Classic Vegetarian Cooking from the Middle East and North...
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Editorial Reviews
From Publishers Weekly
Food and travel writer Salloum (From the Land of Figs and Olives) notes in his introduction that Middle Eastern and northern African populations have relied on a vegetarian diet since the beginning of civilization, despite the lamb and chicken dishes that may spring to the mind of anyone with a nodding acquaintance (meat is a rarity often reserved for special occasions). Setting the record straight with over 300 vegetarian dishes, Salloum's culinary tour gives readers the chance to eat like the locals do. While there are plenty of recipes utilizing common ingredients (30 chickpea recipes, 19 eggplant dishes and a dozen featuring dates), Salloum also offers unusual combinations such as Pomegranate and Mushroom Soup and Tumeric-Flavored Eggs, using garlic, cilantro and tomato in addition to the subtle, noble spice ("much in demand at birth, marriage, and death ceremonies). Pancakes are stuffed with a sweetened and spiced ricotta cheese or a walnut, cinnamon and sugar filling, then cooked and dipped in Qater, a simple syrup infused with orange flower water and lemon juice. Including the Arabic names for every dish and boasting recipes for homemade yogurt, multiple takes on falafel and a multitude of stews and soups, most of which come together in minutes, Salloum's collection will be welcome, illuminating resource for vegetarians and omnivores alike.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Customer Reviews
Most Helpful Customer Reviews
67 of 69 people found the following review helpful
By Sophie
Format:Paperback|Amazon Verified Purchase
I'm sure most people reading about "vegetarian middle-eastern" cookbooks are good cooks when they have the time and inclination. But I, for one, have grown bored with my own repertoire. Most cookbooks are more fun to read than to actually cook from. Or they have ingredients that, even living in New York City, seem annoyingly inaccessible.
This book has lots of very easy recipes that are healthy vegetarian (hardly any animal fat with the exception of yoghurt in cold dishes). I can imagine actually(!) making just about everything, there's even a section on arab desserts -- the easy kind made of farina. This is probably the best cookbook I've ever bought. I think it's useful whatever your level of cooking expertise, but you need to be a fan of the meditterranean diet. We're talking beans, legumes, olive oil, yoghurt, eggplant, a few other vegetables.
Recipe details:-- it's true most are simple, but unless you were raised in a middle-eastern family I don't know how you would've thought of these combinations -- even if you're say very familiar with Greek or Italian food, I think this is pretty new stuff.
Some "recipes" include: yoghurt ginger appetizer (includes almonds, onions, ginger, tomato);many types of lentil soups from various middle eastern countries (the egyptian one includes butter and cumin, the one from bahrain adds tomato, vermicelli, and ground coriander);fried pepper salad; orange and olive salad; beet salad; stuffed eggplant; and vegetable casserole.
Nothing sounds 'exciting' but it is all very accessible and well seasoned. It's like you could turn to this book and make every meal from it -- that is if you like meditterranean food.
This book has lots of very easy recipes that are healthy vegetarian (hardly any animal fat with the exception of yoghurt in cold dishes). I can imagine actually(!) making just about everything, there's even a section on arab desserts -- the easy kind made of farina. This is probably the best cookbook I've ever bought. I think it's useful whatever your level of cooking expertise, but you need to be a fan of the meditterranean diet. We're talking beans, legumes, olive oil, yoghurt, eggplant, a few other vegetables.
Recipe details:-- it's true most are simple, but unless you were raised in a middle-eastern family I don't know how you would've thought of these combinations -- even if you're say very familiar with Greek or Italian food, I think this is pretty new stuff.
Some "recipes" include: yoghurt ginger appetizer (includes almonds, onions, ginger, tomato);many types of lentil soups from various middle eastern countries (the egyptian one includes butter and cumin, the one from bahrain adds tomato, vermicelli, and ground coriander);fried pepper salad; orange and olive salad; beet salad; stuffed eggplant; and vegetable casserole.
Nothing sounds 'exciting' but it is all very accessible and well seasoned. It's like you could turn to this book and make every meal from it -- that is if you like meditterranean food.
