Ahmed Hamdy Eissa's Feedback 2004


Feedback For The Year 2004. Last Updated: December 28, 2004:

From: Pamela Shepherd
Sent: Tuesday, December 28, 2004 4:02 PM
Subject: Egyptian Bread

Hello!
I used to go to an Egyptian sandwich shop, but the owner got ill and closed his business.  I loved the bread he made the sandwiches on, but I don’t know what it’s called.  It was a bread almost like a pita.  He would cut it open and stuff it with lots of good stuff.  The bread was some what sweet and had an almost chewy consistency.  I’d love to know what the bread is called, where I might be able to find more, or possibly have a recipe for it. 
thanks for your help.

  Pamela Shepherd
Vacaville, CA

Dear Pam,
I do not really know what bread you are talking about.
Do you know what kind of sandwich? Where did you buy it from?
This Sunday, I'm going to Egypt and Mecca, Saudi Arabia for 7 weeks, I may be able to ask about it in Egypt?
Thanks.
Ahmed Eissa



From: "Moro Baruk"
Sent: Friday, December 24, 2004 6:16 PM
Subject: zalabia
Greetings
I found your recipe on the net but I am curious as for the syrup. I never heard of vanilla in the syrup I always knew yiou put a few drops of orange-blossoms flowers. Is Vanilla a special recipe or is it an adjustment to American taste?
Moro

Dear Moro,
This is an Egyptian recipe not American.
This is the way it is made.
Good luck.
Ahmed Eissa



From:
Sent: Saturday, December 18, 2004 7:21 AM
Subject: food
hi again!
how many does "Atayif (Katayf) Be-El Mukassarat (Atayif with Mixed Nuts or Sweet white sauce) - Egyptian Sweets" feed?
thanks a lot!

Dear Unknown person,
Thank you for your email.
The "Atayif (Katayf) recipe"  does serve 4 to 6 people.
Good luck.
Ahmed Eissa
www.AhmedHamdyEissa.com



From: Nancy Sawires
Sent: Tuesday, December 21, 2004 2:59 PM
Subject: White Hommosia Recipe

Dear sir
Please send me the white sugard hommosia recipe. My email is nancyhalim@hotmail.com
Thank you
  Nancy

Dear Nancy,
Egyptian people do not make the white sugared hommosia recipe. They buy it already made in a factory.
Sorry, I can not help.
Good Luck.
Ahmed Eissa



From:
Sent: Friday, December 17, 2004 7:18 PM
Subject: food recipes
i love your site!
it helps soooooooooooooooooo much with my school project.
one question: the "an ancient egyptian "date Candy" recipe," how many does it serve?
thanks a lot!
P.S.  please try and get back to me ASAP!

Dear Unknown person,
Thank you for your email.
The "Ancient Egyptian Date Candy" recipe"  does serve 2 people.
Good luck.
Ahmed Eissa
www.AhmedHamdyEissa.com

thank you for replying, i know you are busy.



From: mehedee hassan
Sent: Monday, December 13, 2004 2:51 PM
Subject: need some information about boile rice with in packet
assalamu alaikom,
im from bangladesh. I want you to know that 1st time i use your page and I want to tell you that you have done a great job. I know how time consuming it is but it is worth it.
Do you know of any links or information about a special rice packet for boiling rice in that packet.
i wanna established a agro based industry about rice in boiled packet. but i have no murch information about that packet, processing system & mercenaries. can u tell me plz how can i get all information.
thanx
mehedee hassan

Dear Mehedee,
Assalamu Alaikom,
Thanks for your nice email.
Sorry, I do not know anything regarding rice in boiled packet.
Good Luck.
Ahmed Eissa



From: iman712new
Sent: Friday, December 03, 2004 9:25 AM
Subject: love ur recipes

Salam:
Just wanted to let you know how much I enjoyed your recipe pages.  I am American convert to Islam since 22 years, married to an Egyptian and lived in Egypt.  I learned to cook all the dishes and love them.  My family eats mainly Egyptian food.
I learned to cook at a young age from a very traditional grandmother, and keeping house was something that came naturally to me.  I found my spiritual, psychological and emotional "home" in Islam, and in Egyptian life.
I am an old fashioned kind of cook---believe it or not, I actually make my own falafal, basterma, "mish" and pickles.  Egyptian women ask ME for my molokhaya recipe!!!---hahahaha.
I enjoy surfing the web for Egyptian recipes---even though I know how to make most of them, I like to read anyway, and enjoy my memories of life in Egypt.  Hoping to "retire" there when I get older.
Keep up the wonderful work.
BTW, I often thought about publishing an Egyptian cookbook---did you ever think about that?
Iman  (Um Zakaraya)

Salam Iman,
Thank you very much for your nice email.
I can not publish an Egyptian cookbook because I'm not a cook. I'm a retired Software Engineer.
My wife is American. She did not convert to Islam.
I'm planning on Hajj this year in Sha Allah.
Salams.
Ahmed Eissa
www.AhmedHamdyEissa.com



From: Amr Ali
Sent: Tuesday, November 02, 2004 8:56 AM
Subject: egyptian mais cake Bes.seesah
Dear friend,
  congratulation for the wunderfull site, the Konafah was great!
  I am now looking for a rec. of making mais cake ,,Besseesah,,  or senyet dekeek el dorah.
  if you will add this to your collection of egyptian food rec. i'll be very thankfull.
  Ali, Germany

Dear Ali,
Sorry for being late.
I do not have these recipes. Once I have them, I'll add them to my site.
Thank you and Happy Eid.
Ahmed Eissa



From: Snyders Sent: Monday, November 22, 2004 7:54 PM Subject: HELP i need info about al gribah when did the egyptians use it when was it made why did they use it and such i need info!!!!!

Hi Unknown person, Sorry, I do not know. Thanks. Ahmed Eissa



From: "Csirmaz László"
Sent: Wednesday, November 10, 2004 2:33 PM
Subject: information request
Dear Ahmed Eissa
I am interested in the Umm Ali dessert recipe.
Please, send informations about the approximately recipe of the ru'aa
cracker-bread by e-mail!
Kind regards
Péter Csirmaz

Péter Csirmaz,
You can find Umm Ali recipe on my sire:
Recipes.html
6) "Umm Ali (Ali's mother)" "Om Ali" - is a rich dessert invented by this
woman (Umm Ali).
Good luck.
Ahmed Eissa



From: Davezara@aol.com
Sent: Saturday, October 30, 2004 2:49 PM
Subject: hi
why your wibsite not in arabic

Hi Un-known person,
Because I do not have Arabic software. This site is designed for non Arabs who are married to Arabs.
Thanks.
Ahmed Eissa



From: michelle fleet
Sent: Friday, November 12, 2004 9:16 AM
Subject: recipe please
hi my name is michelle and I was visiting your web site and really wanted a recipe for making halawa or halva.I also was wondering if you have a recipe for hummus made from chickpea flour instead of boiled or canned peas. thank you very much hope you can help me.

Hi Michelle,
You can find both on my site:
Recipes.html
You should look or search my site before emailing me.
1) "Halawa Sweet" - "AKA Sweet" - "Egyptian Sugar WAX" - "Hair Removal" - Assalya - You can eat it, and you can use it as "Hair Removal".
2) "Hummus Alsham" (chickpeas) - a spicy hot drink with hummus.
Good Luck.
Ahmed Eissa



From: Suharti Mohd Ali
Sent: Thursday, November 04, 2004 12:02 AM
Subject: Roz Moammar
Assalamualaikum Ahmed,
Your recipes are really easy to follow, esp for non-egyptians like me. My husband is egyptian, but he's one of those who never cooks; so I rely heavily on books & the internet.
I made the roz moammar according to your recipe and it turned out great!! alhamdulillah.
I want to try al-ghraibah for the coming eid.
Hope you and your family have a good ramadhan and a happy eid.
  Ma assalama,
Suharti Nosir

Assalamualaikum Suharti Nosir,
Thanks for your nice email.
I have Al-ghraibah on my site in Arabic. your husband can translate it for you. Good Luck.
Ma assalama,
Ahmed Eissa



From: Belquis Payne
Sent: Monday, November 01, 2004 10:54 AM
Subject: shrimp recipe
I am searching for the fast food recipe to a shrimp meal I used to get from a small shop in maadi. It was breaded mini shrimp in pita bread with grean chopped veggies and a white sauce on top, 1 pound and 50 piastres each. since moving back to the us, I am crazing this sandwich, so please tell me how egyptians make it.

Hi Un-named Person,
Sorry, I do not know the fast food recipe to a shrimp meal you used to get from a small shop in maadi.
I added more shrimp recipes to my site. I hope you like them.
Recipes.html

  Shellfish:
1) Shrimp Scampi (Gambary) - Gambari with garlic and rice cooked in the Oven
2) Kaburya - Crabs
3) Gambari - Prawns and shrimp, to cook
4) Sayadiyit Al-Gambari - Prawns and shrimps, with cooked rice
5) Gambari Ma'li - Shrimps, fried
6) Gambari Bi-l-Ruzz - Prawns and Shrimps, with cooked rice
Good Luck.
Ahmed Eissa



From: Arabsrule4life00@aol.com
Sent: Sunday, October 31, 2004 3:14 PM
Subject: sugar wax
are you selling the wax and if so  how much i am very interested so please let me know

Sorry, I do not sell the wax. I do not sell anything.
Thanks.


