Eat Like An Egyptian

The gourmet club dinner was another success. I made the semit, which turned out great, and the pita which was OK, but not too impressive. If I ever make the pita again, I'll probably make a starter and use some whole-wheat flour to give it a more complex flavor. And bake it on a cookie sheet. Jfer's tahini and tomato salad were yummy, too.

Susan and Ken made a wonderful soup with rice and some green vegetable I don't recall. Lots of subtle flavors. They also had a fava bean/olive/egg side dish and bought baba ganush which went great with the semit.

John an Lynn brought wonderfully grilled chicken over bananas that were marinated in garlic and other "strange" flavors. A very interesting and surprisingly good combination. They also had stuffed grape leaves which I usually do not like, but in this case loved.

Our new guest, Andy and Becky, brought a delicious corn-bread-like almond desert with whipped cream. I served Turkish coffee and mint tea with it.

Two thumbs up for Egyptian food. This would be another reason to visit the place (I only remember food from my travels, anyway...)