Sweet Middle East

Classic Recipes, from Baklava to Fig Ice Cream
Author: Anissa Helou
Publisher: Chronicle Books
ISBN: 1452130620
Category: Cooking
Page: 168
View: 8177

Continue Reading →

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.

SUQAR

Desserts & Sweets from the Modern Middle East
Author: Greg Malouf,Lucy Malouf
Publisher: Hardie Grant
ISBN: 9781743794135
Category: Cooking
Page: 256
View: 974

Continue Reading →

SUQAR (which means 'sugar' in Arabic) shares the secrets of more than 100 sweet treats inspired by Middle Eastern flavors – ranging from puddings and pastries, to ice creams, cookies, cakes, confectionary, fruity desserts and drinks. The traditional time to eat sweets in the Middle East is not after meals (when fruit is served) but at breakfast, with coffee in between meals or on religious holidays and special occasions. The repertoire of these dishes is vast and varied. In SUQAR, acclaimed chef Greg Malouf and writing partner Lucy Malouf share the best and most delectable sweet treats from the region (alongside some personal favorites and tried-and-tested creations from Greg's restaurant kitchens). The recipes merge the spices, flavors and scents of Greg's childhood with the influence of Greg's training in the West to create dishes in Greg's signature Modern Middle Eastern style. The book's ten chapters cover: Fruit; Dairy; Frozen; Cakes; Cookies; Pastries; Doughnuts, Fritters & Pancakes; Halvas & Confectionery; Preserves; and Drinks. Accompanied by beautiful photography and illustrations, SUQAR is a journey through the sweets of the Middle East.

Levant: Recipes and memories from the Middle East


Author: Anissa Helou
Publisher: HarperCollins UK
ISBN: 0007448627
Category: Cooking
Page: 352
View: 2985

Continue Reading →

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.

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: 5764

Continue Reading →

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.

Sweet

Desserts from London's Ottolenghi
Author: Yotam Ottolenghi,Helen Goh
Publisher: Ten Speed Press
ISBN: 1607749157
Category: Cooking
Page: 368
View: 5005

Continue Reading →

A New York Times best seller A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi. Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker's dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater.

The New Book of Middle Eastern Food


Author: Claudia Roden
Publisher: Knopf
ISBN: 9780307558565
Category: Cooking
Page: 528
View: 5550

Continue Reading →

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.

Soframiz

Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe
Author: Ana Sortun,Maura Kilpatrick
Publisher: Ten Speed Press
ISBN: 160774919X
Category: Cooking
Page: 264
View: 1545

Continue Reading →

A charming collection of 100 recipes from Cambridge's Sofra Bakery and Cafe, showcasing modern Middle Eastern spices and flavors with exotic yet accessible sweet and savory dishes geared toward everyday cooking and entertaining. Ana Sortun and Maura Kilpatrick have traveled extensively throughout Turkey and the Middle East, researching recipes and gaining inspiration for their uber-popular cafe and bakery, Sofra. In their first cookbook together, the two demystify and explore the flavors of this popular region, creating accessible, fun recipes for everyday eating and entertaining. With a primer on essential ingredients and techniques, and recipes such as Morning Buns with Orange Blossom Glaze, Whipped Feta with Sweet and Hot Peppers, Eggplant Manoushe with Labne and Za'atar, and Sesame Caramel Cashews, Soframiz will transport readers to the markets and kitchens of the Middle East.

Inside the Middle East

Making Sense of the Most Dangerous and Complicated Region on Earth
Author: Avi Melamed
Publisher: Skyhorse Publishing, Inc.
ISBN: 1634509765
Category: Political Science
Page: 392
View: 5758

Continue Reading →

Acclaimed Israeli intelligence analyst Avi Melamed has spent more than thirty years interpreting Middle East affairs. His long-awaited Inside the Middle East challenges widely-accepted perceptions and provides a gripping and uniquely enlightening guide to make sense of the events unfolding in the region—to answer how the Arab world got to this point, what is currently happening, what the ramifications will be, how they will affect Israel, and what actions must immediately be undertaken, including how Western leaders need to respond. Melamed considers all the major power players in the Middle East, explains the underlying issues, and creates a three-dimensional picture, an illustration that connects the dots and provides a fascinating roadmap. He elucidates developments such as the Arab Spring, the downfall of the Muslim Brotherhood, the rise of ISIS, the epic Sunni-Shiite animosity, the essence of the war in Syria, the role of the Caliphate and Jihad, and the looming nuclear arms race. He also provides a rare opportunity to journey into the psyche of Arab society. Look through the lens of its leaders and its most ruthless terrorists. See what makes them tick and what they want. Discover how they can be overtaken. This unparalleled volume is a milestone in our understanding of the Middle East. It is the untold story of the struggles that will shape the region, and the world, for decades to come, and a groundbreaking guide that will shake you to the core, force you to reevalute your outlook, and give you tips to navigate the future. From author Avi Melamed: The conflicts in the Middle East grow more confusing and dangerous every day. In my encounters with thousands of people from across the world - from global leaders to high school students - I know there is deep and intense thirst for knowledge because today understanding the Middle East is not optional – it’s mandatory. My new book, Inside the Middle East: Making Sense of the Most Dangerous and Complicated Region on Earth is based on my decades of advisory, counterterrorism, education, and intelligence – positions - as well as my intimate connections throughout the Arab world. The book also provides the building blocks and database to understand the contemporary Middle East, offers a unique insight into the Arab world, and is “a GPS to help you navigate the dramatically changing Middle East.” In the book, I also offer an out of the box idea that could lead to a positive breakthrough in the Israeli- Palestinian conflict.

