The Complete Middle East Cookbook

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This book provides a brilliant insight into the regional dishes of Greece, Turkey, Lebanon, Egypt and Syria and an invaluable introduction to some of the lesser known cuisines of other countries in the region: Afghanistan, Armenia, Cyprus, Iran, Iraq, Jordan, Saudi Arabia, Bahrain, Kuwait, Oman, Qatar, the United Arab Emirates, and Yemen. The recipes ensure that the traditional essence of each cuisine is preserved, while the instructions are given in the clearest and most accessible way for the modern cook, with guidance wherever necessary for the use of today's appliances. The basics of Middle Eastern cooking are carefully explained, and the glossary gives regional names and descriptions of a host of food and ingredients. Recipes include:

Spanakopita (Spinach Pie)

Koupepia (Stuffed Grape Vine Leaves)

Patlicanli Pilav (Eggplant Pilaf)

Samak Mashwi (Barbecued Fish With Dates)

Kibbeh (Ground Lamb and Burghul)

Nane Lavash (Wholemeal Flat Bread)

Baklava (Almond and Cardamom Pastry

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