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

by Christine Sahadi Whelan, Kristin Teig (Photographer)

A comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard award winning Sahadi's market in Brooklyn, New York.

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.

120 RECIPES WITH A PUNCH: From an updated take on nachos and mac and cheese to a spectacular pistachio cheesecake and tahini-enriched brownies, FLAVORS OF THE SUN features dozens of the store's most-requested dishes as well as Sahadi family favorites. Simple yet loaded with flavor, these recipes will inspire you to make these distinctive Middle Eastern ingredients essential components of your pantry.

OPTIMUM VERSATILITY: Each section addresses a specific flavor profile and offers a set of essential ingredients for achieving it along with helpful tips on how to use them separately or in combination. Look-and-cook mini recipes provide even more ideas for using distinctive ingredients like tahini, Aleppo pepper, and preserved lemons to give a fresh new spin to everything from salad dressings to cocktails.

EXPERT KNOWLEDGE: Family owned, Sahadi's has been a beloved resource since its founding by Abrahim Sahadi, an immigrant from Lebanon, more than 100 years ago. Now welcoming a fifth generation into the business, the Sahadi family's authentic imported goods and exhaustive knowledge continue to inspire local chefs and adventurous home cooks to taste and explore the diverse world of Middle Eastern spices and sundries.

FOR FANS OF PLENTY: Much like PLENTY, this cookbook dives deep into core ingredients and provides intimate insights into flavorful spice blends like dukkah, berbere, ras el hanout, shawarma spices, and more. Each ingredient profile includes an informative buying guide so you can build your pantry like a pro.

Perfect for: home cooks to seasoned chefs; fans of PLENTY; JERUSALEM; SHUK, and ZAHAV; Sahadi's loyal customers; those interested learning about spices and new ways to use them in everyday dishes

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

352 pages, Hardcover

Published September 7, 2021

About the author

Christine Sahadi Whelan is a fourth-generation co-owner of Sahadi’s and a lifelong Brooklyn resident. She grew up roaming around Sahadi’s — the James Beard Award-winning specialty grocery. A graduate of NYU with a Degree in Finance and International Business, she also trained at the Institute for Culinary Education. A personal and professional highlight was when Christine made mamoul with Martha Stewart. Christine loves to travel while enjoying and sourcing new products in her capacity of Culinary Director. Her husband and both of her children work in the family business. When Christine is not at one of the Sahadi’s stores, she can usually be found enjoying a meal with her family or on her yoga mat.

Reviews

[The Sassy Bookworm · Rating 5 out of 5]

⭐⭐⭐⭐⭐

One of my favorite cuisines to cook (and eat) is middle eastern, so I was super excited to get approved for this one! It did not disappoint. The book is divided into the following chapters...BRIGHT, SAVORY, SPICED, NUTTY, SWEET, and MENUS. Each chapter is well laid out with information about ingredients, easy to follow recipes and plenty of yummy looking photos! I can definitely see myself picking this one up to use repeatedly!

**ARC Via NetGalley**

[Shelley Quezada · Rating 5 out of 5]

If you live or visit New York and have any interest in Middle Eastern cuisine a visit to Sahadis emporium is a requirement. Christine Sahadi Whelan scion of the family lays out how to use that array of spices and condiments with exotic names such as Ras el hanout or Dukkah. She explains why one should always purchase feta cheese in brine instead of those tasteless containers of dry crumbles. She reminds you to carefully read the label when selecting pomegranate molasses or orange flower water which has a real affinity for chocolate, who knew? Sahadi Whelan shares the authority of an Arab Christian family whose approach to cooking is based on how the actual condiment should be used . These are then grouped into five categories : bright, savory , spiced, nutty, and sweet . So instead of looking at the traditional presentation of recipes as : appetizers, soups, main dish etc. we are introduced to Aleppo pepper and shown a myriad number of ways to inventively use it in all kinds of dishes that will delight the palate. Recipes for all your favorite Middle Eastern dishes are here, I might add. There is fattoush, the fresh salad of vegetables and crunchy pita bread chips or red lentil soup which can be whipped up in short time and is always delicious. This marvelous book sent me searching my local Armenian market looking for preserved lemons (best from Morocco). Since I only found a jar from Egypt I decided to pass and may buy them through mail order now that I know what I should be looking for. Maybe I will try my hand at the recipe for ‘Paula Wolfert’s preserved lemons’. Speaking of Paula Wolfert and Yotem Ottolenghi and other amazing cooks who over the years have introduced fans to this ancient cuisine , Flavors of the Sun belongs solidly next to those other authors on your bookshelf. With its beautiful illustrations I look forward to adding a physical copy to my collection as soon as it is available.