From: Robin McFee
Sent: Saturday, October 30, 2004 8:30 AM
Subject: Where can I find kardemam seed?
Hello Ahmed.  In searching for some ancient egyptian recipes for a 6th grade school project we came across your site.  We would like to try to make the Date Candy. Could you tell us where we might be able to find Kardemam Seed?
  Regards, RMcFee

Dear RMcFee,
The Date Candy (Date Nut Bars ) does not use Cardamom seed. Please see below.
Use it when make Bird Tongue Soup (Lesan Al Asfor) Bird Tongue Soup (Lesan Al Asfor) is beef and onion soup.
Cardamom seed is called the "Queen of Spices," has a sweet, refreshing flavor. Mountain grown in Central America, it is important in curries and many Scandinavian dishes. Grind Cardamom is used in breads, fruit dishes, sweet potatoes, Danish pastries and apple desserts.
Look in the spice section in any grocery store. In October 2004 it is very expensive. One pound is over $115.
Good Luck.
Ahmed Eissa
www.AhmedHamdyEissa.com

  Date Nut Bars

Ingredients
1. 2 eggs.
2. 1/2 cup sugar.
3. 5 tbsp. flour.
4. 1 1/4 cups chopped nut meats.
5. 1 1/4 cups chopped dates.
6. 1 tsp. baking powder.
7. 1 tbsp. confectioner's sugar.
8. 2 tbsp. butter.

Procedure
1. Beat eggs.
2. Add sugar, flour and baking powder. Stir well.
3. Add nuts and dates.
4. Use 2 tbsp. butte to grease an 8-inch square pan.
5. Spread batter in the greased 8-inch square pan.
6. Bake at 350 degree for 15-20 minutes.
7. Make in strips while still warm.
8. Remove from pan and sprinkle with confectioner's sugar.

Thank you very much for your help.



hi, my name ia amanda and i found your school project warning just now, i made this treat last night, and the american womans recipe called for orange, and rose water in the syrup, the syrup ended up tasting like cough medicine, because i had to substitute the waters with extracts. you have to have skill to make it andi think i finally got the shape down but i was wondering if there is any way you could send me a picture of the way it is supposed to look, if you can i would greatly apretiate it.you have an awsone web site, continue it.
         have a good day, amanda
ps if you find a picture could you email it to needlefetish18@yahoo.com? thank you  

Hi Amanda,
Sorry I do not have a picture of the way it is supposed to look.
Good Luck.
Ahmed Eissa



From: kas
Sent: Thursday, October 21, 2004 9:41 AM
Subject: basarah recipe
hi ahmed,
my name is kareem i am australian living in america with egyptian parents i am looking for a recipe for ba-sa-rah could you help me please

Dear Kareem,
Sorry for being late.
I do not have a recipe for ba-sa-rah . Once I have it, I'll add it to my site.
Thank you and Happy Eid.
Ahmed Eissa



From: Mohamed Hassan
Sent: Tuesday, October 19, 2004 9:39 PM
Subject: how to make haresa
elslamo  alekom
 I want to know how can I make haresa with samaet
 thank you

Hi Unnamed,
Harissa is Basbousa. Alexandrians call Basbousa by the name of Harissa. They put more butter and sugar on it.
Use the Bassbousa recipe.
Good Luck.
Ahmed Eissa



From: Janet Inofuentes
Sent: Tuesday, October 19, 2004 12:10 PM
Subject: kunefa
Hi Ahmed
I like to know what type of cheese they use when making konafa or that pastry that has the baked cheese on the bottom.
thanks
Janet
**************************************
L. Janet Inofuentes
F. MacCormack Agency
ph) 732-828-2900
fx) 732-828-3110

Hi Janet,
You should not use cheese when making Konafa. 
Recipes.html
3) "Konafah" - (To serve 7 people) cooked in the oven. It is my favorite Egyptian sweet. Try it.
Good Luck.
Ahmed Eissa



Hi,
My name is Sabrina, and I just visited your webite. You have so many wonderful recipes, but there is one specific dish that I can't find anywhere on the internet. I was simply wondering if maybe you knew of it; it's called beshamel. I don't know if that's how it's spelled, but that's the best I can do from just pronouncing it. It's the equilvalent to lasagna, but Egyptian style. I know it's made with groung beef, mostacolli noodles, and the most heavenly white, creamy sauce you could ever taste. I just don't have the recipe for it, and was wondering if you knew of it. My mother used to make it all the time, and I'd love to try to make it on my own. If you know of it, or a website that might have it, please let me know!
Thanks,
Sabrina

Hi Sabrina,
I already have it on my site.
Recipes.html
5) Bechamel - Bechamel Sauce, with Artichoke, Eggplant, Cauliflower, Gizzards, Peas, Spinach, and with Zucchini. Dimaa Misabbika - Tomato Sauce, Stewed. Lahma Li-L-Farm - Meat for mincing. Lahma Mua assaga - Savory Minced Beef (Two Ways).
Good Luck.
Ahmed Eissa  



From: Poetry2@aol.com
Sent: Friday, October 15, 2004 11:09 AM
Subject: Recipe needed
Hello,
         I just returned from Cairo and spent a lot of time eating Om Aly.  Please, please send me the recipe.  It is do delicious and everyone in the states will love it.
We loved the country and its people.  Never saw so  many happy, and fun loving people in my life.
             thanks a lot

Hello Unnamed person,
You have Umm Ali recipe on my site:
Recipes.html
6) "Umm Ali (Ali's mother)" - is a rich dessert invented by this woman (Umm Ali).
Good Luck.
Ahmed Eissa

Thanks a lot.
         Jerri Etzler
        Carmel , Ind.



From: HALAELSALAWY@aol.com
Sent: Tuesday, October 12, 2004 9:02 PM
Subject: Please Help Me!
Hi Ya Ahmed Pasha,
My name is Hala. I am an Egyptian married to an American citizen, who loves Konafa. Do you happen to know where I can buy the ready made Konafa, since I am not a good cook. Also I would like to know where to get Golash and kol we shkour, since I volunteered to make Iftar for the people at the Masjid and would like to serve them all the Ramadan goodies.
  Ramadan Kariem,
  Hala Elsalawy

Dear Hala,
I recommend you 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: HALAELSALAWY@aol.com
Sent: Thursday, October 14, 2004 1:18 PM
Subject: Thank You Very Much
Dear Ahmed,
Ramadan Kareem to you and your wonderful family. Thank you very much for your quick response.
I am going to contact the co. you sent me. I hope they can also send me Konafa bil Gibn (a Palestinian Recipe). I already bought the cheese but still need to buy the konafa. I will try to make it myself.
Concerning your Fatah Recipe our chef back home used to add the garlic sauce on top of the Fatah. He also used to spray some tomato sauce that had an incredible taste.
However, I might try you recipe.
Thank you for the 3ysh Baldi. It is worth trying, but you got two recipes, which one works better for you?
  Thanks again for this wonderful site.
  Hala

Dear Hala,
Ramadan Kareem to you and your family. I will start fasting on Friday 10/15/04.
A lot of the recipes I did not make. Try both 3ysh Baldi to find out which one works for you.
Remember I'm a Software Engineer not a cook.
What state you live? Where did you come from Egypt?
Salams.
Ahmed Eissa

From: HALAELSALAWY@aol.com
Sent: Saturday, October 16, 2004 4:55 PM
Subject: Thank You Very Much for this Wonderful Fettah Recipe

Dear Ahmed,
I am Hala, the woman from Egypt, who is married to an American. Yesterday was the first day of Ramadan and I prepared your recipe for Fettah for Iftar. It was wonderful. I also did Green Mouloukhia for the first time in my entire life and it was good.
  Remember when I told you that Osta Saad (our Chef in Egypt) used to spray some wonderful tomato sauce on top of his Fettah. A friend gave me its recipes, it is called "Dim3a"
  I used to live in Guiza, Egypt, Murad Street, cross from the Guiza Animal Zoo. Now I am married to this wonderful American and we live in Vista, CA. We are enjoying our third Ramdan together and we pray for Allah to keep your wonderful site so my hubby and our friends can enjoy the good taste of Egyptian food.
  Jazak Allah khairan 3ena.
  Hala

Dear Hala,
Thanks for your nice email.
Happy Ramadamn.
Ahmed Eissa



From: Pat
Sent: Sunday, October 10, 2004 3:40 PM
Subject: kardemam seed
My Grandson needs to do an Egyptian Receipe.  We are going to do the Date Candy, but we don't know what a kardmam seed is. Any imformation on this would be helpful.
Thankyou,  Pat Terrell,  Peoria, Illinois

From: Ahmed Eissa
To: Pat
Sent: Sunday, October 10, 2004 9:42 PM
Subject: Re: kardemam seed - Grind Cardamom seed.
Dear Pat,
The Date Candy (Date Nut Bars ) does not use Cardamom seed. Please see below.
If you making Bird Tongue Soup (Lesan Al Asfor) Bird Tongue Soup (Lesan Al Asfor) is beef and onion soup.
It is called the "Queen of Spices," has a sweet, refreshing flavor. Mountain grown in Central America, it is important in curries and many Scandinavian dishes. Grind Cardamom is used in breads, fruit dishes, sweet potatoes, Danish pastries and apple desserts.
Good Luck.
Ahmed Eissa
www.AhmedHamdyEissa.com

  Date Nut Bars

Ingredients

1. 2 eggs.
2. 1/2 cup sugar.
3. 5 tbsp. flour.
4. 1 1/4 cups chopped nut meats.
5. 1 1/4 cups chopped dates.
6. 1 tsp. baking powder.
7. 1 tbsp. confectioner's sugar.
8. 2 tbsp. butter.
Procedure

1. Beat eggs.
2. Add sugar, flour and baking powder. Stir well.
3. Add nuts and dates.
4. Use 2 tbsp. butte to grease an 8-inch square pan.
5. Spread batter in the greased 8-inch square pan.
6. Bake at 350 degree for 15-20 minutes.
7. Make in strips while still warm.
8. Remove from pan and sprinkle with confectioner's sugar.

