Download Arabesque: A Taste of Morocco, Turkey, and Lebanon by Claudia Roden PDF

By Claudia Roden

Within the Nineteen Sixties Claudia Roden brought americans to a brand new international of tastes in her vintage A booklet of center jap Food. Now, in her mesmerizing new ebook, Arabesque, she revisits the 3 nations with the main intriguing cuisines today—Morocco, Turkey, and Lebanon. Interweaving background, tales, and her personal observations, she provides us a hundred and fifty of the main delectable recipes: a few of them new discoveries, a few reworkings of vintage dishes—all of them made much more available and scrumptious for today’s domestic cook.

From Morocco, the main beautiful and subtle delicacies of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; methods of marrying meat, chicken, or fish with fruit to create impressive mixtures of highly spiced, savory, and sweet.

From Turkey, a hugely subtle food that dates again to the Ottoman Empire but displays many new affects at the present time: a scrumptious array of kebabs, fillo pies, eggplant dishes in lots of guises, bulgur and chickpea salads, crammed grape leaves and peppers, and candy puddings.

From Lebanon, a delicacies of serious range: a wide selection of mezze (those tempting appetizers that may make a meal all on their own); dishes that includes sun-drenched heart japanese greens and dried legumes; and nationwide specialties resembling kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.

Claudia Roden is aware this a part of the realm so in detail that we relish being in such strong fingers as she interprets the sophisticated play of flavors and easy cooking concepts to our own residence kitchens.

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Additional resources for Arabesque: A Taste of Morocco, Turkey, and Lebanon

Sample text

And costs $2 , 000 a pound . Buy it by the pinch or use Mexican saffron , which includes the whole flower and is very cheap . Works well ; j ust remember to use much more . SAGE Basic kitchen herb . Grow your own , or buy it whole, dried . SAVORY Close to thyme whole , dried . m flavor . Common m French cooking . Buy it THYME Necessary to good French cooking-soups to stews to meat dishes . Buy it whole , dried , or grow your own . TURMERIC Bitter orange-colored spice that gives the flavor and color to pilafs , curry powders , and Indian braised dishes .

Buy by the "hand" or whole root at the supermarket . Keep in the refrigerator, uncovered and unwrapped . Grate when needed . MACE The outer covering of the nutmeg . Not as strong as nutmeg , but rich in flavor. Buy ground . Common in early American cooking . MARJORAM Common kitchen herb , light in flavor . Buy whole, dried . 26 0 The Frugal Gourmet MINT, DRIED Common in Middle Eastern dishes . Buy whole . Also makes a great tea. MINT, FRESH Grow this in the backyard if you can . Great for salads , mint j uleps , Middle Eastern dishes .

In that way you will have a couple of nights off, and you will probably be more creative on the nights that you cook like a mad chef. See the discussion on cooking one day a week . It's on page 5 2 . The index has been designed to help you i n your planning . You can choose dishes from a whole nation or even a continent . Or you can go through the lists and put together your own unusual collection of favorites . In any case, enj oy the feast . Sorry about the lack of desserts . I have so much fun with the earlier courses in a meal that I j ust have never gotten into the sweet trip .

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