Cool Middle Eastern Cooking

Fun and Tasty Recipes for Kids
Author: Lisa Wagner
Publisher: ABDO
ISBN: 9781617146633
Category: Cooking
Page: 32
View: 3226

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"Explore the foods of the world! get ready to cook authentic, easy-to-make recipes that taste great. You'll learn about world geography too!" -- Book cover.

Middle Eastern Cooking

A Practical Guide
Author: Samia Abdennour
Publisher: Amer Univ in Cairo Press
ISBN: N.A
Category: Cooking
Page: 131
View: 1187

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From the couscous of North Africa to the kebab of Iraq, from the stuffed vine leaves of the Levant to the spices of the Arabian Peninsula, this new companion volume to Egyptian Cooking: A Practical Guide by the same author reveals the colorful and tasty gamut of cuisines of the Middle East. Color photographs accompany clear, easy-to-follow recipes for over 200 delicious mezze, breakfast, and main course dishes from all over the Arab world, as well as Iran, Turkey, and Cyprus.

Middle Eastern Cooking


Author: Tess Mallos
Publisher: Tuttle Publishing
ISBN: 9780794650346
Category: Cooking
Page: 128
View: 9934

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Discover how simple it is to create tantalizing Middle Eastern dishes in your own kitchen

Middle Eastern Cookery


Author: Arto der Haroutunian
Publisher: Grub Street Publishers
ISBN: 1908117893
Category: Cooking
Page: 384
View: 9902

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“Peppered with anecdotes on life, food, and Middle Eastern culture, this book will provide real foodies with a classic they can enjoy for years to come” (The Oxford Time). This wide-ranging treasury of recipes from the Middle East—with dishes from the plains of Georgia to Afghanistan, Egypt, Syria, Lebanon, Israel, Persia, and Armenia—is a wonderful tour of rich culinary traditions that has become a modern classic, guiding us first around the mezzeh table and then leading us on to soups, salads, savories, pilafs, kebabs, casseroles, and grills that make the best use of meat, fish, and poultry. Middle Eastern Cookery explains the different spices that are favored by different countries—mint for Armenia, cumin for Iran, and more—and with each recipe comes a piece of history or a fable, making this book an enjoyable reading experience as well as an incomparable and comprehensive cookbook.

Homestyle Middle Eastern Cooking


Author: Pat Chapman
Publisher: N.A
ISBN: 9780895948601
Category: Cooking
Page: 189
View: 5389

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This is a landmark collection of truly unique, authentic recipes, many available here for the first time. These spicy, regional dishes were selected from hundreds of recipes the author collected while traveling throughout the Middle East. Now living in England, Pat Chapman helps run the popular Curry Club, a resource for curry fanatics, and is the author of several outstanding cookbooks.

Middle Eastern Home Cooking

Quick, Easy, Delicious Recipes to Make at Home
Author: Tess Mallos
Publisher: SAGE Publications
ISBN: 9780794650148
Category: Cooking
Page: 128
View: 5313

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Middle Eastern Home Cooking features a mouth-watering selection of dishes that make use of the region's amazing array of spices and flavors. The book includes a comprehensive introduction to Middle Eastern cuisine, utensils, and ingredients, as well as step-by-step food preparation and cooking techniques.

Cooking the Middle Eastern Way


Author: Alison Behnke
Publisher: Lerner Publications
ISBN: 0822532883
Category: Juvenile Nonfiction
Page: 72
View: 6593

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The Middle East boasts a long, intricate history and a vibrant modern culture that is reflected in their cuisine. Lamb is the most commonly used meat and locally grown beans, rice, dates, and nuts are popular ingredients. Some dishes are shared by many countries in the region, but each nation also has its own specialties, leading to a diverse and interesting blend of dishes.

Middle Eastern Cooking

Over 100 Delicious Recipes
Author: Christine Osborne
Publisher: Prion Books
ISBN: 9781853752575
Category: Cooking
Page: 152
View: 2325

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The Middle East has one of the world's greatest cuisines and, until recently, one of the least well-known. Closer links have now introduced Western palates to a new range of foods, from the chickpea and fish roe purees familiar to many as hummus and taramasalata to more elaborate dishes of duck and pomegranate.

The World on a Plate

A Tour Through the History of America's Ethnic Cuisine
Author: Joel Denker
Publisher: U of Nebraska Press
ISBN: 9780803260146
Category: Cooking
Page: 196
View: 8996

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A food and travel writer draws on a series of interviews with ethnic food merchants, including importers, restaurateurs, grocers, vendors, and manufacturers, to explore the diverse ways in which immigrants from every corner of the world have transformed and shaped American culinary traditions. Reprint.

