Arabesque

Description

Morocco, Turkey, and Lebanon offersome of the worlds most exciting cuisines. In this delectable cookbook,theaward-winning, bestselling author ofThe Book of Jewish CookingandClaudia Rodens Mediterraneantranslates the subtle play of flavors and cooking techniques to our own home kitchens.

Interweaving history, stories, and her own observations, she gives us 150 of the most delicious recipes: some of them new discoveries, some reworkings of classic dishesall of them made even more accessible and delicious for todays home cook.

From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavoredtagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.

From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.

From Lebanon, a cuisine of great diversity: a wide variety ofmezze(those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such askibbeh, meatballs with pine nuts, and lamb shanks with yogurt.