[Marisa · Rating 5 out of 5]

I've been wanting to get more into this style of cooking, so I was delighted to be approved for an ARC of this! Flavors of the Sun is delightful, creative, visually pleasing, and easy to follow. Christine Sahadi Whelan has done a fantastic job with putting this together, and it's actually even kind of changed the way I look at cooking and food. More than anything, Flavors of the Sun makes me excited to create connections with food, and I think that that's something I haven't gotten out of cookbooks before. Definitely recommend!

[Cathy Geha · Rating 5 out of 5]

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

Married in 1978, I moved to Lebanon. Before coming I tried to learn a few words of Arabic and what foods might be offered when I arrived. Forty-three years later I read cookbooks with ingredients I can’t find easily here in Lebanon giving up on many unless I am aware of substitutions I can make. THIS book is quite the opposite as every single recipe in this book is one that I thought about making almost immediately and could taste mentally without any difficulty at all. It was a joy to read and I will be recommending it to my family and friends.

What I liked:
* The history of the family that founded Sahadi’s in New York.
* Reading about a family that survived and thrived and how they did so.
* Thinking about relatives of my husband’s family that I have never met because they left long ago for South America, America and other countries.
* The gorgeous photographs from the past along with the photos of finished recipes
* The information about ingredients and what to look for when buying them
* That multiple ways to use an ingredient were provided along with recipes to try them in
* That ingredients were used in multiple meal course offerings
* The fact that many generations of the Sahadi family have been and continue to be involved in the family business
* Wanting to try recipes that had interesting new ways for me to use local ingredients
* The beverages that incorporated more than one ingredient
* Reading portions of the book aloud to my Lebanese husband and having him say it would be fun to visit the shop in New York
* The recipes for some foods that I have always wanted to try but have only seen recipes written down in Arabic for.
* The excellent index that would make finding recipes easy
* The menus listed at the end that utilize the recipes in the book
* All of it…absolutely!

What I didn’t like:
* Not a dislike but a quandary…and that was that I couldn’t figure out WHICH recipe to try making first!

Thank you to NetGalley and Chronicle Books for the ARC – This is my honest review.

5 Stars

[Claire · Rating 4 out of 5]

I received Flavors of the Sun as part of a NetGalley giveaway.

Once considered foreign and obscure by mainstream America, Middle Eastern cuisine has become ubiquitous in the last 10-15 years. Flavors of the Sun explores the diverse spices and ingredients used in the region in an array of contexts, from drinks to desserts.

Flavors of the Sun has a lovely presentation with gorgeous photography that evokes the tastes and smells that are the staples of Middle Eastern cuisine. The chapters are divided by "taste": bright, savory, spiced, nutty, and sweet, which is a nice change of pace from most cookbooks divided by "type" of dish (appetizer, entree, etc.) or food (chicken, beef, etc.), The ingredients are fairly accessible, but some of the recipes may be best for an intermediate chef.

[Patricia · Rating 5 out of 5]

A+ for ease to follow. A+ for introducing new spices. I really enjoyed this cookbooks. I tried several of the recipes. If you don't have access to a middle eastern store, no worries. I bought my spices on Amazon or elsewhere on the internet.

Buy a copy for yourself and pick up a couple to give as gifts.

[Irene · Rating 5 out of 5]

I received a free Kindle copy of this book on a Goodreads giveaway, and I'm so glad I did.

I was familiar with most of the ingredients used in this book, but definitely not all (I'm really interested in trying mastic pearls!), and the recipes take you from crafting some of the complex ingredients to full recipes, to constructing a menu. I was particularly pleased with the inclusions of several uses for each ingredient mentioned. I had mahlab in my kitchen but hardly ever used it because I couldn't think of many other ways, and now I have a ton of choices.

