Ahmed Hamdy Eissa's Feedback 2006


Feedback For The Year 2006. Last Updated: December 31, 2006:

From: tinamsea@comcast.net
Sent: Wednesday, July 05, 2006 1:11 AM
Subject: Fabulous!
Hello Ahmed,
In my search for a recipe for "Basbosa" (this is how my husband spelled it) I found your site. First, I was thrilled to find the recipe and can't wait to make it. It is my husbands favorite sweet dish. Second, I just got back from Egypt a few weeks ago and wish I had seen your site before! You have some very useful information. We are currently waiting for my husbands visa to process so I have some time to perfect a few recipes, read up on Egypt and it's people and will definitely need the flight info again soon. You are doing a great service!
Thank you!! Tina Gadalla

Hello Tina,
Thank you for your nice email.
Ahmed Eissa



From: Anja Schulz
Sent: Thursday, December 14, 2006 2:35 PM
Subject: Question about pigeons recipes
Hello Ahmed,
I have a friend who lives in Cairo and he always tells me that his favorite food is pigeons. That's why I wanted to cook them, too. I searched for recipes and found your website with these recipes: recpigon.htm
But I have a problem, I don't understand the difference between recipe number 3 and 4.. Are they both made in the oven? I'm just wondering because in one recipe it says "grilled" and in the other one "roasted". But the rest is pretty much the same. Or did you mean by "grilling" that I have to grill the pigeons over an open flame?
Actually I wanted to prepare the pigeons like my friend's mother makes them, but he said his English isn't good enough to describe it, so I have to figure it out on my own. He did ask his mother for me though and she said that she cooks them first and then broils them. She said that way pigeons taste best... Do you maybe have a recipe where you first cook and then broil the pigeons? That would be awesome because I searched so much and was so happy to find an Egyptian site in English. It had to be Egyptian because everyone knows that Egyptian pigeons are the best. ;)
If you would help me, I would greatly appreciate it! Thank you so very much in advance!!
By the way, please don't put this email or my email address on your website (I saw that you did that with other emails in your feedback section). Thank you again! :)
Kinde regards
Anja Schulz

Hell Anja,
Grilled in the oven "Broiled".
Roasted in the oven "Backed" 350 degree.
I do not have a recipe like my friend's mother makes them. It sound very good.
Thanks.
Ahmed Eissa

Hi Ahmed
Thank you for your reply. I really appreciate it.
Evelyn



From: Heba Morsi
Sent: Thursday, October 19, 2006 3:18 AM
Subject: [SPAM] what makes up rihat el kahk?
hello,
can you please tell me what makes up 'rihat el kahk'...I'm living in a foreign country which does not sell it. I know it is a mixture of a few spices, but what are they?
Thanks much
Heba

Hello Heba,
Sorry for the delay.
I do not know what makes up 'rihat el kahk'.
I asked my friends but they do not know.
We buy it from "Al Atar" in Egypt. It is liquid in a small bottle.
Good luck.
Ahmed Eissa

From: Heba Morsi
Sent: Monday, December 18, 2006 2:21 AM
Subject: Re: [SPAM] what makes up rihat el kahk?
hello,
i got several feedbacks from my internet search and the most reliable answer i got was that it is a mixture of equal parts shamar, yansoon and mahlab. roast all and finely grind to make powder mix.

Hello Heba,
Thank you for the information.
Good luck.
Ahmed Eissa



From: Evelyn Duperron
Sent: Friday, December 15, 2006 1:38 AM
Subject: Halawa Wax
Hi there
I have used this technique of waxing a couple of times in the past. But i would like to know if you ever tried it on facial hairs?
Evelyn

Hi Evelyn,
No, I never used it at all.
My mother and sisters used it for their legs and arms.
Good luck.
Ahmed Eissa



From: Hanadi Eltahir
Sent: Tuesday, December 12, 2006 9:12 AM
Subject: Um Ali
Hi Ahmed,
I was looking at your webpage and it's great. Thanks!
I have a question.
Do you have a recipe to make Ru'aa. I tired Um Ali with the Fillo Dough and it wasn't good.
It is best with Ru'aa. Please tell me how to make Ru'aa.
By the way do you know any substitution for Ru'aa beside fillo dough?
Thanks a lot and hope to hear from you SOON.
I can't wait till I make Um Ali. I love it.
Please get back to me ASAP
Yours,
H.

Hi H,
Sorry, I do know.
You can use Tocco or please try www.sahadifinefoods.com
Clcik on: Visit our retail store.
Tel (718) 624-4550
Tel (718) 369-0100
Located in Broaklyn, New York.
Good luck.
Ahmed Eissa

From: Hanadi Eltahir
Sent: Wednesday, December 13, 2006 9:05 AM
Subject: Re: Um Ali
Thanks for your reply.
I don't live in NY so I can not visit your store. I looked on line and searched for ru'aa and found NOTHING.
Do you have it in your store??????
Please let me know. I really need it.
Thanks

Hi H.
I do not have a store.
I made my site to help people for free.
Sorry, I could not help you.
Ahmed Eissa



From: Sally
Sent: Friday, December 08, 2006 4:47 AM
Subject: Where can I buy molokhiya?
Good Morning,
Sorry to trouble you but I want to buy some molokhiya – the only people that I can find who sell it are in America could you advise me, please?
I did think of Westbourne Grove and Queensway but it is difficult for me to get there.
Many thanks.
Best wishes.
Sally.

Hi sally,
Please try www.sahadifinefoods.com
Clcik on: Visit our retail store.
Tel (718) 624-4550
Tel (718) 369-0100
Located in Broaklyn, New York.
Good luck.
Ahmed Eissa



From: susan leija
Sent: Tuesday, December 12, 2006 12:53 PM
Subject: Wax recipe
Dear Ahmed,
How long do you cook it typically?
Susan in Denton,Tx.

Dear Susan,
There is no specific time.
3. Keep a careful watch on the colour. Once it starts to change to brown, turn off the heat.
Please see below.
Good luck.
Ahmed Eissa



From: "Swallows, Tammy"
Sent: Tuesday, December 05, 2006 9:38 PM
Subject: Rice with milk recipe

Mr. Ahmed Heissa,
Your recipe for milk and rice looks delicious. I am a kindergarten teacher at Fork Shoals School in South Carolina. As an IB school we do six planners, or courses of study each year. We do our best to incorporate an understanding of other cultures. We are finishing a planner on foods that are alike and different around the world. As part of that planner we are hosting an Egyptian feast. My problem with the recipe for milk and rice is that I do not have an oven. I'm wondering if it is possible to use a crock pot? If so what adjustments do I need to make?

