Arabesque: A Taste of Morocco, Turkey, and Lebanon: A CookbookMorocco, Turkey, and Lebanon offer some of the world's most exciting cuisines. In this delectable cookbook, the award-winning, bestselling author of The Book of Jewish Cooking and Claudia Roden's Mediterranean translates the subtle play of flavors and cooking techniques to our own home kitchens. Interweaving history, stories, and her own observations, she gives us 150 of the most delicious recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook. From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet. From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings. From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt. |
Contents
| 3 | |
Introduction | 140 |
Starters and Meze | 153 |
Main Courses | 187 |
Desserts | 217 |
Introduction | 234 |
Starters and Mezze | 247 |
Main Courses | 287 |
Desserts | 319 |
Acknowledgments | 333 |
Other editions - View all
Arabesque: A Taste of Morocco, Turkey, and Lebanon: A Cookbook Claudia Roden No preview available - 2006 |
Common terms and phrases
1/2 teaspoon ground 30 minutes allspice almonds artichoke baby onions baking black pepper boil bouillon cubes bowl bread broiler bulgur caramelized cheese chickpeas chili pepper chopped flat-leaf parsley cinnamon cold cook coriander couscous cream crushed cumin cups water dish drain eggplants extra virgin olive fava beans filling finely chopped fish flavor flour food processor fry the onion garlic cloves honey inches kibbeh lamb large onion Lebanese lemon juice lightly little salt low heat meat Moroccan Morocco onions orange blossom water ounces oven preheated parsley pastry peel pilaf pine nuts pistachios pointed knife pomegranate molasses potatoes pound preserved lemon puff pastry purée rice roast saffron salad salt and black salt and pepper sauce simmer skins slices soft soup sprinkle stir stuffed sunflower oil syrup tablespoons chopped flat-leaf tablespoons extra virgin Tagine tahini taste teaspoon ground cinnamon tender tomatoes turning vegetables virgin olive oil yogurt zucchini