I'm looking forward to trying the recipes for dukkah and za’atar, which I've made before with other recipes, and see if I like these better. I also tried making preserved lemons for the first time and I'm happy to report they are delightful.

[Louise · Rating 5 out of 5]

As soon as I saw that an advance copy of this book was available from NetGalley, I grabbed it. Flipping through the pages (well, the e-pages, anyway) brought back wonderful memories of shopping in the Sahadi store on Atlantic Avenue in Brooklyn back when we were a young married couple. As you might expect, the photos are gorgeous, but it’s the content that really shines. The subtitle says it all: The Sahadi’s Guide to Understanding, Buying and Using Middle Eastern Ingredients. The book is not organized in typical cookbook fashion (appetizers, main dishes, side dishes, etc.). Instead it is organized into flavor profiles: Bright, Savory, Spiced, Nutty, and Sweet. Within each category, a few ingredients are explored in depth, with recipes and lots of suggestions for other ways to use the ingredient (such as pomegranate molasses, preserved lemons, za’atar seasoning, feta cheese, harissa, Aleppo pepper, pistachios, tahini, date syrup, and halvah). I can’t wait to get my hands on a print copy!

Thank you to NetGalley and Chronicle Books for the opportunity to read an advance reader copy of this book. All opinions are my own.

[Mary · Rating 5 out of 5]

I received a digital copy of this book on NetGalley in exchange for a review and it is full of so many delicious looking recipes that I purchased a hard copy to keep. This is a big, gorgeous book full of incredible looking recipes and so much fantastic content. I will be working through these recipes for a long time to come. I also ordered some spices that smell incredible, I can’t wait to cook with them.

[Tanya R · Rating 5 out of 5]

Oh my!  Oh my, my, my!  What beautiful recipes and flavor pallets are included in this Cookbook!

As I'm getting older, I'm really loving to spend more time in the kitchen, trying new dishes and expanding my knowledge on flavor combinations.  I can get heartburn just looking at a pepper, so for most of my life I've been pretty plain jane with my cooking.  But I've started to realize that I can cook with so many spices, more than I thought I could, and keep the heat very mild so that I don't have any physical side effects.

So, I feel basically like a new cook in the kitchen in many ways, especially with foods from different cultures around the world.  When I saw the Flavors of the Sun Cookbook, I knew that I simply had to read it!  And I'm so happy that I did.

My husband walked in the kitchen, looked over my shoulder at my pc and promptly pulled up a chair, completely forgetting what he came in for.

Him: "What is that?"
Me: "I don't know."
Him: "What does that spice taste like"
Me: "I don't know."
Him: "Can you get that at the grocery store?"
Me: "I don't know."
Him: "What do you think that tastes like?"
Me: "I don't know."
Him: "Everything looks so good!"
Me: "Yeeesssss"
Him: "How soon can we try these?"
Me: "Soon!"

With recipes like Rosewater Marshmallows, Quinoa Tabbouleh with Chickpeas, Alicia's Saffron Chicken Soup, Spicy Beef Kebabs with Tzatziki, all different flavors of Hand Pies, Christmas Rice and Hibiscus Shortbread Icebox Cookies, there are some seriously amazing dishes in here!

I've basically no experience with Middle Eastern dishes but I now need to obtain a few of these spices and start making some of these beautiful recipes!!

The photos are luscious and so very beautiful! This Cookbook would be a fantastic edition to any kitchen!

Thank you to #ChronicleBooks and #NetGalley for making this book available for review. All opinions expressed are my own.

[Karen Hancock · Rating 5 out of 5]

For anyone who loves Middle Eastern food, Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients by Middle Eastern Food expert, Christine Sahadi Whelan, is amazing. Not only does it have information on little known and well-known ingredients, but also includes fabulous recipes to make with those ingredients.