Do you have a favorite recipe that you would like to share with a class of five year olds? We love an authentic perspective.
Thank you
Tammy

Dear Tammy,
I don't think a crock pot would work. It needs to bake in an oven. Most of my recipes need an oven to taste better.
One idea for your class would be to buy halvah a sweet confection made from sesame seeds that can be bought in supermarkets. It comes in different flavors. I like vanilla. In Egypt we cut small pieces of halvah and put it in pita bread. It is often eaten for breakfast. When you buy it, buy the plain, not the one with nuts. The brand we have in our state is Joya Halvah which is made in New York. If your local supermarket does not carry it, try a Middle Eastern or Indian grocery store.
Good luck. Ahmed Eissa

nding to my e-mail. I have made arrangements to borrow a portable oven so that we can make the rice with milk. I appreciate your suggestion about halvah. I can't wait to see if my supermarket carries it. I am so excited.
Thanks again.
Tammy



From: "Hila Durrani"
Sent: Tuesday, November 21, 2006 10:33 PM
Subject: still waiting

Dear Sir,
Greetings. I hope this mail finds you well. I don't know u remember me or not. once a time i sent u an email requesting for pizza and cake recipes. but u didn't send me. I am still waiting for that. please it would be nice of you if you would send me these recipes.

thanks in advance for your cooperation.
best regards,
Hila durrani

Hi Hila,
I do not remember that I received an email from you.
I replay to all my email. Some of them when I send they give me errors.

I do not know what pizza and cake recipes you are taking about.
Please send me details to see if I can help you or not.
Thanks.
Ahmed Eissa

From: "Hila Durrani"
Sent: Wednesday, November 22, 2006 10:39 PM
Subject: THANKS
Dear Sir,
Thanks for your quick response. I need pine apple and chocolate cake, sample pizza and fajita pizza recipes. i have tried many times to make these these things but it doesn't make correct. every time something wrong with it. i would like to request you plz send me these recipes.
thanks again for your cooperation.
Best regards,
HILA DURRANI

Hi Hila,
Sorry I do not have what you asked for. I only have what I put on my site "Egyptian Recipes".
Good luck.
Ahmed Eissa



From: white mocha
Sent: Saturday, October 28, 2006 12:00 PM
Thnx alot for the halawa wasfa it really helps me cuz b4 i used to buy the wax but here they don't sell it do i have to make it.are you a dermatologist or sumthing?because i wanted to ask you about some cream for the skin.
plz reply back on my email, Z

Hi Z,
I'm a Software Engineer.
Thanks.
Ahmed Eissa

srry about the confusion



From: Michael Lee
Sent: Monday, October 23, 2006 8:36 PM
Subject: Error for year 1432
Ramadan starts 07.31.2011 and Eid al Fitr is 08.30.2011. You had the month lasting only eleven days which is impossible and there is also no way for the moon to go through all of its phases that quickly unless it's some sort of weird phenomenon. So if you could correct it, thanks.
Jess

Jess,
Eid Mubarak.
Thank you very much. I corrected the dates.
Ahmed Eissa



From: Sarah Rachelle
Sent: Monday, September 25, 2006 12:10 AM
Subject: question
Hello! I have a question about a recipe listed on your page: Lemon Pickles (Leimon Moasfar) - Egyptian's Pickled (Leimon Moasfar). I am not familiar with Egyptian ingredients and would like to know if “asfor” goes by another name or has an English equivalent. My husband is Egyptian and LOVES these lemons so I am trying to make them but we can’t figure out this ingredient as we are in the States.
Thanks for your help!
Sarah Beier-Abd El Mawgoud

Hello Sarah,
Asfor is Saffron.
Thanks.
Ahmed Eissa



From: "Suzanne Badawi"
Sent: Sunday, October 01, 2006 3:39 PM
Subject: koshari bel'daa??
Salam Mr. Ahmed,
I have been trying to find a recipe for the daa for the koshari.. Do you happen to have a recipe for it?
Thank you very much
Suzanne Badawi

Salam Suzanne Badawi,
Daa is "Shatta: Hot Sauce Chili Peppers Ingredients ".
It is already in my site.
Thanks.
Ahmed Eissa



From: juspeachy7232@aol.com
Sent: Friday, September 29, 2006 11:14 AM
Subject: Web site information
Hi,
Thank you for all the information on your web site. It is very helpful to me in becoming more familiar with important cultural facts. I would like to prepare a meal for my Egyptian boyfriend who has been in the states 9 years. What can you suggest that will be pleasing to him but prepared with things easily acquired here in Las Vegas? It is my understanding that soup is a very important part of the meal.
Thank you for your help!
Donna

Hi Donna,
I suggest
Soup : Lesan Al Asfor - Bird Tongue.
3) Ros Mo-amar - Rice with milk and salt cooked in the oven. It is my favorite rice. Try it.
Good luck.
Ahmed Eissa

Thank you for responding. Have a wonderful day! Donna



From: Lisa Thompson
Sent: Sunday, September 24, 2006 10:03 AM
Subject: petit four
I am looking for the egyptian petit four recipe. The cookies I have tried are really good and would like to make some in my home. If any one knows of a recipe for them, it would be great. thanks.

Sorry, I do not have it.
Ahmed Eissa

thank you anyway.



