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Published 1986
The collection began fifteen years ago with a recipe for ful medames. I was a schoolgirl in Paris then. Every Sunday I was invited together with my brothers and a cousin to eat ful medames with some relatives. This meal became a ritual. Considered in Egypt to be a poor manâs dish, in Paris the little brown beans became invested with all the glories and warmth of Cairo, our home town, and the embodiment of all that for which we were homesick.
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