Levant: Recipes and memories from the Middle East


Author: Anissa Helou
Publisher: HarperCollins UK
ISBN: 0007448627
Category: Cooking
Page: 352
View: 2390

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Anissa Helou’s Levant is a collection of mouth-watering recipes inspired by Anissa’s family and childhood in Beirut and Syria, and her travels around the exciting regions of the eastern Mediterranean and the Middle East.

Modern Flavors of Arabia

Recipes and Memories from My Middle Eastern Kitchen
Author: Suzanne Husseini
Publisher: Appetite by Random House
ISBN: 0449015629
Category: Cooking
Page: 208
View: 5273

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Modern Flavors of Arabia takes you on a culinary journey to the Middle East to explore a food culture that spans centuries. Each of the recipes will surprise and delight you and bring new colors, aromas and flavors to your table. Join Suzanne as she pays tribute to her mother's cooking and enjoy her refreshingly new take on the traditional--pilafs fragrant with herbs and spices, crepes speckled with pistachios and sweetened with rose syrup, scones enhanced with dates, orange and cardamom. Discover the secrets of perfect falafel, shawarma, and homemade labneh, and try other classic dishes such as kibbeh and fattouche. Recipes are arranged by Breakfast, Lunch, Dinner and Dessert and a whole chapter is dedicated to mezze. Suzanne's stories and ideas on how to serve each dish accompany the beautifully illustrated and easy-to-follow recipes. Let Suzanne's refined Arabian cuisine inspire you. Fill your kitchen with the warm, exotic scents of the Middle East, and surprise yourself with how easy it is to create these mouthwatering delicacies at home.

Our Syria

Recipes from Home
Author: Dina Mousawi,Itab Azzam
Publisher: Running Press
ISBN: 0762490535
Category: Cooking
Page: 256
View: 2106

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Syria is where food, memory, and resilience collide: recreate the flavors of this beautiful country in Our Syria, for delicious meals anywhere in the world. Syria has always been the meeting point for the most delicious flavors from East and West, where spices and sweetness collide. Even now, in possibly the country's darkest hour, Syrian families in tiny apartments from Beirut to Berlin are searching out the best tomatoes, lemons, pomegranates, and parsley to evoke the memory of home, keeping their treasured food history alive across continents. Friends and passionate cooks Itab and Dina met Syrian women in the Middle East and Europe to collect together the very best recipes from one of the world's greatest food cultures. They spent months cooking with them, learning their recipes and listening to stories of home. Recipes like the following elicit vibrant images of an ancient culture: Hot Yogurt Soup Fresh Thyme and Halloumi Salad Lamb and Okra Stew Chicken Shawarma Wraps Semolina and Coconut Cake Our Syria is a delicious celebration of the unique taste, culture, and food of Syria-and a celebration of everything that food and memory can mean to an individual, to a family, and to a nation.

Sweet Middle East

Classic Recipes, from Baklava to Fig Ice Cream
Author: Anissa Helou
Publisher: Chronicle Books
ISBN: 1452130620
Category: Cooking
Page: 168
View: 2166

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The seductive flavors of the Middle East have won over food lovers around the world, but the sweets of the region have remained largely unknown to Western palates—until now. Sweet Middle East, by doyenne of Middle Eastern cooking Anissa Helou, presents 70 classic desserts fragrant with spices, honey, dates, and nuts, and steeped in tradition. One bite of Anissa's authentic cookies, cakes, custards, puddings, and more reveals why these enchanting desserts deserve to be shared beyond their native lands.

Palestine on a Plate

Memories from my mother’s kitchen
Author: Joudie Kalla
Publisher: Jacqui Small LLP
ISBN: 1911127047
Category: Cooking
Page: 240
View: 8787

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There has been a huge surge of interest in Middle Eastern food in recent years but very few cookery books that focus on the food of Palestine. While many countries in the Middle East have dishes in common, each country has its own interpretation and style. Palestine on a Plate showcases the wide-ranging, vibrant and truly delicious dishes of this country and introduces the reader to traditional Palestinian methods, cooking styles and flavours. Furthermore it presents recipes from the Palestinian home, rather than those traditionally found in restaurants and in most books. Whereas many contemporary Middle Eastern cookery books offer a modern interpretation of ancient recipes, which dilute their authenticity, the recipes in this cookbook are the real deal. This practical cookery book will feature colourful, gorgeous photography evoking the vibrancy and romance of the country.

