Overview

The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelettes, pastries and sweets, smooth yogurt drinks, and strong coffees. Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavour - culinary historians estimate the Arab kitchen has over 40,000 dishes! Now noted food writer Habeeb Salloum has culled 330 savoury jewels from this never-ending storehouse to create The Complete Middle Eastern Vegetarian - a rich, healthful, and economical introduction to flavours and aromas that have stood the test of time.

Full Product Details

9781623711023

Table of Contents

Reviews

"""A delicious magic carpet ride through the Middle East and North Africa."" ""A treasure chest... rich and varied... 330 savory jewels from this never-ending storehouse."""

Author Information

Habeeb Salloum is an accomplished food and travel writer for such magazines as Gourmet, Christian Science Monitor, and Vegetarian Times. He is the author of From the Lands of Figs and Olives, a Middle Eastern and North African cookbook.

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