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Good Introduction to Middle Eastern Cuisine
on 22 May 2012
Modern Middle Eastern cuisine seems to be on a roll at the moment. After Malouf the other day, we have now received Modern Flavours of Arabia, written by Suzanne Husseini, a food writer and television presenter based in Dubai.
It's arranged into five main chapters - breakfast, mezze, lunch, dinner and dessert. Recipes are a mixture of Middle Eastern classics (labneh, fried halloumi, baba ghanouj, hummus, kofta, tabbouleh, falafel, shawama, shish kebab and shish tawouk) , together with some more modern recipes that use the classic flavours as inspiration.
Of the more modern recipes, I was particularly taken by the idea of roasted cauliflower with citrus and tahini sauce, herb and nut crusted labneh balls, spicy chicken wings with fresh hot tomato salsa, lemony garlic chicken with rice and yoghurt sauce, cauliflower fritters with yoghurt and mint dip, pistachio ice cream, baklava, sesame and pistachio nut biscuits and spiced ricotta filled dates.
This book looks ideal for those wishing to try some Middle Eastern cooking, and want something that's not as haute cuisine as Malouf, which we reviewed the other day. Recipes are aimed at home cooking for families - they're not restaurant recipes needing fifteen different things all to happen at the same time, thirty seconds before serving. If you're looking to give this cuisine a whirl, they have a look at this book.