The food and cooking of the Middle East

Discover the rich and diverse food and cooking of the three countries of the Fertile Crescent: Lebanon Syria, and Jordan, which offer some of the most exquisite cuisines in the world. Explore the curried elements of the culinary traditions of the eastern Mediterranean, with an introduction covering history and geography, and information on local ingredients. Classic dishes include a fabulous array of mezzes, delicious sizzling main courses, a rich variety of vegetable accompaniments, and sweetmeats and desserts. Enjoy fragrant chicken and saffron soup, cheese and dill pastries, Lebanese couscous, baked fish and chiles and walnuts, meatballs with cherries and cinnamon, roasted leg of lamb with rice, and stuffed date fudge. With more than 600 stunning and evocative photographs, each recipe is explained with easy-to-follow step-by-step instructions and comes with a complete nutritional breakdown.

Year

2012

Language

English

Publisher

Annes Publishing for Barnes and Noble

Editions

1

Pages

256

ISBN

9781435145368

Data source: Wikidata