Middle-Eastern Cookbook Reviews | Mediterranean Food Recipes

Medieval Cuisine of the Islamic World: A Concise History with

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Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates–these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph’s sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam’s vibrant culinary heritage.
The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Purée with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.

Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (California Studies in Food and Culture)

Alice’s Kitchen; Traditional Lebanese Cooking

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Alice's Kitchen; Traditional Lebanese Cooking

This very popular book which has been out of print a fes years, is now newly revised and expanded and available! It is bigger, has 40 more pages with additional new recipes, and lots more photos. Alice’s Kitchen is authentic Lebanese home cooking at its best! An immigrant family cookbook, with more than 140 original recipes, from how to pick and cure olives to how to bake pocket bread. Here are generations of recipes passed down from mother to daughter in the mountain village of Douma, overlooking the Mediterranean, brought to America by Grandmother Dalal and Mother Alice, and then passed on to Linda. In Alice’s Kitchen, Linda presents their recipes, along with family stories, as a culinary gift to you of Lebanese cuisine-one of the healthiest on the planet. Traditional, home style Lebanese recipes that include quick, familiar vegetarian favorites such as hommous, tabbouli, baba gannouj and many other fantastic and authentic salads, rice, and vegetable entrees. Learn to create Lebanese ice cream and pastries, such as heavenly, light baklawe, where one piece is never enough. Tantalizing, traditional lamb and rice dishes keep company with rolled grape leaves, soups, and appetizers in this expansive collection. Sawaya provides excellent recipes seasoned with a generous amount of memoir and much love.

Iraqi Family Cookbook:From Mosul to America

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Iraqi Family Cookbook:From Mosul to America

This is the first authentic and regional Iraqi cookbook that includes over 80 recipes of appetizers, main dishes and desserts. It includes over 60 color photos of food and family. The cookbook was awarded the Gourmand World Cookbook award in 2007 for its recipes and historical value. All recipes are handed down through generations and tested to make sure the outcome is successful.
This book will guide you to cook Iraqi recipes and enjoy the flavors with your families and friends.

Cool Middle Eastern Cooking: Fun and Tasty Recipes for Kids

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Cool Middle Eastern Cooking: Fun and Tasty Recipes for Kids (Cool World Cooking)

Food for the Vegetarian: Traditional Lebanese Recipes

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Food for the Vegetarian: Traditional Lebanese Recipes

Lebanon’s cuisine draws from a culinary history truly unlike any other in the world. This healthy and wholesome diet is a reflection of Lebanon’s unique interaction with Babylonians, Phoenicians, Egyptians, Greeks, Romans, Persians, Byzantines, Turks, and more recently, Europeans.

This tantalizing collection of vegetarian recipes-passed down from mother to daughter, generation after generation-has been carefully collected from the rural villages of Lebanon, patiently tested and adapted to Western kitchens.

Accompanied by colorful photographs, these tempting and delicious dishes are straightforward and easy to prepare. They offer exotic alternatives to those wishing to rely more on plant protein and less on meat protein.

Ultimate Collection of the Best Middle Eastern Recipes

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Ultimate Collection of the Best Middle Eastern Recipes

Now you can enjoy the many unique flavors of Middle Eastern cuisine in your own home. With this recipes book you will find the finest examples of culinary creativity from the intriguing and vibrant countries of the Middle East.

Middle Eastern cuisine or West Asian cuisine is the cuisine of the various countries and peoples of the Middle East (Western Asia). The cuisine of the region is diverse while having a degree of homogeneity. Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. Some popular dishes include kibbeh and shawarma.

Among the world’s great cuisines, the food of the Middle East stands out in their diversity. Explore Middle Eastern cuisine in all its delicious variety with this delicious recipes collection for today’s home cooking. You’ll find traditional favorites like:

