Middle Eastern Cookery

Front Cover
Grub Street, 2008 - Cooking - 384 pages
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All Arto der Haroutunian's twelve cookbooks written in the 1980s became classics; 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.

His Middle Eastern Cookery is regarded as the seminal work on the subject but it has been out of print for twenty years with second hand copies on offer for over four hundred pounds, such was its scarcity and popularity. At last here in a new redesigned edition is the Middle Eastern cookbook that everyone wants. It is a book containing every possible recipe from the Middle East -there are dishes from the plains of Georgia, from Afganistan, Egypt, Syria, Lebanon, Israel, Persia and Armenia.

It is written in the same wonderful style as his other classic cookbooks; peppered with anecdotes on life, food and culture. He guides us first round the mezze table and then leads us on to recipes for soups, salads, savouries, pilaffs, kebabs, casseroles and grills that make the best use of meat, fish and poultry. He teaches the cook about the different spices that are favored by different countries - mint for Armenia, cumin for Iran and with each recipe comes a piece of history or a fable which makes this a book to read as well as an unequaled collection of recipes.
Arto der Haroutunian was born in Aleppo, Syria in 1940 and grew up in the Levant, but came to England as a child and remained here for most of his life. 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. He died in 1987 at the untimely age of 47 but is survived by his wife and son who still live in Manchester. As well as his passion for cooking, Arto was a painter of international reputation, a composer and translator of Turkish, Arab, Persian and Armenian authors. He was a true polymath.

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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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About the author (2008)

All Arto der Haroutunian¿s cookbooks, written in the 1980s, became classics. He was born in Aleppo, Syria in 1940 and grew up in the Levant, but came to England as a child and remained here for most of his life. 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. He died in 1987 at the untimely age of 47 but is survived by his wife and son who still live in Manchester. As well as his passion for cooking, Arto was a painter of international reputation, a composer and translator of Turkish, Arab, Persian and Armenian authors. He was a true polymath.

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