Begin your meal with mezze, derived from the Arabic t'mazza, meaning "to savor in little bites." Try Cevisli Biber (Roasted Pepper and Walnut Paste) spread on warm pita bread. Serve with Salata Horiatiki (Greek Country Salad) and then move on to a main dish of Roast Fish with Lemon and Honeyed Onions or Lamb Tagine with Artichokes and Fava Beans. The cookbook wouldn't be complete without sections on rice, couscous, and bulgur--try Addis Polow (Rice with Lentils and Dates) or Kesksou Bidaoui bel Khodra (Beber Couscous with Seven Vegetables). Finish with a traditional dessert like Orass bi Loz (Almond Balls).
Mixed in with the recipes are Roden's personal experiences as a cook and recipe archivist, and Middle Eastern tales that illustrate the history of a particular recipe or food group. "It was once believed olive oil could cure any illness except the one by which a person was fated to die," Roden writes. "People still believe in its beneficial qualities and sometimes drink it neat when they feel anemic of tired." She also includes a detailed introduction to the terrain, history, politics, and society of the Middle East so her readers can more fully understand why the cuisine has evolved the way it has. "Cooking in the Middle East is deeply traditional and nonintellectual," she says, "an inherited art." It's our good fortune to inherit such a rich tradition. --Dana Van Nest
Claudia Roden's knowledge of foods of the Middle East is, in this chef's option, among the top of the stack. Ms. Read morePublished 2 days ago by By CJs Pirate
So excited to receive this cookbook as I have wanted it for years! The cover is stunning, and the book itself is beautiful. Read morePublished 29 days ago by Kaitlyn White
This is such a beautiful book. No, there are NOT photographs throughout - that seems to have become the norm no with the abundance of food bloggers on the net. Read morePublished 1 month ago by Anelley
Very nice cookbook with many interesting recipes. There seems to be more of an emphasis on recipes from North Africa than from other places, but it contained a nice mix of things. Read morePublished 3 months ago by J. Swann
Her first book on Middle Eastern Food made me aware of her talent. This one contains most of what was in the first book and a lot more, in particular a lot of information about... Read morePublished 4 months ago by Yvonne M. Abhyankar
I bought this book in 2007, and I have used it on a regular basis ever since - every recipe I've tried has turned out easily and delicious, it doesn't require a huge variety of... Read morePublished 4 months ago by lemonzest