- Lebanese Cabbage Rolls
- Abgushte Mí veh (Dried Fruit Soups)
- Almond Falafel
- Alo- Balo Polo (Steamed Rice with Sour Cherries)
- Arkayagan About (Meatball Soup)
- Ash Sak (Lamb & Spinach Soup with Meatballs)
- Ash- E Jowl (Iranian Barley Soup)
- Ashe Andr (Pomegranate Soup)
- Ashe Most (Hot Yogurt Soup)
- Ashe Reshtee (Noodle Soup)
- Baked Guavas Stuffed With Mushrooms & Olives
- Baked Kibble
- Beef Kibble Patties
- Beet Relish (Kuchundooria) Turkey
- Best: Tahiti Dip and Dressing
- Bigram Razz (Molded Baked Rice with Chicken)
- Borƒni Bƒdemjƒn (Eggplant Hors D’oeuvre)
- Borne Chogondar (Beet Hors D’oeuvre)
- Borne Esfƒnƒj (Spinach Hors D’oeuvre)
- Borƒni Groh (Mushroom Hors D’oeuvre)
- Broad Bean Soup (Fool Nabbed)
- Bulgur Meatballs (Ketene)
- Casserole of Veal (Dana Taps Eli Kebabi) Turkey
- Chawarma > Lebanese Steak
- Chelo Seebzamini (Steamed Rice with Saffron Potatoes)
- Chicken Shipworm
- Chicken Sumac
- Coronate
- Couscous and Veal
- Domatorizo Pilaf (Tomato Pilaf)
- Eggplant Puree (Hun jar Buganda – Sultan’s Delight)
- Elbasan Takai
- Falafel
- Ff Baba Ghanoush
- Game Bademjune (Persian Chicken)
- Green Peppers with Eggs and Cheese
- Hamm Mah shi (Braised Pigeons with Crushed Wheat Stuffing)
- Harass
- Haroseth Para Pesach (Passover Haroseth)
- Hummus with Sun- Dried Tomatoes and Cilantro
- Hunker Begendi (Roasted Eggplant Puree)
- Iranian Vegetable Stew; Hormel Sabzi
- Israeli Breaks (Pronounced Buh- Ray- Kah)
- Isreali Lentils and Rice
- Kasbah
- Kibble (Baked)
- Kaisaris Pelican (Fried Eggplant with Green
- Kikuyu Sabzi (Herb Omelet)
- Lebanese Baba Ghanoush
- Lebanese Rice Pilaf
- Lebanese Yogurt and Cucumber Salad
- Lentil and Tomato Soup (Sherbet `ads Mae Ba
- Lentil and Vermicelli Soup (Sherbet `ads Ma
- Live Hummus
- Marilyn’s Persian Rice
- Madera (Lentils with Rice)
- Mouhammara
- Musakka’a (Baked Eggplant, Tomato & Chick Pea
- Most VA Khiƒr (Yogurt with Cucumbers)
- Nƒzkhƒtun (Eggplant Caviar)
- Okra and Lamb Stew
- Onze Haman or Hamantaschen (Cookies with (See Digs))
- Pastime (Preserved Meat with Spicy Sauce)
- Patlican Imam Bacilli
- Persian August
- Quince Stew (Koresh- E Beh)
- Pesto Hummus
- Pickled Lemons
- Pilaf (Steamed Sautéed Rice)
- Red Chicken a La Touran
- Reship Kabab
- Saffron Shortbread (Spoof) Lebanese
- Sheehan (Baked Lamb Pies)
- Shou ra (Vegetable Soup)
- Skordalia (Garlic and Potato Sauce)
- Soupe Most Va Chirr (Cold Yogurt Soup)
- Spiced Vegetable Pasties
- Stuffed Grape Leaves
- Serve with yogurt.
- Syrian Sausage in Pita
- Syrian Wheat Pudding
- Tubule
- Tabular (Bulgur Wheat Salad)
- Tah Chin (Yogurt, Lamb and Rice)
- Tomato and Chickpea Soup (Haas Al- Tomate Maa
- Tu B’shevat Fruitcake
- Turkish Imam Biayeldi
- Turkish Menemen
- Turkish Mussels with Garlic & Walnut Sauce
- Turkish Spicy Turkish Eggs
- Tzatziki Sauce
- Vegetable Soup (Haas Al- Chard)
- Yemenite Meat Loaf (Halbe Kebab)
- Yummier Selatta (Lentil Salad)
- Yogurt Sauce for Seekh Kabobs
- And much, MUCH MORE!

No cooking collection is complete without this cookbook and its authentic recipes for cooking traditional Middle Eastern cuisine at its best!

Couscous and Other Good Food from Morocco

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Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one of the world’s great cuisines. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of the rare cookbooks that are as valuable for their good reading as for their inspired food.

Happy Nowruz: Cooking with Children to Celebrate the Persian

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Happy Nowruz: Cooking with Children to Celebrate the Persian

Nowruz–the Persian New Year–is one of the world’s great festivals, a full month of activities celebrating the earth, the arrival of spring, and the rebirth of nature. Most of all, it is a festival for families. Children and adults alike can share in preparing special meals, decorating the house, and performing the many ceremonies that welcome the New Year. This book is a guide to customs thousands of years old yet as vital as ever–enjoyable for families no matter where they live or what their beliefs.

Happy Nowruz offers twenty-five fun, easy, and innovative Nowruz recipes, with lots of photos to show you what to do. This is an ideal guide for parents, teachers, and kids–age six and older–to know more about the origins of Nowruz and to get everyone involved in preparing for the arrival of spring by:
baking Haji Firuz cookies
germinating seeds in eggshells
coloring eggs
making a Nowruz garland
jumping over fires
setting the Haft-sinn (seven-s) holiday table
planting narcissus and hyacinth bulbs
selecting and buying goldfish
banging spoons for trick-or-treating
cooking the Nowruz dinner
enjoying the Outdoor Thirteen picnic

Each book is shrinkwrapped with a stainless steel cookie cutter in the shape of the herald of the New Year–Haji Firuz–for making and decorating Haji Firuz Gingerbread Cookies.