Thankyou so much for answering. Pat Terrell



From:
Sent: Sunday, October 03, 2004 8:20 PM
Subject: ancient Egyptian recipes
Dear Ahmed,
I am a 6th grader who has to make food from ancient Egyptian recipes Are some of your recipes from ancient Egypt? I am going to prepare two dishes and would appreciate any advise you can give me. I would like to make dishes that my classmates would enjoy.
Thank You!
Sincerely,
Anna Brock

On Oct 4, 2004, at 10:04 PM, Ahmed Eissa wrote:
Dear Anna,
Below is all what I know about Ancient Egyptian Food and Drink.
Good Luck.
Ahmed Eissa

Ancient Egyptian Food and Drink
The Egyptians were very secure in that the Nile valley always yielded enough to feed the country, even when famine was present in other nearby parts of the world.
The Egyptian's basic food and drink, bread and beer, were made from the main crops they grew, wheat and barely. There were many types of bread, including pastries and cakes.
Since there was no sugar, honey was used as a sweetener by the rich, and poor people used dates and fruit juices.
Egyptians liked strong-tasting vegetables such as garlic and onions. They thought these were good for the health.
They also ate peas and beans, lettuce, cucumbers, and leeks. Vegetables were often served with an oil and vinegar dressing.
Figs, dates, pomegranates and grapes were the only fruits that could be grown in the hot climate. The rich could afford to make wine from their grapes.
Ordinary people ate fish and poultry. On special occasions they ate sheep, goat, or pig; but there was little grazing land available so meat was expensive and most people ate it only on festive occasions.
Egyptians stored their food in jars and granaries. Fish and meat had to be especially prepared for storage. One method was salting. Another was to hang up the fish in the sun, which baked them dry.
In ordinary families the cooking was done by the housewife, but larger households employed servants to work in the kitchen and a chef - usually a man - to do the cooking.
The Egyptians had ovens, and knew how to boil roast, and fry food. There were few kitchen tools: pestles, mortars, and sieves. An Ancient Egyptian "Date Candy" Recipe
Ingredients
1. 1cup of fresh dates
2. 1t of cinnamon
3. 1/2t of kardemam seed
4. 1/2cup of fresh ground walnuts
5. small amount of warm honey
6. dish full of fine ground almonds

Procedure
1. mix the dates with some water to paste
2. mix in cinnamon and kardemon seeds
3. kneed in the walnuts
4. form balls, spread with honey and cover in the ground almonds.
5. It is actually pretty good tasting.
This recipe was from 1600BC and was found on an ostraca.

Dear Ahmed ,
Thanks so much for your information I will try and make the date candy.
I am also going to make a rice dish.
Sincerely,
Anna Brock



From: "shenaz Ayyoubi"
Sent: Tuesday, September 28, 2004 6:36 AM
Subject: Kishk
Ahmed,
I cannot find your recipe link for Kishk. Could you
please give me the recipe or the exact link? Thank you.
Shenaz

Dear Shenaz,
As you requested, I added Kish Recipe to my site:
Recipes.html
Kishk - Milky Cold Sauce
Kishk - Milky Cold Sauce - Kishk Li-l-Takhzin - Kishk, for storage (1),
Kishk with Yogurt, Kishk Sa'idi Li-l-Takhzin - Upper Egyptian Kishk, for
storage (2), Kishk Matbukh - Dried Kishk to cook.
reckishk.htm
Enjoy.
www.AhmedHamdyEissa.com

Thank you for the recipies. Now, are the dried kishk cakes an alternitive to dried Jameed?  Can Jameed be used to make the kishk dish with chicken? Or are they completely different flavors?
Shenaz

Dear Shenaz,
Sorry, I do not know what you mean by Jameed Kishk. In Arabic Jameed means strong.
reckishk.htm
Good luck.
www.AhmedHamdyEissa.com

Ahmed,
Jameed is the dried sheeps milk cakes used to make Mansaf (Jordanian dish). The dried kishk mentioned in your recipe sounds just like this.
Shenaz



From: mike
Sent: Thursday, September 23, 2004 6:13 AM

Subject: dried figs
DEAR MR AHMAD:
I HAVE A COMPANY IN TURKEY WHICH DEALS WITH DRIED FRUITS BUT IM FACING A LITTLE PROBLEM SO I HOPE YOU CAN HELP ME
EVERY YEAR I SEND DRIED FIGS TO SEVERAL CONTRIES AND THANK GOD BUT THE PROBLEM IS DO YOU KNOW THE WAY HOW TO DRY FIGS WITHOUT HARDNESS ? SOPLS IFYOU KNOW PLS REPLY ME AND THANKS
HAVE A NICE DAY
REGARDS
SERDAR

Hi Serdar,
Sorry, I do not know how to dry figs without hardness. As soon as I know, I'll let you know.
Good luck.
Ahmed Eissa



From: "smhare"
Sent: Thursday, September 09, 2004 1:30 AM
Subject: makdoos recipe?
Assalmu Alaikum brother Ahmed,
Thank you for the wonderful site.  Do you by chance know the recipe for Makdoos (pickled eggplant stuffed with walnuts).  This is very popular among the Palestinians and I would love to make this myself (and my husband would be very grateful also).  I scanned the feedback section but did not find it.
. .I hope I didn't miss it.
Jazakallahu Khair,
Stephanie Hare

Assalmu Alaikum
Jazakallahu Khair, Stephanie Hare,
Sorry, I do not know the recipe for Makdoos (pickled eggplant stuffed with walnuts).
You should ask any Palestinian woman, she may help you.
Good luck.
Ahmed Eissa



From: "shenaz Ayyoubi"
Sent: Saturday, September 18, 2004 7:41 AM
Subject: recipe for Bamia?
Hi, I have 1 bag frozen Egyptian Okra. I did not find a recipe using okra on your site. Or, maybe I just missed it.  What is the recipe for Egyptian Bamia?
ThankYou very much

Hi xxx,
Cook frozen Egyptian Okra the same way you cook any vegetables.
Good luck.
Ahmed Eissa

From: "shenaz Ayyoubi"
Sent: Sunday, September 19, 2004 3:26 AM
Subject: How do you cook it.
Ahmed,
Is their no special Egyptian way of making Bamia in terms of spices or anything else? How would you cook it in your home?
Shenaz

Hi Shenaz ?
Ingredients:
1. Egyptian Bamia Okra.
2. 2 or 3 onions, chopped very fine.
3. 10 garlic cloves, crushed.
4. Large cane of tomato paste.
5. Salt, pepper to taste.
6. Butter 4 OZ. (1/4 LB.) 113 Grams.
7. Water.
8. Stew meat (1 LB).
Procedure:
1. Fry onion and garlic mixture in the butter until nicely brown.
2. Add the tomato paste and 1 cup of water and boil for about 3 minutes.
3. Boil the stew meat separately for a very short time.
4. Skim and get rid of the blood.
5. Add the meat and its soup to the Okra instead of the water.
6. Add salt and pepper and boil for about 30 minutes.
Good Luck.
Ahmed Eissa

From: "shenaz Ayyoubi"
Sent: Tuesday, September 21, 2004 8:29 AM
Subject: Re: recipe for Bamia (Okra)
Thank You very much. Will try this.
Shenaz



From: DesertRose90211@aol.com
Sent: Friday, September 17, 2004 3:40 AM
Subject: Orfi marriage
Hi Ahmed,  What happens if an Egyptian man and non-Egyptian woman live together in an apartment without orfi marriage-what happens.
Thank you

Hi xxx,
Nothing happened if an Egyptian man and non-Egyptian woman live together in an apartment without legal marriage or orfi marriage for a short time unless someone call the police and report them. In this case they get arrested. Then, nothing happens to the non-Egyptian. The Egyptian go to court.
My advice to you do not marry orfi marriage under any circumstances.
You can call me to talk more about it (860) 643-6070 or Cell: (860) 997-2057.
Good Luck.
Ahmed Eissa



From: Mystical Fan
Sent: Thursday, September 09, 2004 12:15 AM
Subject: Question about Recipe
Hello, I have a question about the Halawa Sweet - Egyptian Hair Removal. After you make it, how do you apply it and remove it. You say to strech and pull off. Is it like waxing where you use something to apply it and then you use a cloth strip on top and then pull? Or are no cloth strips needed? Thank You.

Hello Unknown person,
Sorry for replying late.
No cloth strips needed to apply it and remove it. Just use your hand.
Good Luck.
Ahmed Eissa



From: virginia zouzou
Sent: Wednesday, September 08, 2004 2:36 AM
Subject: where to purchase kanafa
Hi Ahmed,
How are you?  I saw your web page, because I was looking for a store in the USA to purchase Kanafa dough to make the desert.  Could you please let me know how I can find this dough?  You can email me at ginia7@yahoo.com
 Shukran,
 Virginia ZouZou

Hi Virginia,
You can purchase Kanafa dough to make the desert from any Middle Eastern or Indian grocery store.
Good Luck.
Ahmed Eissa



From:
Sent: Monday, September 06, 2004 5:59 PM
Subject: NBA Partnership
Hello,
I was browsing through the results from a search engine when I came across your site.  It has a lot of good, relevant information and I was hoping that we could exchange links.  Doing so would not only help our regular visitors find other useful pages, but it would also make our sites rank higher in search engines like Google, AOL, MSN, and Yahoo.  Exchanging links would be free and beneficial for both of our sites.
My web page is over 4 years old and receives more than 2,000 visitors a day.  I try to offer the best information available on any topic I think my visitors would appreciate.  The site has link sections at the top of every NBA team including the New Jersey Nets and New York Knicks giving you access to local clients.
If you'd like to exchange links for our mutual benefit, I'd be happy to discuss it with you over email.
Sincerely,
Jeremy
Just NBA Players
2215 West Lindsey
Suite 102
Norman, Ok 73071
4053212922 (please no phone calls)

Hello Jeremy,
It is OK if you like to add a link to my site. I really do not want to add any link to my site unless I really like.
I do not like most of the American sports.
Thank you.
Good luck.
www.AhmedHamdyEissa.com



