This new cookbook by Shahir Massoud features fresh recipes for modern Egyptian cooking. Featuring 100 recipes, Eat, Habibi, Eat! book was just released by publisher Appetite by Random House.
Sharing mouthwatering street foods and casual everyday staples, as well as new interpretations of traditional dishes, Eat, Habibi, Eat! encourages you to explore the rich spices and irresistible dishes of the Middle East at home. And Shahir”s personal stories, all told in his warm and playful voice, are just as captivating as his food (you’ll burst out laughing at his mother’s insistence that the Egyptian people would never forgive him if he altered the definitive recipe for ful mudammas).
Combining his family’s heritage meals with his French and Italian chef training, Shahir teaches you how to build the ultimate Egyptian pantry using some special food items, but mostly ingredients that can be found at your local grocery store. From there, you”ll dive in to the over 100 mouthwatering recipes for every meal and time of day.
From classic mainstays like Shakshuka, Shawarma and Fattoush Salad, to modern plates like Chickpea Fries with Harissa Mayo and Coffee and Coriander Beef Ribs with Pomegranate BBQ Sauce, Eat, Habibi, Eat! is a feast for the eyes and the taste buds. Whether you already love Middle Eastern cuisine or have never heard of sumac before, Shahir”s sumptuous book will inspire you to try something new in the kitchen and have fun doing it.
I love the section towards the front of the book on How to Stock Your Pantry as this will be most helpful to cooks wishing to explore the many recipes in this book. I also love the Essentials chapter towards the end of the book which features those essential recipes you are going to want to use as condiments and such for many of the other recipes.
I made a couple of recipes last week, the “Seared Falafel Burgers” on page 76.
I also made the Tahini Sauce on page 210 which I spread on the falafel burgers to replace the mayo noted in the recipe.
You can get the cookbooks online from Amazon and other bookstores throughout the country.
By: Richard Wolak