This is the most comprehensive book on Middle Eastern ingredients I have ever seen, and it will not only have a prominent place on my cookbook shelf, but will be used constantly. Middle Eastern food connoisseurs probably have unique ingredients such as Ras al Hanout, pomegranate molasses, preserved lemons, and sumac (to name a few) in their cupboards, and have used them in the past to make one or two dishes. This cookbook names those ingredients and then gives numerous different ways to use those ingredients. The book is divided into five different chapters, each covering several ingredients: Bright, Savory, Spiced, Nutty, and Sweet. In each category, there is information on choosing, storing, and cooking with the ingredients.

The cookbook is well-organized, and it is very easy to find an ingredient and what to do with it. There are beautiful photographs of most of the dishes. The recipes are written in the traditional way and are easy-to-follow for anyone with beginning to advanced cooking skills.

If you aren’t familiar with Middle Eastern ingredients, you’ll need to take a trip to a good Middle Eastern grocery store with a list from this cookbook, but it will be fun and definitely well-worth it. The dishes are mouthwatering and will appeal to almost everyone, so the ingredients won’t be wasted.
If you are tempted by the flavors and health benefits of Middle Eastern cooking, this is a “must have” cookbook. It is definitely worth more than five stars.

Special thanks to NetGalley for supplying a review copy of this book.

[Michelle McGrane · Rating 5 out of 5]

Sumac. Aleppo peppers. Date molasses, za’tar, preserved lemons. Until fairly recently, it required time and ingenuity to track down these staples of Middle Eastern cooking, most of which were rarely seen outside of ethnic markets in communities with large immigrant populations.

As New York City’s oldest continually operating speciality food store, Sahadi’s has been importing and selling Middle Eastern provisions and prepared food for over a hundred years. They have helped generations of cooks who immigrated from Syria, Lebanon, Israel, Jordan, and beyond, keep cherished family traditions alive, while at the same time introducing a new generation of chefs and home cooks to unfamiliar and exciting new flavours.

Christine Sahadi Whelan has arranged the recipes in ‘Flavours of the Sun’ by the broad flavour profiles that characterize Middle Eastern cooking: Bright, Savory, Spiced, Nutty, and Sweet.

Bright: Tart, Tangy, Citrusy, using Hibiscus, Pomegrate Molasses, Preserved Lemons, Sumac and Pickled Vegetables.

Savory: Earthy, Salty, Herbaceous, using Feta Cheese, Nigella, Za’tar, Olives and Mint.

Spiced: Hot, Warming, Smoky, using Harissa, Ras El Hanout, Berbere, Shawarma Spices, Aleppo Pepper and Urfa Pepper.

Nutty: Rich, Meaty, Satisfying, using Pistachios, Tahini, Basmati Rice, Mastic, Dried Beans, Pine Nuts and Dukkah.

Sweet: Light, Floral, Delicate, using Natural Flower Waters, Dried Fruit, Date Syrup, Honey, Halvah and Mahlab.

‘Flavours of the Sun’ not only contains 120 accessible and inspirational Middle Eastern recipes together with beautiful photographs by Kristin Teig, but is also a magical treasury for the palate and as comprehensive a guide to vibrant ingredients and flavours as one could wish to find.

A huge thank you to @NetGalley and @chroniclebooks for an ARC in exchange for an honest review.

[Alissa Avilov · Rating 5 out of 5]

I really loved this book - I found it to be incredibly informative, beautiful, and inspiring. Before picking it up I was familiar with Sahadis from social media but I have never been. Flavors of the Sun will give you a quick overview of the history of the multi-generational family business in Brooklyn while making you fall in love with Middle Eastern ingredients and the possibilities they hold in your kitchen. I am not exaggerating when I say that 90% of the 120 recipes shared in this book are recipes that I am eager to make.

I love that this book is centered around ingredients. It is broken into 5 sections: bright, spiced, sweet, savory, and nutty. Each section features 5-7 ingredients and dives further into each ingredient along with tips, tricks, and recipes to confidently incorporate them into your cooking. I already have most of these spices in my cabinet so I am thrilled to have some exciting new ways to use them, but if these are new to you the author offers helpful suggestions for how to find them and what to look for. At the end of the book she also provides menus ideas which I find helpful and inspiring.

