are there any shortcuts?
Thanks and regards,
GARY

Hi Gary,
As I said in my recipe
I did not make this recipe. It is only for women.
Good luck.
Ahmed Eissa



From: Isaac Sent: Tuesday, February 27, 2007 4:16 PM
Subject: Khoshaff
Greetings from South Dakota (USA),
Ahmed Heissa, I just stumbled unto your web site looking for a recipe for do ‘a (dukkah) and I’m enjoying this visit tremendously.
When I was growing up in Cairo, my family and I left Egypt in1962, I used to go to the ‘Tiro’. Some kind of a club where one could bet on shooters, clay and real pigeons. I think the Tiro was in Zamalek but I’m not sure, I was after all kind of young then. There I used to enjoy ‘Khoshaff’ and it was the best. I was wondering if you have a source for a recipe on how to prepare it.
Thanks for sharing, it’s making me homesick.
Isaac Hassoun

From: Ahmed
Sent: Tuesday, February 27, 2007 7:09 PM
Subject: Re: Khoshaff
Hello Isaac,
‘Khoshaff’ recipe is the same as "Date recipe" except you add 1 cup dried raisins, 1 cup dried fig,and 2 cups dry chopped dates or any dried fruit you like.
In my site under "Cold date beverage".
Please see below.
Good luck.
Ahmed Eissa
Ingredients
1. 4 cups dry chopped dates.
2. 5 cups water.
3. 1 cup sugar.
Procedure
1. Add the 4 cups dry chopped dates to the 5 cups water over night.
2. The second day, put the mix (the dates and its water) in a blender and blend well.
3. Add sugar and blend well.
4. Put it in the refrigerator to keep it cold.
5. You can add ice to it and serve it in a glass.



From: Rita Abadou
Sent: Saturday, October 13, 2007 4:48 PM
Subject: Recipes

Hello
My name is Rita,for longtime I 'am looking to find a good or real recipes of Harissa cake from Alexandria,Egypt if you do have a recipes, I'll be very gratefully to you.

Hello Rita,
The recipe is already in my site:

Recipnew.html
2) Basboussa (Called Cream of Wheat Cake, called, Coconut and Semolina Cake). Called Baseema. Also, called Haressa.
The recipe of sweet dish called Baseema is the same as the Basboussa recipe except you add a lot of coconut.
Good Luck.
Ahmed Eissa

From: Radha Nair
Sent: Friday, October 12, 2007 10:16 PM
Subject: Enquiry/Radha Nair
Salaam Aley Kum, Mr. Ahmed Heissa,
Thank you for your mail. However, I have to trouble you once again. The dish that I am referring to has meat as its main ingredient. I have not seen it , and therefore never tasted it. But I have heard so much about it from bits of conversation, that I would like to try it out. I think it is repared mostly during Ramadan, for the dinner which follows Iftar. All I know is , that it is slow cooked for almost four hours, and when done they say it is well worth the trouble. If you could provide me with some information in this regard, it will be really nice.
Eid-Mubarak once again.
Sincerely,
Radha

Salams Radha,
I do not know the dish your are looking for. I asked several of my Egyptian friends, none of them know what you are talking about. It may be non Egyptian dish.
Good luck.
Ahmed Eissa



From: Radha Nair
Sent: Friday, October 12, 2007 8:40 AM
Subject: From a reader
Hello,
Just a while back I was looking for the Indian translation for zuchinni. On the way I visited your web site. I must congratulate you on the amount effort you have taken to explain each dish with such detail.
Also, all those lovely Arab names took me to the UAE, which had been my home for the last 9 years. I miss the desert, the Arab good will, dining al -fresco , and watching Arab families out on the Corniche, with their barbecue stands.
Any recipe for Harees?
ID MUBARAK in advance,
sincerely,
Radha Nair

Hello Radha Nair,
The recipe is already in my site:

Recipnew.html
2) Basboussa (Called Cream of Wheat Cake, called, Coconut and Semolina Cake). Called Baseema. Also, called Haressa. - It is very easy to make. I recommend it for a student school project.
The recipe of sweet dish called Baseema is the same as the Basboussa recipe except you add a lot of coconut.
Good Luck.
Ahmed Eissa



From: Gamal Hussien
Sent: Friday, October 05, 2007 10:11 PM
Subject: What is the english word for nashader?
Dear brother Ahmed:
Ramadan Kareem wa kul am wa antum bekhair.
Would you please tell me what is the english word for nashader?
Thanks

Eid Mubarak.
Nashader is Baking Powder.
Good luck.
Ahmed Eissa



From: Jessica Beckman
Sent: Wednesday, October 10, 2007 8:52 AM
Subject: Sugar Wax Question
Good morning,
I have stumbled upon your site about the Egyptian sugar wax and am wondering if it matters how long your hair is for it to work? I have had the sugar wax done to my legs once before, but I was a lot younger and it was made by my stepfather’s mother who has passed on.
Thank You,
Jessica Beckman
Computer Operations
Mercury Insurance Group
1901 Ulmerton Road
Clearwater, FL 33762
727-561-4000 ext. 3351

Hi Jessica,
It does not matter how long your hair is for it to work?
Good luck.
Ahmed Eissa



From: nancy nedjar
Sent: Tuesday, October 09, 2007 11:08 AM
Subject: cooking
My husband is from Algeria, and my sister in law gave us some Shashuka ( i don't know how to spell it correctly)
It was wonderful and the kids loved it when we went to visit, but I do not know how to steam or cook it. Could you please help.
thanks
nancy nedjar
nedjarn@hotmail.com

Hello Nancy,
Sorry, I do not have Shashuja recipe.
When I have it, I'll put it on my site.
Thanks Again.
Ahmed Eissa



From: TRINA DISHMAN
Sent: Monday, October 01, 2007 5:20 AM
Subject: I HAVE A QUESTION
MY QUESTION TO YOU IS I WANTED TO MAKE EGYPTIAN PIZZA.BUT I DONT KNOW THE MEAT THAT GOES IN IT.I KNOW MY FIANCE SAYS THE NAME IS bastarma.WE DONT KNOW THIS MEAT HERE IN THE USA THE ONLY THING I CAN THINK OF THAT IS LIKE IT IS PASTRAMIE.COULD THAT BE THE SAME KIND OF MEAT FOR THE EGYPTIAN PIZZA.ALSO DO U HAVE THE DIRECTIONS FOR EGYPTIAN PIZZA.I KNOW IT USES PHYLLO DOUGH.BUT I WANTED TO KNOW IF YOU HAVE THE INGREDIANTS FOR IT.PLEASE RESPOND I AM REALLY WANTING TO MAKE THIS .AND IF THIS IS NOT THE KINDA MEAT TO USE WHERE CAN I FIND IT .HERE IN NORTH CAROLINA ITS HARD TO FIND THINGS LIKE THAT .THANK YOU SO MUCH
TRINA

Hi Trina,
Sorry, I do not have it but I found it on the web.
http://fooddownunder.com/cgi-bin/recipe.cgi?r=96526
Please see below.
Good luck.
Ahmed Eissa



From: lisa boquist
Sent: Wednesday, October 03, 2007 8:18 PM
Subject: Honey cake?
Hi,
Your site is really great! We are studying about Ancient Eygypt and have been reading some really great fiction books. In all of them the characters eat honey cakes. Do you know what these are/were? I have been looking for a recipe so that we could make them, they seemed to have been a common food in Ancient Egypt, or at least in stories about that time.
Thank you in advance for any help!!
Lisa

Hi Lisa,
Sory, I do not have it.
I searched the web and found it in site
http://www.cdkitchen.com/recipes/cat/930/0.shtml
Good luck.
Ahmed Eissa

From: lisa boquist
Sent: Thursday, October 04, 2007 9:33 AM
Subject: Re: Honey cake?
Thank you so much!!



