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FREE FLAVOURS OF THE : SPICED AND AROMATIC RECIPES FROM THE ANCIENT LANDS PDF

Ghillie Basan | 160 pages | 15 Mar 2014 | Ryland, Peters & Small Ltd | 9781849754927 | English | London, United Kingdom Most Commonly Used Spices In Middle Eastern Cooking

You may know and baba ghannoujbut have you heard of seer? Spanning the vast region east of the Mediterraneanthe Middle East is comprised of nearly 20 different nations—including , Lebanon, and the countries of the Arabian Peninsula—each with Flavours of the Middle East: Spiced and Aromatic Recipes from the Ancient Lands own defining set of ingredients, influences, and techniques. Among them? Our favorite Middle Eastern dinner recipes run the gamut from roast chicken done the traditional Iraqi and Palestinian ways to the grilledstewedand fried lamb methods that are popular throughout the region. Of course, there are spectacular vegetarianveganand seafood optionstoo. The dietary restrictions of three major religions represented in the Middle East—Islam, Judaism, and Coptic Christianity—have given rise to some seriously inventive meat- and dairy-free cooking. As for condiments, the aforementioned torshi seer sweet-tart, fermented from Flavours of the Middle East: Spiced and Aromatic Recipes from the Ancient Lands adds complex acidity to roasted and stewed meats, while Israelis slather schug a Yemenite chile sauce over and french fries as liberally as Americans use ketchup. Finally, for a sweet way to end your Middle Eastern menu, learn how to make date-filled Lebanese Maamoul or flaky Israeli . Get seasonal recipes, methods and techniques sent right to your inbox— sign up here to receive Saveur newsletters. Saveur for iPad included. Gift subscriptions available. Menu Sign Up. Search Search. Beef with Apricots and . In the Syrian Jewish kitchen, this Middle Eastern basic gets a sweet-and-sour spin. In the warmer months, try to find and use fresh grape leaves; they are more tender and flavorful than the jarred types. Out of season, jarred leaves are a fine substitute we prefer the Orlando brand. Cauliflower Berber. This dish will make you dust off the grill in preparation for spring, and the taste of will remind you of warm days on the way. Tart balances sweet caramelized in a roast chicken and flatbread dish traditionally baked in a wood-fired oven. Persian Sabzi. This classic frittata gets loaded with herbs for a fresh, springy dish perfect for Nowruz, the Persian new year, in March. Persian Tamarind-Stuffed Fish. A luxurious whole fish preparation flavored with tangy tamarind and fragrant barberries, perfect for Nowruz, the Persian new year. Galilean- Style Hummus Hummus Maushaushe. Generous spice, a good dose of oil, and piled high are the hallmarks of this Galilean-style hummus. -Beet Dip. Tahini's nutty, luxurious properties don't stop at hummus. Fried with Tahini and Pomegranate Seeds. This eggplant dish from 's restaurant in Philadelphia highlights classic Middle Eastern ingredients: molasses, tahini, and pomegranate. Persian . Rice is a staple at most meals in ; tahdigthe crust of crispy rice that forms on the bottom, is the most prized part. Soaking the rice before cooking for 15 minutes helps to elongate the grains, resulting in a fluffier rice, while the towel on the lid helps to pull the moisture away during the longer cook time. Mashed Eggplant Dip Baba Ghannouj. Across the Levant, are grilled and mashed to make baba ghannouj, a silky, delicious dip for flatbreads and . Torshi Seer. For this sweet-tart Persian pickle, whole heads of garlic are fermented in a solution until the are very Flavours of the Middle East: Spiced and Aromatic Recipes from the Ancient Lands. Fried Hearts. Tender artichoke bottoms get cooked until crisp, then served with an intense tahini sauce. Charring young eggplant over an open flame lends a smoky flavor to this dish from the Galilee. Redolent of garlic, , and mint, these Middle eastern chicken can be served with basmati rice or flatbread. Lamb and Wheat Croquettes. Rich ground lamb and fine grain bulgur wheat are used to form a shell around sauteed beef and earthy pine nuts. Generously seasoned with cumin, , allspice, and , these Middle Eastern-style croquettes offer an inviting aroma and