A book of Middle Eastern food
A guide to Middle Eastern cooking that contains an assortment of recipes for both traditional and modern dishes as well as providing a background on the history and lore of specific foods
88 pages matching color in this book
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20 minutes allspice almonds apricots Arab baking beans Beat black pepper boil bowl bread burghul butter or oil cheese chicken chickpeas cinnamon cloves cloves garlic cold color cooked coriander couscous cover cream cumin cups water deep frying dough Drain dried eggplants eggs filling finely chopped parsley fish flavor flour fresh fried Fry the onions garlic garnish hour ingredients iVi tablespoons kibbeh knead lamb large saucepan leaves lemon juice lightly low heat ma'amoul meat Middle East Middle Eastern mixture olive oil onion optional orange blossom water oven paprika pastry peeled pine nuts pistachio prepared recipe remove rice saffron salad Salt and black salt and pepper sauce season to taste simmer gently sliced soaked soup spinach spoon Sprinkle stew stirring stuffed syrup tablespoons tablespoons butter tablespoons finely chopped tablespoons oil tahini taste with salt teaspoon ground cinnamon tender tomato paste vegetables vinegar walnuts Wash yogurt zucchini