From: darien
Sent: Wednesday, September 13, 2006 3:07 PM
Plese send me a recipe of how can i make "balah elsham"

Hello ???,
Sorry, I do not have the time to add new recipe.
I'm very busy since I have another job now.
Thanks.
Ahmed Eissa



From: Dalia Adl
Sent: Sunday, September 17, 2006 5:44 PM
Subject: Hawashi Recipe
Hello Ahmed,
Thanks for your site and the recipe’s, they are wonderful!
Do you have a recipe for Hawashi? It’s a ground beef/pita bread served flat or folded sometimes.
Thanks,

Dear Dalia,
Hawosi is already in my 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: Kamal
Sent: Friday, June 02, 2006 1:48 PM
Subject: a friend from canada
Hi Ahmad,
I was impressed and amazed when I found you web site by chance, I live in Canada born in Alexandria
And I am looking for the recepy of the Feteer that the do with the custard and sugar or with the Sougou, the one that they turn around in the air
Let me know if you have that one
Again thanks for the great site
100 100 YA MA3ALLEM
Kamal

Hi Kamal,
I put all what I know in my site.
Good luck.
Ahmed Eissa



From: Fatima Sayed-Abdul
Sent: Tuesday, May 23, 2006 12:30 PM
Subject: Recipe for KOBEDA
Alsalamo Alaikum
Hi Ahmed..i was wondering if you have a recipe for a dish called KOBEDA, its meat and rice and vegetables with tomato sauce. Thanks for sharing all ur great recipes with us!
Maryam

Hi Maryam,
Sorry, I do not have it.
Good luck.
Ahmed Eissa



From: Elsayed, April
Sent: Monday, May 22, 2006 10:37 AM
Subject: FISH RECIPIES
I WANT TO SAY THAT YOUR WEBSITE HAS BEEN WONDERFUL TO USE. I WAS WONDERING IF YOU HAD A RECIPIE FOR WHAT MY HUSBAND CALLS BLACKEN FISH MY HUSBAND IS EGYPTIAN AND HE LOVES THIS FISH. HIS MOTHER WAS HER ABOUT 1 MONTH AGO AND MADE IT BUT I WAS @ WORK SO I WAS UNABLE TO WATCH. WELL OUR ANNIVERSARY IS IN 2 DAYS AND I WANT TO FIX THIS FOR HIM AS A SURPRISE. I KNOW YOU COOK IT ON A GRILL UNTIL IT IS BLACK (HINCE THE NAME BLACKENED FISH.) I HOPE YOU CAN HELP ME.
SALAM,
April Elsayed

Hi April,
I put all the recipes I have about Fish on my site.
Good luck.
Ahmed Eissa



From: Dane
Sent: Sunday, May 14, 2006 5:00 AM
Subject: Info for halawa
Good morning,
I am italian and I read your beautiful site, in particular I am interested in making Halawa Wax. This morning I tried to do it with your receipe, but I failed. It was too hard, but it was hardly light- brown. Must I reduce the time? Does the colour be very light brown, almost gold? I tried many times to make this wax, but everytimes my halawa is too hard... should I add more of one of the ingredients to make it more sticky and soft? could you help me, please!?
Thanks a lot for your information, I hope you can answer me!
Daniela

Dear Daniela,
Please read Feed Back xx in my site to find the answer of your question.
Thanks.
Ahmed Eissa



From: Nancy Cano
Sent: Monday, May 08, 2006 1:37 PM
Subject: Hi Ahmed!
Greetings from San Antonio, Texas. I just wanted to that I came across your website when trying to remember of a hair removal remedy that was once gifted to me from a dear Egyptian friend back in my college days. Reading your website, I can almost hear again the elegant, pauseful Egyptian accent. Oh, how it makes me miss all my dear friends from the Middle East that I went to school with and that were the smartest, most gentlemanly ambassadors their countries could ask for. It was a long time ago and I guess I must resign to learning to make the wonderful food for myself as it has been since 1993 since I had a good home cooked Middle Eastern meal. I can only pray that my friends are safe and happily married like their American friends they have left behind here in San Antonio. Thank you for your website and the spirit and generosity it so reflects of you and your wonderful part of the world and for in mine!
- Nancy C. L.

Hi Nancy,
Thanks for your nice email.
I'm going to Egypt this Saturday for 2 weeks.
Thanks again.
Ahmed Eissa



From: MissHELLFIRE1968@aol.com
Sent: Monday, April 24, 2006 10:44 AM
Subject: (no subject)
Hi
Question
Tried to make your Egyptian Sugar Wax. It did not change colour and to watery. Maybe its suppose to cook longer? What kind of sugar white or brown and how long does it take?
By the way like your site very informative.
Thanks
Stella

Hi Stella,
Please read Feed Back xx in my site to find your answer.
Thanks.
Ahmed Eissa



From: lois khalafalla
Sent: Tuesday, March 21, 2006 8:55 AM
Subject: dipping sauce
Dear Ahmed,
I was recently in Egypt with my husband and we ate at a restaurant in Cairo. They gave us a sauce like something tanhi and pita bread. You scoop up the sauce with the pita bread. It came like before the meal. Do you have a recipe for this mixture. Thank you. Lois

Dear Lois,
I'm going to Egypt this Saturday for 2 weeks.
Please explain more. It may be Tahina salad.
Good luck.
Ahmed Eissa



From: A.Rashed
Sent: Saturday, June 10, 2006 12:01 AM
Subject: how to make egyptian basterma
please show me how

You can not make Basterma at home.
Good luck.
Ahmed Eissa



From: "Amany Hacking"
Sent: Sunday, July 16, 2006 10:04 PM
Subject: Macarona Bechamel
Salaam Ahmed. Thanks for your wonderful website. I am an Egyptian-born woman who has lived in America most of her life. My husband is American and loves Egyptian food. I was so excited to find your recipes! I tried your Bassbousa recipe and loved it! It was much easier than I remembered and it tasted awesome. I tried your Macarona Bechamel recipe, but I must have done something wrong. The Bechamel sauce was too watery and fell to the bottom of the oven pan. I also think it was not as flavorful as I remember. Also, even though I added the egg, the dish did not stick together well. I remember being served it as a tight square. Any thoughts or tips would be greatly appreciated. Thanks again, Salaam, Amany fº

Salams,
I do not really know what you did. This is the best I can do.
Good luck.
Ahmed Eissa



From: Pratyush Jaiswal
Sent: Tuesday, July 18, 2006 1:27 AM
Subject: need your help
I have an egyptian friend who is pregnant and will be giving birth to a baby boy soon. She would like to have Moghat, and I have searched for it on the internet and in local arabic/iranian grocery stores but nobody has it. Can you tell me where I can find it? If there's a store in your area that has it, please give me a name/number so that I can try to convince them to ship it to me.
Thank you for your help.
Pratyush.

