Cooking the Middle Eastern way culturally authentic foods including low-fat and vegetarian recipes
An introduction to Middle Eastern cooking, featuring traditional recipes for appetizers, side dishes, main dishes, desserts, holiday food, and more. Also includes information on the history, geography, customs, and people of this region.
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| Format: | Books Print Book |
| Language: | English |
| Published: |
Minneapolis, MN :
Lerner Publications Co.,
c2005.
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| Series: | Easy menu ethnic cookbooks
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Table of Contents:
- Introduction: History
- Land and its food
- Holidays and festivals
- Before you begin: Careful cook
- Cooking utensils
- Cooking terms
- Special ingredients
- Healthy and low-fat cooking tips
- Metric conversions
- Middle Eastern table: Middle Eastern menu
- Appetizers and side dishes: Chickpea and Tahini dip
- Armenian salad
- Peasant salad
- Yogurt soup
- Chacked wheat pilaf
- Baked lamb and bulgar
- Main dishes: Seasoned fava beans
- Eggs and tomatoes
- Chickpea patties
- Spicy fish stew
- Lentils in tomato sauce
- Upside-down lamb and eggplant
- Chicken in walnut and pomegraneate sauce
- Stuffed vegetables
- Deserts: Sweet dates
- Persian nut pastry
- Semolina cake
- Holiday and festival food: Red lentil soup
- Potato latkes
- Lamb in yogurt sauce
- Sesame cookies
- Holiday pudding
- Index.
