Contents Introduction to Abou El Sid Introduction to Egyptian Cuisine Common Ingredients Soups Chicken Soup with Orzo Lentil Soup Appetizers/Mezze Abou El Sid Eggplant Salad Tahina (Sesame Cream Dip) Baba Ghanoug Dip (Eggplant Dip) Yogurt, Cucumber, and Mint Dip Oriental Salad Bessara (Fava and Coriander Dip) Abou El Sid Lentils Kishk with Yogurt Spicy Cheese Dip Stuffed Vine Leaves Fried Eggplant Oriental Fuul (Fava Beans with Bell Peppers and Onions) Fuul with Tahina (Fava Beans with Tahina Sauce) Taameya (Falafel) Fried Eggs with Pastrami Lamb Kofta or Tarb Spicy Oriental Sausage Kobeba (Fried Cracked Wheat and Lamb Meatballs) Chicken Livers Alexandrian Style Grilled Quail Mini Veal Kebab Brochette Stuffed Mombar Sausage Veal liver Alexandrian Style Mahshi (Stuffed Vegetables) Main Courses Mesakaa (Eggplant with Minced Meat) Spinach and Veal Tagin Artichoke and Veal Tagin Veal Tagin with Fireek Okra and Veal Tagin Veal and Orzo Tagin Veal and Pearl Onion Tagin White Bean Tagin Roasted Veal Abou El Sid Style Green Peas Tagin Veal Tagin with Shaareya Molokheya Molokheya with Chicken Molokheya with Rabbit Molokheya with Meatballs Stuffed Pigeon with Rice or Fireek Circassian Chicken with Walnut Sauce Grilled Veal Chops Abou El Sid Taurnedos Fillet Koshari Fish Sayadeya Grilled Fish Shrimp Tagin with Red Rice Seafood Tagin with Red Rice Fettah (Egyptian rice with yogurt, meat, and tomato sauce) Desserts Om Ali with Mixed Nuts Mohalabeya (Oriental Milk Pudding) Fiteer Meshaltet (Oriental Pancakes) Ashoura with Mixed Nuts Pumpkin Gratin.