Hi Pratyush,
You can buy Moghat from any Middle Eastern grocery store.
If you do not have one near you call the nearest Islamic Center to you and ask to speak to an Arab person. Ask that person for the nearest Middle Eastern grocery store.
If you can find one, then. search the internet and ask them to mail it to you.
Good luck.
Ahmed Eissa

Date: Tue, 18 Jul 2006 16:38:38 -0700 (PDT)
From: Pratyush Jaiswal
Subject: Re: need your help
Thanks for your reply. We have tried all the grocery stores in the area, and most have either not heard of moghat or don't have it. We found Sahlab at one of them, but have not found moghat yet.
In fact when we search for moghat on the internet, there are very few results and no grocery store that is selling it. We have a few iranian and egyptian friends, but we have not been able to find it locally yet.
If there is some place near you that has it, please give me their name and number. I do appreciate your help. I will continue to look here in the Portland (oregon) area.
Pratyush.

Hi Pratyush,
For more information about Moghat, please visit:
Ancient Egyptian Food and Drink This is an Ancient Egyptian Recipe. It is what the Ancient Egyptian used to eat and drink.
Ancient Egyptian Medicinal Plants Roselle fruit (Dark and Light), Majoranum hortensis, Sweet Basil, Camomile, Henna, Sage (North Sinai), Tamarind, Moghat (Owinat), Arak (Salvadora persica), Calotropis procera Aiton, Urgina maritime.
Good luck.
Ahmed Eissa

@Jean Jaiswal
Sent: Friday, July 21, 2006 12:25 PM
Subject: A bit more help Please
Hi Ahmed,
Well believe it or not, NONE of our middle eastern stores have even HEARD of moghat !! They are all run by Iranians and they knew about Sahlab (made from orchid root) but no one could help me with where to get moghat (made from pomegranite root). My friend JUST had her baby son yesterday and she is really craving this stuff. I have heard of a big egyptian food store in New York City, but I can not find the name or a contact information. Is there any chance you find a specific place where I could buy moghat, over the phone or via the internet is just fine.
Thanks for much for any and all help you can give. Have a good weekend.
Cheers.
Jean (Pratyush's wife)

Hi Jean,
I'm traveling to Egypt in 3 weeks for 2 weeks August 12 to 26.
Please email me August 20 to remind me. I will buy it for.
Also email me your address and phone number.
Thanks.
Ahmed Eissa



From: Sunday M
Sent: Monday, July 17, 2006 10:55 PM
Subject: Recipes
I appreciate the recipes you've listed, but where they all say mixed spices I have a question. What spices should I mix.
Sunday

Hi Sunday,
Any spices you like. It could only be salt and paper.
Good luck.
Ahmed Eissa



From: "Amany Hacking"
Cc:
Sent: Sunday, July 16, 2006 10:04 PM
Subject: Macarona Bechamel
Salaam Ahmed. Thanks for your wonderful website. I am an Egyptian-born woman who has lived in America most of her life. My husband is American and loves Egyptian food. I was so excited to find your recipes! I tried your Bassbousa recipe and loved it! It was much easier than I remembered and it tasted awesome. I tried your Macarona Bechamel recipe, but I must have done something wrong. The Bechamel sauce was too watery and fell to the bottom of the oven pan. I also think it was not as flavorful as I remember. Also, even though I added the egg, the dish did not stick together well. I remember being served it as a tight square. Any thoughts or tips would be greatly appreciated. Thanks again, Salaam, Amany fº

Amany,
I'm sorry you had a problem making the Macarona Bechamel. This is the only recipe that I know. Try it one more time.
Good Luck!
Ahmed Eissa



From: juli amer
Sent: Monday, July 10, 2006 8:02 AM
Subject: Breakfast Recipes
Salam Alaikum Ahmed,
I am an american married to an egyptian and I am interested in recipes for breakfast. Do you have any or could you direct me to a site that may? It would be greatly appreciated. Thanks so much! Juli Amer

Dear Juli,
Sorry, I do not have recipes for breakfast.
Good luck.
Ahmed Eissa



From: gina
Sent: Tuesday, July 04, 2006 8:48 AM
Subject: please
Hi
could y please send me fayesh prosedure and ingredients
thanks so much
Jo

Hi Jo,
Sorry, I do not know what is Fayesh?
Good luck.
Ahmed Eissa



From: sayada jehan
Sent: Monday, July 03, 2006 5:16 PM
Subject: shawerma
dear bro ahmed
visited ur site and found it very interesting and i keep visiting it whenever i need help in preparing arabic dishes.
will u pls mail me the recipie for shawerma .... what r the spices i use to marinate the mutton .. and is it ok if i fry the mutton strips...
right now i have fresh have mutton cut into strips like shawerma.. what next .....
waiting for ur reply
:)
urs sis in islam
@ia

Dear @ia,
I never know Shawerma is cooked at home. It is usually cooked at restaurant.
Sorry, I do not have it.
Best of luck.
Ahmed Eissa



From: Susan Mirza
Sent: Wednesday, June 28, 2006 6:48 PM
Subject: Your receipes
asalamu alaikum rahmatullah wa barakatuh Jazak'Allah Khair (May Allah send u many blessings) mash'Allah the receipes which i've tried several were sooo wonderful and my husband was really happy i am a born american and revert to islam and he is egyptian and he has been here for 4 years and misses the egyptian style cooking so i turned to your website which has helped me tremendously sukron(Thank You) masalams

Salams.
Thanks.
Ahmed Eissa



From: Almira Dantand
Sent: Wednesday, June 28, 2006 1:16 PM
Subject: the famous halawa
Hello Ahmed,
I visited Egypt few months ago and had the majority of my body waxed by an Egyptian woman. She used sweet and I found it most effective. She made a batch for me to take home and gave me the recipe to make my own. However, the time when the sugar should be taken off the heat is really tricky to master and I've already tried over 20 times and never suceeded. I found the tip on your site saying that the temperature should reach 350F-360F, which is about 180C. so I bought a candy thermometre and waited for it to reach the desired temperature. But despiete the long cooking o gentle fire it never even got close to reaching the desired temperature and it all started burning. Later on, on another site I found the listing of temperatures for various candy stages and it said that a "hardball stage" for a candy is at temperature of 250F-266F, which is about 121C-130C. I don't mean to be rude or anything, but is it possible that you made a mistake the regarding temperature at which the "sweet" should be turned off?
Warm regards,
Alma