From: Paul
Sent: Wednesday, August 25, 2004 8:11 AM
Subject: Hamdy in New Zealand here...
Hi there, just Googled our surname and came across your web page. I wonder if we are related? I know I have Egyptian relatives (fathers side, mother european) back in Egypt of course, and I have met some relatives who live Los Angeles. Never been to Egypt though, born and raised in New Zealand.
Anyways, just thought Id say hi..
Regards
Paul Hamdy

Dear Paul,
I just returned from a long vacation in Egypt. Thanks for writing to me.
We may be related. Please visit my family tree in my site.
Ahmed Eissa
www.AhmedHamdyEissa.com



From: NotFindEysLikUrs@aol.com
Sent: Tuesday, August 03, 2004 7:55 AM
Subject: A question on Egyptian marriage :X
I hope your having a great time! I'll be in Egypt Saturday (my first time!) Well..... mainly my question is.... I know my husband could be a dual citizen.... but I want to know.... if he revokes his citizenship, becomes an american citizen.... THEN we had children.... would those children be considered egyptian citizens? and in this case of him revoking his citizenship, becoming an american citizen....will it make him unable to take hids kids there and live there, if god forbid he took them from me.....thats my main question....
SHOKRUN

Hi Amy,
I just returned from a long vacation in Egypt. I hope you have a good time in Egypt.
No, those children would not be considered Egyptian citizens.
No, he will still be able to take hides kids there and live there, if god forbid he took them from you.
Just be a good wife and he should not leave you.
Good Luck.
Ahmed Eissa



From:
Sent: Tuesday, August 31, 2004 12:39 AM
Subject: Egyptian Recipe Enquiry
Hello,
My name is Kellie Saleh & as you can tell from my surname, I am married to an Egyptian. We went to Egypt last April to meet the rest of the family & we had a wonderful time there & cant wait to go back there again.
I was wondering if it is possible if you could provide me with the receipt for Bizella, I have no idea how to spell it (as you can probably tell). I know it as a pea based meal in a red sauce. My mother in law uses mince meat in hers, but I have also had it with cubed meat, as I prefer the mince she prepares it that way for me.
I could ask my mother in law for the recipe, but I really want to prepare it & surprise the family with this meal. If you could help me out with this recipe it would be greatly appreciated.
Looking forward to hearing form you.
Regards
Kellie Saleh
Recovery Operations Consultant
Personal Insurance - Assessing & Claims
Insurance  Australia Group (IAG)
external 02 9292 3343
internal   23343

Dear Kellie Saleh,
I just returned from a long vacation in Egypt.
I think you mean Besala not Bizella. It is peas in a red sauce. It could be cooked with meat.
1. Lightly boil the meat and skim the top foam and get rid of it.
Do not cook the meat, just remove the blood.
2. Prepare the sauce: cook the chopped onions with butter until it becomes golden.
3. Add the tomato paste and some water and boil for 3 minutes.
4. Add the peas and the meat with its water to the sauce and boil for 20 to 30 minutes.
Good luck.
 Sincerely,
www.AhmedHamdyEissa.com



From: NICHOLAS PELUSO
Sent: Monday, August 30, 2004 3:38 PM
Subject: Mohalabia
Dear Ahmed.  Thank you so much for your website.  I am from Alexandria but have been in the States for 44 years.  We are just starting to get stores with good middle east foods.  I tried the mohalabia, which my mother made a lot, but I used 2% milk.  It was very good but a little bit liquidy.  My mothers used to be firmer.  Any help!
I would also like it if you have a recepie for KOBEBA OR KIBBEE as it is called in Central New York.  It is made with ground beef and bulgar.  Your help would be very much appreciated.
Mireille

Dear Mireille, 
Add more Nicha (corn starch) to the Mohalabia to make it not liquidly and to be firmer. 
Kibee is freshly ground combination of lamb, onion and wheat generously stuffed with marinated lamb, white onion, walnuts, and various other spices. It is Lebanese food not Egyptian.
Good Luck.
www.AhmedHamdyEissa.com



From: Paniolokona@aol.com
Sent: Saturday, August 21, 2004 8:08 PM
Subject: marriege to an egyptian
Hi, Im writing to you cause i saw your web site.  im getting married in egypt and my future husband wants to know what does he need to come and be legal resident here in the states and how long approximately does all this paper work take its very confusing.  Can you give us advice
thanks,
Robin Steckler

Dear Robin,
Congratulation for getting married in Egypt.
He needs to marry you first in Egypt. Then, go to the embassy and do the legal work. It will take several months.
Good luck.
Ahmed Eissa



From: Elkassabgi, Yousri Mohamed
Sent: Monday, August 16, 2004 11:26 AM
Subject: enjoyed your page
Enjoyed your page and the recipes for food I will try them
Elkassabgi
Yousri@yahoo.com

Dear Elkassabgi,
Thank you very much.
Ahmed Eissa



From: "Info@kiwiimpex.com"
Date: 2004/08/08 Sun AM 05:12:28 EDT
Subject: your recipies!
Dear Mr Ahmed,
your recipies are really great. could you recommend some arabian spices that wecould trade with?
Thanks,
Marceil.

From:
Sent: Sunday, August 15, 2004 8:21 AM
Subject: Re: your recipies!
Dear Marceil,
What do you mean trade?
Ahmed Eissa

From: "Info@kiwiimpex.com"
Sent: Saturday, August 14, 2004 7:29 PM
Subject: Re: your recipies!
I meant brands of spices from Arabia that we may contact and distribute heir Product.
thanks,
Marcel.

Dear Marceil,
I just returned from a long vacation in Egypt. I hope you have a good time in Egypt.
Sorry, I do not have spices to trade.
Ahmed Eissa



From: Soulange354@aol.com
Sent: Sunday, August 08, 2004 2:20 PM
Subject: Hello
Hi Ahmed,
    I am one of your readers and I like your cooking website because all the recipes there are really accurate, I was browsing it the other day and I was looking for Kahk El Eid but I couldn't find it I just found El Graibah, please can you add the Egyptian Kahk recipe as well as petty fort and baskout el Agwa, as you know these cookies are very tasty and they go for any occasion not only in Ramadan. If you can't add them now to the website pls. e-mail me them, I will be really thankful if you can.
 Thanks again and best regards
  Sahar

In a message dated 8/14/2004 3:20:28 PM Central Daylight Time, ahmedheissa@cox.net writes:
Hi Sahar,
Now, I'm in Egypt on vacation for a month.
I have all the recipes you asked for on my home page in Arabic language (from Al Ahram newspaper). Sorry, I do not have time to translate them. May be you can get a friend to help you.
Good luck.
Ahmed Eissa

Hi Ahmed,
 Thanks for your concern and quick reply, yes I did found the recipes I was looking for on your website right after I sent you that e-mail the other day I just missed them at first they r all there and describe everything in details.
 Thanks again for your effort and enjoy your vacation
 Best regards,
 Sahar



From: SSrazi4@aol.com
Cc: SSrazi4@aol.com Sent: Friday, August 06, 2004 6:46 AM
Subject: Thanks and a question
Hi Ahmed,
  You have wonderful sight with a lot of very valuable information. Thank you for doing this. I know that a lot of people use the information found here sand you are so kind to have done this. Keep up the great work.It is appreciated more than you know.
  I have some questions for you.I have done a lot of research on marriage contracts but there are some things that I can't find.
    Since the civil marriage is now done at the Marriage Court, is the marriage contract always done there for two Egyptians marrying? I have read where people say that it is done at home, at the time of the wedding or at a mosque. Is that still so even with the marriage court?
    If one is foreign, is the marriage contract always drawn up at the marriage court and signed there at the time of the civil wedding.
    Do people ever do the civil marriage and then sign the marriage contract at the wedding?
   Thank you so much for your time and knowledge.
 Sue Razi

Hi Sue,
Thank you for your nice email.
Most of the Egyptian people are married at home by Maazon or at mosque by Shak.
The Maazon or the Sheak are the person that write the marriage contracts, then, register them with the court ... etc.
After announcing the engagement, a couple could choose to sign the marriage contract and do the civil wedding in one step or do them in two steps.
For a foreign, you should follow what I wrote in my site.
Good Luck.
Ahmed Eissa

From: SSrazi4@aol.com
Sent: Monday, September 06, 2004 5:35 AM
Subject: Re: Thanks and a question
Ahmed,
Thank you so much for your reply and your wonderful sight.
Sue



From: "Karen"
Sent: Friday, August 06, 2004 3:58 AM
Subject: Moroheya
Dear Sir
I was scanning your homepage, hopefully trying to find the English word for "moroheya". Do you know if there is one? If so, please tell me. By the way, the Egyptian food recipes look great. I am going to try them!
Thank you.
(Ms) Karen Stafford

Dear Karen,
I just returned from a long vacation in Egypt. I hope you have a good time in Egypt.
I think this is what you want:
Mulukhia is a Jute plant. Mulukhia is also called "Jews mellow" Recipes.html
13) 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: Grace Miller
Date: 2004/08/03 Tue AM 11:34:10 EDT
Subject: Egyptian recipe
I am a Family & Consumer Sciences Educator with Ohio State University Extension in Wooster, Ohio.  I am preparing a series of after-school programs in which I plan  to introduce elementary and middle-school aged children to foods of other cultures.
For that purpose, I am requesting permission to re-print and use the "Ancient Egyptian Date Candy Recipe," as published on your website. This recipe would be prepared by the children themselves, under my direction and supervision.  They will also take home a printed copy of the recipe, with recancnt.htm credited as the source for all information.
The after-school program is a non-profit venture, co-sponsored by Ohio State University Extension and the public schools involved, through a 21st Century Community Learning Grant from the Ohio Department of Education.  The purpose is to provide safe, fun and educational activities for latch-key children.
I look forward to being able to use your recipe in my programming this fall.
Sincerely,
Melinda J. Hill, CFCS, CFLE
Extension Educator, Family & Consumer Sciences
OSU Extension, Wayne County
428 W. Liberty St.
Wooster, OH 44691
30-264-8722

