The Ethnomusicologists' Cookbook
SHOPPING LIST FOR EGYPT RECIPES
Dairy:
1 c. + 2 T butter
2 c. whole milk
Produce:
1 large eggplant
2 medium tomatoes
1 small carrot
2 cucumbers (to make 1 c., chopped)
2 green bell peppers (to make 1 c., chopped)
1 small head of green lettuce (to make 1 c. chopped)
4 lemons
1 head of parsley
1⁄4 c. cilantro
1⁄4 c. dill
1 c. scallions
8 onions
1 head of garlic
1 red chili pepper
Grains:
2 c. white rice
Miscellaneous:
1-1⁄2 c. sugar
1 c. walnuts
1 c. raisins
1 c. dried coconut
1 lb. phyllo dough
1 lb. elbow macaroni
1 c. brown lentils
2 c. garbanzo beans
1 t. ground coriander
5 t. cumin
1⁄2 t. chili flakes
baking soda
1 qt. + 5 c. vegetable oil
6 T white vinegar
2 T olive oil
2 c. tomato puree
1 c. raw chickpeas
1⁄2 c. sesame seeds
1⁄2 c. tahine
salt
pepper
Beverages:
1 – 1⁄2 T dried mint leaves (for tea)
1 c. dried hibiscus leaves