Hello Alma,
I have feed back for several years, please go to my site and click on Feed back xx. Search for Halawa. I think you will find your answer.
Thanks.
Ahmed Eissa



From: "Mona Zaki"
Sent: Friday, June 23, 2006 10:45 PM
Subject: what a great site!
Dear Ahmad,
What a lovely site! Thank you for sharing all these good recipes. I am looking for the "baton sale" that is made with cumin and you can also make it was caraway.
Do you know the recipe?
Many thanks,

Dear Mona,
Thanks.
Sorry, I never heared of it.
Thanks.
Ahmed Eissa



From: D W
Sent: Monday, June 26, 2006 8:30 AM
Subject: marriage
HELLO
I AM IN A DISCUSSION GROUP AND THE TOPIC IS WOMEN'S IN EGYPT. THIS IA A QUESTION THAT WAS BROUGHT UP THAT NO ONE COULD REALLY ANSWER, SO I WENT SEARCHING AND FOUND YOU HOPEFULLY YOU CAN HELP. IF A EGYPTIAN WOMAN MARRIES A MAN FROM ANOTHER COUNTRY AND HE IS STILL MARRIED TO HIS WIFE IN HIS COUNTRY IS THE MARRIAGE LEGAL AND WHAT HAPPENS WHEN SHE FINDS OUT ABOUT THIS . IS SHE ABLE TO CHANGE THE PAPER WORK SO SHE WOULD NO LONGER BE MARRIED.

Hello Unknown Person,
Yes the marriage is legal. If he did not tell her she has to go to the court and ask for a divorce.
Good luck.
Ahmed Essa

From: D W
Sent: Tuesday, June 27, 2006 10:55 AM
Subject: Re: marriage
SORRY I DID NOT LEAVE MY NAME IT IS DOTTY. SO WHAT YOU ARE TELLING US IS YOU DO NOT HAVE TO DO THE LEGAL PAPER WORK IN THE EMBASSY LIKE YOU DO IN OTHER COUNTRIES TO BE LEGALLY MARRIED TO SOME ONE IN EGYPT. AND IF THIS IS THE CASE IS THIS SOMETHING THAT HAPPENS OFTEN OR WOULD THAT BE RECORDED.THANK YOU ONCE AGAIN FOR THE INFORMATION YOU ARE GIVING US . IF YOU KNOW OF ANOTHER WEB SITE WE COULD SEARCH PLEASE LET US KNOW.IT IS ALWAYS INTERESTING TO LEARN ABOUT OTHER COUNTRIES AND THERE LAWS. ONCE AGAIN THANKS
DOTTY

Hi Dotty,
A Muslim man can marry up to 4 women at the same time. Non Muslims have a different law in Egypt. If you already married in Egypt and you are Egyptian then, there is no need to go to the consulate (not the embassy). If you married outside Egypt, then, you must go to the consulate to record it or remarry. The best thing to do is to call the consulate and ask them.
Sorry, I do not know of another web site.
Good luck.
Ahmed Eissa



From: kim-o-sabbi
Sent: Sunday, June 25, 2006 9:36 AM
Subject: could you kindly help
Asalaama alekium!
I am engaged to be married to an Egyptian man. I have just returned from Egypt and at night we would drink an iced milk drink from juice shops in Cairo. I think the name was “sopia”
Do you have the recipe for this drink?
I would love to surprise my future husband and his family.
Shukran!
Hakima
Kim_o_sabi@yahoo.co.uk

Asalaama alekium! Hakima,
Subject: Sobya Recipe.
I got this recipe from a juice stand worker in Cairo.
Sobya Recipe: (I think 1 kilogram = 2.2 pounds)
1/8 Kilogram of milk
1/16 Kilogram liquid coconut juice
1 liter of water
1/2 Kilogram sugar
Mix all together and cool
Best of luck.
Ahmed Eissa



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

Hi Debbie,
Which recipe you are talking about?
Thanks.
Ahmed Eissa

From: Debra Johnson
Sent: Monday, June 12, 2006 11:07 PM
Subject: Re: Egyptian recipe
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

Hi Debra,
Thank you.
Is it OK to put this email in my feedback?
Thanks.
Ahmed Eissa

Yes you can but the recpie the part about bringing it to 350F it that correct because it didn't work for me?



From: adam khamis
Sent: Monday, June 12, 2006 12:54 PM
Subject: hello new friend
hi ahmed iam called adam khamis from uganda please send me masage couse i would like to have freind ship with you tank
Send instant messages to your online friends http://uk.messenger.yahoo.com

Hi Khamis.
Thank you for your email.
Have a good day.
Ahmed Eissa

From: adam khamis
Sent: Wednesday, June 14, 2006 11:01 AM
Subject: thankx.
hello ahmed i thank you for your repling me and iam very happy to see that iam reding your short mail thank you.
iam called adam khamis born in uganda and i stay in the capital of our city thats kampala,iam a muslim and iam very clad to see that recieve muslim brothe hood as a friend thanxs bee to God and my God bless you.
see you in your next letter,bayyyyyy.



From: Ganiyu Hussain
Sent: Monday, February 20, 2006 2:23 AM
Subject: Islamic Dates Webpage
Dear Ahmed Eissa,
I saw your webpage on Islamic Dates ( http://www.ziplink.net/~ahe/icdates.html ) and thought you may find this piece of excel worksheet interesting.
I have attached the excel sheet 'hijra_calendar.xls'. It gives full calendar in Hijri and Gregorian for years from 1900-2099, its very good. You can always download from my webpage whenever there's any update or new releases. ( http://hijracalendar.freeservers.com/ )
Please feel free to contact me if you have any questions or comments
Regards,
Ganiyu Hussain
http://staff.kfupm.edu.sa/ee/ghussain/

Dear Ganiyu Hussain,
Thank you.
Ahmed Eissa



From: Ibby El-Raheb
Sent: Saturday, June 03, 2006 11:33 AM
Subject: Receipe Request
Hello there,
I wonder if you have recipe for Asalia. A hard candy made from molasses and possibly tahini. I really enjoyed this candy when I was a child growing up in Egypt.
Regards,
Ibby El-Raheb

Hello Ibby,
Sorry, I do not have it.
Ahmed Eissa



From: "mohammad abo aisheh"
Sent: Friday, June 02, 2006 5:18 PM
Subject: biscuits
I need your help
I want a wonderfully recipes for biscuits ( hard ,soft,crackers)
Thank you

Hi,
It is already on my site in Arabic language.
Sorry, I do not have time to translate.
Thanks.
Ahmed Eissa



From:
Sent: Friday, May 19, 2006 5:49 PM
Subject: egyptian cooking
ahmed.love your website.brought so many memories of my time in egypt.my grandparents and parents delicious cooking.now i have finally found them again.thank you so much.goodnight.

