Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
March 27, 2017
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Alexandria-style Griddled Fish
Samak Mishwi min al-Iskandriyya
(Seafood-Grilled)
Griddled fish seasoned with cumin, onion juice, lemon juice, and olive oil
posted: 01/09/2007

Bisara
Bisara
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Egyptian style fava bean puree with fresh herbs
posted: 06/01/2015

Egyptian Stewed Tomato Sauce
Dim'a Musabika
(Basic Recipes and Sauces)
tomato sauce with vinegar and cayenne
posted: 01/09/2007

Fettuccine with Caramelized Onions
Triya bi'l-Bassal
(Pasta with Vegetables)
Fettuccine with caramelized sweet onions and garlic with olive oil
posted: 12/23/2006

Ful Mudammas
Ful Mudammas
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
stewed dried fava beans
posted: 01/09/2007

Grouper with a Chickpea Flour Crust
(Seafood)
Grouper fillets dusted with chickpea flour and griddled
posted: 12/29/2006

Kushary
Kushary
(Pasta with Vegetables)
Lentils, rice, and macaroni tossed together with sauce
posted: 01/09/2007

Lentil Salad in Olive Oil with Egyptian Spices
Salata Adas
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Lentils seasoned with cumin, coriander, cardamom, and fenugreek
posted: 04/28/2009

Umm 'Ali (Ali's Mother)
Umm 'Ali
(Desserts)
dry phyllo pudding with coconut, raisins, nuts, and sugar
posted: 01/09/2007



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"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine

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