tantalizing flavor. Alon Shaya, chef at New Orleans' Shayatops hummus with baroque toppings like , romanesco, and dates; here, he opts for serving the creamy spread with duck, , and tapenade. Like many rice pilafs from the region, this one is spattered with -infused water to create patches of fragrant yellow rice. The whole is wrapped in butter-saturated to create a crispy, golden-brown casing that's cracker thin. Any Flavours of the Middle East: Spiced and Aromatic Recipes from the Ancient Lands of lavash will work—just trim the pieces as needed into strips, rectangles, or ovals to fit the pot. Cashew Baklava. Brown sugar, cinnamon and nutty, rich cashews are rolled into tight baklava cigars in this eminently snackable . Persian Cantaloupe Drink. Test kitchen director Farideh Sadeghin got the recipe for this refreshing melon drink from her Iranian-born father, who makes it by grating fresh cantaloupe and combining it with water, sugar, and fresh mint. You can add a little gin for a cooling summer cocktail. Finely chopped fresh and mint are bathed in fruity extra virgin and lemon juice in this classic Middle Eastern appetizer, adapted from Moorish by Greg and Lucy Malouf Hardie Grant Books, Bulgur wheat, a Flavours of the Middle East: Spiced and Aromatic Recipes from the Ancient Lands ingredient in , is omitted here for a dish that focuses on the flavor of the fresh herbs. This recipe first appeared in our October issue with the story Home for the Harvest. Roasted Cauliflower with Tahini Sauce. Roasting cauliflower at a high heat results in a crisp-tender texture and toasty flavor that pairs perfectly with tart tahini dipping sauce. Protein-rich red and hearty butternut squash are transformed into a smooth, fragrant soup that's a perfect, simple meal served with flatbread. Beet with Lamb Meatballs. For this traditional Iraqi-Jewish dish, ground-lamb meatballs are braised in a vibrant beet stew. Shish Kebabs. The classics done right. There is nothing like falafel's first bite: the crisp-fried exterior giving way to a Flavours of the Middle East: Spiced and Aromatic Recipes from the Ancient Lands center of seasoned mashed , garlic, and parsley. Eggs Poached in Sauce Shakshuka. The classic Israeli , shakshuka, a dish of Libyan origin, can be served as a main course for any meal of the day. Lamb and Cauliflower Stew with . Eggplants are stuffed with a mixture of spiced lamb and rice, then simmered in tomato sauce in a rustic, cinnamon-scented dish from Lebanese author Fouad Kassab's mother, Isabelle. Lebanese seven-spice powder—a mix of allspice, , cinnamon, cloves, fenugreek, , and nutmeg known as —flavors the lamb patties as well as the tomatoes in this richly spiced dish. Loubieh bil Zeit Romano Beans with Tomatoes. Lebanon has an ancient tradition of producing high-quality olive oil, which is used to braise vegetables in a number of traditional dishes. One of the most popular is loubieh b zeitliterally "green beans in oil," a traditional Lebanese mezze in which romano beans are braised until tender with tomatoes in olive oil. . Similar to Indian , this Iranian sauce differs with the addition of minced fresh yellow . Make it a day ahead to allow the flavors to really marry before serving. These holiday cookies are flavored with orange blossom water and stuffed with a sweet date filling. Though baklava varies throughout the Middle East and Mediterranean, like this one with an -cinnamon-bread crumb-filling, it's always a sweet treat. Ras el hanout, the North African spice blend, along with fresh orange zest and juice, mint, and cilantro, give Israeli cous cous a fresh feel and flavor in this simple weeknight meal. Omani Coconut Cookies. A simple combination of sugar and unsweetened coconut cools and hardens into sweet, crunchy treats that are perfect served alongside tea or coffee. This deeply satisfying dish of spiced meat and creamy wheat berries is most often Flavours of the Middle East: Spiced and Aromatic Recipes from the Ancient Lands with lamb, but it's particularly delicious when made with chicken. These Lebanese shortbread cookies feature a buttery pastry scented with and orange blossom waters wrapped around a cinnamon and nutmeg—spiced date filling. Turkish Stuffed Eggplants. Garlicky bell peppers laced with cumin, , and