Arabesque

by Claudia Roden

ISBN-10: 030726498X
ISBN-13: 9780307264985
Publisher: Alfred A. Knopf
Publication Date: October, 2006
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Recipe Index

Recipesort icon Page Rating
Almond Macaroons 134
0
Almond Pastries in Honey Syrup. Briwat Bi Loz 127
0
Almond Puff Pastry Pies. Sambousek Bi Loz 330
0
Almond “Snake”. M’hencha 132
0
Apricots Stuffed with Cream. Kaymakli Kayisi Tatlisi 218
0
Artichokes and Fava Bean Salad with Preserved Lemon. Slada L’Korni Wal Ful 55
0
Artichokes Stewed in Oil with Peas and Carrots. Zeytinyagli Enginar 174
0
Baked Kibbeh with Onion and Pine Nut Topping. Kibbeh Saniyeh 311
0
Baked Pasta with Cheese. Peynirli Eriste 176
0
Barley Couscous with Seven Vegetables. Kasksou Seb’Hdati 115
0
Barley Soup with Yogurt. Yogurtlu Corbasi 182
0
Beets with Yogurt. Pancar Salatasi 167
0
Bell Pepper Purée. Slada Felfla 40
0
Bell Peppers Stuffed with Rice, Raisins, and Pine Nuts. Zeytinyagli Biber Dolmasi 172
0
Bellawrieh 326
0
Bread Salad with Sumac. Fattoush 253
0
Bulgur and Chickpea Salad. Safsouf 254
0
Carrot Salad with Cumin and Garlic. Jazar Bil Kamoun Wal Toum 47
0
Carrots with Garlic and Mint. Jazar Bil Na’na 47
0
Celeriac with Egg and Lemon Sauce. Terbiyeli Kereviz 160
0
Cheese and Yogurt Dip. Jibne Wa Labneh 250
0
Cheese Omelette. Ijjit Al Jibne 275
0
Chicken and Onion Cigars. Briwat Bil Djaj 65
0
Chicken and Onion Pie. Bstilla Bil Djaj 66
0
Chicken Pie with Onions and Sumac. Musakhan 293
0
Chicken Pilaf in a Pie. Perdeli Pilav 198
0
Chicken with Caramelized Baby Onions and Honey. Djaj Bil Assal 85
0
Chicken with Caramelized Baby Onions and Pears. Djaj Bil Bouawid 86
0
Chicken with Caramelized Baby Onions and Quinces. Djaj Bil Sfargal 86
0
Chicken with Chestnuts. Djaj Bil Kastal 88
0
Chicken with Chickpeas and Yogurt. Fattet Djaj 298
0
Chicken with Dates. Djaj Bil Tmar 89
0
Chicken with Fresh Figs and Walnuts. Djaj Bil Karmous Wal Joz 89
0
Chicken with Plums. Erikli Tavuk 192
0
Chicken with Tomato Pilaf. Tavuk Ve Domatesli Pilav 194
0
Chickpea and Lentil Soup. Harira 70
0
Chickpeas with Toasted Bread and Yogurt. Fattet Hummus Bi Laban 271
0
Chickpeas with Turmeric. Hummas 60
0
Cod Steaks in Tomato Sauce with Ginger and Black Olives. Hout Bil Tamatem Wal Zaytoun 81
0
Cold Yogurt Soup with Chickpeas and Bulgur. Yogurtlu Nohut Corbasi 181
0
Compote of Fresh Apricots. Kayisi Compostosu 218
0
Couscous with Lamb, Onions, and Raisins. Kesksou Tfaya 117
0
Couscous with Spring Vegetables. Kesksou L’Hodra 114
0
Cream of Dried Fava Bean Soup. Bessara 73
0
Creamy Fillo Spinach Pie. Ispanakli Tepsi Böregi 179
0
Cucumber and Yogurt Salad. Cacik 156
0
Curly Endive with Caramelized Onions. Hindbeh 267
0
Date Rolls in Honey Syrup. Briwat Bi Tmar 130
0
Dates Stuffed with Almond or Pistachio Paste. Tmar Bi Loz 134
0
Deep-Fried Bream with Chermoula Sauce. Hout Maqli Bil Chermoula 78
0
