From Turkey's yogurt, feta, honey, and pomegranates to North Africa's ras el hanout, dates, and rosewater, the variety of ingredients in the Middle East is equaled only by the diversity of the region s dishes. Most of the dishes in this book are simple enough to throw together for a quick, flavor-packed, weeknight dinner. For weekend cooking, there are plenty of easy, slow-cooked stews and tagines, and more hands-on kibbeh and small pies are great for an afternoon of adventurous assembly-line cooking.Meza, Stews, Tagines, Meats, Rices, Vegetables, Salads, Breads, Desserts, and more100 Middle Eastern recipes with simple step-by-step instructionsFull color photos of every dishCook's tips for every recipe
Recipes from the Book
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Ingredients You May Need
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