Spice

Flavors of the Eastern Mediterranean
Author: Ana Sortun
Publisher: Harper Collins
ISBN: 0062336517
Category: Cooking
Page: 400
View: 802

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On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean. In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine -- and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include: Beef Shish Kabobs with Sumac Onions and Parsley Butter Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and Tahini Crispy Lemon Chicken with Za’atar Golden Gazpacho with Condiments Fried Haloumi Cheese with Pear and Spiced Dates Absolutely alive with spices and herbs, Ana Sortun’s recipes will intrigue and inspire readers everywhere.

Lebanese Cuisine

More Than 250 Authentic Recipes From The Most Elegant Middle Eastern Cuisine
Author: Anissa Helou
Publisher: Macmillan
ISBN: 9780312187354
Category: Cooking
Page: 256
View: 6941

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More than just a collection of recipes, Lebanese Cuisine offers a richly detailed portrait of the crown jewel of Middle Eastern cuisine. Short-listed for the prestigious Andre Simon award in England, it has garnered rave reviews from both sides of the Atlantic.

Olives, Lemons and Za'atar: The Best Middle Eastern Home Cooking


Author: Rawia Bishara,Jumana Bishara
Publisher: Kyle Books
ISBN: 0857836234
Category: Cooking
Page: 224
View: 5289

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Tangy lemony tabbouleh, smoky, rich baba ghanouj, beautifully spiced lamb shank...the recipes in Olives, Lemons & Za'atar provide something irresistible for every occasion. These dishes represent the flavours of Rawia's Middle Eastern childhood with recipes copied faithfully from family cookbooks (her mother's most treasured harissa), and then developed with a creative flourish of her own. Her food is deeply personal and so she includes the classics but also the Mediterranean influences that come from summer holidays in Spain and living in Bay Ridge, the old Italian neighbourhood in Brooklyn. The result is a sensational cross-cultural mix and provides you with everything you need - pickles, yogurt, bread, mezze, salads, stews etc - to enjoy the best home cooking and share the most convivial Middle Eastern hospitality.

Aromas of Aleppo

The Legendary Cuisine of Syrian Jews
Author: Poopa Dweck
Publisher: Harper Collins
ISBN: 0062042645
Category: Cooking
Page: 400
View: 3288

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When the Aleppian Jewish community migrated from the ancient city of Aleppo in historic Syria and settled in New York and Latin American cities in the early 20th century, it brought its rich cuisine and vibrant culture. Most Syrian recipes and traditions, however, were not written down and existed only in the minds of older generations. Poopa Dweck, a first generation Syrian–Jewish American, has devoted much of her life to preserving and celebrating her community's centuries–old legacy. Dweck relates the history and culture of her community through its extraordinary cuisine, offering more than 180 exciting ethnic recipes with tantalizing photos and describing the unique customs that the Aleppian Jewish community observes during holidays and lifecycle events. Among the irresistible recipes are: •Bazargan–Tangy Tamarind Bulgur Salad •Shurbat Addes–Hearty Red Lentil Soup with Garlic and Coriander •Kibbeh–Stuffed Syrian Meatballs with Ground Rice •Samak b'Batata–Baked Middle Eastern Whole Fish with Potatoes •Sambousak–Buttery Cheese–Filled Sesame Pastries •Eras bi'Ajweh–Date–Filled Crescents •Chai Na'na–Refreshing Mint Tea Like mainstream Middle Eastern cuisines, Aleppian Jewish dishes are alive with flavor and healthful ingredients–featuring whole grains, vegetables, legumes, and olive oil–but with their own distinct cultural influences. In Aromas of Aleppo, cooks will discover the best of Poopa Dweck's recipes, which gracefully combine Mediterranean and Levantine influences, and range from small delights (or maza) to daily meals and regal holiday feasts–such as the twelve–course Passover seder.