Some standout recipes that I cannot wait to make: Grilled Whole Snapper with Preserved Lemon Vinaigrette, Chicken Kebabs with Toum, Za'atar Bloody Mary, Roast Fingerlings with Burrata and Mint Salsa, Portobellos Stuffed with Herbed White Beans, and Tahini Swirl Brownies.

I would recommend this book to any food and spice lover, or anyone interested in learning more about a Brooklyn business that has been around for so many years and has evolved as tastes in this country have. I will 100% be purchasing this book when it comes out and expect it will have stained pages from all of my cooking in no time.

[Diane · Rating 5 out of 5]

Makes you want to lick the photos…

LOL I know, weird, but when you read this book you will want to do the same! Part history, part shopping list, and all parts delicious recipes, this guide book was just that. A ticket to another world of cooking and shopping. A sneak peek behind a successful business that has kept true to its roots while expanding to include all lovers of flavour.

I mentioned the photos and they are worth mentioning again. They make me wish I were a better cook as they display the ingredients in raw form as well as their delicious end state. From the freshest of veggies, to spices familiar and totally foreign, there is a recipe for everyone. Split into different categories, you can hone in on the tart or the savory, the sweet and tangy. There is something (to me) new and exciting in each to try.

I have the first things already at the top of my list to try – Hibiscus Shortbread Icebox Cookies and the Spatchcocked Chicken with Preserved Lemon Marinade. These will be dishes to discover first-hand while shared with family and friends…

The e-book was laid out well and one of the better cookbooks to do so. Still, I can’t wait to find this in print form!

*I happily reviewed this book
**Thank you to NetGalley

[MDM · Rating 5 out of 5]

This is how I want to eat every day! "Flavors of the Sun" is rich with the tastes of lemon, sumac, cumin and cinnamon. The recipes glow with brightness and health.

When I review a new cookbook, I use it to make my shopping list for our family’s dinners for the week. Recipes I chose from “Flavors” included Fattoush, Harissa Mac and Cheese, Sheet Pan Chicken thighs with Sumac and Delicate Squash, and Spicy Escarole with Beans and Eggs. All were big hits with the family, and except for the Mac and Cheese, will enter the permanent meal rotation. (Although the addition of harissa to what is close to my own mac and cheese recipe was tasty, it didn’t fill the same craving that the traditional version does!)

There are plenty more recipes that I intend to try as the weather starts to cool off, including the Sweet-and Sour Beef Hand Pies and the Pomegranate-Roasted Beets with Goat Cheese.

I certainly envy New Yorkers their easy access to Sahadi’s take out counter where many of the dishes are available on demand. And I appreciate their being made available to us West Coasters!


I voluntarily read and reviewed an advanced copy of this book. All thoughts and opinions are my own.

[Ana · Rating 5 out of 5]

I received a free e-ARC from the publisher via NetGalley in exchange for an honest review.

Flavours of the Sun is a delightful addition to any home cook's library. Containing over 120 recipes, this cookbook is a love letter to Middle Eastern ingredients.
I really loved the layout of this book. It was easy to follow, and it's visually appealing, with plenty of colour and photographs. But what makes it special is how it is divided into five sections devoted to a 'type' of flavour: bright, spiced, sweet, savoury, and nutty. Within each section you explore around five to seven ingredients. For example, the chapter that introduces 'Nutty' flavours includes pistachios, tahini, basmati rice, mastic, dried beans, pine nuts, and dukkah.
To start with you're introduced to the ingredients and how they're used, then how to tell if the ingredient is good quality (i.e. what to look for when you're buying said ingredient), followed by suggestions for what you can serve it with. Harissa, apparently, goes well with fish and other seafood ingredients. The recipes are divided into sections such as 'Starters,' 'Entrées,' 'Soups, Salads and Side,' and 'Sweets.' There are also further sections with ideas about other ways you can use that ingredient. For example, mint can be used in a savoury marinade, or a minted strawberry lemonade, or even a mint chimichurri. The possibilities seem absolutely endless.
This cookbook is very much about encouraging home cooks to experiment with different ingredients, to change the recipes provided to suit your needs and tastes, and to incorporate the ingredients into your own recipes.
I also liked how there were menu ideas featured at the end of the book.

