This book explores the many flavors and ingredients of the Middle East in easy to make (for the most part) recipes. I love the simple ingredients and ease of preparation involved.
Meat-eaters and vegetarians alike will find this book helpful, as the recipes span a range of ingredients from fish and poultry to beans and vegetables.
I enjoyed the Spinach with Chickpeas and Prunes as well as the simple Korrat, or leeks in a light olive oil dressing. This book proves the point that simple recipes are often the tastiest.
This is a new edition of Claudia's classic book from 1968. With some recipes revisited and others needing no change it is still one of the definitive works on Middle Eastern food and holds a valued place in my collection!
We love this book. My wife grew up in Cairo, and when I make recipes from it, she says it reminds her of back then. The vegetable meze are a marvelous way to make a meal out of several salads. There are so many dishes that are utterly simple to prepare and absolutely authentic.
This book is on my shelf, but I rarely take it down. I read through it when I purchased it, and I use it periodically as a reference or to check and see how an ingredient is used or perhaps prepared. It is simple fare, easy to prepare, healthful. I'm inspired by seeing it here and will take it down for another read.