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Mediterranean Street Food: Stories, Soups, Snacks, Sandwiches, Barbecues, Sweets, and More from Europe, North Africa, and the Middle East Paperback – June 27, 2006


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Mediterranean Street Food: Stories, Soups, Snacks, Sandwiches, Barbecues, Sweets, and More from Europe, North Africa, and the Middle East + Lebanese Cuisine: More Than 250 Authentic Recipes From The Most Elegant Middle Eastern Cuisine
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Product Details

  • Paperback: 304 pages
  • Publisher: William Morrow Cookbooks (June 27, 2006)
  • Language: English
  • ISBN-10: 0060891513
  • ISBN-13: 978-0060891510
  • Product Dimensions: 0.8 x 8 x 9 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #236,562 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

This quirky cookbook features both tasty snacks and more substantial meals, all of them available on the streets of Italy, Turkey and other Mediterranean countries. Helou (CafE Morocco) is a friendly, inquisitive guide who's not afraid to express her own occasional squeamishness about eating on the street, especially in places like Cairo, where diners are expected to use the same spoons, cleaned only with a dunk in questionable water. A fascinating introduction shows a keen understanding of the entire region (Helou herself grew up in Beirut and fondly remembers the Corniche, an area filled with vendors of snacks, sweets and drinks). Recipes are organized by type of food (e.g., soups and sandwiches), and Helou provides a simple formula for arranging them into a traditional meal. Snacks include Farinata, a chickpea flour pancake from Genoa, and Stuffed Mussels from Istanbul, which are filled with rice and then steamed. A chapter on breads and pastries offers Lebanese Thyme Bread and Ramadan Bread with Dates. A few dishes, such as Greek Octopus and Onion Stew, sound like unlikely, albeit delicious, candidates for the eat-and-walk formula. A few more most notably a french fry sandwich from Beirut are just too strange to catch on. But on balance, this covers just the kind of food for which it is often near-impossible to locate a recipe. Desserts (Walnut Pancakes) and drinks (fermented Bulgur Drink) round out this solid collection of both curiosities and serious dining.
Copyright 2002 Cahners Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

About the Author

Anissa Helou is a writer, journalist, and broadcaster. Born and raised in Beirut, Lebanon, she knows the Mediterranean as only a well-traveled native can. Lebanese Cuisine, her first book, was nominated for the prestigious Andre Simon Award and was named one of the best cookbooks of 1998 by the Los Angeles Times. Mediterranean Street Food was described by the New York Times as "a marvelous book." It won the Gourmand World Cookbook Award 2002 as the best Mediterranean cuisine book in English. Helou lives in London, where she has her own cooking school, Anissa's School. She appears frequently on British television and radio. She has written many articles for the Weekend Financial Times, and has contributed to several other publications including Gourmet, the Chicago Tribune, and the Washington Post. An accomplished photographer and intrepid traveler, Helou is fluent in French and Arabic as well as English.


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Customer Reviews

4.2 out of 5 stars
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The recipes she has selected (how did she ever decide!)
Janet Stansberry
This superb book has a wide variety of easy and delicious Mediterranean recipes ranging from the simple to the extremely complex.
Dr. Milo Jones
My personal favorite so far has been the lamb and chickpea stew.
KH1