Sitto's Kitchen

A Treasury of Syrian Family Recipes Taught from Mother to Daughter for Over 100 Years
Author: Janice Jweid Reed
Publisher: Dog Ear Publishing
ISBN: 9781457512469
Category: Cooking
Page: 172
View: 4639

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Sitto's Kitchen includes the original recipes and memories carried by the author's grandmother onto the shores of Ellis Island in 1912. These treasures, taught to her grandmother in Aleppo, Syria, comprise over 100 years of traditional Arab cooking. Author Janice Jweid Reed remembers, "In 1966, I started compiling my grandmother's recipes in a little spiral notebook. Years later, as my worn and food-stained notebook captured the fruits of my own labors, I realized these recipes were too precious to lose. They're a testament to all those cooks before me who faithfully preserved their heritage, mother to daughter, through the generations." Over the years, knowing these time-honored dishes were an important part of her cultural heritage, the author's notebook led to this cookbook. Sitto's Kitchen guides the reader with a Basics chapter offering tips on pantry staples, cook's tools and the ingredients needed to create this delicious cuisine. Recipe titles written in both English and Arabic, a Where to Buy It section and photos of many of the dishes are all included with today's cooks in mind. The author carefully describes techniques used long ago but has simplified and updated them. Young cooks or those new to this distinctive cuisine will find the cook's notes at the end of each recipe a helpful and contemporary touch. Charming stories and anecdotes will give readers a window into the past. Culinary delights, from an Aleppo breakfast of butter-soft turnovers to after-dinner Arab coffee and sweets, highlight this unique cuisine. Tantalizing Open Meat Pies, Tamarind Meatballs, aromatic Barley Pilaf and Syrian Stuffing are mouth watering. Phyllo-encrusted Spinach Rolls, healthy soups, salads and grains, including several Bulgar Wheat dishes, will appeal to vegetarians. The next generations of young Arab cooks who long for these traditional foods will be drawn into Sitto's Kitchen. Readers exploring new cuisines will find these Middle Eastern spices and fragrant herbs carrying them to ancient lands. Sitto's Kitchen is a homespun adventure in Middle Eastern cookery, simply prepared, with no mystery and traditionally preserved by generations of Syrian cooks who served these humble dishes to their families with love.

Shifting Sands

The Unravelling of the Old Order in the Middle East
Author: Raja Shehadeh,Penny Johnson
Publisher: Profile Books
ISBN: 1782831924
Category: Political Science
Page: N.A
View: 3130

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At a time when the Middle East dominates media headlines more than ever - and for reasons that become ever more heartbreaking - Shifting Sands brings together fifteen impassioned and informed voices to talk about a region with unlimited potential, and yet which can feel, as one writer puts it, 'as though the world around me is on fire'? Collecting together the thoughts and insights of writers who live or have deep roots in there, Shifting Sands takes a look at aspects of the Middle East from the catastrophic long-term effects of the carving up of the region by the colonial powers after World War One to the hopes and struggles of the Arab spring in relation to Egypt, Iran and Syria. And it asks questions such as: what is it like to be a writer in the Middle East? What does the future hold? And where do we go from here? For all those who are wearied by the debates surrounding the Middle East - often at best ill-informed and at worst, defeatist propaganda - this intelligent, reasoned perspective on life in the Middle East is a breath of fresh air.

Feast

Food of the Islamic World
Author: Anissa Helou
Publisher: HarperCollins
ISBN: 0062363042
Category: Cooking
Page: 544
View: 7540

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NAMED A MOST ANTICIPATED COOKBOOK OF SPRING 2018 BY BON APPETIT, FOOD & WINE, EPICURIOUS, TASTING TABLE, ESQUIRE, GLOBE & MAIL, and PUBLISHERS WEEKLY "[Helou's] range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way."— Yotam Ottolenghi A richly colorful and exceptionally varied cookbook of timeless recipes from across the Islamic world In Feast, award-winning chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world. Helou has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples.

Flavours of Aleppo

Celebrating Syrian Cuisine
Author: Dalal Kadé-Badra,Elie Badra
Publisher: Whitecap Books Limited
ISBN: 9781770501782
Category: Cooking
Page: 166
View: 3130

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Offers recipes exploring the cuisine of Syria, including babaghanouj with pomegranate, kibbeh tartar, and chicken with olives.

