Egyptian Food from Lopate - Underreported by listenerservices@wnyc.org (WNYC, New York Public Radio)

Egyptian food is a tempting array of spiced meats, fresh vegetables simmered in exotic herbs, and sweet, delicate pastries. But thanks to social and cultural influences in that country, the cuisine has remained a well-kept secret. Claudia Roden, author of The New Book of Middle Eastern Food, and Chef Ali El Sayed of the Kabab Café in Queens, join us to shed light on Egyptian food traditions.

Download the podcast here. See also: The New Book of Middle Eastern Food, The Book of Jewish Food: An Odyssey from Samarkand to New York, Arabesque: A Taste of Morocco, Turkey, and Lebanon, Claudia Roden's the Food of Italy: Region by Region, Foolproof Mediterranean Cookery