Here is a free sample preview of the paper
Egyptian Cuisine
Beginning of paper
Egyptian food reflects the country's melting-pot history; native cooks using local ingredients have modified Greek, Turkish, Lebanese, Palestinian, and Syrian traditions to suit Egyptian budgets, customs, and tastes. The dishes are simple; made with naturally ripened fruits and vegetables and seasoned with fresh spices, they're good and hearty. Fo ....
Middle of paper
.... egg for breakfast, without the egg for other meals . A similar sauce, cooked down into a paste and stuffed into aysh baladi, is the filling for the sandwiches sold on the street. Alternatively, ful beans are soaked, minced, mixed with spices, formed into patties (called ta'miyya in Cairo and falaafil in Alexandria), and deep-fried. These patties, .... |
| Word count: 1863 |
Page count: 7 |
|
Paper due soon? Running out of time and need help? If you are tired of coming across sites that charge big $$$$ per page for a paper,
TermPaperLand.com is the solution. Get immediate access to our database of over 40,000+ papers and essays for one low price
that won't break your bank account. Upon registering, you can download and print any of our papers at no additional charge. You
read right - view and print any of the 40,000+ papers you want.
| Membership Option |
Price |
Credit Card |
Online Check |
PayPal |
| 30 days (recurring) |
$19.95 |
| 90 days (recurring) |
$39.95 |
| 180 days (non-recurring) |
$69.95 |
|
|
|
