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Food & Cooking of the Middle East

Overview

The three countries that make up the Fertile Crescent, Lebanon, Syria, and Jordan, share many culinary traditions and are justifiably famous for their exquisite and complex cuisines. Once all part of the Ottoman Empire, the countries are bound by a common language and ancient cultural heritage, but they also have distinct regional dishes and an amazing array of local ingredients, spices, and flavorings.

The culture of the region is ancient, absorbing many influences throughout ...

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Overview

The three countries that make up the Fertile Crescent, Lebanon, Syria, and Jordan, share many culinary traditions and are justifiably famous for their exquisite and complex cuisines. Once all part of the Ottoman Empire, the countries are bound by a common language and ancient cultural heritage, but they also have distinct regional dishes and an amazing array of local ingredients, spices, and flavorings.

The culture of the region is ancient, absorbing many influences throughout its history of invasion and foreign rule, all of which have contributed to a cuisine rich in variety and taste, and this beautiful book presents a mouth-watering selection of its recipes. World-renowned favorites are all present, with tempting mezze dishes and richly roasted meats and baked fish, as well as spiced couscous and rice dishes. There are also less known, but equally delicious recipes to discover such as Armenian Jeweled Bulgur, White Bean Purée with Feta and Olives, and Grilled Fish with Dates. A meal from these countries often ends with little sweet treats, and here you can learn how to prepare Stuffed Red Date Preserve, Little Walnut Cakes, and Lebanese Coffee with Cardamom.

The evocative introduction looks at the impact of history, geography, climate, religion, and festivities on the food and how these influences have created dishes across the region. With more than 600 sumptuous photographs, this inspiring book captures the essence of Lebanese, Syrian, and Jordanese cooking, and offers you the chance to explore a rich and varied cuisine

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Product Details

  • ISBN-13: 9781435145368
  • Publisher: Hermes House
  • Publication date: 11/30/2012
  • Pages: 256
  • Product dimensions: 8.90 (w) x 11.24 (h) x 0.87 (d)

Meet the Author

Ghillie Bas¸an has lived and worked in the Middle East for a number of years, visiting much of the region as a food and travel writer. With a Cordon Bleu diploma and a degree in social anthropology, she has used her knowledge of Asian and Middle Eastern culinary cultures to write several highly acclaimed cookbooks, including Classic Turkish Cooking, which was shortlisted for the Glenfiddich Book of the Year and the Guild of Food Writers’ Cookery Book of the Year awards, and The Middle Eastern Kitchen. Ghillie has been a regular contributor to the Sunday Tribune, the Sunday Herald, and several cooking magazines. An authority on the culinary cultures of Turkey, the Middle East, North Africa, and Southeast Asia, she also runs popular hands-on, informative cooking workshops.

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