Recipe For Bridal Shower Sayings

Egyptian cooking class

The hotel once a week at a cooking class. Clear that me was interested and I wanted to be there.

Registration is very simple with the reference to the room number, a maximum of 15 participants and 2.50 EUR per person would cost the whole. We were the only ones.

First we were led through the kitchen and storage areas. Interesting. All super hygienic and very well equipped: stainless steel, cold rooms, refrigerators, plenty of drinking water in use, all neatly packed, we had to wear bonnets. The typical vacation gastrointestinal disorders are brought out elsewhere, usually by heat or by flies, I think - at least not by eating from these kitchens.

saw for myself the whole not from hectic, but relaxed and as if the people there care a great deal with each other and with the food. I'm bad at remembering numbers, I think there are 30 people. A person is responsible only for hygiene.

I think it's not so great to photograph everything and then pictures of people who know nothing about it, to put it online. Therefore, only a photo of the vegetables. The zucchini were small and light green, which I noticed.

The food is both the wholesale market Cairo-based as well as delivered from the region. So you get freshly caught fish from Quseir, lamb and vegetables from local farmers. There is a program of the hotel, where they assist the residents of the region, including training courses.

After the tour we are in the Mediterranean cuisine in restaurants. There, everything was perfectly prepared for our cooking class, a term with three recipes and the ingredients for this:

First, we have prepared tahini, served with sesame paste was mixed with water and spices and set aside. I like it yes rather sharp, the Egyptians, so we have taken a little more chili. For the Tourists usually they taste milder.

of mixed minced meat was then cooked Kofta: Mixed beef and lamb is here, not like us in cattle and swine. Logical. Instead of the raw material to try, as I always do a test piece fried and seasoned. The Hack rolls were later eaten with tahini in a small pita bread.

Our favorite dessert was also on the plan: Om Ali . This croissant pieces are sprinkled with nuts, topped with hot sweetened milk and covered with cream. The cream is then flamed with a Bunsen burner . Delicious.

The cooking class was really fun and interesting. do the Sous Chef is here and has practiced mostly tourists who are watching more and can cook - I admit, more form than Kofta and croissants tear into bowls we have not nearly done. We have great understanding with the two cooks and also learned a lot about this country and its people and their view of things.

tasted And it has! :-)

This is part of a report about our trip to the Red Sea - read more here .