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: 6916

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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.

Modern Flavors of Arabia

Recipes and Memories from My Middle Eastern Kitchen
Author: Suzanne Husseini,Petrina Tinslay
Publisher: N.A
ISBN: 9780449015612
Category: Cooking
Page: 190
View: 1762

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A sumptuous tour of Middle Eastern food culture offers a variety of recipes inspired by centuries of culinary tradition and includes options ranging from pilafs and falafel to kibbeh and fattouche. Original.

Modern Flavours of Arabia


Author: Suzanne Husseini
Publisher: Hardie Grant Publishing
ISBN: 9781742702896
Category: Cooking, Arab
Page: 208
View: 2453

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Previously published as: When Suzanne cooks. 2010.

The Middle Eastern Kitchen


Author: Ghillie Basan
Publisher: Hippocrene Books
ISBN: 9780781811903
Category: Cooking
Page: 240
View: 8206

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This remarkable and beautifully illustrated book describes over 75 ingredients used in Middle Eastern cooking. The cuisines covered include those of Iran, Turkey, Iraq, Syria, Lebanon and the Palestinian Territories, Jordan, Egypt, Yemen, Qatar, Kuwait, Oman; Saudi Arabia and the United Arab Emirates. Influenced by the Persian, Islamic, and Ottoman Empires, these country's common culinary tradition also reveals the legacy of the Byzantine and Roman empires. The insightful texts take readers and cooks into the history and diversity of these ancient cultures, while 150 recipes allow them to put their knowledge of these ingredients to practical use. Each ingredient is broken down in sections on descriptions and tastes of the spices, historical background, and cultivation or manufacture methods. Each is illustrated with specially commissioned photographs.

The Flavours of Arabia

Cookery and Food in the Middle East
Author: Florian Harms,Lutz Jäkel
Publisher: N.A
ISBN: 9780500513583
Category: Cookery, Arab
Page: 271
View: 6540

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Eighty-eight recipes from Morocco, Tunisia, Libya, Egypt, Jordan, Syria, and Lebanon.

Arabian Delights

Recipes & Princely Entertaining Ideas from the Arabian Peninsula
Author: Amy Riolo
Publisher: Capital Books
ISBN: 9781933102559
Category: Cooking
Page: 213
View: 4484

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Introducing the rich and exotic traditions of Arabian cuisine with recipes and entertaining ideas from the Arabian Peninsula's romantic past and trendy present

The Food of Oman

Recipes and Stories from the Gateway to Arabia
Author: Felicia Campbell
Publisher: Andrews McMeel Publishing
ISBN: 1449474772
Category: Cooking
Page: 288
View: 3478

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In the Arabian Gulf, just east of Saudi Arabia and across the sea from Iran, the kitchens of Oman are filled with the enticing, mysterious aroma of a spice bazaar: musky black limes, earthy cloves, warming cinnamon, cumin, and coriander all play against the comforting scent of simmering basmati rice. Beyond these kitchens, the rocky crags of Jabal Akhdar tower, palm trees sway along the coast of Salalah, sand dunes ripple across Sharqiyah, and the calls to prayer echo from minarets throughout urban Muscat. In The Food of Oman, American food writer Felicia Campbell invites readers to journey with her into home kitchens, beachside barbeques, royal weddings, and humble teashops. Discover with her the incredible diversity of flavors and cultures in the tiny Sultanate of Oman. Omani cuisine is rooted in a Bedouin culture of hospitality—using whatever is on hand to feed a wandering stranger or a crowd of friends—and is infused with the rich bounty of interloping seafarers and overland Arabian caravan traders who, over the centuries, brought with them the flavors of East Africa, Persia, Asia, and beyond. In Oman, familiar ingredients mingle in exciting new ways: Zanzibari biryani is scented with rosewater and cloves, seafood soup is enlivened with hot red pepper and turmeric, green bananas are spiked with lime, green chili, and coconut. The recipes in The Food of Oman offer cooks a new world of flavors, techniques, and inspiration, while the lush photography and fascinating stories provide an introduction to the culture of a people whose adventurous palates and deep love of feeding and being fed gave rise to this unparalleled cuisine.

Cardamom and Lime

Recipes from the Arabian Gulf
Author: Sarah Al-Hamad
Publisher: Interlink Books
ISBN: 9781566568494
Category: Cooking
Page: 128
View: 2545

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This stunning book contains a wealth of delicious recipes that reflect the flavors and traditional dishes of the Arabian Gulf: Bahrain, Oman, Kuwait, Qatar, the United Arab Emirates and Saudi Arabia. Little is known in the West about this rich cuisine. Cardamom and Lime provides readers with the inspiration to create these wonderful dishes. Throughout the book there are beautiful photographs and feature spreads to give a flavor of life in the Gulf and its mouthwatering cuisine.

