Middle Eastern Cooking, Volume 1This book is an account of findings in one extensive culinary jaunt. The subject encompasses the cookery of several proud and independent nations, each inventive in its own kitchens -- yet an underlying unity prevails throughout the several national cuisines. |
Contents
Gontents | 6 |
The Meeting of East and West | 43 |
A Treasury of Turkish Delights | 69 |
Copyright | |
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Common terms and phrases
1/2 cup finely 1/2 teaspoon 20 minutes almonds Arab baklava beans black pepper boil over high bowl bread brown burghul butter casserole cheese chelo chick-peas chicken cholent coffee cold water cook couscous cuisine cup finely chopped dill dough Drain dried eating eggplant eggs finely chopped onions fish flavor flour fresh lemon juice Freshly ground black garlic grains Greece Greek grindings of pepper ground black pepper heat to low high heat inch Iranian lamb lightly mansaf mash meal meat Middle East Middle Eastern milk mixture moderate heat mortar and pestle okra olive oil onions parsley pastry peeled pine nuts platter pound Preheat the oven purée Recipe Index reduce the heat restaurant rice roasting room temperature salt Freshly ground sauce saucepan seeds serve simmer skewers skillet Skordalia slices soup spices spoon sprinkle stuffed sugar sweet syrup tablespoons taramosalata teaspoon tomato purée tomatoes Turkish vegetables wheat yoghurt