Arabian Delights: Recipes & Princely Entertaining Ideas from the Arabian Peninsula

Overview

After spending decades researching Egyptian cuisine, working in Egypt, and traveling extensively in the region, culinary expert Amy Riolo has been discovering the cuisine of Arabia at lavish parties and palaces, in simpler homes, stylish restaurants, and marketplaces. Now she brings this rich and exotic cuisine to American cooks of all levels, giving time-honored techniques, step-by-step recipes, and lively menus for many occasions and the everyday. Sample breakfast delights like Wild Thyme Glazed Croissants. ...
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Overview

After spending decades researching Egyptian cuisine, working in Egypt, and traveling extensively in the region, culinary expert Amy Riolo has been discovering the cuisine of Arabia at lavish parties and palaces, in simpler homes, stylish restaurants, and marketplaces. Now she brings this rich and exotic cuisine to American cooks of all levels, giving time-honored techniques, step-by-step recipes, and lively menus for many occasions and the everyday. Sample breakfast delights like Wild Thyme Glazed Croissants. Savor Gulf-Style Calamari Soup and Chicken Kabsah, a delicious rice and chicken casserole that exudes the aroma of dried limes and the traditional Saudi spice mix. Dip into delicious dessert recipes like Melon K’nafeh, and Chocolate Covered-Almond Filled Dates. Sip mouthwatering drinks like Rose Water Cooler, and a variety of Arabian “cocktails” like Golden Dream, made with mandarin juice, peach, honey, saffron and milk.

Though Amy Riolo entertains like an Arabian princess has created lavish menus for world leaders, she is a practical American, as she reveals how to create an Arabian tea party worthy of royalty, and a Laylat ul Henna, the ultimate girls’ night in, when brides-to-be gather with female friends and family members for a night full of beauty, pampering, henna-tattooing, music, dancing, and of course, an array of tempting culinary treats. Most ingredients are available at your local supermarket, though the “Where to Buy Guide” gives mail-order sources for any that may be hard to find.

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Editorial Reviews

From the Publisher
“This is a wonderful version of a classic Middle Eastern soup and seems like the perfect dish for a winter night. The original version contained incense, a common practice with slow cooking soups in the region. Pure resins like frankincense are actually safe to eat, and were once used like chewing gum. During cooking, the fragrant scent of the incense rose into the air and mingled with the spice in the food for a delightful effect. This version uses dried lemon and saffron instead of incense. From Arabian Delights; Menus, Recipes and Princely Entertaining Ideas from the Arabian Peninsula (Capital Books 2007) by Amy Riolo, a nationally recognized culinary expert, food writer, and cooking instructor based in the Washington, D.C., area.”

“What we know in America of Arabian food and life is colored by politics, by the local falafel truck, and maybe by ignorance. But with her book on the meals and traditions of Arabian entertaining, Amy Riolo seeks to illuminate a culture and move cooks beyond pita chips and hummus. Riolo has not only gathered recipes, but put them in the context of Arabian life…Riolo has immersed herself in Arab culture, and her recipes, gathered from home cooks and local restaurants, have a taste of authenticity. ..With her similar attention to detail, Riolo opens a window onto a culture that is much with us, but very little understood. And what better place for understanding than over a shared meal.”

“Rest assured that someone who owns dozens of cookbooks will not have anything like this paperback on their shelves. Food historian Riolo, who maintains homes in Germantown and north of Cairo, divulges recipes she acquired in the guest palaces of Mecca, Medina and Jeddah. The food is presented in cultural-culinary menus, with tips and a preparatory timeline for putting on a whole celebratory meal for Eid or Ramadan, or an Arabian dessert party or tea party. That's not to say the recipes can't be appreciated on their own. People who do not drink alcohol are always looking for worthy substitutions, so Riolo's Sunset, Red Sky and Kiwi fruit juice cocktails might work well.”

“Amy is a nationally recognized culinary expert, food writer, and cooking instructor based in the Washington, D.C. area. Amy’s talk was titled ‘Incense and Spice: Entertaining in the Arabian Peninsula.’ She talked about the history of the cuisine of the Arabian Peninsula and how the incense and spice trades impacted…An incense censor and perfumes were passed around the room for all to experience a touch of Arabian hospitality. Amy then spent the next 35 minutes answering many questions from the audience.”

