Cooking By Country : Middle Eastern and Jewish

ISBN: 9781786694775
Publication date: 01/04/2017

An inspiring collection of recipes from one of the world's oldest cities. It is hardly surprising that Aleppo, one of the world's oldest inhabited cities, is also home to one of the world's most distinguished and vibrant cuisines. Surrounded by fertile lands and located at the end of the Silk Road, Aleppo was a food capital long before Paris, Rome or New York. Here, one of the Arab world's most renowned chefs unlocks the secrets to this distinctive cuisine. Featuring over 200 irresistible regional recipes, such as Chili and Garlic Kebab, Syrian Fishcakes, Semolina and Butter Pudding, and the queen of the mezze table, Red Pepper and Walnut Spread, The Aleppo Cookbook is a beautiful introduction to the Syrian table

Pages: 352
Dimension: 257mm X 193mm
Author: MATAR, MARLENE

ISBN: 9781921383014
Publication date: 21/08/2013

Publication Date: 21 August 2013
Heady spices, creamy tahini, tender lamb, fragrant rosewater and fresh, salty cheeses. Enter the exotic world of Syrian cooking.

Sharon Salloum, co-owner and chef of Almond Bar restaurant in Sydney, was brought up in a traditional Syrian household, where a steady stream of friends and family were welcomed with generous offerings of food and drink. Helping in the kitchen, Sharon learnt to cook from an early age, and developed a strong sense of pride in her Syrian heritage.

In this stunning collection, Sharon shares over 100 classic and contemporary recipes, including black hummus, pumpkin kibbeh, almond-crusted scallops, sour cherry kebab balls, fig sorbet and semolina fudge. Let Sharon's natural warmth entice you to gather your favourite people around you and enjoy a taste of Syria.

Price: $39.99



Pages: 208
Author: SALLOUM, SHARON

ISBN: 9781620870488
Publication date: 01/01/2013

Suitable for those wishing to broaden their culinary expertise, as well as beginners who want to whip up some easy and delicious Arab dishes, this book offers recipes that include appetizers, dips, and main courses to desserts and pastries.


Pages: 352
Author: CHOUEIRY, RAMZI

ISBN: 9781911127864
Publication date: 01/10/2018

Following on from her bestselling Palestine on a Plate, Joudie Kalla introduces readers to even more of the Middle East's best kept secret - Palestinian cuisine.

'Baladi' means 'my home, land and country' in Farsi and Joudie once again pays homage to her homeland of Palestine by showcasing the wide-ranging, vibrant and truly delicious dishes of this country. Baladi features recipes that are broadly categorized according to the part of the country that they primarily hail from, such as the land, the sea and the forest. Experience the wonderful flavours of Palestine through daoud basha (lamb meatballs cooked in a tamarind and tomato sauce served with caramelised onions and vermicelli rice), fatayer sabanekh (spinach, sumac and onion patties), samak Makli (fried fish selection with courgette mint and yogurt dip), halawet il smeed (buttery semolina and orange blossom dessert), and many more sensational recipes. Dishes are designed to go together and Joudie explains how to approach matching recipes together for a meal, although at the end of the day she takes an entirely flexible approach - choose what you fancy and create your own tasty combinations!

Dimension: 250mm X 191mm
Author: KALLA, JOUDIE

ISBN: 9780140466096
Publication date: 01/11/1999

'Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet... The Book of Jewish Food is her masterpiece (though the recipes are glorious), the richest and most sensuous encyclopedia of Jewish life ever set in print.'
Simon Schama

'One does not have to be Jewish to appreciate this book... buy it for the recipes... for couscous with orange pumpkins and raisins, Syrian stuffed fried kibbeh, chicken croquettes Burmese style, "the bride's pigeons" from Morocco, simple refreshing vegetable salads from the Mediterranean, and delicious northern European desserts and pastries.'
Frances Bissell, The Times

Pages: 592
Author: RODEN, CLAUDIA

ISBN: 9780761135814
Publication date: 01/04/2008

Contains recipes such as hot potatoes with cucumber cream, Claire Cappel's drunken fruit compote, easy brisket for every holiday, Estelle's Gefilte fish, sweet and sour corned beef, Hal's crock pot tsimmes, triple com pudding, as well as 17 noodle puddings.