Thanks.
Ahmed Eissa



From: Elie Tarabay
Sent: Friday, April 14, 2006 2:09 PM
Subject: for banqueting
to whom it may concern I am looking for a food clay pot for the bankrupting function.please reply me as soon as possible
REGARDS
ELIE TARABAY
HEAD CHEF
casper&gambini's jeddah
tel:+96626652552
fax:+96626646186
elie.tarabay@almawaed.com

Hi Elie,
Sorry, I do not have what you want. I do not sell anything.
Good luck.
Ahmed Eissa



From: fatima ahmed
Sent: Monday, April 17, 2006 3:06 AM
Subject: aslam alakom
asalm alakoom ya ahmed! I am a arabic muslim girl who loves to cook egyptian foods.
i was wonder do u know a good recipe for ( malokeya) i heared its the famous masri recipe! so if u know a good recipes for malokya please email it to me ! thank !!
aslam alkom warahat allah wa barkate!

Salam Fatima,
I already have it in my site.
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.
www.AhmedHamdyEissa.com



From: Floey
Sent: Sunday, April 16, 2006 7:28 PM
Subject: recipe book?
Dear Sir
I am a South African and I have an Egyptian friend living in South Africa. We would like to make some traditional Egyptian dishes, sweet, savoury, main courses and desert. Anotherwords a variety of dishes.
We are looking for a recipe book in english to make it easier to know what the ingredients are, and to make it easier for me to use.
Could you recommend one of your recipe books, and is it possible to buy it on the internet?
If so, please could you send us a price list.
Thank you for your time,
Kind Regards
Floey Vanderplank

Dear Floey,
Sorry, I do not have a list of books.
When I go to the book store I will write some book names and add it to my site.
Thanks.
Ahmed Eissa



From: Cecilia Yepez
Sent: Thursday, March 30, 2006 6:00 PM
Subject: Looking for recipe
Hi Ahmed:
My name is Cecilia, originally from Ecuador, South America. I have been in this country almost 30 years and I would consider myself vegetarian. I love to try different types of food and I would like to know if you can help me to get the recipe for FALAFEL. I would appreciated very much.
Thanks,
Cecilia.

Dear Cecilia,
Falafel receipe is already in my site.
Good luck.
Ahmd Eissa
Egyptian Breakfast
1) Bean - (Fuul Midammis) Breakfast usually consists of beans (Fuul Midammis), bean cakes (Ta'miya or Falafel), eggs, and/or pickles. Cheeses and jam - called nawahif, or 'dry things' are also part of breakfast meal.
2) Bean cakes - (Ta'miya or Falafel) Breakfast is usually consists of beans (Fuul Midammis), bean cakes (Ta'miya or Falafel), eggs, and/or pickles. Cheeses and jam - called nawahif, or 'dry things' are also part of breakfast meal.

Ahmed:
Thank you so much for your pront respond. I'll try this recipe this weekend. I can not wait!! Thanks again, Cecilia.



From: George@SoundClarity.Com
Sent: Friday, March 31, 2006 5:58 PM
Subject: Aesh balady
Hello,
I’m wondering if you have a recipe or know where to buy the Egyptian bread that is wheat and flat and we call it Aesh Balady. It’s like Pita bread.
Thank you,
George Khal

Hi George,
Sorry I do not know where in the USA..
Good luck.
Ahmed Eissa



From: "Steve Wilder"
Sent: Wednesday, March 22, 2006 2:03 PM
Subject: Questions

Dear Ahmed,
I just found your Web site and loved reading one of the feedback files. You seem to be very helpful with questions about food, and I have a few. My name's Steve, I'm an American living in Austria. I recently bought something to try from an Egyptian on a local market. The name on the label is baldy, and it's a thick paste made of cheese, oil and spices. I understood that it's some kind of aged cheese and that it's used to dress tomatoes for a salad with olive oil drizzled on top. Do you know or can you tell me where I can find out more about this?
My other question's about a kind of konafah with a layer of cheese in the middle. Do you know what kind of cheese is used or can you help me find a recipe?
Thanks in advance if you can help me in any way, Steve

Dear Steve,
Sorry, I do not really know what you taking about.
You should go or call the nearest Islamic center to you, find an Egyptian woman and ask her or wait until you go Egypt.
I never ate Konafa with cheeses.
Good luck.
Ahmed Eissa



From: Marie
Sent: Saturday, January 14, 2006 4:11 AM
Subject: Halawa Sweet Wax
Hello Ahmed
I found the receipt of Egyptian Sugar Wax (also known as “halawa sweet “) on your website.
Many thanks for this.
I was wondering if I could ask you a small question?
I would like to make a batch of this wax and then freeze it.
What I need to know is whether freezing the wax will affect the effectiveness of the wax?
If it can be frozen, for how long can it be in the freezer before its starts losing its effectiveness?
Thankyou
Marie

Hello Maria,
I'm very sorry to write you so late.
Freezing the wax will not affect the effectiveness of the wax.
Yes, it can be frozen, for a long time. It can be in the freezer before its starts losing its effectiveness.
Just heat it when you take it out of the freezer.
Thank you.
Ahmed Eissa

From: Marie
Sent: Friday, March 24, 2006 6:08 AM
Subject: RE: Halawa Sweet Wax
Hello Ahmed
Thankyou for responding to my email. I really do appreciate it.
I hope you don’t mind, however I would like to ask you a few more questions regarding the wax.
In your opinion, once a fresh batch of wax has been made:
How long can the wax be frozen for before it starts to loose its effectiveness?
Can it be refrigerated and not frozen? Or will freezing better preserve the wax?
Is it better to use brown (raw) sugar or white sugar?
Is it better to freeze/refrigerate using glass or plastic container? Does it matter at all?
Do you have any instructions on how to heat the wax and apply it to the skin?
Are there any areas on the body (male & female) that the wax is not suitable for?
Once the wax is melted, how soon after can it be applied to the skin?
I understand that there are no right or wrong answers – just opinions. So I’ll be happy to hear your thoughts.
I hope I haven’t inundated you.
Once again, a big thankyou!!
Marie