“We had the chicken kebabs from Arabian Delights this weekend. I loved the flavor from the pinch of saffron in the marinade. The aromatic dish was so tasty with such authentic flavor. I also prepared the Sesame Chapati recipe to have with it: delicious.”

Amy Riolo's book, Arabian Delights, is rich with distinctive, yet easy recipes using readily available ingredients, for both family dinners and elegant events. What is most important to me, is that the book conveys a clear historical perspective of the peoples living on the Arabian Peninsula and the development of their cuisines. Arabian Delights gave me an understanding of Muslims and Islam through its culinary traditions and concepts that I've never had before.

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Product Details

  • ISBN-13: 9781933102559
  • Publisher: Capital Books, Incorporated
  • Publication date: 10/1/2007
  • Series: Capital Lifestyle Bks.
  • Pages: 224
  • Sales rank: 820,888
  • Product dimensions: 6.90 (w) x 8.90 (h) x 0.70 (d)

Meet the Author

As an award-winning author, chef, television personality, cuisine and culture expert, and educator, AMY RIOLO makes frequent appearances on numerous television and radio programs both in the United States and abroad. Amy created and appeared weekly in ninety second cooking videos entitled 'Culture of Cuisine' which air on nationally syndicated news shows on 28 different channels across the United States, totaling a reach of over 300 million people. Amy’s most recent book, The Mediterranean Diabetes Cookbook, (American Diabetes Association) was released in March 2010, received a starred PW review, won the 2011 Nautilus Book Award and was named ‘Best. Diabetes. Cookbook. Ever.’ by DiabetesMine.com. Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) won the World Gourmand Award for "Best Arab Cuisine Book" in the United States and was just released in a second edition. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula was chosen as one of the “16 Volumes Worth Staining” by the Washington Post (Capital Books, 2007). Amy also contributed to The Food Cultures of the World Encyclopedia and co-wrote The Al Tiramisu Restaurant Cookbook: An Elevated Approach to Authentic Italian Cuisine with award-winning chef/restaurateur Luigi Diotaiuti. She is currently completing The Ultimate Mediterranean Diet Cookbook which will be released in April 2015 and The Italian Diabetes Cookbook which will be released in January 2017. Amy is a Culinary Advisor for The Mediterranean Food Alliance. He work has appeared in numerous print media including USA Today, Cooking Light magazine, The Washington Post, CNN.com, The Wall Street Journal, Gulf News, Popular Anthropology Magazine, The UAE National, and international newspapers and hundreds of blogs. She is also the author of a noted culinary/cultural blog called Amyriolo.blogspot.com.
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Read an Excerpt

Sample a recipe from Arabian Delights from "A Royal Wedding Menu":

Eggplant, Tomato, and Chili Pepper Salad
( Salata Bat njan bil Tomatum wa Filfil)

This is a hot and healthy salad that takes only minutes to prepare. It works well on buffets or as a simple side dish during a busy weeknight. When choosing eggplants, look for small ones with smooth, shiny skin and no bruises. Tomatoes should be bright red, firm, and kept outside of the refrigerator to yield the best flavors.

2 1/2 cups canola oil, divided
4 small (4- to 5-inch-long) eggplants, sliced into
1/4-inch-thick slices
4 roma tomatoes, sliced into 1/4-inch-thick slices
3 green chili peppers, seeded
1/4 cup distilled white vinegar
Salt, to taste
Freshly ground black pepper, to taste
Pinch of chili powder or paprika
Plain yogurt for garnish, if desired

Heat 2 cups canola oil in a large frying pan over medium heat. When oil is hot, carefully lower eggplant slices into pan. Do not crowd skillet. Fry eggplant 3 to 5 minutes per side until lightly golden and cooked through. Remove with a slotted spoon and place onto a platter lined with paper towels. Continue with remaining eggplant. Fry roma tomatoes in the same manner and place onto a platter lined with paper towels. Fry chili peppers in the same manner and place onto a platter lined with paper towels. Whisk remaining 1/2 cup canola oil, vinegar, salt, pepper, and chili powder or paprika together in a small bowl to form a dressing. Place fried eggplant, tomato, and pepper slices onto a large serving platter. Top with dressing. Taste and adjust seasonings if necessary. Serve at room temperature.
Serves 4.
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