From: Gamal Hussien
Sent: Sunday, September 30, 2007 11:40 PM
Subject: Eid Cokies and Kahk and ghoraiba recipies
Dear Ahmed:
Would you please send me the recipies for Betefor, Mamool, Kahk, and Ghoraiba.
Thanks

Dear Gamal,
The recipes you asked are already in my site:
www.AhmedHamdyEissa.com
in Arabic language. Sorry, I do not have time to translate them.
Good luck.
Ahmed Eissa



From: HALAELSALAWY@aol.com
To: ahmedheissa@cox.net
Sent: Friday, September 28, 2007 4:34 PM
Subject: Please Add New Recipes
Dear Ahmed,
This is Hala, who wrote you two years ago and who thought your web-site was a treasure for people fond of Egyptian food. I came back today looding for a very Egyptian recipe, Qar3-3assal with Nuts & Sweet Bachmel Sauce. I was dissappointed to find that you didn't include such a heavenily recipe. I was more disappointed to find out that you didn't made much addition to your site, nor did you translate the "Al-Ahram recipes" from Arabic to English. I suggest you add Shourbet 3adds, Mouloukhiya to the soup.
Please Ahmed do some effort to find out about this recipe, which my chef back home used to do and which is still being sold at Egyptian resturants back home, e.g Tikkyah and others.
Ramadan Kareem,
Hala

Dear Hala,
As you requested I added the following on my site:
Recipnew.html
15) Mulukhiya - is a leafy summer vegetable (Fresh, Dried, Ta'lya, Tomatoes, Rabbit, Muluki (Roya), Bi-L-Samak (Fish), and Burani (unchopped - 2 Ways))
Please remember, I'm not a cook, I'm a software engineer.
Good luck.
Ahmed Eissa



From: Tattersall
Sent: Thursday, September 27, 2007 5:59 AM
Subject:
Hi
Wondering if you can help me with the name of a dish I ate ages ago
These are the details I remember
Lots of yoghurt
Chick peas
Leb bread
Pine nuts and beef
(maybe a brekkie dish)
Danielle

Hi Danielle,
Sorry, I do not know.
Ahmed Eissa



From: HALAELSALAWY@aol.com
Sent: Friday, September 28, 2007 4:34 PM
Subject: Please Add New Recipes
Dear Ahmed,
This is Hala, who wrote you two years ago and who thought your web-site was a treasure for people fond of Egyptian food. I came back today looding for a very Egyptian recipe, Qar3-3assal with Nuts & Sweet Bachmel Sauce. I was dissappointed to find that you didn't include such a heavenily recipe. I was more disappointed to find out that you didn't made much addition to your site, nor did you translate the "Al-Ahram recipes" from Arabic to English. I suggest you add Shourbet 3adds, Mouloukhiya to the soup.
Please Ahmed do some effort to find out about this recipe, which my chef back home used to do and which is still being sold at Egyptian resturants back home, e.g Tikkyah and others.
Ramadan Kareem,
Hala

Dear Hala,
If you are a Muslimah, Happy Ramadan.
As you requested I added the following on my site:
Recipnew.html
2) Lentils Soups - 1) 'Ads bi-gibba matbukh - Stewed Brown Lentils. 2) 'Kushari - Lentils, rice, and macaroni mixture. 3) Mujaddara - Brown Lentils Stewed. 4) 'Ads asfar matbukh - Stewed Split Lentils (1). 5) 'Ads asfar matbukh - Stewed Split Lentils (2). 6) 'Ads asfar bi-l-ruzz - Split Lentils with Rice.
I'll let you know, when I add Mouloukhia. It takes a lot of time.
Sorry, I'm not planning on translating the "Al-Ahram recipes" from Arabic to English.
Please remember, I'm not a cook, I'm a software engineer.
Good luck.
Ahmed Eissa



From: "Neelam Gehani"
To:
Sent: Wednesday, September 26, 2007 2:29 AM
Subject: Thanks indeed

Hi there,
I am a beautician and was trying making wax for last
couple of months, but in vain. Your right proportion of ingredients
and testing afterwards makes wax correct every time now.
Thanks once again.
Keep in touch
Neelam

Dear Neelam,
Thanks for your email.
Ahmed Eissa



From: Sawsan Taha Gad
Sent: Monday, August 20, 2007 9:43 PM
Subject: Adding scent/oil to hair-removing Halawa
Dear Ahmed
Can I add scents and/or oils while making the Egyptian Halawa for hair removal? May be vanilla scent (one that is used as wax fragrance?), almond oil, rosewater or chamomile?
If yes, how do I do it best? which scents/oils do you recommend?
Does it affect the elasticity/texture or stickiness of the Halawa?
Plus, how do I make Halawa stickier and more elastic than average? Add extra sugar? do you recommend that?
Thanks a lot
Sawsan

From: "Ahmed"
Subject: Re: Adding scent/oil to hair-removing Halawa
Date: Thu, 23 Aug 2007 06:54:45 -0400
Dear Sawsan,
I do not know. Please try and find out.
Please let me know if you are successful to add your comment on my site.
Good luck.
Ahmed Eissa

From: Sawsan Taha Gad
Sent: Wednesday, August 29, 2007 8:30 PM
Subject: Re: Adding scent/oil to hair-removing Halawa
Dear Ahmed
I will definitely let you know :)
I have one more question please, do you know how big portions in the U.S. market cost how much? and where I can find them may be?
Please consider the environment before printing this email
Sawsan Gad

Dear Sawsan,
I really do not know. I think it is sold in Wal-Mart stores.
Good luck.
Ahmed Eissa



From: "joseph sherry"
Sent: Thursday, September 06, 2007 11:17 AM
Subject: molukhia

>> HI Can you tell me how to grow molukhia in the USA? I have the >> seeds. If you can not help me can you point me to someone who can?
>> THANKS Joe

Hi Joe, Prepare the soil and make sure it is soft. You may need to buy top soil.
Spread the seeds, then, spread a very very light top soil over the seeds.
Water the seeds.
Good luck
Ahmed Eissa



From: "Emily Hill"
Sent: Thursday, September 20, 2007 10:22 AM
Subject: Feedback and suggestion.

Hi,
I would just like to let you know that I have found several of the resources listed on americlk.htm quite useful, and I would like to thank you for the effort and time invested so far; thanks!
I'm not sure if you are interested in suggestions or not, but I thought that I would try to contribute something to further improve the resource for other visitors.
In addition to the websites that you have already listed, I would like to suggest www.mortgageloan.com/calculator/ - which features over one hundred (by the looks of it) finance-related calculators. It's a resource I use myself quite often.
I think it would make a pretty good addition. What do you think?
Keep up the good work!
Regards,
Emily Hill

Hi Emily,
Thank you for your email and your suggestion.
I added the link to my site.

Financial Mortgage Calculators - Features about 80 finance-related calculators.
Thanks again.
Ahmed Eissa

From: "Emily Hill"
Sent: Monday, September 24, 2007 3:35 AM
Subject: Re: Feedback and suggestion.
Hi Ahmed Eissa,
Thank you for the reply. It's great to hear that my suggestion was appreciated.
The link doesn't seem to work for me in the Firefox browser, though.. I think it's because the link has ":80" (the port?) in the URL.
If you change it to just http://www.mortgageloan.com/calculator/ it should work in all browsers and for all visitors, I would think.
Have a nice day!
Regards,
Emily

Hi Emily,
Thank you for your email and your suggestion.
As you requested, I changed the link to just http://www.mortgageloan.com/calculator/ in my site.


Thanks again.
Ahmed Eissa



From: Sumayyah
Sent: Tuesday, September 18, 2007 12:51 PM
Subject: Recipe of Egpytian Sambusak
Hello (salaam walikum if Muslim)
Please i was wondering about a receipe that i found on the net, the Egyptian Sambusak...
Please, i like the recipe and was also interested in the Cheese filing...
what would you put in the reciepe for cheese filling sambusak?
Thank you,
Sumayyah

Hello Sumayyah,
You can find it on my site:

Recipnew.html
12) 'Sambusak' - Turnovers - This is an Egyptian 'Sambusak' - Turnovers. This pastry is not a sweet dish.
1) Sambusak - Turnovers with meat/cheese filling
2) Sambusak - Turnovers with spinach filling.
Good luck.
Ahmed Eissa



From: waleed Elhossainy
Sent: Monday, September 17, 2007 3:08 PM
Subject: ??? ?????????? ????
?? ??? ???? ??? ??????? ??? ????? ??????
???? ????? ?????? ????? ?? ???? ??? ??? ???? ?????? ?? ???
???? ????
??????? ??????
Waleed Elhossainy.

Dear Waleed,
Thank you very much.
Ramadan Karem.
Ahmed Eissa



From: Egette
Sent: Monday, September 10, 2007 5:03 AM
HI AHMED.. REGARDING THE WATER IN EL FATEER EL MESHALTIT , WHEN I WILL ADD THE WATER ON THE DOUGH.... THANKS...

Hi Egette,
Feteer Meshaltet (Short Crust Pastry)
Ingredients
1. 2 pounds top quality sifted flour
2. 1 pound butter
3. 1 tea spoon baking powder
4. 1 cup sugar
5. 1 cup water

Feteer Meshaltet Procedure

1. Mix the sugar, flour, water, and baking powder.
2. Cut the butter into small pieces, add it to the mix.
3. Knead the butter and the mix with your fingers until the mix becomes small pieces.
4. Place the dough on a large floured cutting board.
5. Roll out the dough to 1/2 centimeter (1/3 an inch) with a rolling pin.
To prevent the dough from sticking to the cutting board: Add a little water gradually.
6. Cut the dough to several equal pieces.
7. Roll out each piece until it becomes very very thin.
How to roll out the dough: Press the dough with a rolling pin forward. Left the rolling pin quickly and lightly. Repeat this process until the dough becomes very very thin. Sprinkle flour on the dough while rolling the dough to prevent the dough from sticking to the board.
8. Brush a round tray with melted butter.
9. Place one dough at a time in the tray. Brush each layer of dough with melted butter.
10. Bake in 350 degree oven until the top becomes a light brown.
11. Remove the Feteer Meshaltet from tray.
12. You can eat it hot or cold with honey or salted cheese.
Enjoy.



