Complete Arab Cookery

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ISBN
9781911667865
 
Incorporating the history, traditions, and techniques of these countries Arto der Haroutunian has assembled an unparalleled breadth of recipes representing the whole gamut of Arab cooking.
The basis of society in Arabia, especially in the south, was agriculture - cereals, aromatics and spices were produced and exported via the caravan routes which passed from Syria through Arabia to the Yemen. Thus Arab dishes are subtle, varied and exotic. The basic diet largely comprised, and still does, dates, rice, milk, goat or lamb meat and coffee.



The patchwork of peoples and countries that form this medley comprise dishes from Egypt - some of the oldest recipes in the world such as melokhia, the famous soup of the Pharaohs. From Syria - an enormous range of vegetable salads. From Lebanon - sun-ripened fruits. From Iraq - date, hazelnut, mushroom and fig recipes. From Armenia and Kurdistan - the cracked wheat burghul dishes. From Cappadocia - the exotic flavours of sesame and tahini. From the Caucasus - the vast array of kebabs. From Assyria and Armenia - classic stuffed vegetable dishes - mahsi, and from Persia - yogurt dishes, fabulous rice dishes, sherbets and sweet and sour dishes.



Incorporating the history, traditions, and techniques of these countries Arto der Haroutunian has assembled an unparalleled breadth of recipes representing the whole gamut of Arab cooking.
More Information
Weight 0.000000
Author Haroutunian, Arto der
Availability IP
Department Food and Drink
Format Hardback
ISBN 9781911667865
Pages 384
Published 14/08/2023
Publisher Grub Street
Section Food and Drink
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