<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<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.
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Hello all,
Now that you almost got the bread ( many thanks to Kaye ) , here comes
the meat :

Raw Kibbee (4 servings)

1 kg Round steak or lamb
3/4 c Fine bulgar
1/2 ts Cumin
1 ts Salt
Olive oil

Put bulgar in a bowl and cover with warm water. The
water should cover the bulgar and be about 2 cms
above the bulgar. Let soak until water is absorbed
and bulgar is soft.(about 1/2 hour)
Remove ALL fat and membranes from meat
(I prefer lamb ( avoid British beef -))) )
and grind twice.
Combine meat, bulgar, cumin, and salt. Mix by hand
until thoroughly mixed. Put kibbee onto each plate.
Make a hole in middle of kibbee and fill with
olive oil.
Serve with pita bread.
Serve immediately and enjoy .
Sincerely ,
Souhair

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




Read related messages from the original newsgroup:
http://decaf.talkway.com/cgi-bin/cgi....culture.syria
--
Original message found at Talkway -- http://www.talkway.com
Exchange ideas on practically anything (tm).
</pre>
</td></tr></table>