From: "Micheal davies"
Sent: Monday, September 03, 2007 11:23 AM
Subject: Your response
hello,
i am from uk, i want to know if you can allow me invest my money in your company as your partner. i have been into real estate business for many years until my recent retirement following my doctor's advice me to avoid any form of stress because of my failing health. please tell me, can you invest my money for me? if you agree, we shall both share the total annual profit.

Micheal- Davies.
tel 447040100222
email-info_daviesmicheal@yahoo.co.uk

Hi Micheal,
Sorry, I do not have a company.
Good luck.
Ahmed Eissa



From: Susana Cardoso
Sent: Monday, September 03, 2007 12:54 PM
Subject: Pizza
Hello
I was in egypt and i tryed egyptian Pizza and i would love to know how to do it.
Thank you

Hello Susana,
Everyone in Egypt make Egyptian Pizza different.
Sorry, I do not know how to make it.
Good luck.
Ahmed Eissa



From: "FAWZY MANSOUR"
Sent: Sunday, August 26, 2007 6:05 AM
Subject: HOW TO MAKE EGYPTIAN FLAT BREAD

How to make egyptian Bread (each balady) for pocket bread some times in egypt is called aish el shammy .
It very simple

INGREDIENTS

4 C bread flour
1 Tb active dry yeast
Dash of salt to taste
1 tsp of sugar
2 C of warm water (110 degree F) Warm to the touch
Mix the water,sugar , yeast and salt . let it activate for 10 minutes

METHOD

1 -Mix the dry igredients and water using your hand or a kitchin
mixer beat for 7 minutes to develop the gulotin.It sould be maliable
(SIMILLAR TO A PIZZA DOUGH)
2- Cut the dough to small piceses , flaten by hand or rolling pin
3 - Cover .and let it rise for 15 minutes
4- heat your oven to 500 F
6-Bake in the middle rack ona stons plate ONE AT TIME OR SEVERALv it will pop up wait untill the color you like

BE CARFUL REMOVING FROM THE OVEN .IT WILL BE TO HOT TO HANDLE
TRY IT YOU MAY LIKE IT AND GET USED TO IT

Hi Fawzy, Thank you for the recipe. I added it to my site and added your name to it. recbread.htm Thanks Again. Ahmed Eissa



From: sahar adawi
Sent: Wednesday, August 08, 2007 1:39 AM
Subject: Hi!
Ahmed,
I came across your website froma dear friend of mine. I love it, and was wondering if you'd like to share your opinions on a web-site: www.MeBeoble.com ... the forum would definitely benefit from you.
I wish i knew how to initiate an introduction, I am kinda shy and stuff, but it would be great if you would honor us in MyBeoble :)
Well, have a great day!
Hopefully looking for a response from you soonest
Sincerely,
Sahar

Sahar,
I was unable to access your web-site: www.MeBeoble.com
Please email me the correct URL of the site to see it first.
Thanks.
Ahmed Eissa

From: sahar adawi
Sent: Tuesday, August 28, 2007 12:37 PM
Subject: Re: Hi!
Hi Ahmed,
OMG! Thank you so much for responding back! How are you??? (7eta masri, ma3lesh)
My bad! i had a typo in the URL .... it's www.MyBeoble.com
I hope to see you on there real soon. We may sound a bit "unfocused" (mainly because we're a bunch of arabs who grew up in the west, or were born in the west), but there are a lot of professionals on there who can also add their views for your webpage
Have a great 15th of Sha3ban!
Kindest regards
Sahar

Hi Sahar,
You can put a link to my site on your web-site: www.MeBeoble.com
You can say this sit will help you if you planning on marring an Egyptian or want to cook an Egyptian dish.
Thanks.
Ahmed Eissa

From: sahar adawi Sent: Tuesday, September 11, 2007 4:06 AM Subject: Re: Hi! Hi Ahmed, I will certainly do that! Ramadan kareem!



From: "Chris Martin"
Sent: Sunday, August 19, 2007 8:45 AM
Subject: Halawa Sweet - Egyptian Hair Removal - Assalya
Thank you for putting the recipe online.
I am interested in finding out more information about
how to cook it properly. I have a candy thermometer.
It should be heated on low? Do I change the heat setting at all during cooling?
Should it be stirred before the sugar is dissolved?
During boiling? After it has reached the proper temperature?
Is the temperature 260F or 250F?
I probably won't pour it on plastic as something might melt. I have a pyrex circular storage container I plan to use. How should I cool it properly? Quick ice plunge or leave it alone on an cool burner? Do I stir during cooling?
Any help would be welcome. I have a strong science background and like knowing all the steps before doing something new.
Thanks.
Christopher

Hi Christopher,

It should be heated on low?
Yes.

Do I change the heat setting at all during cooling?
No.

Should it be stirred before the sugar is dissolved?
Yes.

During boiling?
Yes.

After it has reached the proper temperature?
Yes.

Is the temperature 260F or 250F?
Either is OK.

How should I cool it properly?
Leave it alone on an cool burner.

Do I stir during cooling?
No.

Please let me know the results.
Good luck.

Thanks.
Ahmed Eissa



From: Sawsan Taha Gad Sent: Monday, August 20, 2007 9:43 PM
Subject: Adding scent/oil to hair-removing Halawa
Dear Ahmed
Can I add scents and/or oils while making the Egyptian Halawa for hair removal? May be vanilla scent (one that is used as wax fragrance?), almond oil, rosewater or chamomile?
If yes, how do I do it best? which scents/oils do you recommend?
Does it affect the elasticity/texture or stickiness of the Halawa?
Plus, how do I make Halawa stickier and more elastic than average? Add extra sugar? do you recommend that?
Thanks a lot
Sawsan

Dear Sawsan,
I do not know. Please try and find out.
Please let me know if you are successful to add your comment on my site.
Good luck.
Ahmed Eissa



From: Kahleena49@aol.com
Sent: Sunday, August 12, 2007 8:36 AM
Subject: (no subject)
Thank you for this recipe. I briefly lived in Virginia about 35 years ago. At that time, I met a wonderful woman from Egypt, who also was temporarily living there. She made calzones and mentioned the Egyptian sugaring. I moved, and never had the recipe. I found it today!
Thank you for sharing with us. Karen Kennedy



From: TRINA DISHMAN
Sent: Wednesday, August 01, 2007 7:18 PM
Subject: please help
HI THERE I HAVE A QUESTION.ALOT I NOTICED ONE OF YOUR RECIPIES. IT NEEDS HULLED GRAIN.I LIVE IN USA BUT AND LOVE EGYPTIAN FOOD. I AM TRYING EVERYTHING I CAN DO TO FIND MANY HARD THINGS HERE.PLEASE TELL ME WHERE I CAN FIND THIS HULLED GRAIN FOR HAMAM MAHSHI.AND WHERE HERE IN USA CAN I FIND DOVE PLEASE RESPOND TO ME THANK YOU SO MUCH .AND I HOPE I AM NOT A BOTHER
TRINA



From: Richard Fisher
Sent: Wednesday, July 18, 2007 7:57 PM
Subject: macaronis recipe
I have visited Egypt many times and enjoyed the hot , spicy macaroni served at the macaronia parlors. Do you have the recipe?
Thanks,
Elaine



From: Debra Johnson
Sent: Sunday, June 11, 2006 11:30 PM
Subject: Egyptian recipe
ON the web site it says for a goof proof way to let it come to 350F - 360F I did this and had a glass like mixture. Are those the right temps please? Thank you so much for your time.
Debbie Johnson

On 6/12/06, Ahmed wrote:
Hi Debbie,
Which recipe you are talking about?
Thanks.
Ahmed Eissa

The Halawa Sweet - Egyptian Hair Removal down futher in the recipe is where it is at I don't think you wrote that part but someone else named Zaky thank you so much for answering me. I love having my legs done but I don't have much hair now from having it done and hate paying $25 each time.
rechalaw.htm
Debbie



From: Willow58
Sent: Thursday, June 28, 2007 7:47 PM
Subject: Your website
The Cario map section isn't working! I just was told about your site and look forward to exploring it.
thank you
sharon

From: Ahmed
Sent: Friday, June 29, 2007 10:24 PM
Subject: Re: Your website
Hi Sharon,
Sorry, I do have a Cairo map section on my site. It is working, but it is very slow and the map is not clear.
Thanks.
Ahmed Eissa



From: princesa
Sent: Thursday, June 28, 2007 4:54 AM
Subject: hi Ahmed
Thank you for your reply. I'd like once again to thank you for the most useful website you are giving all of us the pleasure to access. You can be sure that for a westerner, like me, going to Egypt it is a veritable treasure. I have learnt so much from you and I especially like your down to earth approach. Once again it proves egyptians are kind warm and friendly.
I would like however, if you do happen to have time, would you translate some of the recipes in the arabic links please? I want to learn as much as possible about egyptian cookery.
Thanks again for the links you provided about egyptian culture.
Keep up the brilliant work you are doing :) :)
Kindest regards,
Yasmine

Hi Yasmine,
Thank you very much for your nice email.
I'm going to Egypt for a long vacation and will be back on August 19, 2007.
Have a nice summer.
Ahmed Eissa



From: Sondra Seal
Sent: Wednesday, June 27, 2007 7:44 PM
Subject: Assalamu Alaikum
Assalamu Alaikum. I just wanted to say hi and hope you are having a great day. I see that you have helped many people with so many different things, may ALLAH*SWT bless you and your family. I have no idea how you left Egypt because once I was there, I did not want to leave! I am moving there in Sept. inshallah because to me that is home. Take care brother.

