A Book of Middle Eastern FoodMore than 500 recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes. |
Contents
Contents | 7 |
Social Aspects The Traditional Table Muslim Dietary Laws | 25 |
SALADS Salatat | 58 |
Copyright | |
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½ cup ½ lb ½ teaspoon 20 minutes 2½ tablespoons allspice apricots Arab baking beans black pepper boil bowl bread burghul butter or oil cheese chicken chickpeas cinnamon cloves cloves garlic cold color cooked coriander couscous cover cream cumin cups water deep frying dough Drain dried eggplants eggs filling finely chopped parsley fish flavor flour fresh fried garlic garnish hour ingredients kibbeh knead lamb large saucepan leaves lemon juice lightly low heat meat Middle East Middle Eastern mixture olive oil onion optional orange blossom water oven paprika pastry peeled pine nuts pistachio purée recipe remove rice saffron salad Salt and black salt and pepper sauce sauté season to taste simmer gently sliced soaked soup spinach spoon Sprinkle stew stirring stuffed syrup tablespoons tablespoons butter tablespoons finely chopped tablespoons oil tahini taste with salt teaspoon teaspoon ground cinnamon tender tomato paste vegetables vinegar walnuts Wash yogurt zucchini