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American University in Cairo Press

Bilhana: Wholefood Recipes from Egypt, Lebanon, and Morocco

Bilhana: Wholefood Recipes from Egypt, Lebanon, and Morocco

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A modern twist on traditional Middle Eastern cuisine
Middle Eastern cuisine is renowned the world over for its sophistication, variety, and flavor. Bilhana (Egyptian for 'bon app tit') 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. Spanning the vast area south of the Mediterranean from the East (Lebanon and Egypt) to the West (Morocco), from simple mezze or breakfast dishes to elaborate stews and roasts, the recipes in this book showcase the vibrant colors and immense variety of Middle Eastern cooking as well as being easy to follow. Included are recipes for Roasted Eggplant with Tahini, Alexandrian Grilled Shrimp, Shakshuka, Moroccan Lamb Stew, Vegan Moussaka, Green Beans in Garlic and Caramelized Onions, Pomegranate and Guava Salad, and much more. Exquisitely illustrated with more than 130 full-color photographs.

Author: Yasmine Elgharably, Shewekar Elgharably
Publisher: American University in Cairo Press
Published: 06/01/2021
Pages: 140
Binding Type: Hardcover
Weight: 2.90lbs
Size: 10.10h x 8.70w x 1.00d
ISBN: 9789774169076

Review Citation(s):
Booklist 06/01/2021 pg. 15

About the Author
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, a recipe-sharing platform for Middle Eastern food. Shewekar Elgharably is an interior decorator. In 2016 she 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 fifteen years' experience.

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