Assalamu Alaikum.
Thank you very much for your nice email.
Ahmed Eissa



From: binash waheed
Sent: Thursday, May 24, 2007 2:21 AM
Subject: hi
hi heissa sorry if i'm disturbing you.......but i have found your address while i was looking in internet for some pieces of advice on sugar wax......i have seen that you have got experience about this topic......i'm from pakistan but i have been living in italy for 19 years (and i am 20) but i have got to be serious i just didn't know how this wax was....and how it was prepared....a week ago i was talking to my neighbour.... she's from tunisia.....and i said oh susi i'm searching 4 someone who can explane me the procedure of this wax..... and she told me that she' s been using it 4 years.... she invited me and said look at me and look at the procedure.....actually i'm a fool..... i used the blade several times and my hair became hard and visible..... we prepared it and and i used it in front of her with her help..... it was damn painful......but very very efficient.....
now....the main problem is not the pain for me....i can bear evrything as far as beauty and health are concerned.....the real problem for me is to understand when do i have to stop cooking it.....because as far as i have heard and undersood a mistake of even 2/3 minuts can spoil the preparation...... so isn't there a trick to understand that it's ready??????probably i'm getting married next month and i don't want ma boyfriend... (future husband) to think dat he has married a monkey......so this recipie is very important for me it is cheap and efficient....i just need some help.....i' ll look forward to hearing from you..... thanx thanx thanx.......bye bye

Hi,
Sorry for writing to you late, I was very busy.
Keep trying making Halawa.
I updated the recipe. Also, please read the feed back on my site and search for it. You will find the answer of all your questions.
Keep a careful watch on the colour. Once it starts to change to brown, turn off the heat.
Allow to cool a little, then pour small quantities onto heavy duty plastic. Plastic that is not heavy duty will melt. It is not a good idea to use a plate, as you will need to peel it off something pliable after it cools.
When it becomes cool enough to handle, pull a piece off the plastic and pull and stretch it. This will immediately cause it to change color, from a clear golden brown to an opaque gold. It should be easy to stretch and pull.
If it is too hard, you have left it on the heat for too long and must make a new batch. If it is too liquid, it has not been heated enough and must be heated once more, or a new batch made.
Good luck.
Ahmed Eissa



From: Ziggy Arshad
Sent: Friday, May 18, 2007 2:29 PM
Subject: asalamualakum
Asalaualakum warahmatullah wabarakatuh
Dear brother,
ive just come across your facinating website i was wondering whether you could give me further instruction on making halawa for hair removal purposes.
for example what temperature do you heat the halawa to ?
how long do you allow it to simmer for?
how to store the halawa ie does it need refridgeration?
and will the halwa go bad after a period of time?
any other tips you have will be welcomed!!
jazakallah for your time inshallah hope to hear from you soon
masalam
zainab

Hi Zainab ,
Sorry for writing to you late, I was very busy.
Keep trying making Halawa.
I updated the recipe. Also, please read the feed back on my site and search for it. You will find the answer of all your questions.
Good luck.
Ahmed Eissa



From: Maryam Awad
Sent: Saturday, May 12, 2007 10:29 PM
Subject: khaltet el boharat
Dear Mr Eissa,
I don't know how to thank you enough for your website. I was wondering if you can help me with the egyptian spice mix; unfortunately mum passed away so i can't ask her exactely and there seems to be more than one variation to it. the one in the super markets is mainly corriander based, but I remember mum's recipe included dried rose buds, cardamom, nut megs and lots of things.
I would be very grateful if you can add find the right ingredients and post it on your website.
Another thing is there a possibility that you can have a link to alert the websites users of any additions.
Thanks and best regards,
Maryam

Hi Maryam,
The following are the Spices on my site. You can mix them anyway you want.
Egyptian's Spices
Egyptian's Spices - 24 Egyptian's Spices and Dukkah.
Curry Sauce with Vegetables - Salsah Curry Ba-Al-Khdar.
Good luck.
Ahmed Eissa



From: CatPtlvr@aol.com
Sent: Saturday, April 21, 2007 9:53 AM
Subject: hi from Gloria Khalil
Hi,
Is it possible if you can give me a recipe for mahshy that is made with ground meat in it. Also, I would love if you might have a recipe for Kufta that is made with shrimp. My husband is Egyptian and his Mom passed away recently and I want to keep the tradition of making Egyptian meals for him and the family.
Thanks so much,
Gloria Khalil

Hi Gloria Khalil,
Sorry for writing to you late, I was very busy.
On my site a recipe for stuff cabbage with the meat which is Mahshy. Just add half cooked ground meat in it.
recmahsh.htm
Also, On my site a recipe for Kufta. Just use shrimp instead of meat.
13) (1) and (2) Lahma mu'assaga - Savory minced beef. 3) Lahma Mashwiya or Kebab - Grilled meat, 4) Kufta Mashwiya - Grilled Minced Beef. 5) Kufta Bi-Al-Fahma - Minced Meat with Charcoal Seasoning. 6) Kufta Bi-Al-Beed - Minced Meat with Eggs. 7) Kufta Bi-Al-Toom Wi-Al-Basal - Minced Meat with Garlic and Onion. 8) Kufta Bi-Al-Korrat - Minced Meat with leek. 9) Kufta Ras Al-'asfur (means "head of Sparrow", indicating the size of the meatballs) (Kufta Dawod Basha) - Minced Meat with Ground Rice. 10) Kufta Bi-Al-Khudar - Minced Meat with vegetables.
Good luck.
Ahmed Eissa

From: CatPtlvr@aol.com
Sent: Thursday, June 28, 2007 11:17 PM
Subject: Re: hi from Gloria Khalil
Dear Ahmed:
Thank you for your reply, I really appreciate it. I will try your suggestions and I really do enjoy your sight.
Thanks,
Gloria



From: Elizabeth
Sent: Thursday, April 19, 2007 12:09 PM
Subject: Questions
Dear Ahmed
When you have made the halawa wax, what temperature should you keep it at in order to apply it properly? Should it be room temperature? How do you store it and reuse it?
Is there anywhere in Egypt where you can be trained in making the wax and applying it? Do the salons do this or do the hairdressers offer this service? Are there any beauty training schools who tech beauticians how to apply the wax? Who can I contact?
I am also interested in Egyptian podiatry. Again, are there any schools where you can train in Egyptian methods of podiatry and chiropody?
Thank you for your help.
Regards,
Elizabeth Shorten | Publisher
Tel: +27(0)11 531-3300 | Fax: +27(0)11 440-1516
Email: elizabeth@media3s.co.za
Web: www.media3s.co.za

Hi Elizabeth,
Sorry for writing to you late, I was very busy.
Keep trying making Halawa.
I updated the recipe. Also, please read the feed back on my site and search for Halawa.
There is nowhere in Egypt where you can be trained in making the wax and applying it.
No the salons do not do this, only at home. Now they buy it made.
No, there are not any beauty training schools who tech beauticians how to apply the wax.
No one to contact. Just read feed back on my site.
I am also interested in Egyptian podiatry. Again,
I do not know , if there are any schools where you can train in Egyptian methods of podiatry and chiropody.
Good luck.
Ahmed Eissa



From: "Farah Khaliq"
Sent: Thursday, March 29, 2007 4:15 PM
Subject: asalam u alaikum
i have found the recepie for halwa on your website, but i cant seem to make it right, can you tel me how many minutes to boil it for, or any other way to know its made right?
thank you
farah

Hi Farah,
Sorry for writing to you late, I was very busy.
Keep trying making Halawa. There is no exact time to make it.
I updated the recepie. Also, please read the feed back on my site and search for Halawa.
Good luck.
Ahmed Eissa



From: Egypt For Somali Embassy
Sent: Friday, June 22, 2007 8:21 AM
Subject: receipe for basbousa
Hello Ahmed
Right now am fasting and the only thing i am craving for is Egyptian original receipe for basbousa and instruction on how to make it.
please be kind enough and send it in my email address.
thanking you in advance.
Regards
shahida

