Classic Vegetarian Cooking from the Middle East & North A...
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Synopsis
This cookery book contains stews and soups, falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelettes, pastries and sweets, yoghurt drinks and strong coffees.
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First Sentence
allspice (bahaar): The dried berry of the pimento tree. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
allspice (bahaar): The dried berry of the pimento tree. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
13 of 13 people found the following review helpful
Format:Paperback
I bought this book quite some time ago, but decided to write a review because I keep coming back to it, and value it more and more.
The great thing about many recipes in this book is that you can make them with ingredients that are easy to store, so if you live in a busy, mildly disorganised household like mine it helps you to keep yourself nourished. Make sure you've got lentils, rice, chick peas, broad beans, tahini, garlic, and burghul in your cupboard, add some tomatoes (possibly even tinned), fresh (or frozen) herbs, some spices, the odd onion, egg, beetroot or aubergine, and you can make a huge variety of tasty, healthy, filling dishes. Many dishes are also tasty with one or two ingredients missing or replaced by something similar.
This is not haute cuisine. This is good old traditional nutritious food, that is easy to prepare, but still very rewarding to make. Of course there is even more possible when you do some shopping too!
The great thing about many recipes in this book is that you can make them with ingredients that are easy to store, so if you live in a busy, mildly disorganised household like mine it helps you to keep yourself nourished. Make sure you've got lentils, rice, chick peas, broad beans, tahini, garlic, and burghul in your cupboard, add some tomatoes (possibly even tinned), fresh (or frozen) herbs, some spices, the odd onion, egg, beetroot or aubergine, and you can make a huge variety of tasty, healthy, filling dishes. Many dishes are also tasty with one or two ingredients missing or replaced by something similar.
This is not haute cuisine. This is good old traditional nutritious food, that is easy to prepare, but still very rewarding to make. Of course there is even more possible when you do some shopping too!
20 of 21 people found the following review helpful
Format:Hardcover
What a treat to find a cookbook that doesn't intimidate by complicated ingredients and instructions! I've made tabbouleh from many recipes, but this one was the quickest and tastiest I've ever made. Forget hours in clay pots for the vegetable stews, Habeeb Salloum has got them down to fine finish in under an hour, and throws in some lovely ideas for presentation too. Highly recommended!
4 of 4 people found the following review helpful
Format:Paperback
Mr Salloum obviously has a great love of and knowledge of the cuisines that he presents. There are fascinating personal stories and historical snippets. The art work is beautiful and all the recipes sound mouthwatering. I really could not resist making 'gazelles ankles' just for the bizarre name. They were easy to make, delicious but just a tad too sweet for my palate. The story attached by Mr Salloum made a great introduction to my work colleagues when I made the ankles to take to a meeting at work. I thoroughly recommend this book.
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