Middle Eastern Cookery

Front Cover
Grub Street, 2008 - Cooking - 384 pages
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Every one of the 12 cookbooks Arto der Haroutunian wrote became a classic; his thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking.Arto der Haroutunian was born in Aleppo, Syria in 1940 and grew up in the Levant, but came to England with his parents as a child and remained here for most of his life. He studied architecture at Manchester University and established a career designing restaurants, clubs and hotels. In 1970, in partnership with his brother, he opened the first Armenian restaurant in Manchester which eventually became a successful chain of six restaurants and two hotels. Given his passion for cooking it was a natural progression that he should then begin to write cookery books as they combined his love of food with his great interest in the history and culture of the region. It was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition. All the many cookbooks written by Der Haroutunian have now been out of print for many years and second hand copies fetch hundreds of pounds. He died in 1987 at the untimely age of 47. He is survived by his wife and son who still live in Manchester. As well as his passion for cooking, Arto der Haroutunian was a painter of international reputation who exhibited all over the world. His other interests included composing music and translating Turkish, Arab, Persian and Armenian authors. He was a true polymath.This is a wonderful cookbook, and has become one of the two or three I reach for first and use most. The recipes are easy to follow and make, the explanations are clear. Many of the recipes are introduced with stories from the region.

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Contents

Preface
6
Introduction
8
Mezzeh
31
Churba soups
62
Salads
83
Eggah and kookoo egg dishes
100
Pastas pies and boreks
109
Kibbehs and kuftas
128
Poultry and game
252
Firin kebabs and khoreshts
269
Sauces
279
Khubz bread
285
Torshi pickles
292
Desserts and sweet things
298
Cakes and biscuits
328
Sweets
335

Yoghurt dishes
142
Ganachi cooked vegetables
152
Dolmas stuffed vegetables
165
Pilavs
180
Kebabs
193
Fish dishes
212
Meat dishes
228
Jams and preserves
338
Ice cream
347
Khumichk drinks
352
Glossary
363
Bibliography
376
Index
380
Copyright

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