Hello Shahida,
Please see below.
Recipnew.html
2) Basboussa (Called Cream of Wheat Cake, called, Coconut and Semolina Cake). Called Baseema. Also, called Haressa. - It is very easy to make. I recommend it for a student school project.
Good luck.
Ahmed Eissa



From: Sue & Wal
Sent: Wednesday, June 20, 2007 6:19 AM
Subject: Help me!
Hi! I'm doing a project on Ancient Egypt. I need to write up a menu for 50 Egyptian Guests. I've looked everywhere about food but all it tells me is some of the things they grew. I need to find some dishes to use. Can you please help me?
From Sarah White

Hi Sarah,
I recommend Konafah.
Recipnew.html
"Konafah" - (To serve 7 people) cooked in the oven. It is my favorite Egyptian sweet. Try it.
First make 1 tray for 7 people, if you like it make more.
Good luck.
Ahmed Eissa



From: Mary Edler
Sent: Saturday, June 16, 2007 5:59 PM
Subject: wax recipe
Hi,
I found your sugaring wax recipe on the web. I tried it and I overcooked it because my candy thermometer was not in the mix deep enough. I am wondering if you could answer a question. You said, "then pour small quantities onto heavy duty plastic, of the cereal bag type." I wasn't sure what you mean here. I used wax paper because that seems to me what cereal bags are made of yet it is not plastic. I couldn't get the wax paper off the halawa.
Where do I get the kind of plastic you are talking about? Does it have a brand name?
Thanking you in advance if you can help.
Sincerely,
Mary Edler

Hi Mary,
I received the following as feed back. It may help you.
The right temperature I found was 260. I tried using cereal bag plastic and the wax melted thru it. To prevent this I poured the wax into a cool plastic container and let it cool some and then pour it into the plastic lined containers.
I'm just happy I can make the wax that they charge $30 for 8oz in the store.
Good luck.
Ahmed Eissa

From: Mary Edler
To: Ahmed
Sent: Sunday, June 17, 2007 9:41 AM
Subject: Re: wax recipe
Hi Ahmed, Thank you so much. :-) I will try this. Mary



From: Ashley West
Sent: Tuesday, January 23, 2007 8:47 AM
Subject: [SPAM] Wax Question
I tried to make wax using your recipe and the candy thermometer and my mixture turned brown before it ever reached 350F. Are you sure this is the right temperature. According to my thermometer and other online sources the hard ball temp is 250-265F. What is the correct temperature before I ruin another batch of wax?
Thank you for your help.
~ashley
"Make sure you have the heat set low and do not stir it until all the sugar dissolves. After the sugar dissolves you can raise the heat. There is no guessing as to when the mixture is done if you buy a candy thermometer (not an expensive item) and bring the mixture to the hard ball sugar temperature of 350F to 360F. It will work every time no guess work there."
Zaky

Hello Zaky,
My mother used to make it and she did not measure the temperature.
Please try it with a lower temperature and let me know.
Good luck.
Ahmed Eissa

From: Ashley West
Sent: Sunday, February 04, 2007 6:48 PM
Subject: [SPAM] Re: [SPAM] Wax Question
Ahmed,
Zaky was the person that posted the incorrect temperature. The right temperature I found was 260. I tried using cereal bag plastic and the wax melted thru it. To prevent this I poured the wax into a cool plastic container and let it cool some and then pour it into the plastic lined containers. Thanks!
I'm just happy I can make the wax that they charge $30 for 8oz in the store.
Thanks!

Hello Zaky,
Thank you for the info. I'll add it to my site.
Thanks again.
Ahmed Eissa



From: "lisa williams"
Sent: Thursday, June 07, 2007 11:17 PM
Subject: Molukhia--how do you cook this

salam alaikum,
I am an American woman recently married to an Egyptian man and found a package of Molukhia in his freezer but I do not know how to cook it, could you please tell me how you cook it and what you normally serve it with. I have briefly looked at your website and have added it to my favorites so I may try your recipes.
Thank you for your help,
Haga Ibrahim

Salams Haga Ibrahim,
You can find how to cook Molukhia on my site:
Recipnew.html
15) Mulukhiya - is a leafy summer vegetable (Fresh, Dried, Ta'lya, Tomatoes,
Rabbit, Muluki (Roya), Bi-L-Samak (Fish), and Burani (unchopped - 2 Ways))
Good luck.
Ahmed Eissa



From: Intrinsic _
Sent: Monday, June 04, 2007 3:16 PM
Subject: Konafah with Creme
My mother in law used to make a Konafah with a creme filling. Is there a recipe that you have for it or would I use the recipe for Mehalabeya that you have listed?
Thanks for the great resource for classic egyptian recipes!
Regards,
Roberta

Hi Roberta,
Use the same Konafa recipe on my site but fill it with crème instead of nuts.
Good luck.
Ahmed Eissa



From: binash waheed
Sent: Wednesday, May 23, 2007 10:11 AM
Subject: hi
hi heissa sorry if m disturbin u.......but iv found ur address while i was lookin in internet for some pieces of advice on sugar wax......iv seen dat uv got experience abt dis topic......m from pakistan but iv gotta b serious i jus didnt kw how dis wax was....n how it was prepared....a week ago i was talkin to ma neighbour.... shes from tunisia.....n i said oh susi m searchin 4 sumone who can explane me da procedure of dis wax.....n she told me dat she s been usin it 4 yrs.... she invited me n said look at me n look at da procedure.....actually m a fool.....i used da blade several times n ma hair beame hard n visible.....we prepared it n den she helped me doin it.....it was damn painful......but very very efficient.....
now....da main problem is not da pain for me....i can bear evathin as far as beauty n health r concerned.....da real problem for me is to understan wen do i have to stop cookin it.....becoz as far as ive undersood a mistake of even 2 3 minuts can spoil da preparation......so isnt dere a trick 2 understand dat its ready??????probably m gettin married next month n i dont want ma boyfriend... (future husband) to think dat he s married a monkey......so dis recipie is cheap n efficient....i jus need sum help.....i ll look forward 2 hearin from u..... thanx thanx thanx.......bye bye

Hi,
Please rewrite your email and send it to me.
It is hard to understand.
Thanks.
Ahmed Eissa



From: Evelyn Menasha
Sent: Sunday, May 13, 2007 10:41 AM
Subject: recepie to make homosia at home
I am looking for a home made recepie for homosia. It can not be that hard . I miss eating it since I lived in Egypt manny years ago as a child. If you do not have the recepie could you please refer me to a web sight that can help me. Any information will be helpful. Thanks .
Evelyn

Hi Evelyn,
In Egypt, the do not make Homosia at home. It is made in a factory.
Sorry, I do not have it.
Ahmed Eissa



From: "Anne Kerbyson"
Sent: Wednesday, March 07, 2007 12:24 AM
Subject: Your wonderful recipes
Hello Mr. Ahmad,
A friend of mine just sent me your website full of wonderful Egyptian recipes. I was born in Alexandria, and have been in the United States for 56 years, but my heart is still in Egypt.
I was wondering if you have a book with all these recipes that is for sale somewhere. I would be interested in purchasing one. When convenient for you, please let me know.
Shukran,
Anne Kerbyson

Hello Anne,
Sorry, I do not have a book. but you can print all the recipes.
Good luck.
Ahmed Eissa



From: Christy Stefadouros (CMS Strategies)
Sent: Tuesday, May 01, 2007 12:59 PM
Subject: Halawa
Hello:
Thank you for posting the recipe for halawa. I have tried making it myself several times, but have been unsuccessful. I went online to buy some already made and found only one site that does not have any available right now and it's in canada.
I was wondering if you knew any websites which sell already made halawa.
I love it and I'm desperate!
Thank you,
Christy

Hello Christy,
Thank you for your email.
After you try it, please email me the store name, address and phone number to add it to my site.
Thanks again.
Ahmed Eissa

From: Christy Stefadouros (CMS Strategies)
To: Ahmed
Sent: Wednesday, May 02, 2007 11:50 AM Subject: Re: Halawa
I'm sorry, but I am looking for a place to buy halawa and was wondering if you knew any.
Thanks.

