Top positive review
6 people found this helpful
Middle Eastern adventure
on 30 July 2013
For someone who is mostly used to East European cuisine, like me, this book will be a true adventure. It will most likely change the way you look at the Middle Eastern cuisine and might make you experiment much more.
You might not like sweet stuff with your meat, have no idea what `sumac' is or it might seem crazy to you to prepare rice dish with `crispy bottom' (not mentioning, that traditionally, it takes two hours to do that) and you say that parsley is good for soups only, right?
Well, get a bottle of wine (preferably lebanese), open this book, find some recipe with your favourite ingredient and cook it.
I bet, you'll end up like me - finishing very easily portion for four people of Stuffed squid with fennel - all on my own, with no shame and great pleasure!