Hello Maria,
In my opinion, a fresh batch of wax made is better than frozen.
Q. How long can the wax be frozen for before it starts to loose its effectiveness?
A. Not long.
Q. Can it be refrigerated and not frozen? Or will freezing better preserve the wax?
A. No. Wax is food. My mother used to give me a piece to eat all the time.
Q. Is it better to use brown (raw) sugar or white sugar?
A. My mother never used brown sugar. Try and find out.
Q. Is it better to freeze/refrigerate using glass or plastic container? Does it matter at all?
A. No one freeze using glass. Freeze it in plastic bags.
Q, Do you have any instructions on how to heat the wax and apply it to the skin?
A. Take it out of the freezer and wait until it defrost, then, warm it in a low heat.
Take a round ball of dough, pat it on your skin and pull it off. It will hurt. You can eat part of it before you use it.
Q.Are there any areas on the body (male & female) that the wax is not suitable for?
Use your judgment.
Q. Once the wax is melted, how soon after can it be applied to the skin?
A. Immediately, be careful do not make it too hot.
Good luck.
Ahmed Eissa



From: Barbi
Sent: Wednesday, March 15, 2006 5:53 PM
Subject: re; help with recipe
Hi
My name is Barbi
Years ago I tried a dish that I was told was an Egyptian meal My boss was from Egypt and made this dish. I don’t know what
It was called and it goes like this:
There was small bites of beef and there was rice mixed with Small bites of vegetables. It had a certain taste to it I can’t explain But it was good would you know what I was talking about and if So can you send the recipe or at least the name of this meal
Many thanks
Barbi

Hi Barbi,
Sorry, I do not know what you talking about.
Good luck.
Ahmed Eissa



From: "Kristina H. Kelly"
Sent: Tuesday, March 14, 2006 10:34 AM
Subject: sources
THank you so much for the recipe for sugar wax. I am trying to document medieval arabic hair removal practices and was hoping you might have some sources for me to look in to for my research. Any help would be appreciated.
Kristina Kelly
Jackson MS /P>

Hello Kristina,
Thank you for your nice email.
Sorry I do not have sources for you. Just keep searching the Internet and visit book stores.
Good luck.
Ahmed Eissa



From: Jeanie
Cc: jpetit@charter.net
Sent: Wednesday, February 22, 2006 8:23 PM
Subject: coconut halva
my daughter is doing a report on Egypt. We need to know when coconut halva was served, if for any special occasion, or festival

It is served in breakfast and dunner with pita bread.



From: ola husain
Sent: Wednesday, February 01, 2006 4:31 PM
Subject: halwa um ali
hi,
please i would like to have the recipi of um ali . i like it verymuch.
thanks

Hi,
I already have Um Ali receipe in my site.
www.ahmedhamdyeissa.com
Good luck.



From: Sekitoleko, Victoria (FAOET)
Sent: Thursday, January 26, 2006 8:38 AM
Subject: need your assistance, please
As I was searching the web for beauty Colleges(Aesthetics) in Cairo Egypt I came across your name . Am wondering if you know of a school /colleges where one can go and study to learn things like the use of halawa, henna etc skin and hair management ----------- you know ,Egyptian beautyI would greatly appreciate the information . Thank you very much in advance
Regards
Mary Kusasira

Hi Mary,
I do not think there is a school teaches things like the use of halawa, henna etc skin and hair management.
I live in the USA for the past 30 years. Egypt may have these schools now.
Good luck.
Ahmed Eissa



From: MMcin35462@aol.com
Sent: Thursday, February 02, 2006 4:59 PM
Subject: help
Hi,I want to know how you make foul (fool).If you do please contect me. Thank you

Hi,
I buy Fool in a can from Middle Eastern Grocery Store. Heat it, add salt and pepper, and add olive oil or butter.
Good luck.
Ahmed Eissa



From: Safaasaad2004@aol.com
Sent: Thursday, January 05, 2006 5:20 PM
Subject: Sallaam Alikom
My name is Safaa Saad,
and I was born in Giza Egypt. but I been in America since I was 5 yrs old now I am 29 yrs old and I got married to Egyptian boy from Alexandria Egypt we been married for 5 yrs now and I don't remember how to cook Egyptian food How can I cook Egyptian food I live in North Carolina in Winston-salem and we don't have Egyptian store to buy most of the food I need to cook, where and how can I learn how to cook Egyptian food can please help me with this I want to make my husband Mohamed Saad happy that I can cook Egyptian food. can you help me. Thank you for understand.
Safaa Saad

Dear Safaa,
You need to go the nearest Islamic center to meet an become friends with Egyptian women there. This how you can learn how to cook Egyptian food.
Usually, an Egyptian husband is happy when his wife obey him.
Thanks.
Good luck.



From: Miami, Transportation
Sent: Thursday, January 26, 2006 2:19 PM
thank you for all ur help
my husband is very happy
ur recipe thought me if ur husband stomach is full his heart is happy

Thanks for your nice 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 Ibrahim,
Thanks for your encouraging email.
Ahmed Eissa



From: "Abdallah Abboud"
Sent: Wednesday, January 25, 2006 7:56 AM
Subject: Thanks
Salamo Alekm Mr Ahmed
My name is Abdallah i am an Egyptian who is living in Sweden and I am frequently visitor to your wonderful site since three years now and I just wanted to thank you so much for all your great efforts especially the Egyptian food.
Thanks again
Salam
Abdallah

Salamo Alekm Mr Abdallah,
Thank you for your nice email.
Ahmed Eissa



From: Katherine Wilson
Sent: Saturday, January 21, 2006 2:35 PM
Subject: soup recipe
Asalam walakum,
Thank you very much for such a wonderful site of recipes! I have a question and hope that you may be able to help, insha'allah.
My mother in law who is Egyptian makes a great soup made from chicken stock. The main ingredients are shredded carrots, shredded green peppers, vermicelli, chicken broth, and I think milk. I've been looking for this recipe and have not been able to find it at all. She's not willing to give up the recipe as of yet....
Can you help?
masalam,
Katherine

