This remarkable and beautifully illustrated book describes over 75 ingredients used in Middle Eastern cooking. The cuisines covered include those of Iran, Turkey, Iraq, Syria, Lebanon and the Palestinian Territories, Jordan, Egypt, Yemen, Qatar, Kuwait, Oman; Saudi Arabia and the United Arab Emirates. Influenced by the Persian, Islamic, and Ottoman Empires, these country's common culinary tradition also reveals the legacy of the Byzantine and Roman empires. The insightful texts take readers and cooks into the history and diversity of these ancient cultures, while 150 recipes allow them to put their knowledge of these ingredients to practical use. Each ingredient is broken down in sections on descriptions and tastes of the spices, historical background, and cultivation or manufacture methods. Each is illustrated with specially commissioned photographs.Whatever the dish, all meatballs have to be kneaded and pounded well to make them light and hold together They can be made ... Mixed with spices and eaten raw with lettuce leaves, they are known as kibbeh naye in Arabic, a dish that is similar to the spicy gig kofte ofTurkey. ... also used to impart flavor to the porridge- style dish known as harissa in the Arab world, ke$kek in Turkey, and haleem in lran.
|Title||:||The Middle Eastern Kitchen|
|Publisher||:||Hippocrene Books - 2007-01|