Classic Vegetarian Cooking from the Middle East and North Africa


Author: Habeeb Salloum
Publisher: Interlink Publishing
ISBN: 162371012X
Category: Cooking
Page: 288
View: 1972

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The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees. Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavor—culinary historians estimate the Arab kitchen has over 40,000 dishes! Now noted food writer Habeeb Salloum has culled 330 savory jewels from this never-ending storehouse to create Classic Vegetarian Cooking from the Middle East—a rich, healthful, and economical introduction to flavors and aromas that have stood the test of time.

Under the Shade of Olive Trees

Recipes from Jerusalem to Marrakech and Beyond
Author: Merijn Tol,Nadia Zerouali
Publisher: Abrams
ISBN: 1613126689
Category: Cooking
Page: 288
View: 3512

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Dutch writers and cooks Nadia Zerouali and Merijn Tol are in love with the culture and foods of the Mediterranean-Arabian world. They set out on a journey that took them across Morocco and Tunisia, Syria and Lebanon, Sicily and Spain, to experience the rich, exotic flavors of the Middle East. Here, they unpack the secrets to the region’s healthful and intensely flavorful food. They teach the reader about the ingredients—from orange blossom and honey to coriander and argan oil—and how to use them to maximize taste. The region’s food is alive with color, as illustrated by the luscious photographs that accompany the more than 100 recipes. But it is the taste and texture of the foods that will win readers’ hearts: creamy labne, sweet pomegranate, flaky filo pastry, silky hummus. There are whole grains, such as simple summer bulgur salads and vegetable couscous, and tricks for preparing meat to be as flavorful as possible. Easy enough for cooking novices, Under the Shade of Olive Trees will transport readers to a magical, delicious region of the world.

The Complete Middle East Cookbook


Author: Tess Mallos
Publisher: Tuttle Publishing
ISBN: 9780804838764
Category: Cooking
Page: 470
View: 1275

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The cuisine of the Middle East has always had its devotees, and eating at Lebanese, Syrian, Turkish or Greek restaurants has delighted many people in recent years. But relatively few have tackled these dishes in their own kitchens. Now, with The Complete Middle East Cookbook, anyone can produce delectable meals from the exotic worlds of Homer, Omar Khayyam and the Arabian Nights. Author Tess Mallos provides carefully tested recipes set out in easy-to-follow steps, with many of the dishes illustrated in eighty superb color photographs. Including regional dishes from Greece, Turkey, Lebanon, Egypt, Syria, Afghanistan, Cyprus and Kuwait, to name a few, this is the definitive book for anyone interested in Middle Eastern cooking. Praise for the hardcover edition: "Astonishing in its scope."-Craig Claiborne, The New York Times "A tasteful tour of the Middle East. Each country is introduced with a short history, and descriptions are given of typical cooking methods and ingredients. The food is beautifully photographed, and recipes are easy to follow.."School Library Journal

The Arabian Cookbook

Traditional Arab Cuisine with a Modern Twist
Author: Ramzi Choueiry
Publisher: Skyhorse Publishing, Inc.
ISBN: 1620877473
Category: Cooking
Page: 176
View: 5425

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World-renowned chef Ramzi Choueiry revolutionized Arab cuisine and raised its standards on the international culinary stage. Known for being Lebanon?s first television chef and always having a bright smile on his face, Chef Ramzi now shares his finest and tastiest recipes in The Arabian Cookbook, which combines traditional dishes with a personal twist. With an introduction by Swedish chef Bo Masser and exquisite photographs by Bruno Ehrs, this comprehensive cookbook should be in every cook?s collection. Filled with a bountiful range of appealing dishes, the book features simple recipes that will make preparing these delectable meals as enjoyable as consuming them. From classics like baba ghanoush, hummus, falafel, and baklava to the more exotic dishes such as dolmades stuffed with rice, squid in ink, sour chicken with sumac and walnuts, and fig marmalade with grape molasses, these tasty recipes bring the Arab culture right to your kitchen. Experience Arab cuisine with traditional dishes from Lebanon, Morocco, Iraq, and Egypt, and delight in the rich textures, appetizing aromas, and delicious flavors. These fifty-five recipes, ranging from appetizers, dips, and main courses to desserts and pastries, are perfect for those wishing to broaden their culinary expertise, as well as beginners who want to whip up some easy and delicious Arab dishes.

Flavors of the Middle East

Recipes and stories from the ancient lands
Author: Ghillie Basan
Publisher: Ryland Peters & Small
ISBN: 9781849755375
Category: Cooking
Page: 160
View: 9612

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This exciting new book chronicles the essential dishes that you would encounter should you travel these ancient lands—they are the recipes that have truly stood the test of time. Mezze, Salads, and Soups start the feast; enjoy Hot Hummus with Samna and Pine Nuts or Broad Beans with Eggs and Dukkah. Meat and Poultry Main Courses include Roasted Meat-stuffed Onions with Honey and Tamarind or Lamb Shish Kebab with Yogurt and Flatbread, while Poached Fish with Saffron Rice is an option for a Fish and Shellfish Main Course. Vegetables and Preserves include Turmeric Potatoes with Chillies, Lime, and Cilantro, while Sweet Dishes, Conserves, and Drinks features Quinces Poached in Clove Syrup with Buffalo Cream. With feature spreads profiling the essential ingredients and more than 60 authentic recipes, Flavors of the Middle East makes it easy to prepare an exciting aromatic feast at home.