Asalam walakum Katherine,
Sorry I do not know this soup recipes.
Good luck.
Ahmed Eissa



From: aneesh e
Sent: Monday, January 16, 2006 9:07 AM
Subject: Regarding your website
Dear Ahmed Eissa,
Your web-site is one of the best in terms of the information you have in there about Egypt. Its really wonderful to read them. Anyways, my name is Anees and live in Atlanta area.
I started taking interest ever since I got engaged to an Egyptian lady. We are planning to get married soon in egypt, inshaallah and I was looking for information concerning this. My family and I are travelling there in few months for the marraige. Your web-site has tons of information for a non-egyptian women marrying an egyptian but very little information other way round. I would greatly appreciate if you could provide me any source or links from where i can get this information. Also, Im planning to get her here immediately after marriage.
Once again, thank you very much your help. I sincerely appreciate it. By the way, I tried some of the recipes from your web-site. They are awesome !!!!
Take Care,
Best Regards,
Anees

Dear Anees,
Thank you for writing to me. You did not tell me if are Egyptian or not and if you are muslim or not, so I can advice accordingly.
You may not be able to get your bride here immediately after marriage. It will take time to get visa and about $600 total visa fees.
Good luck.
Ahmed Eissa

Dear Anees,
Thank you for writing to me. You did not tell me if are Egyptian or not and if you are muslim or not, so I can advice accordingly.
You may not be able to get your bride here immediately after marriage. It will take time to get visa and about $600 total visa fees.
Good luck.
Ahmed Eissa

Dear Ahmed,
Thanks a lot for your prompt response. I am very much obliged.
As for your questions, I am not an egyptian. I am from India and I am a moslem by birth. Well, I thought it would be easy to get my bride, within 10 days time or so. Anyways, please let me know. I would really like to plan everything before i get there. You have been a great help to me. I greatly appreciate it.
Thanks,
Anees

Dear Anees,
This is going not going to be a very long process.
Once you marry her, everything legal will be easy for her to be allowed to come to the U.S. You should contact the USA Consulate in Cairo and ask what paper you will need to be ready. Good luck and congratulations in advance.
Let me know what happened.
Thanks.
Ahmed Eissa

Dear Ahmed,
Thanks a lot. Please make dua for us.
I think its little long process. But I am trying to get "No objection" certificate now and send it to indian embassy in cairo for translation. Just trying to get this document to Minisrty of Justice before I get there.. So that, it wouldnt take very long time after i get married and before i ask her to appear for the visa... Let me know your point of view... I am little naive when comes to immigration process.... Some time i do not understand the purpose of certain documents... Anyways, have to live with it.... truly speaking, I am enjoying all of these... Its not very bad though...
Please share your ideas. I would sincerely appreciate it. Take Care.
Best Regards,
Anees

Dear Anees,
I do not really know what you need and how long it will take.
Please when you are done write me in detail all what you have to do and how long and how much it cost to publish your email on my site.
Good luck.
Ahmed Eissa



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From: ann chandlee
Sent: Sunday, January 15, 2006 5:23 PM
Subject: Arnabet Ba Al-Tamatem
I just came across your web site and the recipes sound wonderful.. I do have a question concerning the Cauliflower with Tomato ( Arnabet Ba Al-Tamatem) you mention a tray to hold the Ingredients. I hope this is an error... a tray in English is a flat surface with very low sides.. A casserole I think is what you mean - a deep dish casserole for holding the many ingredients ....?.
I can't wait to put it together this week. Thank you!
Ann Chandlee

Dear Ann,
I Updated my site.
Thank you for your help.
Ahmed Eissa



hotel canada
i am rose from canada, i am the manager of canada hotels,pls hotel need man and woman who can work and live in hotel canadia ,hotel will pay for his ticket and his visa in his country,if you are interest contact me back o.k
e mail omnicity_canadahotel@yahoo.ca
PRIVATE
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manager of the hotel canadian mrs christana rose grand



From: <"Pörölyné"@freemail.integrity.hu>; <"Margó"@freemail.integrity.hu>
Sent: Saturday, January 14, 2006 2:23 PM
Subject: egyptian cooking
Dear Mr. Heissa
I'm a wife of an Egyptian man. I read about the sobya drink recipe on your website. I know this drink and I have tasted several times in Aswan (where my husband was born), but this beverage also contains mashed cooked rice, ( I belive this Egyptian/Sudanese beverage is almost the same as the mexican horchata, if you are living in the USSR, you probably know the horchata) but in your recipe this is consist of water, milk, sugar and coconut milk.
I'm looking for the recipe of my husband's favourite dish, this is called kotelat (cooked meatballs, served with a raw lemon eggs sauce). Please send this recipe, if you have it (I couldn't find this in the web)
Best regards
Margó

Dear Margó,
Sorry, I do not have the recipe.
Good Luck.
Ahmed Eissa



From: rajpoot rajpoot
Sent: Monday, January 09, 2006 6:55 PM
Subject: Your Website
Salam Alakom Ahmed, I am also a muslim my name is Tarek, I was just wondering where are we going to go for 'salat' el Eid? Koul Senna Wenta Tayib!!!! Please reply to this email address. Salam Alakom!

Salam Alakom Tarek,
I just read your email. 'Salat' el Eid was this morning. I prayed at the IC of CT in Windsor.
Koul Senna Wenta Tayib!!!!
Salam Alakom! Ahmed Eissa



From: analie
Sent: Saturday, January 07, 2006 3:33 PM
Subject: halawa
thanks for the recipe

You are welcome.
Ahmed Eissa



From: atatro
Sent: Tuesday, January 03, 2006 3:59 PM
Subject: sahlab/Moghat
Hi,
I was looking for a recipe for Sahlab and found your entry regarding Moghat… can you tell me what the difference in the powder/taste would be, and why that is usually for pregnant woman, it sounded curious. Thank you,
Amy

Hi Amy,
Sorry, I do not really know the difference in the powder/taste would be between Sahlab and Moghat.
Also, I do not know why Mogat is usually good for pregnant woman.
I live in the USA for the past 30 years.
Thank you.
Ahmed Eissa


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