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Egyptian pastes, sauces and basics recipes

9 Egyptian pastes, sauces and basics recipes, each written for this site and each saying what its method turns on.

• Bataw, sourced from Egypt. Barley and maize rather than wheat, so it will not stretch at all and is patted out between the palms. vegan.
• Duqqa, sourced from Egypt. It stays dry and crumbly, because bread is dipped in oil first and then pressed into it. vegan.
• Eish Baladi, sourced from Egypt. Dusted with bran rather than flour, and baked hot enough that it puffs into a hollow pocket. vegan.
• Eish Fino, sourced from Egypt. A soft enriched roll with a thin crust, shaped long and narrow so it can be split and filled. Egg, vegetarian.
• Eish Merahrah, sourced from Egypt. Ground fenugreek goes into the dough, and the loaves are spread out wide and thin with the hands. vegan.
• Eish Shamsi, sourced from Egypt. The dough is left to rise in the sun, which is what the name means and what gives the sour, open crumb. vegan.
• Feteer Meshaltet, sourced from Egypt. Served plain, and nothing is ever baked inside it — the layers are the whole dish. vegetarian.
• Mish, sourced from Egypt. It ferments in its own salted whey for months, and the older the jar the better it is thought to be.
• Qishta, sourced from Egypt. The skin that forms on scalded milk is lifted off and layered, over and over, until there is a slab of it. vegetarian.

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