middle eastern vegetarian

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…)

Cookbook Review: New Feasts

New Feast, Middle Eastern Vegetarian

The Middle Eastern diet (with some regional differences) is largely vegetarian: it relies heavily on vegetables and fruit, herbs and spices and complex carbohydrates, such as pulses and grains. There are some dairy and plenty of olive oil. A limited mount of meat, poultry and fish are eaten, but they are rarely added extras to the daily diet.

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