Classic Vegetarian Cooking from the Middle East & North Africa (Paperback)

by Habeeb Salloum (Author) "allspice (bahaar): The dried berry of the pimento tree..." (more)
Key Phrases: frying pan contents, dibs rumman, coarse burghul, Classic Vegetarian Cooking, Middle East, Arabian Gulf (more...)

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.

Product Details

• Paperback: 352 pages
• Publisher: Interlink Publishing Group (March 2002)
• Language: English
• ISBN-10: 1566563984
• ISBN-13: 978-1566563987
• Product Dimensions: 9.8 x 7 x 1 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars See all reviews (14 customer reviews)
• Amazon.com Sales Rank: #114,494 in Books (See Bestsellers in Books)

  Popular in these categories: (What's this?)

  #10 in	Books > Cooking, Food & Wine > Regional & International > African
  #17 in	Books > Cooking, Food & Wine > Regional & International > Middle Eastern

Customer Reviews

Most Helpful Customer Reviews

41 of 42 people found the following review helpful:

5.0 out of 5 stars Quick,healthy, and tasty "recipes" for the meditteranean eater., March 31, 2006

By	Sophie (astoria, ny) - See all my reviews

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.

23 of 23 people found the following review helpful:

5.0 out of 5 stars Luxurious, Simple and Healthy Eating, August 7, 2000

By A Customer

This review is from: Classic Vegetarian Cooking from the Middle East & North Africa (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!

19 of 19 people found the following review helpful:

4.0 out of 5 stars A Rich and Treasured Book, August 26, 2000

By	"sydneykate" (Sydney, NSW Australia) - See all my reviews

This review is from: Classic Vegetarian Cooking from the Middle East & North Africa (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.