Middle East

Eggplants with Chickpeas and Tomatoes

Eggplants with Chickpeas and Tomatoes

Eggplants with Chickpeas and Tomatoes excerpted from Forever Beirut: Recipes and Stories from the Heart of Lebanon by Barbara Abdeni Massaad.

Forever Beirut: Recipes and Stories from the Heart of Lebanon

Beirut, nicknamed “Paris of the East,” is the capital of Lebanon. It is the culinary capital of the Arab world, with an unmatched cuisine that has ancient roots and is influenced by several civilizations and cooking styles, including Arab, Turkish, and French. It is one of the oldest cities in the world and one of the most cosmopolitan and religiously diverse in the region. Situated on the Mediterranean coast and flanked by the majestic Mount Lebanon, it boasts an abundance of flavourful ingredients and spices, including whole grains, fruits, vegetables, and seafood.

Written by renowned Lebanese chef and award-winning cookbook writer Barbara Abdeni Massaad, Forever Beirut is a collection of 100 easy-to-prepare recipes that celebrate Beirut’s rich culinary heritage, resilience, and healing power. It is Barbara’s way of honouring the city of her childhood, her dreams, her Lebanese family kitchen, and the food that roots her. It is filled with stories and anecdotes about the customs, food, people, and traditions, with sections for soups, salads, breads and savoury pastries, mezze, kibbeh, grilling, main dishes, pickles and preserves, and sweets. With beautiful food and location photography, Forever Beirut is a must-have for cooks who love healthful and delicious Middle Eastern food. (more…)

Afghan Yogurt with Eggplants

Afghan Yogurt with Eggplants

Afghan Yogurt with Eggplants excerpted from The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by Sally Butcher. Photography by Yuki Sugiura.

The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by Sally Butcher

In this upbeat guide to Middle Eastern vegetarian cooking, Sally Butcher proves that the region is simply simmering, bubbling, and bursting with sumptuous vegetarian traditions and recipes.

Written in her trademark engaging and knowledgeable style, Sally takes a fresh look at many of the more exciting ingredients available today in local grocery stores and supermarkets as well as providing a host of delicious recipes made with more familiar fare.

From fragrant Persian noodle rice to gingery tamarind eggplants, pink pickled turnips and rose petal jam, The New Middle Eastern Vegetarian is filled with aromatic herbs and spices, inspiring ideas and all the knowledge needed to cook wonderful vegetarian food from the Middle East and beyond. (more…)

Chocolate Chunk Halvah Cookies

Chocolate Chunk Halvah Cookies

Chocolate Chunk Halvah Cookies, Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients by Christine Sahadi Whelan. Photography by Kristin Teig.

Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients

Sumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them.

In FLAVORS OF THE SUN, the people behind the iconic Brooklyn market Sahadi’s showcase the versatility of these ingredients in over 120 everyday dishes, including starters, salads, soups, family-friendly meals, and desserts.

With sections devoted to recipes boasting Bright, Savory, Spiced, Nutty, and Sweet accents, it offers inspiration, techniques, and intensely flavorful ways to use everything from Aleppo pepper to za’atar with confidence.

Throughout, “no-recipe recipes” help build up your flavor intuition so you can effortlessly incorporate any of the featured spices, condiments, and preserves into your daily repertoire.

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Lebanese Lunch

Lebanese Lunch

Lebanese Lunch, Boards, Platters, Plates: Recipes for Entertaining, Sharing, and Snacking by Maria Zizka. Photography by Erin Scott.

Boards, Platters, Plates: Recipes for Entertaining, Sharing, and Snacking by Maria Zizka.

Choose from a dazzling collection of thirty beautiful, well-crafted boards, whether you’re serving a group of two or ten.

Try Catalonian Summer with romesco, charred green onions, anchovy toasts, and Manchego for an intimate outdoor gathering.

Make a dinner of the Korean BBQ platter with bulgogi-style beef, lettuce cups, gochujang dipping sauce, and kimchi. Or go straight for the sweets with a dessert like S’mores Without a Campfire.

Plus, check out the party-size boards for your next holiday or celebration.

Start with the four principles for creating the right board for any occasion:

  1. Looks matter
  2. Stay flexible
  3. Make it fun to eat
  4. Embrace store-bought components

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Roasted Chicken Matzo Ball Soup

Roasted Chicken Matzo Ball Soup

Roasted Chicken Matzo Ball Soup, Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch by Jake Cohen. Photography by Matt Taylor-Gross.

Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch

When you think of Jewish food, a few classics come to mind: chicken soup with matzo balls, challah, maybe a babka if you’re feeling adventurous. But as food writer and nice Jewish boy Jake Cohen demonstrates in this stunning debut cookbook, Jewish food can be so much more.

