Fuul is the fuel, Zeidy writes, on which Egypt is run, and The Cairo Kitchen is peppered with recipes for this quintessential street food, along with dozens more recipes for the dishes Zeidy grew up with.
Her chapters on Shamsi and Baladi breads are fascinating – “The pharaohs themselves would recognize the breads we eat today… baked in the same way they have been for centuries.” But Egypt’s modern, multicultural reality is also honoured in recipes and stunning photographs.
Cairo Kitchen provides a sumptuous snapshot of the city’s food scene today.