The World on a Plate

40 Cuisines, 100 Recipes, and the Stories Behind Them
Author: Mina Holland
Publisher: Penguin
ISBN: 0698194063
Category: Cooking
Page: 384
View: 1025

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Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes. Best Culinary Travel Book (U.K.), Gourmand World Cookbook Awards Finalist for the Fortnum & Mason Food Book Award “When we eat, we travel.” So begins this irresistible tour of the cuisines of the world, revealing what people eat and why in forty cultures. What’s the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? What spices make a dish taste North African versus North Indian? What is the story behind the curries of India? And how do you know whether to drink a wine from Bourdeaux or one from Burgundy? Bubbling over with anecdotes, trivia, and lore—from the role of a priest in the genesis of Camembert to the Mayan origins of the word chocolate—The World on a Plate serves up a delicious mélange of recipes, history, and culinary wisdom to be savored by food lovers and armchair travelers alike. From the Trade Paperback edition.

Mediterranean Street Food

Stories, Soups, Snacks, Sandwiches, Barbecues, Sweets, and More from Europe, North Africa, and the Middle East
Author: Anissa Helou
Publisher: Harper Collins
ISBN: 0060891513
Category: Cooking
Page: 304
View: 9368

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Who can resist a chickpea fritter in Nice, a kebab in Athens, an aniseed cookie in Tuscany, hummus in Tel Aviv, stuffed zucchini in Genoa, or a potato omelet in Spain? Cold or hot, sweet or savory, street food is everyone's temptation. Anissa Helou loves street food. When she travels, she stops at every tea cart, sandwich stand, and candy stall to trade stories with local vendors and learn the recipes that tempt the crowds. Join her on a fascinating adventure around the Mediterranean, where eating on the street is a way of life. Learn the secret ingredients to the perfect Stuffed Mussels sold on the streets of Istanbul. Come along to a Berber woman's Moroccan Bread stall in Marrakech. Buy a sweet, sticky Semolina Cake from a cart in Cairo. From simple salads to fragrant barbecues to irresistible dips and drinks, each dish can be enjoyed on its own, or two or three may be combined to make a meal. With lively black-and-white photographs from Anissa's travels and more than eighty-five fast, flexible, flavorful recipes, Mediterranean Street Food offers home cooks the chance to experience the tastes of distant lands without leaving the kitchen.

Day of Honey

A Memoir of Food, Love, and War
Author: Annia Ciezadlo
Publisher: Simon and Schuster
ISBN: 1416583947
Category: Biography & Autobiography
Page: 382
View: 7443

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The author discusses her marriage to a man from Beirut, the bond she forged with her Lebanese in-laws, and how she found love, good food, and a meaningful life, despite dividing her time between wartorn Iraq and Lebanon.

Recipes and Remembrances from an Eastern Mediterranean Kitchen

A Culinary Journey Through Syria, Lebanon, and Jordan
Author: Sonia Uvezian
Publisher: N.A
ISBN: N.A
Category: Cooking
Page: 438
View: 3770

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Located in the very heart of the eastern Mediterranean, the area comprising Syria, Lebanon, and Jordan has provided the world with what is considered by many to be Arab food at its best. In this landmark, one-of-a-kind volume Sonia Uvezian gives this time-honored cuisine the kind of presentation it truly deserves. "Recipes and Remembrances from an Eastern Mediterranean Kitchen" is a revelatory work rich in personal reminiscences; insightful quotations, anecdotes, and proverbs; valuable information on ingredients, utensils, daily meals, and traditions; and evocative period illustrations. Sonia Uvezian's many memories and associations establish a sense of place and emotional pull rarely encountered in Middle Eastern culinary literature. The "eastern Mediterranean Kitchen" in the title is actually that of her family's summer home in the Bekaa Valley, Lebanon's fertile agricultural and winemaking region, as well as the one in their Beirut apartment. It is where the Uvezians prepared the food they grew themselves or bought from nearby farms, orchards, and markets. Written by an expert in the field and over two decades in the making, "Recipes and Remembrances" is a fascinating and highly original book imbued with a keen historical perspective and a deep respect for the region's cultural heritage. Few cookbook authors have approached their subjects with the thorough, painstaking research reflected in this work. A profound understanding of eastern Mediterranean food shines through in its hundreds of superb, clearly written recipes, which are often preceded by illuminating introductory remarks. From the definitive section on pomegranates and pomegranate molasses through the fabulous chapters on desserts and beverages, this book provides indispensable reading for anyone interested in the cookery and culture of Syria, Lebanon, and Jordan. Like the author's groundbreaking classics, "The Cuisine of Armenia" and "Cooking from the Caucasus," which were among the first to bring Middle Eastern and Caucasian cooking to America, it is long on such traditional dishes as tabbuleh and baklava but also includes innovations, among them Damascus-Style Cheese Dip with Toasted Sesame Seeds and Nigella and Grilled Quail with Sour Cherry Sauce. Timeless and timely, "Recipes and Remembrances from an Eastern Mediterranean Kitchen" is a welcome blend of outstanding scholarship and entertaining reading. A genuine contribution to culinary literature, it has achieved the status of a classic. ABOUT THE AUTHOR: Sonia Uvezian was born and brought up in Beirut, Lebanon. A leading authority on Middle Eastern and Caucasian cooking and the winner of a James Beard Award, she is the author of six other highly acclaimed cookbooks, including "The Cuisine of Armenia," "Cooking from the Caucasus," and "The Book of Yogurt." Several of her books have been selections of Book-of-the-Month Club and published internationally. Ms. Uvezian has also contributed articles and recipes to Gourmet, Bon Appetit, Vogue, and numerous other publications."

