The New Book of Middle Eastern FoodThe definitive volume on Middle Eastern cooking, a modern classic from the award-winning, bestselling author of The Book of Jewish Food and Claudia Roden's Mediterranean Originally published in 1972 and hailed by James Beard as "a landmark in the field of cookery," this new version represents the accumulation of the author's years of extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now featuring more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. Claudia Roden has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles: • The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts • Arab cooking from Syria, Lebanon, and Jordan—at its finest today, and a good source for vegetable and bulgur wheat dishes • The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries • North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze—succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises—to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of Middle Eastern cooking. |
Contents
| 41 | |
On Using the Book | 50 |
Yogurt | 64 |
Savory Pies | 114 |
Soups | 142 |
Egg Dishes | 164 |
Fish and Seafood | 177 |
Poultry | 202 |
Meat Dishes | 229 |
ix | 367 |
Breads | 393 |
Pickles and Preserves | 457 |
Drinks and Sherbets | 475 |
Bibliography | 493 |
50 | 504 |
Other editions - View all
The New Book of Middle Eastern Food: The Classic Cookbook, Expanded and ... Claudia Roden Limited preview - 2000 |
A New Book of Middle Eastern Food: The Essential Guide to Middle Eastern ... Claudia Roden No preview available - 2018 |
Common terms and phrases
1/2 teaspoon 1½ cups allspice almonds apricots Arab baking beans boil bouillon cubes bowl bread brown bulgur butter or oil cheese chicken chickpeas chopped flat-leaf parsley cilantro cinnamon cloves cloves garlic cold color cook coriander couscous covered cream crushed cumin cup sugar cups water dish dough drain dried eggplants eggs Egypt extra-virgin olive oil filling fillo finely chopped fish flavor flour food processor Fry the onion garlic garnish ground chili pepper honey Khoja kibbeh lamb lemon juice lightly low heat ma'amoul meat milk mixture onion optional orange-blossom water oven parsley pastry peeled pieces pine nuts pistachios pound raisins recipes rice roll rose water saffron salad Salt and pepper sauce sauté Serve hot sheets simmer slices soaked soft soup spinach spoon sprinkle stew stir stuffed syrup tablespoons tablespoons butter tablespoons extra-virgin olive taste teaspoon teaspoon cinnamon teaspoon ground tender Variations vegetable oil vinegar walnuts yogurt