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<pre>In a message dated 8/8/99 1:57:51 PM Eastern Daylight Time,
syrie@multimania.com writes:

>
> note: baladi means local ( from the country ) ,
> do they also bake French bread in Egypt ? -))
>

Thanks for the kibbee recipe, Souhair, and the translation.

Baladi evidently indicates whole-wheat (Brithish whole-meal) bread, as
opposed to refined city "white'' bread. See short article below.

The French also make such a distiction between pain (white bread) and pain
complet (whole wheat bread) and then there is pain ordinaire (peasant
bread), which usually indicates a coarse-textured rustic loaf; though often
made of white flour, it is sometimes a mix of white flour and whole-wheat.

All best, Kaye

http://touregypt.net/food.htm <A HREF="http://touregypt.net/food.htm">Click
here: Egypt: Travel Tips - Food, Drink and the Culinary Arts of Egypt</A>

Bread

The mainstay of Egyptian diets, aysh (bread) comes in several forms. The most
common is a pita type made either with refined white flour called aysh shami,
or with coarse, whole wheat, aysh baladi. Stuffed with any of several
fillings, it becomes the Egyptian sandwich. Aysh shams is bread made from
leavened dough allowed to rise in the sun, while plain aysh comes in long,
skinny, French-style loaves. If you find yourself faced with hard, dry aysh,
do like the Egyptians: soften it in water, and if you have a fire available,
warm it over the open flame.
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