THE NOWRUZ TRADITION
Preface 9
An Ancient Tradition 11
Celebrate Spring 13
The Arrival of Haji Firuz 14
Preparing for Nowruz 17
Activities to Welcome Nowruz 19
Preparing Sprouts 21
Eggshell Sprouts 23
Egg Decorating 25
Coloring Eggs 27
A Nowruz Garland 28
Wild Fire Eve 31
The Banging of Spoons 33
Feasting and Fun 35
Nowruz Holiday Table 36
Seven Items 39
Other Elements of the Nowruz Table 41
Gathering to Welcome Nowruz 43
Old Signs of Spring 45
The Transit of Years 47

My Nowruz Menu 48
Nowruz Sweets 49
A Round of New Year’s Visits 51
The Outdoor Thirteen Picnic 53

NOWRUZ RECIPES
When Children Cook 55
Flabread 57
Flatbread Pizza 59
Cheese, Fresh Herb, Fruit, and Nut Sandwich 61
Fresh Herb Kuku with Barberries 63
Noodle Soup 65
Yogurt and Cucumber Dip 67
Red Rice with Green Beans 69
Green Rice 71
Fish Strips 73
Haji Firuz Gingerbread Cookies 75
Nowruz Cupcakes 77
Cream Puff 79
Cinnamon Date Bun 81
Chewy Raisin Cookies 83
Walnut Kiss Cookies 85
Almond Candy Cookies 87
Rice Cookies 89
Sweet Almond Berries 91
Four-Leaf Clover Cookies 93
Honey Almond Candy Crunch 95
Baklava 97
Puff Pastry Tongues 99
Pomegranate Popsicles 101
Crunch Cream Ice Cream Sandwich 103
Sour Cherry Cooler 105

THE CALENDAR APPENDIX
A New Year Is Born 108
The Iranian Year – Counting the Days 109
Naming the Months 111
A Legacy of the Chinese Zodiac 113
The Animal Cycle of Years 114
Useful Kitchen Tools 116
Haji Firuz Cookie Cutter Template 117
Credits & Acknowledgments 119

Happy Nowruz: Cooking with Children to Celebrate the Persian New Year

Tagines & Couscous: Delicious Recipes for Moroccan One-pot

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Tagines & Couscous: Delicious Recipes for Moroccan One-pot

Tagines form the basis of traditional Moroccan cooking. These hearty casseroles are cooked and often served in an elegant, specially-designed cooking vessel, the tagine. In this collection of recipes you will find some of the best-loved classics. A chapter on Traditional Lamb Tagines includes the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios. Also included are less traditional but equally delicious recipes for Beef, Kefta, and Sausage Tagines. Try a Beef Tagine with Sweet Potatoes, Peas, and Ginger; or a Chorizo Tagine with Lentils and Fenugreek, Lighter recipes for Chicken and Duck Tagines include a tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme. Ideas for Fish and Seafood dishes include a Creamy Shellfish Tagine with Fennel and Spicy Harissa. Vegetable Tagines make satisfying and economical meals. Try a Tagine of Artichokes, Potatoes, Peas, and Saffron. A chapter devoted to Couscous Dishes provides an essential recipe for Plain, Buttery Couscous, as well as ideas for couscous-based dishes, such as Green Couscous with a Spring Broth; and Couscous Tfaia with Beef. Finally, Salads and Vegetable Side Dishes are often served alongside tagines to balance the flavors. Recipes to try include Preserved Lemon and Tomato Salad with Capers; and Honey-glazed Pumpkin with Spices.

. Featuring over 50 foolproof recipes, this book is the perfect introduction to the fabulous cuisine fo Morocco.

. Beautiful location photography by Martin Brigdale and Peter Cassidy.

Tagines & Couscous: Delicious Recipes for Moroccan One-pot Cooking

Saha: A Chef’s Journey Through Lebanon and Syria

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Saha: A Chef's Journey Through Lebanon and Syria

In Saha, Greg Malouf returns to the land of his ancestors to explore its broad and influential cuisine. Stretching from neighboring Iran throughout the Mediterranean to North Africa, the roots of Greg’s culinary history are here in the land of his forbears, and together with writing partner Lucy Malouf, he embarks on a month-long culinary journey.

The cuisine in Saha is traditional and inspirational, enticingly spiced and fragrant with flower waters. From hearty peasant dishes to more subtly spiced specialties from ancient palaces, the dishes are complex in flavor yet not too complicated to make at home. Heartwarming stories and recipes from the people Greg and Lucy meet on their journey are teamed with evocative images and Greg’s own unique take on history. The rich and exciting cuisine from Lebanon and Syria captures the spirit of the modern and the ancient, the characters, dishes, flavors and colors beautifully portrayed in this highly illustrated and lavishly designed volume.

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Medieval Cuisine of the Islamic World: A Concise History with

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Alice’s Kitchen; Traditional Lebanese Cooking

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Iraqi Family Cookbook:From Mosul to America

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Cool Middle Eastern Cooking: Fun and Tasty Recipes for Kids

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Food for the Vegetarian: Traditional Lebanese Recipes

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Ultimate Collection of the Best Middle Eastern Recipes

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Couscous and Other Good Food from Morocco

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