Flavours of the Sun is a must-have book for anyone who loves Middle Eastern flavours, and anyone who loves to experiment in the kitchen. I can't wait to buy a physical copies to give to my loved ones (and one for myself, of course!)

[Meghan · Rating 5 out of 5]

This book was received as an ARC from Chronicle Books in exchange for an honest review. Opinions and thoughts expressed in this review are completely my own.

This cookbook could not have come at a better time. I am trying to think of more healthier options to have in not only losing weight but living a healthy lifestyle without omitting the flavor and Christine Sahadi Whelan did a brilliant job with the tables, index of spices and of course the innovative recipes. I am also a fan of adding spice to desserts to balance the sweetness and flavor. I can't wait to try the dukkah fried chicken, the dukkah flavored risotto, and of course the tahini spice brownies. This will be a perfect cookbook for a future demo since our community is very diverse in ethnicity. I know this cookbook will circulate very well in our library.

We will consider adding this title to our TX Non-Fiction collection at our library. That is why we give this book 5 stars.

[Opal Edgar · Rating 5 out of 5]

A wonderful cookbook to learn to use the most essential spices of middle eastern cuisine. I loved the way it was divided by sour, savoury, hot, meaty and sweet. The recipes look so bright and tasty I want to try everything! Though I will admit I am big on tangy flavours so the first section of the book was perfect to suck me in.
There is the classic recipies but many are much more modern takes and perfect for family meals and people with less time of less ingredients at hand. Lots of things are not necessarily complicated but all look like they pack a punch of flavours.
The history of the book is also lovely, learning about the spice store in the family of the author explains a lot about her passion and knowledge.
This is really a cookbook I see myself going back to again and again. Absolutely love it!

[Kristin C · Rating 5 out of 5]

How I adore this book and I can't wait to add a copy to my kitchen bookshelf! Much more than just a cookbook, it tells the story of a family, their journey to America and the history of the iconic Sahadi's Market, first established in 1898.

The organization of the book is divided into categories most cookbooks are not -- bright, spiced, savory, nutty, and sweet - all of the Flavors of the Sun. This book is full of time-honored recipes that showcase unique Middle Eastern and North African ingredients like preserved lemons, Aleppo peppers, Za'atar and hibiscus. The recipes are uncomplicated and full of bright, fresh ingredients. The photos sprinkled throughout the book are lovely and I feel as though I'm sitting at a cozy farmhouse kitchen in a foreign land, surrounded by gardens, fruit trees and olive groves.

[Brandi · Rating 5 out of 5]

Like many others, my interest in dishes from the Middle East has grown. I used to be satisfied trying new, exotic dishes when I went out to eat. Then I began to notice increased availability of the spices used and I became more curious to try some of these recipes in my own home. This book was written for people exactly like me. The chapters are broken up into five sections: bright, savory, spiced, nutty and sweet. Each section provides recipes, descriptions, helpful tips and beautiful, mouth water images of the dishes. More than words and measurements on paper, the recipes are clear and informative, simple enough for even the most novice cook to attempt. I received a complimentary copy from the publisher via NetGalley and all opinions expressed are my own, freely given.

[Genesee Area Library · Rating 5 out of 5]

I received a digital advanced reader copy from the publisher and have already preordered a hard copy for myself. The photos are beautiful, colorful and there are a lot of them! The book is broken down into five sections: bright, savory, spiced, nutty, sweet. Each section focuses on a few different middle eastern ingredients. What has me hooked, is that the author explains each of these ingredients, what they are, where they come from, what their used for, and most importantly, how to find good quality. She doesn't stop there though, she goes beyond by giving several recipe for each ingredient too. This is so much more than just another cookbook, and so much more than just a guide to middle eastern ingredients. It is an absolute must for any foodie!

[Joan · Rating 5 out of 5]

So enticing...I can't wait to try some of the recipes included in this comprehensive and colorful guide to Middle Eastern ingredients and how to use them effectively and deliciously.

