Mezze to Milk Tart: From the Middle East to Africa in My Vegetarian Kitchen
Cecile Yazbek's culinary journey began in the old South Africa, where feasts and large gatherings were a common feature of life for the Lebanese community. Her first taste of sour and salty m'finu, pressed into her mouth by the loving fingers of her Xhosa nursemaid Rosie, inspired a lifetime of creative exploration in the kitchen. Later, in Sydney, Cecile ran Cecile's Vegetarian Kitchen, a cooking school that introduced thousands to her unique, delicious, healthy food inspired by both Lebanese and South African cuisines. In Mezze to Milk Tart Cecile shares hundreds of recipes, along with stories from her life. Her book is at once touching and delectable.
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A A4EZZE TABLE
AN AFROIUEDITERRANEAN CHRISTMAS
A PANTHEON OF AFRICAN COOKS
TOFU AND LEGUMES
FCXDD FORNTHE RILAD H171
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˝ cup ˝ teaspoon allspice almonds artichokes bay leaves beans Beetroot bi-carb black pepper Bobotie bowl bread brown burghul butter capsicum carrot cheese chickpeas cinnamon clove garlic cooked coriander cover cream crushed cumin cups water diced dish dried Eggplant eggs finely chopped flavours flour fresh ginger green ground black pepper Heat oil hot chilli labne large onion Lebanese Lebanese bread legumes lentils macadamia medium onion medium tomatoes milk mother mushrooms okra onion onion in oil oregano parsley Pastry peeled pepper pinch pimento pinch of salt pine nuts potatoes pumpkin recipes rice salad salt pepper sauce saucepan Sauté Sauté onion seeds serve simmer sliced soaked Soup South Africa soya spices spinach sprinkle stir sugar sumac tabbouleh tablespoons chopped parsley tablespoons lemon juice tablespoons olive oil tahini teaspoon teaspoon ground teaspoon pimento allspice teaspoon salt tender toasted tofu tomato paste turmeric Tzatziki vegetable stock vegetarian white pepper yoghurt zucchini