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By Claudia Roden

Published 1986

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This is another dearly loved and old Egyptian speciality. It is a loose mixture of nuts and spices in a dry, crushed but not powdered form, usually eaten with bread dipped in olive oil. In Egypt it is served at breakfast time, as an appetizer, or as a snack in the evening. It is a very personal and individual mixture which varies from one family to another. Here are two mixtures, the first is my mother’s.