When I lived in Brooklyn, I loved to poke through the aisles and displays at Sahadi's store on Atlantic Avenue on the edge of Cobble Hill. It was like taking a little trip to what I imagined the bazaars and markets of the Mediterranean countries would be like.

The commentary and explanations are clearly written, the photography is beautiful and nearly all of the recipes are suited to home cooks who like a little adventure in the kitchen.

I was excited and surprised to find this book in my local library, but I want a copy of my own!

[Kelly · Rating 5 out of 5]

This cookbook has many tempting recipes because of the beautiful photos included. The recipes are categorized differently than your average cook book. Rather than sections on appetizers, main courses, and dessert, the author chooses to break down the sections in a novel way such as "Nutty." This allows for a focus of recipes that are all based on nuts with information about how central nuts are to daily life in the Middle East. The author goes beyond the recipes providing a wealth of knowledge about ingredients and how the ingredients have been sold in New York City since the late 1800s by her family. The authors passion and knowledge shines through in this cookbook.

[Johanna Sawyer]

Wow… this book was so fun and with some gorgeous pictures. Middle East foods with sourcing ingredients and some wicked looking food!

What did I like? Such an unusual book laced with gorgeous pictures and yummy looking recipes. An easy guide to helping you understand ingredients of the Middle East and what to look for. The recipes themselves look easy and if those pictures are anything to go by…some enjoyable food.

I received a complimentary copy to read and voluntarily left a review!

[Janet · Rating 5 out of 5]

I love Sahadi’s! Was on Atlantic Ave not long ago (Hey Viv & Tam!) and am sad I didn’t think to stop in. Now I see they have another outpost further into Brooklyn with brunch on the weekends (Hey Viv & Tam 🙃) so that’s a must stop on my next visit. This book highlights what is so awesome about them and it’s super accessible to boot. Think I’m going to make some preserved lemons ASAP with the over abundance of Meyer’s that we get here in sunny California. 🍋 Appreciate the “Ten more ways to use…” feature. How many times do you buy or make a special ingredient only to use it once? Priceless!

[Dray · Rating 4 out of 5]

This book pleasantly surprised.me. I have read several bland cookbooks from the Near East recently and this was dazzling in comparison. The book is divided into bright, savory, spiced, nutty and sweet general chapters. I really appreciated the focus within the chapters on several distinctive flavoring ingredients and then detailing their usefulness in cooking. Although i consider myself relatively well read in cooking C. Whelan speaks with authority on many topics i am uneducated with. Allepo peppers, sumac, za-attar, berbere, dukkah, tahini and others are highlighted. Well worth reading.

[T · Rating 4 out of 5]

4 delicious stars. What a sumptuous feast for the eyes and belly! So many tasty looking recipes that look delicious, authentic, and, most importantly, accessible and not too difficult to make for home cooks of all skill level. Plus, it was wonderful learning about the traditional ingredients of this cuisine and the myriad of ways they can be incorporated into everyday cooking and baking.

Many thanks to Netgalley and the Publisher for providing a free copy to review.

[Michele · Rating 5 out of 5]

Gorgeous food. Between the recipes in the book and the potential alternative uses for some of the ingredients make the possibilities endless. I've tried some recipes already and was not disappointed - the flavors are rich and comforting & the process is easy to follow despite the complexity of flavor. I'm looking forward to cooking my way through the rest of this cookbook and heading over to Sahadi's to browse for more ingredients!

[Genny · Rating 5 out of 5]

A cookbook with excellent recipes and wonderful knowledge about the ingredients. I loved the stories, the background information about the actual ingredients, and the food. The hyperlinks in the text on the Kindle made it very convenient to get to the recipes as well. Just an overall wonderful book to have at your fingertips! I can’t wait to make more!


**I received a copy of this in a Goodreads Giveaway, but it did not effect my review in any way.

[Megan Smith · Rating 4 out of 5]

I don't normally sit down to read a cookbook so a reading challenge was a great way to pick up a cookbook for a cuisine that I know little about. This cookbook was great. It is organized by flavor profile and walks you through the spices and flavors that are specific to middle eastern food. I loved that in addition to the recipes, Christine included extra pages about how to use the more unique spices in many different ways. There were also many beautiful pictures!