Spice Journey

Adventures in Middle Eastern cooking
Author: Shane Delia
Publisher: Allen & Unwin
ISBN: 1952533384
Category: Cooking
Page: 272
View: 9645

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From Morocco, Malta and Andalucia in the west, to Turkey, Lebanon and Iran in the East, the food and flavours of the Middle East permeate almost every aspect of daily life in that region. Orange blossom and rose petals, spice- encrusted slow-cooked meats, fermented yoghurts, dates and olives - these are the flavours that have captivated visitors for centuries and that have experienced a recent surge in popularity in western kitchens. Following on from the popular television series, Spice Journey the book takes readers on a whirlwind tour of Middle Eastern food at its best. Awardwinning Maltese-Australian chef Shane Delia journeys to the well-trodden souks, street food stalls as well as private dining rooms of locals across six countries in the Middle East, in search of the most authentic and representative local recipes to bring back to his kitchen. Spice Journey offers 80 of these recipes distilled for the home cook, accompanied by hundreds of stunning images shot on location. This is a stunning volume for anyone who has ever dreamt of taking their own spice journey.

The New Book of Middle Eastern Food


Author: Claudia Roden
Publisher: Knopf
ISBN: 9780307558565
Category: Cooking
Page: 528
View: 960

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In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles: - The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts - Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes - The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries - North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions. From the Hardcover edition.

Bison Delights

Middle Eastern Cuisine, Western Style
Author: Habeeb Salloum
Publisher: University of Regina Press
ISBN: 9780889772151
Category: Cooking
Page: 169
View: 9606

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The Middle East and the Prairie West meet--deliciously--in this cookbook of over 100 recipes developed by Canada's foremost expert in Arab cuisine. Habeeb Salloum spent his childhood on the Saskatchewan prairies, the son of Syrian homesteaders who thrived during the depression and drought of the 1930s by growing the dryland crops of their homeland. In this cookbook, Salloum returns not only to his childhood home, but to the historical sustainer of life on the prairies--the bison.

Moorish

Capture the Flavours of Contemporary Middle Eastern Cooking
Author: Greg Malouf,Lucy Malouf
Publisher: N.A
ISBN: 9781845431150
Category: Cookery, Middle Eastern
Page: 184
View: 6606

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Greg Malouf has inspired a generation of young chefs with his passion for the flavours of North Africa and the Middle East. This book features 120 recipes, and a guide to 20 different spice blends.

Essential Middle Eastern Cooking

Authentic Recipes from a Fascinating Cuisine
Author: Soheila Kimberley
Publisher: N.A
ISBN: 9780754804833
Category: Cooking
Page: 96
View: 1150

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Featuring over 70 authentic recipes, including traditional classics like Taramasalata and Rose-scented Baklava, and little-known specialties like Persian Chicken with Walnut Sauce.

Ma Baseema

Middle Eastern Cooking with Chaldean Flair
Author: Chaldean American Ladies of Charity
Publisher: N.A
ISBN: 9781932399257
Category: Cooking
Page: 272
View: 544

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MA BASEEMA, Middle Eastern Cuisine with Chaldean Flair gives you a taste of a culture that has one of the world's oldest cuisines, dating back to ancient Mesopotamia. This culinary journey will show you the essence of Chaldean food and delight your palate with a tempting collection of recipes ranging from soups, appetizers, salads, main-course dishes, breads and desserts. Upon savoring a Chaldean homemade meal, we hope you will say "Ma Baseema" ("How good it is"). Many of the Chaldean signature dishes found in this cook have been handed down unchanged for generations. And while the cuisine of other cultures and countries may have aspects of a regional character, Chaldean food defies any regional distinctions. . Different families or villages may lay claim to scrumptious variations of specific specialties, but the underlying ingredients and recipes as well as styles of cooking are common to all Chaldeans. The Chaldean people are passionate about their food and enjoy spending time preparing, cooking and eating with family and friends. Presenting a meal to guests is import to Chaldean people and we always strive to entertain warmly and joyously to everyone in our home. Great effort is made in ensuring that our guests are comfortable and enjoying their meal. Hospitality is highly valued, whether a person is a dear friend or merely an acquaintance, whether formally invited or spontaneously dropped by. Meals are more often a festive, casual experience than a formal one. If you are a host, remember to say "fathalo," which means "do me the honor," when you invite the guests to come to the table. Awafi! (Bon Appetite!). Enjoy yourself, excite your senses, and do it in good health. Thank you and "Fathalo" the Chaldean American Ladies of Charity invite you to come to our table to share and enjoy meals that are time honored tradition in the Chaldean culture.

Egyptian Cooking

And Other Middle Eastern Recipes
Author: Samia Abdennour
Publisher: N.A
ISBN: 9789774167119
Category: Cooking
Page: 240
View: 8827

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Since its original publication in 1984, Samia Abdennour's Egyptian Cooking has become a true classic. From hearty staples like foul midammis and kushari to more complex meals such as roast leg of lamb and baked stuffed fish, Egyptian Cooking runs the gamut of the national cuisine. Now, in this revised and expanded edition, Abdennour has added over eighty new recipes from all over the Middle East, including some of the most popular dishes from the Levant, the Gulf, and North Africa. With 485 recipes and mouthwatering color photographs, this versatile guide gives users a wide array of basic meals and sumptuous dishes.

Cooking the Middle Eastern Way


Author: Christine Osborne
Publisher: Book Sales
ISBN: 9780890098387
Category: Cooking
Page: 152
View: 3338

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Recipes for preparing authentic Middle Eastern dishes from appetizers to desserts are accompanied by culinary facts and folklore of the region