Savory Baking from the Mediterranean

Focaccias, Flatbreads, Rusks, Tarts, and Other Breads
Author: Anissa Helou
Publisher: Harper Collins
ISBN: 0060542195
Category: Cooking
Page: 352
View: 7976

Continue Reading →

The Mediterranean is full of varied and diverse cuisines, but the one thing they all share is a basic reliance on bread. From Italian focaccia and French brioche to Lebanese tabouneh (sourdough pita) and Egyptian fiteer (flatbread), bread is the single most important staple in Mediterranean diets, and serves as the foundation for countless other savory dishes. In Savory Baking from the Mediterranean, Anissa Helou presents a collection of classic and favorite recipes that will provide home cooks with a broad overview of Mediterranean savory baking, from countless variations on flatbreads like pita, focaccia, and lavash, to raised breads such as French Bacon Bread, Greek Spinach and Olive Bread, and Italian Nut Bread. In addition, she offers recipes for a wide variety of pies, tarts, and savory pastries, such as calzones, empanadas, pizzas, and spanakopitta. Savory Baking from the Mediterranean is illustrated through out with 100 artful black and while photographs of landscapes, communities, and breads.

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: 5406

Continue Reading →

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.

Sherbet and Spice

The Complete Story of Turkish Sweets and Desserts
Author: Mary Isin
Publisher: I.B.Tauris
ISBN: 1848858981
Category: Cooking
Page: 322
View: 3451

Continue Reading →

An engaging tribute to the history and cultural significance of Turkish desserts explores their endless varieties and the stories behind several famous sweets as reflected in royal and everyday venues. 10,000 first printing.

Crazy Water, Pickled Lemons

Enchanting dishes from the Middle East, Mediterranean and North Africa
Author: Diana Henry
Publisher: Mitchell Beazley
ISBN: 1784724041
Category: Cooking
Page: 192
View: 7481

Continue Reading →

In this culinary exploration of the Mediterranean, Middle East, and North Africa, Diana Henry has gathered together dishes that combine exotic flavours in ways long forgotten - or never discovered - in many Western kitchens. Colourful, aromatic and perfumed ingredients, from leathery pomegranates, with their insides bursting with ruby seeds, to flower-waters that allow you to drink in the scent of a garden, combine to bring an intoxicating whiff of the exotic to your table and pleasure to your kitchen. The core ingredients of these cuisines are increasingly available so dishes such as Chermoula-marinated Tuna, Fennel, Pomegranate and Feta Salad, and Lavender, Orange and Almond Cake are both delicious and accessible to cook.

Persiana

Recipes from the Middle East & beyond
Author: Sabrina Ghayour
Publisher: Mitchell Beazley
ISBN: 1845339673
Category: Cooking
Page: 240
View: 9700

Continue Reading →

BEST COOKBOOK OF THE YEAR - Observer Food Monthly Awards 2014 Persiana: the new must have cookbook. Sabrina Ghayour's debut cookbook Persiana is an instant classic.... The Golden Girl - Observer Food Monthly A celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.

Friday Was the Bomb

Five Years in the Middle East
Author: Nathan Deuel
Publisher: Open Road Media
ISBN: 1497644836
Category: Biography & Autobiography
Page: 160
View: 8220

Continue Reading →

In 2008, Nathan Deuel, a former editor at Rolling Stone and the Village Voice, and his wife, a National Public Radio foreign correspondent, moved to the deeply Islamic Kingdom of Saudi Arabia to see for themselves what was happening in the Middle East. There they had a daughter, and later, while his wife filed reports from Baghdad and Syria, car bombs erupted and one night a firefight raged outside the family’s apartment in Beirut. Their marriage strained, and they struggled with the decision to stay or go home. At once a meditation on fatherhood, an unusual memoir of a war correspondent’s spouse, and a first-hand account from the front lines of the most historic events of recent days—the Arab Spring, the end of the Iraq war, and the unrest in Syria—Friday Was the Bomb is a searing collection of timely and absorbing essays.

Oh My Sweet Land


Author: Amir Nizar Zuabi
Publisher: A&C Black
ISBN: 1472589416
Category: Drama
Page: 48
View: 433

Continue Reading →

They call it a civil war, but there is nothing civil in this. Nothing civil at all. They came from Damascus, from Halab, from Banias where the bombs fall day and night and the wounded children look like sleeping angels. Now they live in camps and abandoned buildings in Lebanon or Jordan. Now Syria is just a distant memory, a home forever lost. This urgent and extraordinary play explores the crisis in Syria through the stories of its two million refugees. Oh My Sweet Land received its UK premiere at the Young Vic Theatre, London, on 9 April 2014.

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: 7012

Continue Reading →

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.

Malouf

New Middle Eastern Food
Author: Greg Malouf,Lucy Malouf
Publisher: N.A
ISBN: 9781742701455
Category: Cooking
Page: 416
View: 6431

Continue Reading →

Following on from the success of their award-winning books, Saha, Turquoise and Saraban, Greg and Lucy Malouf now offer a must-have collection of their delicious recipes. Middle Eastern food is one of the oldest and most sophisticated cuisines in the world. It's a cuisine that is subtle, elegant and alluring, using exotic spices such as saffron and cardamom. The book is divided into chapters such as Soups, Dips, Small Plates, Large Plates, Bakery, Sweet and Larder, making it easy to find the recipe you're after. Discover the joy of Middle Eastern cooking for yourself with the mouth-watering recipes that Greg has created for the home kitchen, as he mixes centuries of tradition with modern techniques and flavours for both the home cook and experienced chef. With over 300 recipes included, this comprehensive recipe collection is sure to become a classic.