cinnamon fill these roasted eggplants. Serve these spiced lamb skewers with warm flatbreads, charred tomatoes, and cooling labneh. and Fritters. Coriander and paprika pair nicely with the salty feta in these airy, golden zucchini fritters. Grilled Onion Salad with Sumac and Herbs. Zippy sour pickle juice offsets the sweetness of the pomegranate molasses and charred onions in this vibrant salad. This version is Turkish in origin but uses a technique derived from Armenian recipes: The dumplings are baked in the oven before boiling, allowing the meat to better flavor the dough and imparting a toasty aroma to the final dish. Have a fishmonger remove the branzino's spine and ribs, to make the fish more malleable and prevent bones from sneaking into the rice. Across the Levant, you will find variations on , dishes built on toasted or fried day-old bread. The term comes from the word "fatta", Flavours of the Middle East: Spiced and Aromatic Recipes from the Ancient Lands to crumble bread. In this Lebanese version from author Fouad Kassab's mother Isabelle, brown butter tops a layered dish of baked and chickpeas tossed with spiced yogurt. To save time, soak the chickpeas in water and baking soda: the alkilinity of the soda breaks down the beans' cellular walls and can reduce cooking time by thirty five minutes. Iranians usually serve chelo ba tahdig with stew, kebabs, or meat dishes. Herbs and alliums, feta, or often share the table. Salad with Fennel and Chiles. In Bishara's family tradition, freekeh was prepared as a pilaf of sorts with chicken or meat. Flavours of the Middle East Ghillie Basan Online at

Wonderfully fudgy, sweet and sticky flapjacks full of Middle Eastern flavours. These flapjacks not only contain white chocolate, but also tahini, dates, , walnuts, seeds and oats. Perfect for a picnic or lunch boxes. Easy halva ice-cream pie. Just 3 ingredients and 10 minutes preparation are needed to make this fabulous and impressive halva ice-cream pie! A perfect make-ahead dessert for a special occasion. Halva Flapjacks. This is a comforting and delicious vegetarian Lebanese recipe made with eggplant and chickpeas. It is packed with tons of flavor with the addition of warm spices and pomegranate molasses. Homemade Falafel. Made the Egyptian way with fava beans not chickpeas. Air-fried for a healthy take, but can be baked too. Naturally vegan. Serve with a zingy Middle Eastern chopped salad, tahini sauce and pitta breads. Flavours of the Middle East: Spiced and Aromatic Recipes from the Ancient Lands fresh, green, summery salad feature bulgur wheat and fresh herbs as the main ingredients. It serves well as a side or as the main dish. It is incredible easy to make and is one the entire family will love. This delicious tagine gets a whack of spice from harissa paste and a touch of sweetness from honey and dried apricots. Shakshuka. Serve with herby for a quick and delicious main meal. It also makes a great breakfast with some good crust bread. For a more traditional Middle Eastern take, swap the halloumi for poached eggs. It's fresh, it's delicious and only takes 8 minutes, using everyday ingredients! Tabbouleh is a classic bulgur wheat salad from featuring lots of fresh herbs, tomatoes, cucumber and . Ready in around 30 minutes this makes a surprisingly great side dish, or a potluck. This summer Middle Eastern-inspired mixed-grain salad is Flavours of the Middle East: Spiced and Aromatic Recipes from the Ancient Lands with grilled watermelon and it makes a stunning and impressive centrepiece for a plant-based BBQ. It is also perfect for your vegan and dairy free guests! Sprinkled with fresh pomegranate seeds and served with zaatar pita chips — this easy labneh dip is the perfect appetizer or can be served as part of a mezze platter! sauce is a delicious creamy yogurt-based sauce made with grated , olive oil, white vinegar, and seasonings. Learn the tips and tricks to easily make this cucumber sauce homemade. This perfect tahini sauce recipe is rich and luscious! Made with only four simple ingredients, and the result is magical. Seriously magical! Pinterest is using cookies to help give you the best experience we can. Got it! Middle East Recipes - Spices & Herbs - The Spice House

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