At 03:09 PM 8/3/2004 -0400, you wrote:
Dear Melinda J. Hill, CFCS, CFLE
You got my permission to re-print and use the "Ancient Egyptian Date Candy
Recipe," as published on my website.
Good luck.
www.AhmedHamdyEissa.com

From: Grace Miller
Thank you!  I look forward to sharing this recipe with the kids.
--Melinda



From: "doc mrs"
Sent: Tuesday, July 13, 2004 1:49 PM
Subject: Hi Mr Ahmed
Drea Mr Ahmed
i just want to say that your website is woundeful , and has lot of useful information , well i know u must be a busy man so i will get directly into my question, as i think you are the only one who can answer me , coz here in egypt each one say differnt stuff, my question simply is:
now am egyptian , if am married legally 2 american citizen , do i have still to go 2 army
thx

From: "Ahmed Eissa"
To: "doc mrs"
Subject: Re: Hi Mr Ahmed
Date: Tue, 13 Jul 2004 15:18:38 -0400
Hello,
I think yes you have to go to the army.
Good luck.
Ahmed Eissa

hi mr ahmed
i just wanted to thank you for your fast reply and  want 2 mention again how woundeful is your site
wish u a nice day
thx again



From: INFOVISION COMPUTERS
Sent: Monday, July 12, 2004 2:08 PM
Subject: Recipe for Molokhia
Dear Mr. Ahmed,
Assalamu Alaikum
I am Indian Muslim. A friend of mine told me that Molokhia with mutton is very tasty.
I would appreciate it if u could mail me suitable recipe for this. I would prefer something that is spicy.
Actually I found ur site address form google search. But for some roblem with my PC maybe I couldn't open ur site. Hence I'm mailing to u. Sorry for the inonvenience.
Thanking You,
Shadia

Dear Shadia,
Below is every thing I know about Mulukhia.
Good Luck.
Ahmed Eissa
www.AhmedHamdyEissa.com
   Mulukhia is a Jute planet. Mulukhia is called "Jews mellow"
Fresh or Dried Mulukhiya
Chopped Fresh or Frozen Mulukhiya
Ta'lya Mulukhiya
Tomatoes Mulukhiya
Rabbit with Mulukhiya
Mulukhiya Muluki - Mulukhiya Royal
Mulukhiya Bi-L-Samak - Mulukhiya, cooked with Fish
Mulukhiya Burani - Mulukhiya (unchopped - 1st Way)
Mulukhiya Burani - Mulukhiya (unchopped - 2nd Way)

Dear Mr. Ahmed,
Firstly, THANKYOU very much for the recipes.
It was quite different from the Indian Tastes I'm used to, but my daughters aged 5 and 3 loved it.
Actually I added some spices and chilli and it had a wonderful effect.
Wont take ur time, just wanted to thankyou.
Regards,
Shadia



From: Janice Rae Henderson Cohan
To: ahmedheissa@cox.net ; ahmedheissa@cox.net
Sent: Monday, June 28, 2004 11:22 PM
Subject: FROM JRHC - Hamam/Pigeon
Dear Ahmed,
  I just finished looking over your web site, Recipes.html, and was so happy to see your note about your browser not accepting Arabic!!!  Yes, I also visited your homepage and enjoyed the content very much.  (I'm a computer instructor).  Though I'm not writing specifically about Egyptian recipes (I can hardly boil an egg.) I hope you'll be able to give me some help with what I discuss below.
  What drew me to your site is my interest in the word "hamam" as a surname, that of my maternal grandparents, Hanna and Fahreedi (Mobayed) Hamam.  Hanna was born in Acka in 1878 and passed in KCMO in 1939; Fahreedi was born in 1884 and passed in KCMO in 1947.  One of the few pieces of information Grandpa Hanna left with my Mom, now 85, and I grew up knowing, is that the name Hamam translates into "pigeon" or "dove".  Thank goodness for that piece of information from him, and it's always reaffirming to see it in print, e.g., via your recipe.  
Pigeons (Hamam):
Pigeons (Hamam):
1) Tagin Hamam Bi-El-Firik - Casserole of Pigeon with Hulled grain
2) For variety, try 2 cups of rice cooked in 2 cups of milk and 2 cups of stock with 1 teaspoon of cinnamon.
3) Hamam Mashwi - Pigeons Grilled
4) Hamam Mashwi - Pigeons, Roasted
5) Hamam Mahshi - Pigeons, Stuffed.
Another piece of info left by Hanna was through my Aunt Rose, who recalls him mentioning that the Hamam family had Egyptian origins.  Just where in Egypt is unknown, though other family members, the Semaan's and the Mobayed's, are known to have lived in Alexandria and in Cairo.  Since we can discover a great deal about our cultural heritage via its foods, its preparation, and ingredients, (clues we family historians latch on to) I'm wondering if you feel there's a possibility that the surname Hamam might actually have originated in Egypt, rather than in Syria/Lebanon, as I've presumed.  I'm familiar with the history of Syrian pigeons, their value and use during Ottoman times, how their breeding has turned into big business, and how occupations/geographical areas became surnames for identification purposes.  To this point my research has been concentrated in Lebanon (due to knowing that Grandpa Hanna was born in Acka; then, of course, Syria), and after many, many years, I've yet to get my hands on official documentation connected with the Hamam surname.  I'm thinking out loud that maybe locating records for the Hamam's in Egypt should be considered; but first, I'd really appreciate your opinion, as you're from Egypt, about the possibility of the surname Hamam having its origins there, and hearing from you if it's a common or rare name in Egypt.   (I'm green with envy over the sketch of your family tree).  
Thanks. Ahmed.  Your input would be greatly appreciated.   Thanks for publishing your material.
Janice Rae - Family Historian - HAMAM & MOBAYED FAMILIES INTL. - JRHC@kc.rr.com

From: Janice Rae Henderson Cohan
Sent: Tuesday, June 29, 2004 1:35 PM
Subject: FROM JRHC - Hamam/Egypt
Dear Ahmed,
  Thanks for your quick reply and very useful link to the phone directory.  So glad to see this many Hamam entries.
  Janice Rae - JRHC@kc.rr.com



From: Brasiliana
Sent: Saturday, June 26, 2004 12:33 PM
Subject: searching offer for full automatic bakery(lebanese bread)
alsalam aljkum,I am an Iraqi citizen living in Poland and I am looking forward to invest some money in Iraq so I wish if you can offer me diffrent kinds of bakeries and the prices to produce the lebanese bread .thank you in advance
Dhia Al koubaisy 


Dear Dhia,
I do not advice you to invest in Iraq for a few years. The Iraqi country is not stable and will not be stable for a few years.
Sorry, I do not know anything about the Lebanese bread.
You can find all what I know about the Egyptian bread on my site:
Recipes.html
Egyptian Bread - 'Eesh baladi' - Egyptian Local Bread - Information and a recipe about the Egyptian bread.
Good Luck.
Ahmed Eissa



From: Dilip Shah
Sent: Friday, June 25, 2004 9:09 AM
Subject: humus and khabs
I am from India & vegeterian. During my visit to Cairo last week I tasted the following for which I need the recipe.
1. Humus
2. Egyptian bread similar to our roties
Please revert and oblige.
Dilip Shah

From: Ahmed Eissa
To: Dilip Shah Sent: Sunday, June 27, 2004 6:33 AM
Subject: Re: humus and khabs
Dear Dilip,
Humus recipe is already existing in my home page.
Recipes.html
  Hors d'oeuvres (Side Dish)
4) Hummus - (Low Fat Vegetarian recipe). Hummus (pronounced Hum-es) is traditionally used as a dip with Pita bread, crackers or fresh cut veggies. Many people use hummus as a spread on sandwiches (instead of high cholesterol mayonnaise), as a topping on broiled fish or chicken, on baked potatoes instead of sour cream, or as the main ingredient in a vegetarian sandwich. Hummus is an exotic blend of pureed chickpeas, lemon, sesame tahini, oil, and spices with added flavors such as roasted garlic, roasted red peppers, scallion and dill.
Egyptian Hot Beverages
2) "Hummus Alsham" (chickpeas) - a spicy hot drink with hummus.
  Sorry, I do not know what is roties bread.
Good Luck,
Ahmed Eissa
www.AhmedHamdyEissa.com 

The roti bread i mean is KHUBZ.Please revert with receipe
Regards.
Dilip



From: AlexAbrahamian
Sent: Monday, June 21, 2004 6:31 AM
Subject: Recipe Halawa inquiry
From: Alex Abrahamian (Australia)
Email:alexabrahamian@bigpond.com
Date: 6/21/04
  Dear Ahmed
 You have an excellent web page.I am looking for the recipe of halawa it's made from tahina it is hard/brittle sweet that is eaten.Would you have this recipe.
  Yours Truly
Alex Abrahamian

Dear Alex,
Thank you.
The recipe of Halawa that's made from Tahina (Halawa Tahinia) that you looking for is usually made in a factory not at home.
Sorry, I do not have this recipe.
Yours Truly
Ahmed Eissa



From: Snkotrola@aol.com
Sent: Saturday, April 24, 2004 4:31 AM
Subject: recipe
Dear Ahmed:
What a treasure! Thank you for given me a taste of home. I have been here for twenty years and forgot how to make "Tourley" the one you mix potatoes, eggplant and other vegetables together. Do you by chance has a recipe for it.
thanks in advance.
Nahed

Dear Nahed,
As you requested, I added "Tourley/Turli" to my site:
Mixed Vegetables (Khalta li-l-khudar al-mahshi, Dulma, and Turli)

Good Luck.
www.AhmedHamdyEissa.com

From: Snkotrola@aol.com
Sent: Sunday, April 25, 2004 6:32 AM
Subject: Re: Turli Recipe
Dear Ahmed:
Thank you for prompt response, I'll try the Turli's recipe today, By the way, I have been trying to make Basbosa from Salmonila flour and always fail (dry, not sweet enough and taste like bread). I miss the Basbosa, my dad use to buy me from Sheik Ahmed display at the corner of the train station, Assuit, Egypt. It was soft, sweet and nothing like it.
Thanks again,
Nahed

Dear Nahed,
You can find "Basbosa " in my site:

2) Basboussa (Called Cream of Wheat Cake, also called, Coconut and Semolina Cake) - It is very easy to make. I recommend it for a student school project.
Double the amount of clarified butter and sugar.
Good Luck.
www.AhmedHamdyEissa.com


From: Ramy Taher Sent: Thursday, April 15, 2004 4:37 AM
Subject: Ramy Taher
My name is Ramy Taher and need the recipe for the "Kebda Askandarani" however the way the Alexandrians do it and not the way it is made in Cairo.

