Morocco, Turkey, and Lebanon offer
some of the world's most exciting cuisines. In this delectable cookbook, t
he award-winning, bestselling author of
The Book of Jewish Cooking
and
Claudia Roden's Mediterranean
translates 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 dishes—all of them made even more accessible and delicious for today’s home cook.
From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored
tagine
s; 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 of
mezze
(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 as
kibbeh
, meatballs with pine nuts, and lamb shanks with yogurt.