Purslane, a succulent vegetable with rounded leaves, usually cooked in a tomato sauce.

Rice

Rice with milk. Rice pudding.

Rice cooked in a broth with minced giblets, butter and pine nuts. Served with meat or vegetables.

A type of edible green leaf. Unkown. Could you send details (and a picture) to queries@whatamieating.com if you know more?

Dried sausage

Clarified butter. This can be made at home simply by keeping butter on a very low heat for a few hours until the water evaporates. The melted butter will keep indefinitely, will not change colour on use and can be re-used many times without changing its character.

Egyptian ghee. This is made from water buffalo milk and is very white. The ghee or (samnah baladi) is made by melting the butter and using just the clarified oil, and the butter (zebdah baladi) by hardening the ghee into round white balls. The residue, the remaining solids are called mortah which are served as an appetiser.