Middle Eastern recipes

Grilled Lamb Kebabs

Grilled Lamb Kebabs

Grilled Lamb Kebabs excerpted from Bitter & Sweet: Global Flavors from an Iranian-American Kitchen [A Cookbook] by Omid Roustaei. Photography by Waterbury Publications, Inc.

Bitter & Sweet: Global Flavors from an Iranian-American Kitchen [A Cookbook] by Omid Roustaei

Discover a world of flavours in this elegantly designed cookbook from Omid Roustaei—the Caspian Chef—featuring 75 mouthwatering recipes that blend Iranian dishes with global cuisines, accompanied by moving stories of Omid’s life and culinary journey from Iran to the US.

Infused with moving stories, useful cooking tips, and gorgeous photographs, Bitter & Sweet teaches readers to experiment not only with Iranian dishes but also with the many cuisines and techniques that Omid has explored throughout his career. His welcoming prose and down-to-earth methods are sure to engage both practiced hands and total newcomers to the kitchen.

Recipes include Persian classics like Chicken in Pomegranate Walnut Sauce (Khoresh Fesenjun), Sour Cherry Rice with Petite Meatballs (Albalu Polo ba Ghel Gheli), and Rice with a Crispy Saffron Layer (Polo ba Tahdig) alongside international dishes such as Braised Burdock with Carrots (Kinpira Gobo), Creamy Smoked Fish and Vegetable Soup (Cullen Skink), and Fried Potato and Bulgur Kibbeh (Kibbet Batata bil Lahmeh).

ACCESSIBLE: Written in a conversational format that makes this complex and delicious cuisine easy to cook for anyone, regardless of experience.

IMPROVISATIONAL: Each recipe includes simple tips for modification based on what you have on hand, with deeper instruction on how to become a more mindful and intuitive cook. (more…)

Stuffed courgette
Stuffed courgette

Stuffed courgette excerpted from Vegetarian Arab Cuisine by Ruth Salem Sader. Photography by João Farkas.

Vegetarian Arab Cuisine by Ruth Salem Sader

Vegetarian Arab Cuisine by Ruth Salem Sader is a culinary journey that brings the rich flavours of Middle Eastern cooking to the vegetarian table. As the granddaughter of Syrian and Lebanese immigrants, Sader was immersed in the aromatic world of Middle Eastern spices and dishes from a young age. Her personal transition to vegetarianism led her to explore and adapt traditional recipes, resulting in a collection that honours authentic flavours while catering to plant-based diets.

The cookbook offers a diverse array of recipes, encompassing pastes, yogurts, salads, stews, egg-based dishes, desserts, and beverages. Notable recipes include:​

  • Lebanese Tabbouleh​

  • Escarole in Olive Oil 

  • Stuffed courgettes

  • Rice with Lentils 

  • Fried Falafel Balls 

  • Dried Apricot Candies with Almonds​

  • Turkish Coffee with Cardamom

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Book Review: Israel Eats

I must begin with a confession. I adored/obsessed over this cookbook so much that I hesitated to write about it. You know that feeling when you encounter something or someone so great that you are left to fall silent? I felt a bit unworthy. Thankfully, I moved past my insecurities and decided that it was more important to introduce my readers to the brilliance of this book.

Equal parts revelatory memoir, insightful travel guide, expedient cookbook, and sumptuous coffee table book, Israel Eats is an eye-opening experience of Israel’s food culture today.

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