34 of 34 people found the following review helpful
By A Customer
Format:Hardcover
Vegetarian dishes can be boring sometimes. You can only do so much with a can of chickpeas, or an eggplant or even a salad. Not so with Habeeb Salloum's Classic Vegetarian Cooking from the Middle East and North Africa. Presenting dishes from all over these regions, Mr. Salloum's recipes inspire the cook to garnish a table with these non-meat dishes. With an introduction and historical explanation of these dishes, preparation of the meals comes easy and the mouth watering delights even more enjoyable when eaten. Twenty-five recipes prepared so far and all have had a 100% review from family and friends. No kitchen should be without it!
24 of 24 people found the following review helpful
By "sydneykate"
Format:Hardcover
This is a wonderful book not only for the recipes but for the insights in to the part food plays in the everyday lives and culture of the people of the Middle East and North Africa. Salloum gives a brief history of most of the dishes and places them in geographical and cultural context. I enjoyed reading it as much for the delicious food as the explainations. My only criticism would be that there are no pictures in the book so a novice cook like myself has little idea of how to serve the recipes. A minor quibble... it is a lovely book and has delicious, tasty recipes.
Most Recent Customer Reviews
4.0 out of 5 stars
classic vegetartian cooking from the middle east and north africa
Product had nice appearance. Met expectations! The recipes were interesting and appeared easy to prepare. Product was mailed in a secure package.
Published 1 month ago by sylvia r dillon
5.0 out of 5 stars
Superb and easy
Great recipes, easy instructions. All recipes can be made quickly with canned or frozen beans. Everything I like in a recipe book. Awesome falafel recipes.
Published 5 months ago by William Kirst
5.0 out of 5 stars
Classic North African Vegetarian
This cookbook is wonderful if you love the land around the Mediterranean. Colorful peppers, tomatoes, beans, squash, melon are enriched with grains, and the flavorful oil of the... Read more
Published 15 months ago by Dessie M
5.0 out of 5 stars
MY FAVORITE COOKBOOK
I bought this book after a trip to Israel and Palestine. The food there was SO GOOD and this book helped me recreate it. Their use of herbs and spices is inspiring. Read more
Published on February 12, 2011 by Pinchick
5.0 out of 5 stars
Absolutely love this cookbook and the recipes
Okay, so 4 months ago I become a vegetarian and one that is also gluten free at that.
I borrowed this from the library and immediately became hooked on the recipes - I had to... Read more
I borrowed this from the library and immediately became hooked on the recipes - I had to... Read more
Published on December 12, 2010 by Deborah Wiggins
5.0 out of 5 stars
Outstanding cookbook
This book is definitely the best Middle Eastern cookbook I've seen. I have traveled a fair amount in the region and made a lot of Middle Eastern food, and this cookbook is really... Read more
Published on November 27, 2010 by Rob
5.0 out of 5 stars
Great Middle Eastern Vegetarian Cookbook
This book includes many recipes for classic Middle Eastern vegetarian dishes, mainly from the Arab world. Everything looks and sounds delicious and authentic. Read more
Published on October 13, 2010 by trilingual1946
5.0 out of 5 stars
Heart-warming Hospitality and Delicious Dining.
Though I am usually drawn to cookbooks with abundant pictures, I have spent hours poring through Classic Vegetarian Cooking from the Middle East and North Africa. Read more
Published on March 19, 2010 by Heather Marie
5.0 out of 5 stars
excellent resource!!
This cookbook is well designed and cogently written. The variety of recipes is impressive; many of which you will not see in restaurants in the United States. Read more
Published on September 3, 2009 by Vegas Slim
1.0 out of 5 stars
no pictures
I was inspired to look for a cookbook after traveling through these regions -- amazing cuisine. But will never know if the recipes in this book are as delicious as what I ate... Read more
Published on March 16, 2009 by DINK household
Citations (learn more)
This book cites 13
books:
See all 13 books this book cites
- The Perfumed Garden of Cheikh Nefzaoui: A Manual of Arabian Erotology (Signet Classics) by Sheik Netzawi on page 30, page 62, and Back Matter
- The Middle East Since 1900 (Modern times sourcebooks) by K.A. Rice on page 7, page 76, and page 166
- The Cooking of Italy, by Waverley Lewis Root on page 250, and Back Matter
- The Encyclopedia of Food by Arterums Ward on page 258, and Back Matter
- The Perfumed Garden by Sheikh Nefzaoui in Back Matter
See all 13 books this book cites
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