Author: KANCIGOR, JUDY BART

ISBN: 9789774167119
Publication date: 01/10/2015

Since its original publication in 1984, Samia Abdennour's Egyptian Cooking has become a true classic-a must-have cookbook for anyone who wants to eat as the Egyptians do. From hearty staples like foul midammis (stewed fava beans) and kushari (a mix of pasta, rice, and lentils under a rich tomato sauce) to more complex meals such as roast leg of lamb and baked stuffed fish, Egyptian Cooking runs the gamut of the national cuisine. Now, in this revised and expanded edition, Abdennour has added over eighty new recipes from all over the Middle East, including some of the most popular dishes from the Levant, the Gulf, and North Africa. With 485 recipes and mouth watering colour photographs, this versatile guide gives users a wide array of basic meals and sumptuous dishes.

Pages: 240
Author: ABDENNOUR, SAMIA

ISBN: 9781743364673
Publication date: 26/08/2015

Publication Date: Coming 26 August 2015!
Israeli-born chef Michael Rantissi and his partner and 'balaboosta' Aussie girl Kristy Frawley drill down to what we all love about the ingredients and flavours of the Middle East - grains and greens, generosity, pungency, sweetness, sharing. This is food that brings everyone to the table, and won't let them leave.Michael puts ingredients first and foremost, opening the door to our greater understanding and appreciation of the Middle East's hidden treasures --- tahini, baharat, halva, chickpeas, labneh, eggplant, honey, pomegranate, amba, dates, broad beans, pistachios, wild greens, ancient grains. The recipes go from basics like hummus, aioli and falafel, to Persian eggplant risotto, Cauliflower, cranberry and pearl barley salad, Harissa-braised lamb with okra. To finish, are the pastries, breads and syrup-laden cakes that turn a meal into a feast - Chocolate and pistachio baklava, Date and dukkah brownies, Persian pavlova.Living in multicultural Sydney, he says, has helped him lighten and brighten traditional recipes, without ever losing sight of their origins and traditions. 'If my mother knew I was serving falafel for breakfast - and people were loving it - she would be amazed,' he says.A much-lauded home cook, Kristy adds those all-important pastries, breads and syrup-laden cakes that turn a meal into a feast, any time of the day or night.

Pages: 256
Dimension: 260mm X 205mm
Author: RANTISSI, MICHAELAND FRAWLEY,KRISTY

ISBN: 9781849758161
Publication date: 01/05/2017

The ultimate in light fast food, Middle Eastern falafel have become a universally adored vegetarian comfortdish. Learn how to make best-ever falafel with tips and tricks and this creative collection of recipes.Falafel are an ancient Middle Eastern food originally made with broad beans or chickpeas, which arecrushed and mixed with herbs and spices and moulded into patties. They are then traditionally served inpitta bread pockets with salad and dips such as hummus, tzatziki or tahini sauce. The rest of the world havesince caught on to the delights of falafel, and chickpea patties have steadily been becoming the darlings ofvegans and vegetarians, picnic goers, festival food trucks and supermarket delis since the early 2000s. It’snot hard to see why: quick, easy and inexpensive for home-cooks to make, they also fall into that wondrousoverlapping category of being crave-worthy and satisfying (up there with chips and other such savourymorsels) as well as nutritious and fairly low in fat. What’s more, chickpeas are a brilliant source of proteinfor those who don’t eat meat. They are rich in fibre, as well as nutrients manganese and folate. But thehealth benefits don't stop with chickpeas – modern falafel are often made with added vegetables, nuts andseeds, lentils, or other grains and legumes, as are many in this book.In the Fried section try the Fennel & Lemon Scented Falafel or Juicy Brown Rice Faux-lafel. In the Bakedchapter find Crunchy Sesame Falafel or Falafel Croquettes. The Raw section offers snacks such as tastyMediterranean Seed Falafel, which are packed with good stuff, and very low fat. For something moresubstantial try curries, casseroles, burgers and salads in the Meals chapter. Lastly, whip up Sauces & Dipssuch as Spicy Avocado or Home-made Tahini Sauce in the to perfectly complement your patties.Thesavoury taste and filling texture of falafel means they are great in a wide range of dishes. Falafel Forever isfor the falafel-obsessed as well as people who are new to trying this delicious dish in all its various forms.

Pages: 64
Dimension: 190mm X 190mm
Author: GULIN, DUNJA