The American University in Cairo (AUC) has published a new fully illustrated cookbook titled “Bilhana: Whole Food Recipes from Egypt, Lebanon and Morocco”.
The book sums up Egypt’s love of food and gathering to eat with family and friends. The book was written by Yasmine Elgharably and Shewekar Elgharably, and photographs provided by Yehia El-Alaily.
It brings a contemporary twist to traditional Middle Eastern dishes, with the use of healthy cooking methods and the freshest ingredients the region has to offer.
Recipes included in the book include roasted aubergine with tahini, Alexandrian grilled shrimp, shakshuka, Moroccan lamb stew, vegan moussaka, green beans in garlic and caramelised onions, pomegranate and guava salad, and much more. The book is exquisitely illustrated with more than 130 full-colour photographs to highlight the recipes.
The authors come from a family of home cooks and rich culinary heritage. Yasmine Elgharably is a self-taught home cook, with a business background and a passion for Middle Eastern cuisine.
She is the co-founder of CairoCooking.com, a recipe-sharing platform for Middle Eastern food.
Her sister Shewekar Elghrably is an interior decorator, who in 2016 became a certified health coach and recipe developer for healing and nutritious dish combinations.
Yehia El-Alaily is a Cairo-based food and travel photographer with over 15 years of experience.