Hello Christy,
Sorry, I do not know any place sell it.
In Egypt, they have different products for sail (not online).
You said you went online to buy some already made and found only one site that does not have any available right now and it's in Canada.
Please email me the site (that is in Canada) URL address to add it to my site.
Thanks again.
Ahmed Eissa



From: lynda longcore
Sent: Sunday, April 22, 2007 8:57 PM
Subject: I need egyptian knowledge please.
Dear Ahmed,
I Really enjoy your site, I have learned to cook some amazing dishes and learned alot about the egyptian customs etc.
I read this from Debby, I would very much love to speak with her or anyone who may be willing to talk with me via email etc. I am engaged to a wonderful Egyptian man and have a few questions about the marriage....needed certificates etc....if you or anyone you know could help me out I would be forever grateful. I just returned from Egypt a week ago...it was the most exciting and enjoyable trip of my life,
Thank you in advance for any help you may be able to give me.
With great expectation and gratitude,
Lynda
************************************************************************************************ I received the following nice e-mail from Debby on August, 28, 2001
Although I have not had time to browse through your web site, I just wanted to thank you for having it. I belong to a group of ladies ( we all gave birth around the same time 2 years ago). I've been telling them about how my mother-in-law made this sugar wax for me 5 years ago, and I have been making it myself ever since - but I never had the exact measurements. I kept forgetting to measure when I made it but one of the girls found your site and emailed me to ask if it was the same - and it was, exactly (except I pour mine out on a plate, and after years and years of use, it usually lasts longer than 2-4 weeks and the hair will come back finer and finer. I am an American happily married to an Egyptian for close to 6 years now. We have 3 beautiful daughters - al humdullallha. I have been to your beautiful country 2x now, (and yes, the first time I did the tourist thing and took a 3 hour ride on a camel around the pyramids - my husband rode a camel too, first time in his life - we americans are mistaken in the belief that all Egyptians ride camels). In fact, I just dropped my husband and oldest daughter at the airport last night for a 4 week stay in Egypt (my 2nd daughter has been there since July and he is going to bring her back). I just wanted to say thank you and to offer my help in any way - in case there is something American you don't understand.
Salaam Alikum
Debby

Dear Lynda,
My home phone number is (860) 643-6070.
Call between 4 PM to 9 PM during the week, and anytime during the weekend.
If I'm not home leave your phone number or email it to me and I'll call.
Salams.
Ahmed Eissa

From: lynda longcore
Sent: Friday, May 04, 2007 8:32 PM
Subject: Re: I need egyptian knowledge please.
Dear Ahmed,
I just wanted to thank you for being so kind to me and answering all my questions.
I enjoyed meeting you and talking with you very much.
I cannot seem to find your website again tho...silly me....lol
I will talk with my fiance and maybe I will have more questions if you don't mind.
Take care and God Bless You and your wife.
Lynda

Dear Lynda,
My site is my name: www.AhmedHamdyEissa.com
Good luck.
Ahmed Eissa



From: Christina Schultz
Sent: Friday, May 04, 2007 12:38 PM
Subject: Knafeh recipe
Assalamu alaikum, brother Ahmed: I see all your wonderful recipes, and I just have a question for you.
You have the recipe for the knafeh with the shredded dough, which I know how to make, but I was wondering if you have the recipe for the smooth knafeh (not made with shredded dough) with the white cheese. My dear husband loves this one, and I'd rather make it for him than buy it from the store every time he wants it. I love to cook and bake, and this is one of the things I just can't guess at. I tried once, and it was an incorrect guess , though it was still good. Thank you in advance for your help. Wa assalam.
Iman Abuhadba

Assalamu alaikum, Iman,
Sorry, I do not have it.
Good luck.
Ahmed Eissa



Hell Shukran,
Thank you for your nice email.
Sorry, I do not have a book, but you can print all of them.
I'm a software Engineer but I love cooking.
I'm 56 yrs old.
Thanks.
Ahmed Eissa

From: "Anne Kerbyson"
Sent: Wednesday, March 07, 2007 12:24 AM
Subject: Your wonderful recipes

Hello Mr. Ahmad,
A friend of mine just sent me your website full of wonderful Egyptian recipes. I was born in Alexandria, and have been in the United States for 56 years, but my heart is still in Egypt.
I was wondering if you have a book with all these recipes that is for sale somewhere. I would be interested in purchasing one. When convenient for you, please let me know.
Shukran,
Anne Kerbyson



From: jazdan079@aol.com
Sent: Sunday, April 29, 2007 8:56 AM
Subject: Umm Ali recipe
Hello -
I am doing a school project on Qatar culture. I need to prepare a dish to share with my school for International day and am looking for the recipe Umm Ali. Can you please send this to me ASAP. I need it today so that I can go and purchase the ingredients.
Thank you for your help.
Jazmin

Hello Jazmin,
Go to my site:
Recipnew.html
Click on:
6) "Umm Ali (Ali's mother)" "Om Ali" - is a rich dessert invented by this woman (Umm Ali).
Good luck.
Ahmed Eissa



From: "c s"
Sent: Wednesday, April 25, 2007 11:18 PM
Subject: Petifor and Kahk
Hello Mr. Eissa:
I am new to this site... Would you please e-mail me the recipes for Petifor, Kahk el-eid, baskout el-eid and ghorayeba?
If you can't, pelase tell me where I can find the recipes for them.
Thank you very much
Jane

Hi Jane,
I have them in my site but in Arabic language.
Sorry, I do not have time to translate.
Good luck.
Ahmed Eissa

From: "c s"
Sent: Thursday, April 26, 2007 11:47 PM
Subject: Re: Petifor and Kahk
Thank you for your reply... I don't mind if it's in arabic... Would you
please give me the link.. I looked in couldn't find them.
I appreciate your help
Thank you again
Jane

Hi Jane,
Go to: Recipnew.html
Click on (wait, scroll down):
Egyptian Arabic Language Recipes from Al-ahram Arabic news paper:
Tagen Sety (for cold days) - Halawiat Sham Al-nsem (eastern Deserts) - Atbak Al-amthanat (Examination time recips).
4. From Al Ahram News Paper January 16,1998 - Arabic Language only:
1) Kahak El Eid, 2) Kahak El Eid ba al-baking bawdr, 3) Garaiaba, 4) Betefor, 5) Baskawet Al noshader, 6) Baskawet Al nasha, 7) Shaklama, and 8) Karakesh.
If do not see it, then, you need a new fast computer.
Good luck.
Ahmed Eissa



From: lisa b
Sent: Wednesday, February 28, 2007 10:50 PM
Subject: green beans
hi
i love using your recipes , im american and im married to an egyptain i love to surprise him with these foods im wondering if you know about a recipe for green beans in a red sauce its almost soupy . we always eat it with white rice . i cant seem to find it anywhere ...
thanks for your time and great recipes
lisa badawy

Hi Lisa,
I'm very sorry to write to you very late.
Thank you for your email.
Prepare the tomato souce as you usually do for any vegtable (Tomato pase, Onion, Butter, salt, and pepper).
Add water and baby green bease to it and boil for about half an hour.Good luck.
Ahmed Eissa



From: Erika Arnold
Sent: Wednesday, April 11, 2007 6:34 AM
Subject: Karkadee
Dear Mr. Eissa
I am living in the Cayman Islands and I am looking for an online shop that sells karkadee. Unfortunately I cannot buy it here, not enough Egyptians living here. I tried the internet, but did not find the right site. Maybe you can help me.
I really like your receipes. I have tried several and they are all excellent. I miss Egypt a lot (we used to live there for a while) and cooking Egyptian food makes me feel a bit like being there.
Thank you very much in advance.
Yours truly,
Erika Arnold

Hi Eika,
The only online store I know is www.shatila.com. I do not know where you can buy Karkadee. When I find out, I'll let you know.
I recommend you order (what I order) 1 Mixed Pastries, Tin Large for $29.95 + Shipping and Handling $9.98 = $39.93
From Shatila Food Products, Inc. - Middle Eastern Pastries (313) 934-1520 www.shatila.com
You can ask for ready made Konafa only.
You can buy Golash and Kol we shkour from any Middle Eastern grocery store or may be Indian grocery store.
Good Luck.
Ahmed Eissa



From: Rose
Sent: Monday, April 16, 2007 4:35 AM
Thank you Ahmed for the recipes.. I am an Indian and enjoy Egyptian dishes.