The Palestinian Table


Author: Reem Kassis
Publisher: Phaidon Press
ISBN: 9780714874968
Category: Cooking
Page: 256
View: 6758

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Authentic modern Middle Eastern home cooking – 150 delicious, easy-to-follow recipes inspired by three generations of family tradition. While interest in Middle Eastern cuisines has blossomed, the nuances and subtleties of Palestinian food are still relatively unexplored. In The Palestinian Table, Reem Kassis weaves a tapestry of personal anecdotes, local traditions, and historical context, sharing with home cooks her collection of nearly 150 delicious, easy-to-follow recipes that range from simple breakfasts and quick-to-prepare salads to celebratory dishes fit for a feast - giving rare insight into the heart of the Palestinian family kitchen.

The Edible Atlas

Around the World in Thirty-Nine Cuisines
Author: Mina Holland
Publisher: Canongate Books
ISBN: 085786856X
Category: Cooking
Page: 368
View: 8572

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'A delight to read' RACHEL KHOO Shortlisted for the 2015 Fortnum & Mason Food Book Award Winner of UK's Best Culinary Travel Book in the Gourmand World Cookbook Awards 2015 'When we eat, we travel.' So begins The Edible Atlas. Mina Holland takes you on a journey around the globe, demystifying the flavours, ingredients and techniques at the heart of thirty-nine cuisines. What's the origin of kimchi in Korea? Why do we associate Argentina with steak? What's the story behind the curries of India? Weaving anecdotes and history - from the role of a priest in the genesis of camembert to the Mayan origins of the word 'chocolate' - with recipes and tips from food experts such as Yotam Ottlolenghi, Jos Pizarro and Giorgio Locatelli, The Edible Atlas is an irresistible tour of the cuisines of the world for food lovers and armchair travellers alike.

Vegan Recipes from the Middle East


Author: Parvin Razavi
Publisher: N.A
ISBN: 9781910690376
Category:
Page: 192
View: 644

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Enjoyment, hospitality, tradition, creativity, sustainability and joy of life ̶ these starting points were the inspiration for this book. The cooking of vegetables is treated with reverence in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food and Parvin Razavi has taken the fresh and varied cuisines of Iran, Armenia, Syria, Lebanon, Jordan, Egypt, Morocco and Turkey to create a beautiful vegan cookbook. Whether as a main course or for the traditional mezze, this book contains dishes that blend natural culinary delights from the various food cultures and combines them with contemporary approaches. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries. The varied cuisines of the Middle East provide a wealth of vegan recipes. PARVIN RAZAVI was born in Iran and spent her early years at the Caspian Sea and in Tehran until their family emigrated to Europe. She had always been fascinated by her family kitchen and her culinary talent was valued for many years just among her circle of friends, before she made her passion into her profession. From then on, she wrote her own very successful foodblog 'thx4cooking' and began as an editor at Biorama, a magazine for a sustainable lifestyle.