In Jew-ish, he reinvents the food of his Ashkenazi heritage and draws inspiration from his husband’s Persian-Iraqi traditions to offer recipes that are modern, fresh, and enticing for a whole new generation of readers. Imagine the components of an everything bagel wrapped into a flaky galette latke dyed vibrant yellow with saffron for a Persian spin on the potato pancake, best-ever hybrid desserts like Macaroon Brownies and Pumpkin Spice Babka! Jew-ish features elevated, yet approachable classics along with innovative creations, such as:

  • Jake’s Perfect Challah
  • Roasted Tomato Brisket
  • Short Rib Cholent
  • Iraqi Beet Kubbeh Soup
  • Cacio e Pepe Rugelach
  • Sabich Bagel Sandwiches, and
  • Matzo Tiramisu.

Jew-ish is a brilliant collection of delicious recipes, but it’s much more than that. As Jake reconciles ancient traditions with our modern times, his recipes become a celebration of a rich and vibrant history, a love story of blending cultures, and an invitation to gather around the table and create new memories with family, friends, and loved ones. (more…)

Persian Aubergine Stew

Persian Aubergine Stew

Persian Aubergine Stew, Vegan Slow Cooker: Over 70 delicious recipes for stress-free meals by Saskia Sidey. Photography by William Shaw.

Vegan Slow CookerPerfect for busy lifestyles, these recipes will revolutionize your meal planning, meaning you can indulge in nutritious, comforting vegan dishes every night of the week with little to no effort. With dishes for breakfast, snacks, mains and sweet treats, this is simple food that the whole family can share and enjoy together.

Recipes include: Seedy banana breakfast loaf, Tofu shakshuka, Satay cauliflower, Pulled jackfruit burgers, Mac-n-no-cheese, Sweet potato shepherd’s pie, Chocolate lava slab and Lemon blueberry drizzle.

Vegan Slow Cooker: Over 70 delicious recipes for stress-free meals is available at Amazon.com and Indigo.ca.  

 

 


Persian Aubergine Stew

This sweet and ever so slightly sour stew is rich and hearty. You could leave out whichever toppings you want to serve with it for your guests to help themselves. (more…)

Lemon & Rose Doughnuts

Lemon & Rose Doughnuts, excerpted from Palestine on a Plate by Joudie Kalla. Copyright © 2019. Photographs by Ria Osborne.

Lemon & Rose Doughnuts, excerpted from Palestine on a Plate by Joudie Kalla. Copyright © 2019. Photographs by Ria Osborne.

Palestinian food is not just found on the streets of the Old City of Jerusalem with the ka’ak (sesame) bread sellers and stalls selling za’atar chicken and mana’eesh (za’atar and sesame bread), but in the home too; in the kitchens all across the country, where families cook and eat together every day, in a way that generations before them have always done.

Palestine on a Plate is a tribute to family, cooking, and home—old recipes created with love that brings people together in appreciation of the beauty of this rich heritage. Immerse yourself in the stories and culture of Palestine through the food in this book.

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My Mom’s Sweet-and-Sour Baked Eggplant

My Mom's Sweet-and-Sour Baked Eggplant, Excerpted from Shuk by Einat Admony & Janna Gur (Artisan Books). Copyright © 2019. Photographs by Quentin Bacon. Used with permission from the publisher.

My Mom’s Sweet-and-Sour Baked Eggplant, Excerpted from Shuk by Einat Admony & Janna Gur (Artisan Books). Copyright © 2019. Photographs by Quentin Bacon. Used with permission from the publisher.

Salad for breakfast. Vegetables every which way. Earthy hummus and the primal delight of mopping it up with a torn pita. Soul-satisfying stews and soups. The light-as-a-cloud texture of real couscous. A profound love for chicken. Pilafs, shakshukas, grilled meats, and fish from the glittering sea. The vibrant, utterly delicious (and healthy!) pleasures of eating food alive with spice, bright with lemon and olive oil, and showered with fresh herbs.

These are just some of the reasons why Israeli food is so of the moment—because this is how we want to eat today. And all of it—from the simplest chopped salad to nutty, soft, crumbly Tahini Shortbread Cookies—is found in SHUK: From Market to Table, the Heart of Israeli Home Cooking.

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Spicy Kofte Kebab

The Turkish Cookbook

Spicy Kofte Kebab. Photography by Toby Glanville (page 207)

Vibrant, bold, and aromatic, Turkish food—from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews—is beloved around the world.

The Turkish Cookbook is compiled by Musa Dagdeviren, the country’s most renowned culinary figure and the leading authority on Turkey’s unique food traditions, as featured in the Netflix documentary series Chef’s Table. (more…)

Yeasted Rugelach

Rugelach

Photography by Michael Persico

For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings. (more…)