The Middle Eastern Kitchen: Authentic Dishes from the Middle East

by Rukmini Iyer, Pene Parker, Becca Spry

From Turkey’s yogurt, feta, honey, and pomegranates to North Africa’s ras el hanout, dates, and rosewater, the variety of ingredients in the Middle East is equaled only by the diversity of the region’s dishes. Most of the dishes in this book are simple enough to throw together for a quick, flavor-packed, weeknight dinner. For weekend cooking, there are plenty of easy, slow-cooked stews and tagines, and more hands-on kibbeh and small pies are great for an afternoon of adventurous assembly-line cooking.

• Meza, Stews, Tagines, Meats, Rices, Vegetables, Salads, Breads, Desserts, and more
• 100 Middle Eastern recipes with simple step-by-step instructions
• Full color photos of every dish.
• Cook’s tips for every recipe

Genres: Cookbooks, Cooking, Food, Nonfiction, Middle East, Food and Drink

224 pages, Kindle Edition

Published January 22, 2020

About the author

Rukmini is a food stylist and food writer, who enjoys recipe developing and styling for editorial, advertising and commercial clients. Her cookbooks include 'The Roasting Tin' and 'The Green Roasting Tin', and her next cookbook 'The Quick Roasting Tin' is out with Square Peg in June 2019.

Rukmini left the law to retrain as a chef, working for Tom Kitchin at 'The Kitchin' in Edinburgh before moving to London to do what she loves best - food styling, recipe writing and development. Her first two cookbooks, with Parragon and Quadrille, are due out early in 2016. When she's not styling and writing, Rukmini enjoys planning for an extensive organic kitchen garden from the confines of her London balcony, complete with chickens.

Reviews

[Elizabeth Judd Taylor · Rating 5 out of 5]

Looking forward to making pretty much everything in here...
(btw didn't read a Kindle edition--can't find a HC edition but that's what I have and wanted to mention the tile motifs are gorgeous)

[Jing Long]

Excellent, almost encyclopaedic book on food history and ancient food recipes. Although Middle-Eastern in emphasis, the book reviews more spices/herbs than I have ever seen in every other cookbook.

[Sammm · Rating 5 out of 5]

I will officially thoroughly read this in 2017; I flipped through it, and it looks pretty decent. I'm putting the rating up because I really want this to at least be nominated in 2016 Goodreads Choice Awards for "Food & Cookbooks"; so anyone who does read cookbooks, please consider checking this one out? xD

My hopeful candidates for 2016 Goodreads Choice Awards "Food & Cookbooks" category:

(In book title's alphabetical order)