Program begins at 1:00 PM with a presentation by food author and scholar Charles Perry on Arabic food culture in general and Egyptian food in particular, noting how the Nile River’s seafood and irrigation has fostered a diet that is unique in the Arab world.
Lecture followed by a sampling of Egyptian refreshments.
Items to be sampled include:
kishri (koshari): rice and lentils cooked together
Kamakh al-tahina: sesame tahineh thinned with a little oil and water, flavored with lemon juice or vinegar plus cumin, possibly other flavors such as parsley, dill and red peppers, dip with pita
kobeiba aqras (a’ras): kibbeh (made of bulghur, minced onions and ground red meat, usually beef, lamb) rolled out thin, cut into disks and fried
Coffee and tea will also be served.