Dear Ramy,
Sorry, I do not have the recipe for the "Kebda Askandarani". I'll add it to my home page when I have it.
Please see my web page
Fried and Grilled Liver:
Kibda ma'liya - Fried Liver (1), (2), and (3) - Kibda Mashwiya - Grilled Liver.
Good Luck.
www.AhmedHamdyEissa.com


From: msdors@netwitz.net
Sent: Monday, December 16, 2002 9:03 PM
Subject: Falafel receipe
Hello Ahmed,
I visited Egypt for 12 days in Oct. Loved the falafel. Have a question on the receipe.
What are skinned white broad beans in American? Also how do you mince them?
Thank you very much for your help, as I am looking forward to making this wonderful food.
My e-mail is Msdors1@yahoo.com

Hello Doris,
Is Doris your name? You should write your name when you e-mail me.
I would like to know to whom I'm speaking to.
Skinned white broad beans are uncooked Fava Beans which when it is cooked is Foul Mudammas. They must be crushed like powder. Use any tool to crush them.
In Egypt we use something called "Hoon". "Hoon" is like a special Hammer.
You should not make Falafel from scratch. You can buy the ingredients from International or Middle Eastern grocery store.
It is better when you make it your self.
Good Luck.
Ahmed Eissa

From: Jeremy Kornblum
Sent: Sunday, April 11, 2004 12:06 PM
Subject: Falafel Recipie
Dear Ahmed
I am looking for a recipe for falafel to be made from scratch. I tried with chickpeas and some spices but I think putting it in the blender was a bad idea. It was just to "heavy" I used a bit of flour in it to try and make it a bit crumbly and rough like the packet mix, but it became to "floury".
In your email below from your web site, you say not to make it yourself and then say it is better made yourself. Anyway, the packet stuff is ok, but I just thought it would be nice to make it from scratch.
Any pointers gladly appreciated.
Rgds
Jeremy

Dear Jeremy,
Thank you for writing your name.
I say not to make it yourself because it is available already made.
I say it is better you make it, if you have the time and the correct recipe.
I'll look for a better recipe and add it to my home page soon.
Regards
www.AhmedHamdyEissa.com


From: "Jerry Bank" >
Sent: Monday, March 29, 2004 7:26 PM
Subject: Egyptiand beverage recipe?
Perhaps you can help me. In an Egyptian restaurant today I had a wonderful cold date beverage. It was clear. Do you have any idea of how to make it?
By the way, I also graduated from RPI, but that was in 1960.
Music is the language of the gods.
Jerry Bank
Trenton, NJ

Hello Jerry,
I added the cold date beverage to my home page.
Thanks.
Ahmed Eissa


From: >
Sent: Sunday, March 28, 2004 8:57 PM
Subject: Goriaba
Hello Ahmed,
I enjoyed your site and the Egytion recipe that you have. I need a recipe for Goriaba. Do you have one. I know it is made with butter sugar and flour and maybe some milk. Do you have the proportions or recipe?
Your Halawa Sweet, AKA Sweet, Egyptian Sugar Wax, or Hair Removl calls for 5 cups of water. This is way too much it will work very well with only 2 or of water, 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.
Waiting for your recipi for Goriaba.
Thanks
Zaky

Hello Zaky,
Thank you for your nice e-mail. As you requested, I changed the "Halawa Sweet" recipe. I added your comment and your name to it.
You can find the "Goriaba" recipe on my home page in Arabic. Sorry I do not have it in English.

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:
3) Garaiaba.
Thanks again and good luck.
Ahmed Eissa

From: >
Sent: Monday, March 29, 2004 4:49 PM
Subject: Re: Goriaba
Hello Ahmed,
Thanks your response. Do you have a cleaner copy of your arabic article.
It is not clear. It would be nice if you broke the articles then up into individial aricles it is very hard to see, read and print them the way the are. Can you please email me a clear copy of Goriaba you article and I will have some one translate it so you can put it in your web site.
Thanks
Zaky

Hello Zaky,
Sorry, I scaned the Arabic article years ago with an old law quilty scaner.
If I find it, I rescan it and replace it. At this time, if I remember your e-mail, I'll e-mail it to you. God only know when.
Thanks,
Ahmed Eissa

Hello Zaky,
I added Goriaba to my home page in English.

Good Luck.
Ahmed Eissa

Hello Zaky,
I changed the Goriaba recipe in my home page:

Thanks a lot.
Ahmed Eissa

From: >
Sent: Sunday, April 04, 2004 11:19 PM
Subject: Re: Goriaba in English.
Ahmed
Thanks for adding the recipe.
Three things:
1.If you do not use samna Gee, or clarified butter and use the egg whites you will have too much liguid in the dough an it will be hard. You have to use clarified butter instead og butter.
2. The baking temerature is too high 359 will cause it to tur color very fast, use 320 F for 25 to 30 minutes.
3. Sprinkle with powderd sugar before you serve.
Keep up the good work.
Thanks
Zaky


From: Selwa Baroody
Sent: Saturday, March 27, 2004 11:21 AM
Subject: Mulukhiya
Do you know where I could purchase Mulukhiya seeds. My father who lives in South Carolina has grown this plant for years. Any help would be appreciated.
Best regards,
Selwa Baroody

Hello Selwa,
Sorry, I do not really know where you could purchase Mulukhiya seeds in the USA. Call the nearest Islamic Center to you, ask for any Egyptian there. Then, ank him or her to buy it for you when they go Egypt.
Where do you live?
Best regards,
Ahmed Eissa

Ahmed,
That is a very good suggestion and I will look into that. Thank you for taking time to think about this and for responding so quickly.
Kindest regards,
Selwa


From: "Erin Martin" >
Sent: Tuesday, March 23, 2004 5:10 PM
Dear sir,
Today, you have made me very happy. I spent a semester in Egypt during college and used to buy a newspaper roll of sweets from this man on the street a couple of times a week. I had forgotten what it was called, but never forgot how good it was. Tonight I was looking for a new koshari recipe and decided to check out your site and I found your recipe for Zalabia and I think that this may be what I have been craving for the last eight years. I'm very excited to go home and give it a try.
Erin K. Martin
Program Activities Coordinator
YWCA
65 S. 4th St.
Columbus, OH 43215
614.224.9121 ext. 278
The Empowerment of Women
The Elimination of Racism

Dear Erin,
Thnank you very much for your nice e-mail.
Good Luck.
www.AhmedHamdyEissa.com


From: "tak javed" >
Sent: Wednesday, March 24, 2004 3:41 AM
Subject: Help Regarding HTML Code Guard
Hello,
Iam From India.I searched your Webpage through Google Search Engine.
I need Help Regarding "HTML Code Guard",I want to know any trick about hot to read script or how can I see whole HTML source code which is protected by (HTML Code Guard).
Please Help Me Regarding this issue.
Yours,
Javed Ahmed

Hello Javed,
Thank you for writing me. I do not know the answer of your question. Please when you find out put me on copy.
Thanks.
Ahmed Eissa


From: >
Sent: Monday, March 22, 2004 8:47 AM
Subject: oll As
Hi,
I visited your site, and I am quite impressed with the recipes.
I wonder if you have a recipe for OL_AX
Thank You

Hi unnamed person,
You can find OL_AX (Colocasia or 'UL'as or Jerusalem artichokes or Tarrow root) in my web site:

15) Colocasia moussaka, Creamed Colocasia, stewed with tomatoes, stewed with other vegetables and "Ta'liya" - Savory Minced Beef (Two Ways).
Thank You.
www.AhmedHamdyEissa.com


From: "SAR" >
Sent: Sunday, March 21, 2004 12:22 PM
Subject: Sttop Spreading Hatred
I think being a Muslim you are not working for peace. You are misguided, mistaken and spreading hatred through disinformation and false accusations, which is resulting in death and miseries for number of innocent people living around the world at the hands of merciless KILLER MUSLIMS and also bringing bad name to MOHAMMED as Founder Of Islam.
Try and work for peace and reconciliation, and prove to the WORLD through your deeds that MOHAMMED teaches "love & peace" and not Cruelty, Inhumanity and "Hatred & Killing" of the innocent civilians.
S.A.R

Please take my name off your e-mail list
I think being you are misguided, and mistaken about Islam. Islam means just peace. Why you did not idnetify your name???????
Try to study Islam. It may be good for you.
Ahmed

From: "SAR -" >
Sent: Sunday, March 21, 2004 10:00 PM
Subject: Re: Sttop Spreading Hatred
Sorry Sir, but I am not convinced. Even if all is true, why does MOHAMMED tell you to start the killing of non-combatant innocent civilians in return and revenge?? If this is ISLAM, what message you are giving to the WORLD??

And why most of the Muslims are publicly Denouncing but Privately Rejoicing on the brutal killings of the non-combatant innocent non-Muslim civilians?? SAR

MOHAMMED does not tell you to start the killing of non-combatant innocent civilians in return and revenge.
Who ever told you taht is ignorant.
Islam said defind yourself , your land, and your religious with your life.
Therefor do not plame Islam or muslims. Plame whoever take their land and killing muslims.
You should study Islam before you talk.
Good luck and my Allah help you to understand what is "Just cause".


