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A pleasant boat trip across the Nile leads to the
home of Muhammad where the cooking class has been organized. With
a few twigs picked up near the door of her home the young woman
lights the fire for cooking the molokheyya soup (local vegetable
resembling spinach), potatoes cooked with onions, with ochre in
the pot rather than the foul (dish of yellow beans and black beans
seasoned with sesame oil and lemon) while Umm Muhammad in the shade
of the date palm gives instructions on how to make the shamsi
bread right from the kneading to the oven.
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