Most Helpful Customer Reviews

25 of 25 people found the following review helpful By Sharlan M. Douglas on November 9, 2003
Format: Hardcover Verified Purchase
I work in Dearborn, Michigan, home to 30,000 people of Arab origin. I therefore often eat authentic cuisine from that part of the Mediterranean and all the recipes I've tried from this book stand up to what I find on the streets (OK, in the restaurants) here. I'm also lucky that I can go to a local Arab grocery and easily find some of the specialty items she uses, like preserved lemons. You don't need that, though, to succeed with her recipes. You can even buy your spices at the grocery, but, really, wouldn't you rather get the quality stuff from Penzey's?
The Turkish seasoned kabobs (p. 158) are now one of my sumer grilling specialties. I pair them with the feta cheese salad (p. 33) and a crisp rose or sauvignon blanc. Try the garlic sauce ("Thum") on p. 72, but understand that she's right when she says "...it will make you a social leper for a day or two afterward." The garlic exudes from your pores, but oh, it was delicious going in!
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25 of 27 people found the following review helpful By Janet Stansberry on August 5, 2006
Format: Paperback
I attended a cooking class in San Antonio with the author, and received the book with the class. Perfect combination of stories, photos and recipes. The recipes she has selected (how did she ever decide!) are well-written, and easily accomplished without spending a fortune on specialty ingredients or investing hours of time (unlike a Paula Wolfert cookbook, which leaves me feeling defeated before I have begun).
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14 of 15 people found the following review helpful By A Customer on July 22, 2002
Format: Hardcover Verified Purchase
If you are looking for great tasting dishes and are not afraid to use the exotic combinations of spices you will have fablous kebabs. The salads are fablous the Grilled Pepper and Tomato is so easy to make and the flavors complex. For a real treat try the watermelon pudding with jasmine water. It is so refreshing. I've had 2 dinner parties featuring the recipes from this book. The guests loved the complex and diverse flavors and textures.
Keep this handy for travels and for the barbeque.
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8 of 8 people found the following review helpful By GreatOutdoors on October 4, 2010
Format: Paperback
This book has the recipe for the best lamb kabob ever. That alone is worth the price of admission, but the tagines! I was making them in my crock pot and if you are used to watery bland food out of a crock-pot, try these tagines! I am buying it again because I gave my copy to my mom who really enjoyed making focaccia. Basically a huge variety of well researched, flavorful foods.
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12 of 14 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on February 8, 2005
Format: Hardcover
`Mediterranean Street Food' by Lebanese culinary writer Anissa Helou is an example of my second most favorite type of cookbook (first being good single dish or single ingredient books on things such as soups, casseroles, potatoes, or eggs) in that it gives us recipes which all fit into an excellent theme of dishes for entertaining, while being both informative and entertaining while discussing its subject. Other great titles in this vein are Joyce Goldstein's `Enoteca' (Italian wine bar cuisine) and Ellen Leong Blonder's `Dim Sum' on the famous Chinese (primarily Cantonese) `tea lunch' cuisine so well transplanted to San Francisco and other American Chinatowns.

The first thing which recommends Ms. Helou's book is that while it presents something from virtually all the great cuisines of the Mediterranean, there is a relatively small space devoted to dishes from Spain, southern France, and Italy. Even though Italy is the 900 pound gorilla of Mediterranean cuisine, it doesn't contribute much to this book because the author is much more familiar with the food of the Levant and North Africa and Italy, France, and Spain have such great restaurant traditions, there is little true street food to be found in these countries. One byproduct of this fact is that this book teaches us a new word for Italian eatery to join the lexicon of restaurante, trattoria, osteria, and enoteca. This is a friggitorie or `fry shop' which may be indoors, but traditionally serves people at a counter at which they stand to eat. From Italy, most of Ms. Helou's examples seem to come from either Liguria (Genoa) or Sicily. But, far more of the dishes come from the Arab and Berber influenced part of the Mediterranean.

The first relatively short chapter is on soups.
Read more ›
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4 of 4 people found the following review helpful By KH1 VINE VOICE on May 23, 2005
Format: Hardcover
All of the recipes that I have made from this book have been excellent. My personal favorite so far has been the lamb and chickpea stew. The recipes are easy to follow and Ms. Helou's accompanying stories are a great addition to the book. I found all of the recipes to be very simple and most make great light meals. There are a few recipes with hard/impossible-to-find ingredients, but for someone who enjoys reading about food they are still interesting, and Ms. Helou does a great job of offering ideas for alternative ingredients. A+
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17 of 23 people found the following review helpful By D.Moraes on April 12, 2007
Format: Paperback Verified Purchase
this is a book for people who traveled and know how those foods look like. Once this done , it is a good and very complete book full of interesting tips and recipes simple to be done, that take you back to those places. And if you don't want to cook just use it as a travel journal and enjoy your rememberings.
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6 of 8 people found the following review helpful By Peter Fuhrman on July 23, 2002
Format: Hardcover
This book is a gem. The idea behind it is so smart -- to focus on all those great snacks and street foods they sell in Italy, France, Spain, Turkey and elsewhere on the Mediterranean.
The author really brings both the region and the cuisine to life. The recipes sound great and I look forward to using the book as a reference. But, as important to me, the book captures all the excitement, the flavors and rhythms of life in the Mediterranean.
I couldn't recommend this book more highly.
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