From: SBHcheer14584@aol.com
Sent: Wednesday, March 17, 2004 3:37 PM
Subject: Need a recipe...
Hi, my name is laura and i'm a student at florida international university. I'm doing a presentation on Egyptian food and I am looking for the recipe to making grilled pigeon. If you could help me i would be very greatful. If you could e-mail me as soon as possible that would be great. Thank you for your time and help.
Laura

Hi Laura,
As you requested, I added the following to my home page:

Pigeons (Hamam):
Pigeons (Hamam):
1) Tagin Hamam Bi-El-Firik - Casserole of Pigeon with Hulled grain
2) For variety, try 2 cups of rice cooked in 2 cups of milk and 2 cups of stock with 1 teaspoon of cinnamon.
3) Hamam Mashwi - Pigeons Grilled
4) Hamam Mashwi - Pigeons, Roasted
5) Hamam Mahshi - Pigeons, Stuffed.
Good Luck.
www.AhmedHamdyEissa.com


From: Cherry Withers
Sent: Wednesday, March 10, 2004 4:33 PM
Subject: Need help please
Mr. Heissa,
I happened upon your website via a good search. I'm going to one of my bestfriends' bridal shower (she's egyptian). The invite said that we get 15 mins. of conversation with her and an opportunity to talk to her about SIR EL KHALTA. I'm a Filipina and don't really know what this means. I don't want them to spend part of the shower educating me, because I want it to be all about my friend. Please help.
Thank you so much for your time.
Sincerely,
Cherry Withers
P.S. If the above phrase happens to be bad, please excuse me and accept my deepest apology.

Cherry Withers,
Sorry, I do not know anything about SIR EL KHALTA. I called a friend and asked him. He does not know.
In Arabic "Khalta" means mix.
Good luck.
Sincerely,
Ahmed Eissa


From: Jose Lourenco
Sent: Monday, March 08, 2004 7:53 AM
Subject: Keyboard
Dear Sir
First of all let me thank you for the very ggod arab keyboard!
Now I have a question: when we write the portuguese work for instance PAULO in arab, in your key board it goes from right to left that is OLUAP.
To get the word from the keyboard I do ctrl C and then paste it with ctrl V in normal word, but it inverts the order of the original witing in arab.
In pratical terms
is this word PAULO correct ?????
Best regards
José lourenço - Portugal
???? ????????

Dear Jose,
Thanks for your e-mail.
I do not make it, and I do not really use it. Therefore I do not know.
Thanks again.
Ahmed Eissa

From: Jose Lourenco
Sent: Tuesday, March 09, 2004 4:28 AM
Subject: Re: Keyboard
Hamed, but wasn't it developed by you ?!
If yes, you are like a good cooker "chef" that makes very nice "french menu" but never tastes the menu dishes!
If have to try !
Best regards
José

Dear Jose,
It was not developed by me. I used it once but I do not know how to type in Arabic.
Thanks again.
Ahmed Eissa


From: Mostafa Hamdy
Sent: Monday, March 08, 2004 12:40 AM
aa
very good effort...congratulations
all the best
mostafa hamdy md

Hello Mostafa,
Thanks for yor e-mail.
www.AhmedHamdyEissa.com


From: Amanda
Sent: Saturday, March 06, 2004 11:57 PM
Subject: re:mughrabia recipe
Hello, Ahmed! this is the 2nd time i have e-mailed you. I want you to know that i have your home page in my "favorites" and that i frequently visit it. I really appreciate your recipes and the variations i am beginning to notice compared to the many dishes that i already know how to prepare. My husband is from Jordan. Me, I'm just your basic white girl! anyway, i need a recipe for cooking Mughrabia. I have had it once and i fell in love with it. I need to know how to cook it. I did not see it on your home page unless it is called something else and i do not recognize it. Do you think you can help? Thank you sincerely, Amanda. Have a good evening.

Hello,
What is Mughrabia? Please explain in detail. Is it Egyptian? Where did you eat it? Is it sweet?
Thanks.
Ahmed Eissa

From: Amanda
Sent: Monday, March 08, 2004 11:02 AM
Subject: Re: re:mughrabia recipe
mughrabia is little pasta balls about the size of a green pea. probobly a bit smaller. the package i bought comes from lebanon. you cook it like pasta i think and in a separate pot, i believe there is spices, meat and onion. after, you add them together and it is the most delicious!!! i don't know where it originated from. now, you have to find it. you need to try it. you will love it too. what i need, are the exact ingredients, spices and measurements. any help is appreciated. thank you, and have a good day. sincerely, amanda.

Hello Amanda,
I think "Mughrabia" is not Egyptian food. I'll ask. Once I find out, I'll add it to my home page.
Thanks again.
Ahmed Eissa


From: Nafeesa Ahmed
Sent: Friday, March 05, 2004 5:17 AM
Subject: Egyption sweet dish
plz could u find me an egyption dish which is sweet and which i can make in a hour
thanks
I'm Sweet

Hello unnamed person,
I recommend:

2) Basboussa (Called Cream of Wheat Cake, also called, Coconut and Semolina Cake) - It is very easy to make. I recommend it for a student school project.
Good Luck.
Ahmed Eissa


From: "adib zaky" >
Sent: Tuesday, March 02, 2004 11:33 PM
Subject: Mulukhia
Dear Ahmed,
I continue enjoying your site.
I am unable to buy good Mulukhia online. Can you recommend a site where one can buy good Mulukhia, preferably Egyptian Mulukhia, online?
Thanks again!
AZ

Dear Zaky,
Thank you for your nice e-mail.
I do not know where you can buy good Mulukhia online.
You can find it in Middle Eastern food grocery stores. Contact any one and ask them.
I buy it from Cosmos (860) 6600 in West Hartford, CT. It is from Egypt.
Good Luck.
Ahmed Eissa


From: larry johnson
Cc: ldean322004@yahoo.com
Sent: Tuesday, February 24, 2004 10:02 AM
Subject: hot sauce
Dear Ahmed, I am an American that used to live in Cairo for 16 years. I have been browsing the internet for Egyptian hot sauce or shatta, I came accross the website of Khalid Buhyadine and he was real helpful, but I fear that the recipe that Khalid gave me was for an Alexandriane and not a Cairiene. If there is any possibility that you can help me or direct me in the right direction it will be greatly appreciated. The recipe that Khalid sent me is similar to tabasco, the recipe I recall was clear in color. They used it for Fuul Medames, and Koshari. Thank you. P.S. Although I speak fluent arabic, my stepmother never taught us to read and write it, so if you direct me to a webpage that has the recipe written in arabic would you please translate for me.
Thanks again, Larry

Dear Larry,
Please e-mail me Khalid Buhyadine's recipe about "Shatta". I'll research it for you.
Thanks.
www.AhmedHamdyEissa.com

From: larry johnson
Cc: ldean322004@yahoo.com
Sent: Tuesday, February 24, 2004 5:33 PM
Subject: sending recipe.
Thank you Ahmed for returning my email. Here is the website that Khalid sent me to. If there is anyway you can research this recipe for me. If you have time you would please translate it for me and send me the recipe in english. If you have any recipes for Egyptian hot sauce it would be greatly appreciated. I am just looking for a certain one that I used to eat, really nothing like tabasco. Again, thank you. Larry.
P.S. The website is

Dear Larry,
This is not a recipe. It talks about Red Papers and its benefits. Sometimes its seeds are poisoned. Therefore avoid eating the seeds. I'll research it for you.
Thanks.
www.AhmedHamdyEissa.com

From: larry johnson
Cc: ldean322004@yahoo.com
Sent: Wednesday, February 25, 2004 12:26 AM
Subject: thank you.
Dear Ahmed, you are truly a king among kings. For I truly believed in my heart that I would never enjoy the smell and taste of "Eish Baladi" or "Fatta" ever again. I had the recipe for fatta but to no avail, no recipe for eish baladi, and to think that my quest for a hot sauce that I reminsce about, led me to you and "Eish Baladi". I read your recipe for fatta, it is good, but I remember my mother, Hamdia, drizzling Dim 'a misabbika or stewed tomato sauce all over the finished project. I read your recipe for stewed tomato sauce for koshari, I used to eat my koshari with that version, after a while my taste buds were registering with my brain and I could recall that it was not the same version that I used to eat in El Maadi, I think they used to water their sauce down in the resteraunt that I used to eat in, but alas I was trying to relive all the great times that I used to have in my adopted city. Here is my version, please try it, my family seems to think its great seeing they really have nothing to compare to, except for my failures from before.
1 jar of "Alessi Prima Passata all natural strained tomatoes. 24.5 ounces.
1medium onion finely chopped.
5-7 garlic cloves crushed.
1 tablespoon of apple cider vinegar.
Cooking oil.
Salt and pepper.
Crushed red pepper. Optional.
Heat oil, brown onions, add garlic to the oil and onions, add the remaining ingredients, heat for 10 to 15 minutes on medium to low heat.
You can add this to either koshari, or fatta. I know the apple cider vinegar sounds weird but please try it.
Me and my wife looked through your website, you have a beautiful family, I too have kids, Daniel 19, Nick 6, and Nadia 3, my wife Yolanda 34, Me I am 32, if Daniels age throw's you off, my wife had him when she was 14, he never knew his dad, I adopted him when we started dating and got married.
Ahmed I wish to tell you in closing, THANK YOU. I downloaded some of your recipes, one of them being fatta. Please keep in touch, and I would apreciate it if you could get me the recipe for egyptian hot sauce or "aka" shatta.

