For 10 days from April 27 through May 6, the .Food Expo,. a festival of food held once every 4 years, was held at Nanko Index Osaka.

In the booth of Kansai Electric Power Company, our instructors demonstrated the cooking of French, Chinese, Thai, Egyptian and Russian court dishes that were arranged into a contemporary style. For those who could not attend the festival, we will introduce some of those dishes from each country in our .Chef.s Recipes. section over the next five weeks.

４／２９　Head Instructor of Italian Cooking　 Yoshihiro Fujimoto

５／１、５／３　Assistant Instructor of Italian Cooking Tomoharu Nishio

●Mulu-Khiyya Soup Minced mulu-khiyya is cooked with chicken, onion and garlic. Mulu-khiyya is believed to have been eaten in ancient Egypt because pictures of mulu-khiyya were painted on the walls in Pharaoh.s tombs.

●Pigeons. Mahsi Served with Tarmeiya Steamed pigeons stuffed with a mixture of rice, parsley and mint cooked in stock. Tarmeiya, a traditional Egyptian dish, are croquettes made of broad beans. Originally, they were made with dried broad beans.

●Sweet Couscous and Dried Fruit Salad Steamed couscous served with dried apricots and figs cooked in honey and a cinnamon stick. This is a dessert from the time when fruits could be preserved only by drying. Canning and freezing technologies were developed later.

Home | Tsuji Academy | Recipes

Go to NTT Gourmet