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Posted July 1, 2000
It is a great book for what I need it for.
Hi, I am a vegetain and found the book quite helpful. I just moved to a very rural area and took a copy out of the library. There was no pita bread here. I adjusted the recipie with great results using whole wheat gramm flour. I also made the some of Okra recipre and made some falfail. The Falfail I made with the Fava beans and was the way I remember it when I ordered a sanwich from a Lebansse shop in Pittsburgh when I was there. I did add sesame seeds to it. I am able to adjust the recipies if I wish them to be vegan I just found some of the instruction hard to understand because ai ma not familiar with some of the terms.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted January 20, 2000
A rich and wide-ranging collection
This cookbook celebrates the culinary diversity of the Middle East with a wealth of traditional recipes from many countries. The author's enthusiasm for the dishes she describes is evident throughout, and the recipes span the spectrum from everyday meals to more elaborate preparations for holidays and special occasions. Most of the ingredients are readily available, and the food is nutritious, flavorful, and economical. Whether you are an experienced cook or only a beginner, this book has something for you.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.