Savoring the Spice Coast of India

Fresh Flavors from Kerala
Author: Maya Kaimal
Publisher: Morrow Cookbooks
ISBN: 9780060192570
Category: Cooking
Page: 240
View: 2282

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Introduces the staples, basic ingredients, and spices that make up Southern Indian cuisine.

The New Book of Middle Eastern Food


Author: Claudia Roden
Publisher: Knopf
ISBN: 9780307558565
Category: Cooking
Page: 528
View: 2340

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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.

Scents and Flavors

A Syrian Cookbook
Author: N.A
Publisher: NYU Press
ISBN: 1479843938
Category: Literary Collections
Page: 352
View: 6896

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This popular 13th-century Syrian cookbook is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Collecting 635 meticulous recipes, Scents and Flavors invites us to savor an inventive cuisine that elevates simple ingredients by combining the sundry aromas of herbs, spices, fruits, and flower essences. Organized like a meal, it opens with appetizers and juices and proceeds through main courses, side dishes, and desserts, including such confections as candies based on the higher densities of sugar syrup—an innovation unique to the medieval Arab world. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient like ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of four extant Babylonian and Roman specimens, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks, and remains today a delectable read for epicures and cultural historians alike.

Sweet Myrtle and Bitter Honey

The Mediterranean Flavors of Sardinia
Author: Efisio Farris,Laurie Smith,Jim Eber,Rohan Van Twest
Publisher: Rizzoli International Publications
ISBN: 9780847829927
Category: Cooking
Page: 272
View: 8639

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Celebrates Italian regional cuisine with a collection of recipes that capture the unique flavors and foods of Sardinia, featuring more than one hundred dishes that include watermelon salad with arugula and ricotta salata, pannacotta with bitter honey, and bruschetta with sausage and pecorino sardo.

The Middle Eastern Cookbook


Author: Maria Khalifé,Stuart West
Publisher: Interlink Publishing Group Incorporated
ISBN: 9781566566759
Category: Cooking
Page: 160
View: 9904

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Over 120 traditional recipes from the Middle East, including: Bahrain, Egypt, Iran, Iraq, Jordan, Kuwait, Lebanon, Saudi Arabia, Syria, the United Arab Emirates, and Yemen.

Odd Bits

How to Cook the Rest of the Animal
Author: Jennifer McLagan
Publisher: Ten Speed Press
ISBN: 1607740753
Category: Cooking
Page: 256
View: 6452

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The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat. We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.

The Ottoman Endgame

War, Revolution, and the Making of the Modern Middle East, 1908-1923
Author: Sean McMeekin
Publisher: Penguin
ISBN: 0698410068
Category: History
Page: 576
View: 7033

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An astonishing retelling of twentieth-century history from the Ottoman perspective, delivering profound new insights into World War I and the contemporary Middle East Between 1911 and 1922, a series of wars would engulf the Ottoman Empire and its successor states, in which the central conflict, of course, is World War I—a story we think we know well. As Sean McMeekin shows us in this revelatory new history of what he calls the “wars of the Ottoman succession,” we know far less than we think. The Ottoman Endgame brings to light the entire strategic narrative that led to an unstable new order in postwar Middle East—much of which is still felt today. The Ottoman Endgame: War, Revolution, and the Making of the Modern Middle East draws from McMeekin’s years of groundbreaking research in newly opened Ottoman and Russian archives. With great storytelling flair, McMeekin makes new the epic stories we know from the Ottoman front, from Gallipoli to the exploits of Lawrence in Arabia, and introduces a vast range of new stories to Western readers. His accounts of the lead-up to World War I and the Ottoman Empire’s central role in the war itself offers an entirely new and deeper vision of the conflict. Harnessing not only Ottoman and Russian but also British, German, French, American, and Austro-Hungarian sources, the result is a truly pioneering work of scholarship that gives full justice to a multitiered war involving many belligerents. McMeekin also brilliantly reconceives our inherited Anglo-French understanding of the war’s outcome and the collapse of the empire that followed. The book chronicles the emergence of modern Turkey and the carve-up of the rest of the Ottoman Empire as it has never been told before, offering a new perspective on such issues as the ethno-religious bloodletting and forced population transfers which attended the breakup of empire, the Balfour Declaration, the toppling of the caliphate, and the partition of Iraq and Syria—bringing the contemporary consequences into clear focus. Every so often, a work of history completely reshapes our understanding of a subject of enormous historical and contemporary importance. The Ottoman Endgame is such a book, an instantly definitive and thrilling example of narrative history as high art.