Thanks for your nice words.
Good luck.
Ahmed Eissa



From: jessica
Cc: 'tony eng'
Sent: Tuesday, April 10, 2007 6:52 AM
Subject: Important Islamic Dates
Dear Sirs,
We have obtained the following dates from your website, but were told by another source that the dates were not correct.
Ashura 12/10/2010 should be 12/16/2010
Ramadan Starts 07/31/2011 should be 08/01/2011
Eid Al-Fitr 09/21/2009 should be 09/20/2009
Eid Al-Adha 11/28/2009 should be 11/27/2009
Eid Al-Adha 11/17/2010 should be 11/16/2010
We would appreciate your advice.
Thank you,
Jessica Chua
Nippecraft Ltd

Hi Jessica,
Thank you for information.
I updated my web site.
All dates are not 100 percent correct. They depend upon the moon.
Thank you.
Ahmed Eissa



From: Laniekate9@aol.com
Sent: Thursday, April 05, 2007 4:56 PM
Subject: (no subject)
Hi I am working on a project for school about egyptian food and drinks. I want some snack recipes please

Hi, A simple snack is Halvah, a sweet made of sesame and served with Pita bread.
You can buy it in any international grocery store.
It is inexpensive about $4.29 a pound and serves 11 people.
Good luck.
Ahmed Eissa



From: "mohamed ajmal"
Sent: Wednesday, March 28, 2007 12:58 AM
Subject: means
assalamu alaikum,
Dear sir,
I have seen your cook book in web site really i do't means Tahina food please tell me means tahina in English means
thank you Mohamed ajmal

Dear Mohamed,
Tahina is made of sesame seed.
Thanks.
Ahmed Eissa



From: "Melanie Chirwa"
Sent: Sunday, August 12, 2007 5:09 PM
Subject: Looking for Ibrahim Mesbah
Dear Ahmed,
I know you don't me but I'm looking for an old friend it's been years and years his name is Ibrahim Mesbah and he had written to you on Feedback 2006. He lived in a town called Kitwe in Zambia, went St. John Convent School, I believe he was in Arizona, so I'm wondering whether he is the same Ibrahim I knew. I would really like to get in touch.
Here's Hoping and thanks ,
Melanie

Dear Ibrahim,
Thanks for your encouraging email.
Ahmed Eissa

From: Ibrahim Mesbah
Sent: Saturday, January 28, 2006 5:09 PM
Subject: recipes
Ahmed,
Just wanted to drop you a line to thank you for the recipes that you have online. I'll try the koshary today.
Ibrahim Mesbah

Dear Melanie,
I searched for his name in my feed back files, Sorry, I did not save his email address.
Good luck.
Ahmed Eissa

Dear Ahmed,
Thanks for trying.
sincerely,
Melanie



From: "Anne Kerbyson"
Sent: Wednesday, March 07, 2007 12:24 AM
Subject: Your wonderful recipes

Hello Mr. Ahmad,
A friend of mine just sent me your website full of wonderful Egyptian recipes. I was born in Alexandria, and have been in the United States for 56 years, but my heart is still in Egypt.
I was wondering if you have a book with all these recipes that is for sale somewhere. I would be interested in purchasing one. When convenient for you, please let me know.
Shukran,
Anne Kerbyson

Hello Anne,
Thank you for your nice email.
Unfortunately, I do not have a cook book.
You can print all my recipes from my site for free.
When I have time I update it.
Good luck.
Ahmed Eissa

From:
Sent: Wednesday, March 21, 2007 9:57 PM
Subject: Re: Your wonderful recipes
Ahlan wa Sahlan Ahmed - Thank you for your reply. I will print out the recipes as needed, but i do hope that someday you will be able to have a cookbook - Insha Allah,
Anne



From: Vivian Gerges
Subject: da'a
hi Ahmed,
I found your site and thanks for all your great receipes..........
I was wondering if you have the receipe fro Da'a for koshary.........???
thank you
oova

Hi oova,
I think you ment Shatta: Hot Sauce Chili Peppers.
It is alrady in my web site.
Thanks.
Ahmed Eissa



From: Jan Kovar
Subject: ramadan 2025
I am interested in knowing the dates for Ramadan in 2025: particularly the date for the festival of Eid al-Fitr. I see on the website that the dates only go as far as 2021. Does this mean the dates for 2025 have not yet been calculated? And, if that is the case, would you know where I might be able to find at least an approximate date?
I would be very grateful for any information.
Thank you, Mrs Kovar

Hello Mrs. Kovar,
Sorry, I do not have the time to do the calculations and update my site. When I have the time, I will update it.
Just deduct about 11 days every year.
Just look on the web.
Good luck.
Ahmed Eissa



From: Thomas carter
What 't' mean on your recipe on 'Ancient Egyptian Date Candy' I'm doing it for a school project.
recancnt.htm
Many thanks!
Thomas

Hello Thomas
I meant "Sweet Dishe".
Thanks.
Ahmed Eissa



From: zfeetnsand@comcast.net
Subject: Aish Saraya
Dear Ahmed,
I just got in your recipes from Egypt.Being an old Alexandrian and having left Egypt a long time ago,I still long for a dish I have never forgotten or able to duplicate .I am talking of 'aish saraya' the bread of the palace.Can you help?
Thanks,
Elie

Dear Elie,
Since I'm now working full time as in IT field, I do not have time to update my web site.
In about 2 years I should have more time to add more recipes.
Sorry and Good luck.
Ahmed Eissa

Ahmed,
Thanks for the reply.Inchallah I will have the recipe by then even if I have to go back to Alexandria.
Elie



From: Cristiane Medeiros
Dear Ahmed,
I bought a jar of eggplant macdous and it is really good!
I'm wondering if you have the recipe available.
Thanks in advance
Cristiane Wegmann

Dear Cristiane,
I do not know eggplant macdous.
I have in my site:
2) Egyptian's Bazngan Mkhalel. Egyptian's Pickled Eggplants in vinegar.
and
7) Eggplant "Masaka" - Black Eggplant cooked in the oven. It is one of my favorites. Try it.
Also, There are several ways for Stuffed Eggplant, one way is (Bitingan Mahshi siami).
Enjoy.
Good luck.
Ahmed Eissa



From: Monty
Subject: Mehawega
Hi Ahmed,
I am enjoying all of your receipes, thanks, and keep the good work.
Years ago when I lived in Egypt. I used to eat molasses cake called "Mehawega". The cake was made in the oven in a flat pan, about 2" thick with sesame seed topping.
Do you have such a recipe? If you don't, do you know where to find it?
Thanks,
Monty

Hi Monty,
In Egypt, they do not make mehawega at home. It is made at a sweet factory.
Sorry, I do not have the recipe.
Good luck.
Ahmed Eissa



From: Ashley West
Subject: [SPAM] Wax Question
I tried to make wax using your recipe and the candy thermometer and my mixture turned brown before it ever reached 350F. Are you sure this is the right temperature. According to my thermometer and other online sources the hard ball temp is 250-265F. What is the correct temperature before I ruin another batch of wax?
Thank you for your help.
ashley
"Make sure you have the heat set low and do not stir it until all the sugar dissolves. After the sugar dissolves you can raise the heat. There is no guessing as to when the mixture is done if you buy a candy thermometer (not an expensive item) and bring the mixture to the hard ball sugar temperature of 350F to 360F. It will work every time no guess work there."
Zaky

Hello Zaky,
My mother used to make it and she did not measure the temperature.
Please try it with a lower temperature and let me know.
Good luck.
Ahmed Eissa



From: Richard Kepler
Subject: looking for a good recipe
I had looked on-line for a specific way, or any way, to make Swarmas. Am I not spelling it correctly? I use to have them when I was in Egypt and miss the flavor, do you have any recipes for them that you could send me? or refer me to a source?
Any assistance would be greatly appreciated,
shukran

Hello Ahukran,
In Egypt Shwarmas are cooked only in a restaurant not at home and you need a machine to rotate the meat. Sorry, I do not know.
Good luck.
Ahmed Eissa



From: cindybamford
Subject: Helpful Site
Hello,
My name is Mikaela and I am 8 years. I am doing a project on Egyptian foods. We have to make a menu plan for pretend for a day as if we were living there for our Health Food class. I found your web site very good and helpful. But I just have one question if you wouldn't mind. What kind of snacks would be eaten, morning, lunch and dinner, after their main meals? Or if they eat snacks at all. I can't seem to find it anywhere.
Thank you for your site and help.
Mikaela

Hello Mickaela,
Average Egyptians eat Mango, dates, fruits, dried backed and salted water melon seeds, and peanuts. Rich people kids eat like the Americans Potato Chips... and all junk food.
Good luck.
Ahmed Eissa



From: jana mason
Subject: web site
hello,
I am doing an egyptian bread project and need to know some information about website if you want me to choose your website and have your website in my source. Please tell me the following, web site title, the author of site,( who owns or publish it insitution associated with, and date created. If you can supply this information for me i can choose this webstie for my source for my bread. I will need this by the 15th of Febuary but grealty appreciated if sooner.
Thanks

Hello Unnamed person,
The web site title: Ahmed Hamdy Eissa's Home page
The author of site: Ahmed Hamdy Eissa
Owner and publisher: Ahmed Hamdy Eissa
The institution associated with: None, it is a personal site
Date created: 1996
Good luck.
Ahmed Eissa



From: Kathy Edzards
Hello,
I have been on your recipe web site. Thank you.
But do you know how to make circasian chicken like what is served at abou el sid? Or their fattah?
Thank you -
Kathy

Hello Kathy,
Sorry, I do not know.
Good luck.
Ahmed Eissa



From: Katherine Broquard
Subject: Thank you!
I became aware of the Egyptian method of hair removal called sugaring when I was investigating alternative hair removal methods. I ended up spending about twenty dollars on a pre-packaged sugaring kit from a website which gave me only a small amount of sugar wax, strips of cheese cloth and a few wooden stick applicators. I used the kit and found the results desirable, but also that the jar didn't have enough in it for me to wax everywhere I wanted to at the same time. But since it was all natural, and something that had been being made by Egyptians for centuries (as I understand it), I began to wonder if I could just make it myself. I did a search and your website was the first I came across! I printed out your recipe and instructions and am going to give it a shot. I wanted to thank you for having this up on your website! It will save me a lot of time, money and effort I am sure, and it is fabulous that you had that up to share! Again, thank you!
Love,
Katie

Hello Katie,
Thanks for your nice email.
Ahmed Eissa



From: Shilpa Shikarpuri
Subject: Wax Recipe
Hi there,
I found the sugar wax recipe on your site and tried to make it but mine did not stick to my leg that well. Do you know what I may doing wrong? My neighbour does this , she is from Jordan and she made it once for me and I really loved it. But now she has moved and I really want to make it bec this is the best. I would appreciate your help here. And do you know if we can buy the sugar wax from some where, I live in Virginia (near Wasington D.C)
Thanks a lot for your help.
Shilpa

Hello Shilpa,
Sorry, I do not know what you may be doing wrong.
Try it a few more times until you get it right.
Look on the web for Arabic food sites to buy the sugar wax.
Good luck.
Ahmed Eissa



From: Tarek Abdelrazak
Subject: Question
Salam alahkoum,
Would you happen to know, how old does a spouse have to be in Egypt in order to get married. Is it 16 and over or 18 and over???? Because im currently engaged and planning to get married this summer in egypt but she's only 17.