Hello,
Thank you very much for your nice e-mail.
You can find the recipe for Egyptian hot sauce or "Aka" Shatta on my home page:

8) "Koshari" and "Shatta": Hot Sauce Chili Peppers -
Thank you for introducing your nice family.
Where do you live?
Good luck.
www.AhmedhmedyEissa.com


From: san francisco
Sent: Thursday, February 12, 2004 6:19 PM
Subject: Jazakalahukhairan
Assalamu Alaikum Ahmed.
I am a newly married woman from Masr and I wanted to thank you for the help with my cooking. I never knew that it was so hard. My husband lafed alot at fist but I'm getting better and better. At least I lerned how to hide the parts that I burned. Shukran.
Assalamu Alaikum,
Sara

Assalamu Alaikum Sara,
Thank you for your nice e-mail.
Shukran.
Assalamu Alaikum,
www.AhmedHamdyEissa.com


From: dena cellini
Sent: Monday, February 09, 2004 11:45 PM
Subject: hello
hello,
i wrote to you before about some recipes and you where very helpful. i am in need of your help again. my husband ahmed and i are thinking of traveling to egypt in september of 2004 to meet his family for the first time. i am very excited and yet i am very worried. i want to respect egypt and its traditions, but i do not want to cross my own limits.
i would like to know a couple of things like
can i wear a skirt/shorts
can i wear short sleeve shirts
can i wear a bathing suit
can i wear open toe shoes
can i smoke openly
can i go in public by myself
is taking many pictures rude
what about drinking
do i need permision to leave the counrty from my husband if we where not married there?
do i need to cover up, and when if so
can i speak openly
will my husband be different there and if so why and when
please i know these are strange questions but i need to know before i go and i need an outside awnser
thanks
dena
salem

Hello Dena,
My family and I are traveling to Egypt in August of 2004. You should buy your tickets now from Egypt Air for 3 reasons:
1) To grantee that you'll find a place on the day you want to travel.
2) It is cheaper now before price hike.
3) Egypt Air is the only airline that fly direct to Egypt. That saves you about 6 hours traveling time going and 6 hours coming back.
can i wear a skirt/shorts
Yes, but depending on where you are in Egypt. Your husband should tell you.
can i wear short sleeve shirts
Yes, almost anywhere except in a mosque.
can i wear a bathing suit
Yes, in tourist beach area. Some places like Sharm El Shak and Gardaka, you could go topless.
can i wear open toe shoes
Yes, any place.
can i smoke openly
Yes, except in Ramadan month. Also, most of the Egyptian will look down on you when you smoke.
can i go in public by myself
Yes.
is taking many pictures rude
No.
what about drinking
Is very bad in Egypt. You can do it in your own private home or in a tourist area.
do i need permission to leave the country from my husband if we where not married there?
No, if you have non-Egyptian passport. Yes, if you have an Egyptian passport.
do i need to cover up, and when if so
No.
can i speak openly
Yes, except defending Israel or if you for the war on Iraq.
will my husband be different there and if so why and when
Yes, he'll treat you nicer because his job in Egypt is to protect you unless he is a bad man.
Good Luck.
www.AhmedHamdyEissa.com


From: "maggie zaki" >
Sent: Wednesday, February 04, 2004 4:00 PM
Subject: great site :-)
Thank u for this great site ..its wonderful and I love what u have done with it..its great and keep it up.I was also wondering if u have the recipe for hummus alsham.. its a spicy drink with hummus..very well known in egypt. if so i would be very thankful if not sorry for the trouble and please keep us updated about all the new news that happens with this great site.
thank u very much maggie

Dear Maggie,
Thank you.
As you requested, I added "Hummus - Hummus Alsham (chickpeas) - Hot Drink
Recipe" to my home page:

Good Luck.
www.AhmedHamdyEissa.com


From: janet inofuentes
Sent: Friday, January 30, 2004 10:37 AM
Subject: Eid ul-Adha
Salam Alekum Ahmed:
I enjoy your recepies very much and for this Eid I would like to know what type of food and what dishes do you eat in Egypt.
I would like to make my husband and nice Eid ul adha dinner.
thanks
Janet

Salam Alekum Janet,
You can find what you are looking for in Arabic in my site.

4. From Al Ahram News Paper January 16,1998 - Arabic Language only
(sorry, I do not have it in English):
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.
Good Luck,
www.AhmedHamdyEissa.com


From: Sarah Belcher
Sent: Monday, January 19, 2004 8:57 AM
Subject: egyptian marriage
salam alaikum
I am a married american female, I wish to travel to egypt to live and marry a muslim man there...
I recently converted to islam, this year. my current husband is non-muslim and we had filed for divorce long before I embraced Islam...
I met a good muslim man online some months back...he wishes to marry me...I will travel to Alexandria in May 2004..
but do I need to complete my divorce here in USA before I can marry and reside in Egypt?
would you recommend shifting from USA to EGYPT?
thank you
Tamra

Hi T,
Is your friend name in Egypt is Mohamed, and is he an accountant?
Thanks.
Ahmed Eissa


From: melissa ...
Sent: Sunday, January 18, 2004 5:15 PM
Subject: Sugar wax
Hi,
I have tried your recipe and I am wondering if what i was doing was right...Because with 5 cups of water the sugar keeps on dissolving and there is no sugar left. So would you please give me step by step instructions on how to do it. I've had an esthetician use this wax on me but unfortunately she is not in this world anymore and I just loved the effects of it!
Thank you
Mel

Hi Mil,
Sorry for taking a long time to replay.
The trick is in knowing when to turn the heat off, and may take a few batches until mastered. One test is to take a drop on a spoon and hold it between your thumb and finger (cool it under water first!). It should stretch between them. If it too liquid to stretch, continue to heat, and if it stretches but is brittle, discard and repeat, reducing the time you leave it on the heat.
Making halawa isn't the difficult part, it's actually using it that is a pain. Good Luck ...
Ahmed Eissa


From: SeAnn Watts
Sent: Saturday, January 24, 2004 11:23 AM
Subject: recipe
Hi Ahmed,
My Girl Scouts are participating in our Thinking Day Festival. It is a day to celebrate Girl Scouts/Girl Guides all over the world. Each troop chooses a country to represent. Mine has chosen Egypt. Can you suggest a recipe for us to prepare? We need 100 small portions (sample) to hand out to those who visit our Egypt booth.
Thank you,
SeAnn

Hi SeAnn,
I suggest:
2) Basboussa (Called Cream of Wheat Cake, also called, Coconut and Semolina Cake) - It is very easy to make. I recommend it for a student school project.
Good Luck,
www.AhmedHamdyEissa.com


From: hamada badawy
Sent: Friday, January 23, 2004 9:30 AM
Subject: why
hi
why you did that ?
do you looking for famous
i am mohamed i work as accountant i need not money from any one
and i have relation with forigen girl after she saw you page :orfi marriage"
she changed alllll
why ???????????
are u happy for that?
you talk about egyption youth that mean all egypt are thiefs
i have a daubt that you are egyption !!!!!!!!!!!!
i know many friends have good relation between forigen girls
i hate you

Hi Mohamed,
Eid Mubarak.
I'm not looking to be famous. My home page is a free service for young non Egyptian people to help them understand the difference between "Orfi Marriage" and legal marriage. This way they should avoid making the wrong decision.
I'm against "Orfi Marriage". It is an unethical marriage.
If you're planning on marrying her Orfi or through an attorney, then, the American consulate will not recognize it as a legal marriage.
If you're planning on marrying her legal way, please let me know and I will contact your girl by e-mail and/or by phone and will help her to understand that you care about her and you are planning on marrying her legally.
I'll review my home page and make the necessary changes if needed.
Also, my "Orfi Marriage" page is full of letters from other people with their opinions not just my opinion.
Regards,
Ahmed Eissa


From: Frieda Mekhemar
Sent: Wednesday, January 21, 2004 6:09 PM
Subject: Your Home Page
Mr. Ahmed and Ms. Linda,
I wanted to say that I have enjoyed your website so very much. I was doing a search today for Bechamel and your website showed up. I have already borrowed a few recipes that you have listed. I am Palestinian and my husband is Egyptian. Well, that should tell you the differences in our food. You zeroed in on the very items that he most requests and have had a hard time in preparing.
Thank you for sharing and making my dinner table happier!
Sincerely,
Frieda

Frieda,
Thank you for your nice e-mail.
Salams to you and your husband and Happy Eid.
www.AhmedHamdyEissa.com


From: RHildeb184@aol.com
Sent: Monday, January 19, 2004 8:24 PM
Subject: Good evening
I found your page and read a note and your response from a 6th grade girl. My daughter is also studying ancient Egypt. We read your site and enjoyed it very much. We did find an ancient recipe for her to use and take to school, a date candy.
1cup of fresh dates
1t of cinnamon
1/2t of kardemam seed
1/2cup of fresh ground walnuts
small amount of warm honey
dish full of fine ground almonds
mix the dates with some water to paste
mix in cinnamon and kardemon seeds
kneed in the walnuts
form balls, spread with honey and cover in the ground almonds.
This recipe was from 1600BC and was found on an ostraca.
It is actually pretty good tasting.
Anyway, thanks for your site, it was fun, and it looks like you have put forth a large amount of effort into it. Have a great day.
Ray

Hello Ray, Thank you for your nice e-mail. I'll add your recipe to my home page. Thanks again. www.AhmedHamdyEissa.com


From: O & T MALIK
Sent: Saturday, January 03, 2004 7:42 PM
Subject: Recipe Information
Hi Ahmed,
As a child, my mother would make the baklawa with a difference. Instead of using nuts as a filling, she would make it with a sweet cream (custard if you like) and bakes it. I've not been able to find this recipe anywhere & no-one can tell me how to make it. Could you please help me out?
kind regards
Bas

Hi Bas,
I just returned from 1 month trip to Egypt.
Instead of using nuts as a filling for the baklava Recipe, use (Kashtah) a sweet cream (custard if you like) and bakes it.
Kashtah is the face or the top of yogurt when you make yogurt from a whole milk.
Good Luck.
www.AhmedHamdyEissa.com


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