(H/B) MIDDLE EASTERN HOME COOKING

Παρουσίαση

When I was researching Middle Eastern cooking in many of the countries of the region, I had the opportunity to learn from many good home cooks. There were a number of foods and dishes similar to the Greek cuisine I know intimately, but I also learned how to stabilize yogurt, different and exciting ways to cook rice, the intricacies involved in making a good kibbe, and how to use a wider variety of herbs and spices. Once I became more familiar with the ingredients and techniques involved, it didn't take long to master Middle Eastern cooking. I added my own skills to this new-found knowledge so that the recipes would be easier to follow in the kitchens of the uninitiated. Since many home cooks are strapped for time, this book offers less complicated and time-consuming versions for several recipes. See, for example, the recipes for Kibbe (page 80) and Falafel (page 33) the ground chickpea patties of Lebanon and Syria. Those familiar with the dish may wonder why the recipe here does not call for the dried fava beans traditionally used with the chickpeas; but falafel from chickpeas only is known in the region, and this version saves the home cook from having to soak the dried fava beans for two days and then painstakingly remove the tough skins before grinding the beans. (from the publisher)

Περιεχόμενα

Step-by-step techniques
Appetizers
Soups
Salads
Seafood
Chicken
Meat
Vegetables
Rice and grains
Desserts and sweets
Coffee
Glossary
Bibliography
Index
Guide to weights & measures