Salam alahkoum,
Marriage Age: 18 for males and 16 for females (lunar calendar)
Please see my web site.
Thanks.
Ahmed Eissa



From: Jessica Cornwell
Subject: Receipes
I am looking for recipes that I can serve at a party in October. Mainly, I am looking for finger type foods as it is not a sit down dinner.
If you can help, I would appreciate it.
Thanks,
Jessica

Hi Jessica,
Look on my site for Konafa. It is under sweets and it is easy to make.
Good luck.
Ahmed Eissa



From: "Ronni Golan"
Subject: wax question
hi
i saw your recipe on-line and need help
the mixture turns brown way before it reaches 350 degrees
*is temp. more important than color?

i used to go to a woman who did it for me and she said to use lime instead of lemon
is there a difference?

some recipes call for little water and more lemon
why do you use such little lemon?

my results with your recipe have been too sticky
i am going to simmer it longer to see if it improves, but i am afraid of over cooking/burning it
any suggestions??
thanks
Ronni

Hi Ronni,
Try it different ways until it works. Look on my site under feedback year 2000x.
Good luck.
Ahmed Eissa



From: princesa
Subject: all kinds of egyptian recipes
Please, could you help me? My future husband to be is egyptian, I want to do well, I mean do wonderful traditional egyptian dishes. I know of none, please can you send me as many recipes as possible or give me a link to them?
Kindest regards,
Yasmine

Hi Yasmine,
www.AhmedHamdyEissa.com
Good luck.
Ahmed Eissa

From: princesa
Sent: Wednesday, February 21, 2007 7:02 AM
Subject: Re: all kinds of egyptian recipes
hi again,
I want to congratulate you on your site. I really think it is nice and will be of great help to me. I am wondering if you could also put in the recipe link some biscuits I really love your cookery. Also, maybe for first comers to Egypt how to be with your in-laws or cultural things to be aware of, since western culture can be different. But I really want to congratulate you on your site. Well done :)

Hi Yasmine,
Sorry for writing to you so late. I was very busy.
As you requested, I was waiting until I added Egyptian Cultural.

egcultrl.htm
It is difficult to explain how to be with your in-laws. just be yourself and avoid smoking , drinking alcohol, and talk less about religion.
Good luck.
Ahmed Eissa



From: Isaac
Subject: Khoshaff Greetings from South Dakota (USA),
Ahmed Heissa, I just stumbled unto your web site looking for a recipe for do ‘a (dukkah) and I’m enjoying this visit tremendously.
When I was growing up in Cairo, my family and I left Egypt in1962, I used to go to the ‘Tiro’. Some kind of a club where one could bet on shooters, clay and real pigeons. I think the Tiro was in Zamalek but I’m not sure, I was after all kind of young then. There I used to enjoy ‘Khoshaff’ and it was the best. I was wondering if you have a source for a recipe on how to prepare it.
Thanks for sharing, it’s making me homesick.
Isaac Hassoun

Hello Isaac,
‘Khoshaff’ recipe is the same as "Date recipe" except you add 1 cup dried raisins, 1 cup dried fig,and 2 cups dry chopped dates or any dried fruit you like.
In my site under "Cold date beverage".
Please see below.
Good luck.
Ahmed Eissa
Ingredients
1. 4 cups dry chopped dates.
2. 5 cups water.
3. 1 cup sugar.
Procedure
1. Add the 4 cups dry chopped dates to the 5 cups water over night.
2. The second day, put the mix (the dates and its water) in a blender and blend well. 3. Add sugar and blend well.
4. Put it in the refrigerator to keep it cold.
5. You can add ice to it and serve it in a glass.



From: Om Dawoud
Subject: Hawawshi
Hello,
One of the emails on your list was an inquiry on a hawawshi recipe; let me know if that person still needs it.
Om Dawoud

Hello Om Dawoud,
It is already on my web site.
19) Hawosi (Aish Bellahma - Bread with ground beef) - Hawosi is like meat in pita bread wrapped in paper and baked in the oven.
Good luck.
Ahmed EIssa



From: "Vincent Sevenster"
Subject: Lemon Juice
Hi Ahmed
I hope you are well!
I was in Egypt in 2001, in Dahab. One of the local drinks that I found really refreshing was the Lemon Juice that they would serve. The Melon Juice was also very nice.
You would not perhaps have the recipes for these two beverages, please?
Thank you very much!
Kind regards,
Vincent

Hi Vincent,
There are several ways to make Lemon Juice.
Here is on Lemon Juice recipe:
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. Add honey instead of sugar for variety.
Good luck.
Ahmed Eissa

From: "Vincent Sevenster"
Subject: RE: Lemon Juice
Hi Ahmed
Thanks for getting back so quickly!
Can you serve this drink cold as well? (The one that was served in Dahab was cold...
Kind regards,
Vincent

Hi Vincent,
Yes.
Good luck.
Ahmed Eissa



From: "faisal hamaal"
Hi. Can you help me please? At all www sites I can?t found a recipe for this great sweets / attached fotos/. Help me please. Faisal.

Hi Faisal,
I already have Konafah in my site but it is made a little different. 3) "Konafah" - (To serve 7 people) cooked in the oven. It is my favorite Egyptian sweet. Try it.

Look for baklava on the internet. You will find several recipes.
Good luck.
Ahmed Eissa



From: "ruth saldanha"
Dear Ahmed,
I am looking for recipes for festive egyptian food& deserts, We are doing an Egytian theme for one of our schools programs& looking to serve about 300 people.
Also would like to know of a bahery that specializes in Egptian breads& pastries on the east coast. Your help would be greatly appreciated.
Maria.

Dear Maria,
Konafah is in my site. It is easy to make.
3) "Konafah" - (To serve 7 people) cooked in the oven. It is my favorite Egyptian sweet. Try it.
Good luck.
Ahmed Eissa



From: Linda Osman
Subject: Bassbousa
Hi: Can you tell me what I can substitute the semolina for in this recipe as I have wheat allergies.......Thank you.........Linda O

Hi Linda,
I do not think can substitute the semolina for in this recipe.
You can try substitute with anything you like but it won't be the same.
Thank.
Ahmed Eissa



From: Genie In a Bottle
Subject: Recipe??
Good Morning Mr. Ahmed
I was hoping to find a recipe for CousCous on your nice page. You have so many great things I might just have missed it. If you do not have it on there maybe you can find an authentic recipe for me?? I was in Egypt and had this sweet treat and fell in love with it! I havent had it in two years and would love to try to make it. It seems like there is couscous on the bottom with a layer of coconut and hazelnuts with raisins then powdered sugar and topped with hot milk? Do you know this one? Oh how I love this!! Well thank you for taking the time to read this I hope to hear from you some time. And thank you for sharing all your great things on your homepage I love it so much!
Have a great day!
Jeanne

Hello Jeanne,
CousCous is very hard to make. You can find CousCous already made in a box in any middle eastern or Indian grocery store. All what you have to do is add some worm water or milk and wait for a few minutes.
Good luck.
Ahmed Eissa



From: Katie Kingston
Subject: sugaring recipe
Hi there,
I came across your website for the sugaring recipe, and I'm very happy it's there! There is one confusion I have though... You wrote to bring the recpie to the hard ball stage, 350-360 F.. However, the hard ball stage is actually 250-260 F. I brought my recipe to just above 260 by mistake, and it seems I overcooked it. I'll try to just bring it to 250 next time. Do you agree that this is the correct temperature, and not 350 F?
Thank you again for the information, and I'm looking forward to hearing from you:)
Katie Kingston

Hi Katie,
Please try and let me know.
My mother and female family cook it in Egypt. I did not really try it. I only eat it when I was young.
Good luck.
Ahmed Eissa


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