Lit & Found: Anny Gaul’s Medieval Mint Chicken
“Take a chicken and roast until done. When done, put wine vinegar, enough pounded caraway, mint, and pounded garlic on it, and bring to the boil two or three times. It comes out well.”
Anny Gaul
Bulaq Episode 50: ‘Kitchen Talk’
“With special guest Anny Gaul, we talk about the origins of national dishes such as couscous and koshary; medieval Arabic cook books; and representations of kitchens and cooking in Egyptian literature. “
Cooking with Naguib Mahfouz
“It’s no surprise that the introduction of a new family member brings a change in culinary repertoire.”