Vegetarian Dishes from Across the Middle East

Overview

Here are two hundred and fifty delicious, authentic recipes that showcase the vibrant flavors and healthful variety of vegetarian Middle Eastern cooking.

Vegetarian Dishes from Across the Middle East?originally published in 1983, out of print for 20 years, and previously unavailable in North America?now reappears as the appeal of vegetarian and Middle Eastern cooking continues to grow.

Author Arto der Haroutunian wrote 12 cookbooks that share ...

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Overview

Here are two hundred and fifty delicious, authentic recipes that showcase the vibrant flavors and healthful variety of vegetarian Middle Eastern cooking.

Vegetarian Dishes from Across the Middle East—originally published in 1983, out of print for 20 years, and previously unavailable in North America—now reappears as the appeal of vegetarian and Middle Eastern cooking continues to grow.

Author Arto der Haroutunian wrote 12 cookbooks that share with readers his thorough knowledge of and love for Middle Eastern food and of the peoples and cultures from which it developed. Here are dishes from as far west as Albania and as far east as Iran, with tastes from everywhere in between. You’ll discover:

  • Everyday favorites like hummus, tabouleh, Braised Mushrooms, and White Beans in Olive Oil
  • Fragrant soups and stews, from Lentil Soup (“the most popular and ancient”) to refreshing Orange and Lemon Soup
  • Healthy appetizers and salads, including Eggplant and Avocado Dip, Stuffed Tomatoes, and Spicy Beet Salad
  • Kookoo and eggeh, the frittata-like baked omelets popular across the Middle East
  • Bread and pastry recipes, from lavash and pita to baklava and Date and Walnut Cakes
  • Sweets and holiday treats like Saffron Pudding, Banana Ice Cream, and Rose Petal Jam.
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Editorial Reviews

The Vegetarian
“I found it hard to put this hard-backed recipe book down… [T]his book will give a real boost to any vegetarian food enthusiast looking for something a little more unusual.”
—The Vegetarian

“Out of print for over 20 years, this is one of the classic cookbooks on the subject written by the recognized authority in Middle Eastern cooking.”
—Publishing News

“All Arto’s cookbooks became classics….second-hand copies could fetch hundreds of pounds. Grub Street is reissuing them, starting with this, his ground-breaking collection of wonderful pilafs, soups, stuffed vegetables, relishes and pastries. A treasury of delicious dishes from an area where the richness and variety of vegetables is truly appreciated.”
—The Foodie

“I found myself wanting to eat everything in this collection of tasty veggie dishes…Arto Der Haroutunian, who was born in Aleppo but lived in Manchester, banged the drum for Levantine cuisine years before it became fashionable.”
—The Independent on Sunday

“Learn how to make a variety of feasts from just a few ingredients with this authentic collection of recipes, including popular dishes such as tabouleh, hummus and falafel, as well as new ones you may not have tried.”
—The Green Parent

“[Arto’s] versions of staple Greek dishes…rely on the art of delicate spicing to make very little into a feast. His thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking…including warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles,
relishes and pastries.”
—The Topic

“[Arto’s] brilliant book includes…enough delights to turn a glut into a feast.”
—Stella Magazine

"The recipes…glow. They openly embrace the full spectrum of ethical eating, but most importantly, this is a book of delicious, exquisite food; simple to make [yet] exotic enough to tempt jaded palates.”
—The Gastronomer’s Bookshelf

From the Publisher
“I found it hard to put this hard-backed recipe book down… [T]his book will give a real boost to any vegetarian food enthusiast looking for something a little more unusual.”
The Vegetarian

“Out of print for over 20 years, this is one of the classic cookbooks on the subject written by the recognized authority in Middle Eastern cooking.”
Publishing News

“All Arto’s cookbooks became classics….second-hand copies could fetch hundreds of pounds. Grub Street is reissuing them, starting with this, his ground-breaking collection of wonderful pilafs, soups, stuffed vegetables, relishes and pastries. A treasury of delicious dishes from an area where the richness and variety of vegetables is truly appreciated.”
The Foodie

“I found myself wanting to eat everything in this collection of tasty veggie dishes…Arto Der Haroutunian, who was born in Aleppo but lived in Manchester, banged the drum for Levantine cuisine years before it became fashionable.”
The Independent on Sunday

“Learn how to make a variety of feasts from just a few ingredients with this authentic collection of recipes, including popular dishes such as tabouleh, hummus and falafel, as well as new ones you may not have tried.”
The Green Parent

“[Arto’s] versions of staple Greek dishes…rely on the art of delicate spicing to make very little into a feast. His thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking…including warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles,
relishes and pastries.”
The Topic

“[Arto’s] brilliant book includes…enough delights to turn a glut into a feast.”
Stella Magazine

"The recipes…glow. They openly embrace the full spectrum of ethical eating, but most importantly, this is a book of delicious, exquisite food; simple to make [yet] exotic enough to tempt jaded palates.”
The Gastronomer’s Bookshelf
Library Journal
This long out-of-print 1983 classic from the late cookbook author der Haroutunian is now back with 250 easy-to-follow recipes for food like hummus, falafel, and baklava, with details on the ingredients and the dish's country of origin. There are even two borscht recipes—yes, borscht is a Middle Eastern and an Eastern European dish. Diagrams that demonstrate how to make filo pastry böreks and fold grape leaves render this title especially good for novice cooks. Highly recommended for vegetarians and those interested in Middle Eastern cooking. [Launching this fall, The Experiment (www.theexperimentpublishing.com) is a new independent publisher specializing in nonfiction, including cooking and nutrition.—Ed.]
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Product Details

  • ISBN-13: 9781615190041
  • Publisher: Experiment, The
  • Publication date: 10/6/2009
  • Pages: 288
  • Sales rank: 1,452,424
  • Product dimensions: 6.60 (w) x 9.20 (h) x 0.80 (d)

Meet the Author

Arto der Haroutunian (1940–1987) was a restaurateur, painter, translator, and author of 12 cookbooks. He also composed music and translated Turkish, Arab, Persian, and Armenian authors.

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