Deep-Fried Red Mullet with Garlic and Parsley. Barbunya Tavasi 188
0
Eggplant and Tahini Dip. Baba Ghanouj 248
0
Eggplant and Tomato Salad. Batinjan Raheb 256
0
Eggplant Pilaf. Patlicanli Pilav 170
0
Eggplant Purée with Yogurt. Yogurtlu Patlican Salatasi 155
0
Eggplant Purée. Patlican Salatasi 154
0
Eggplant Slices with Pomegranate, Yogurt, and Tahini. Batinjan Bil Rumman Wal Laban 261
0
Eggplant Slices with Walnuts and Garlic. Cevizli Patlican 157
0
Eggplant with Pomegranate Molasses. Batinjan Bil Rumman 258
0
Eggplant with Tomatoes and Chickpeas. Moussaka’a Menazzaleh 262
0
Eggplants Stuffed with Onions and Tomatoes. Imam Bayildy 168
0
Eggplants with Peppery Tomato Sauce 259
0
Eggplants with Vinegar and Garlic. Batinjan Bi Khal 259
0
Eggplants with Yogurt and Tahini. Batinjan Bil Laban Wal Tehine 259
0
Fish Cakes. Kefta Bil Hout 62
0
Fish with Pine Nut Sauce. Samak Bil Tarator Bi Senobar 291
0
Fish with Rice and Onion Sauce. Sayyadieh 292
0
Fruit Salad with Honey and Orange Blossom Water. Slada Bil Fawakih 126
0
Grape Leaves Stuffed with Rice, Raisins, and Pine Nuts. Zeytinyagli Yaprak Dolmasi 171
0
Grated Cucumber and Mint Salad. Khiar Bil Na’na 44
0
Green Vegetable Soup 285
0
Grilled Chicken Wings with Lemon and Garlic. Jawaneh 276
0
Grilled Poussins with Sumac. Farrouj Meshwi Bil Sumac 295
0
Grilled Quails. Siman Meshwi 276
0
Grilled Sea Bass Flambéed with Raki. Raki Soslu Levrek 190
0
Ground Meat Kebab. Kafta Meshwiyeh 309
0
Ground Meat Kebab. Kefta Kebab 99
0
Hummus-Chickpea and Tahini Dip. Hummus Bi Tehine 249
0
Kafta Yogurtliya 309
0
Kataifi with Cream Filling. Osmaliyah Bil Ashta 324
0
Kofte Kebab with Tomato Sauce and Yogurt. Yogurtlu Köfte Kebabi 203
0
Lamb Shanks Cooked in Yogurt. Laban Ummo 315
0
Lamb Shanks Cooked in Yogurt. Yogurtlu Kuzu 208
0
Lamb Shanks with Egg and Lemon Sauce. Terbiyeli Kuzu Incik 209
0
Lamb Stew with Eggplant Sauce. Hunkar Begendi 205
0
Lamb Stew with Shallots and Chestnuts. Kestaneli Kuzu 207
0
Lamb Stew with Vinegar and Eggplants. Lahma Bi Khal 314
0
Lamb Tagine with Potatoes and Peas. Tagine Bil Batata Wal Jelban 105
0
Layered Cheese Pie. Peynirli Börek 178
0
Leeks with Egg and Lemon Sauce. Terbiyeli Pirasa 160
0
Lemons Boiled in Brine and Preserved in Oil 37
0
Lemons Preserved in Brine 37
0
Lemons Preserved in Salt and Lemon Juice 36
0
Lentils with Pasta and Caramelized Onions. Rishta Bi Addas 271
0
Little Cheese Fillo Rolls. Peynirli Sigara Böregi 176
0
Little Meat Pizzas. Lahma Bi Ajeen 282
4
Little Pies with Fresh Goat Cheese and Olives. Briwat Bil Jban 63
0
Little Puff Pastry Cheese Pies. Sambousek Bi Jibne 278
0
Mashed Eggplant and Tomato Salad. Zaalouk 42
0
Mashed Potatoes with Olive Oil, Scallions, and Parsley. Patatas Salatasi 168
0
Meat Cigars. Briwat Bil Kefta 64
0
Meatballs with Pine Nuts in Tomato Sauce. Daoud Basha 310
0
Mediterranean Pigeons or Squabs Stuffed with Date and Almond Paste. L’Hmam Bel Tamr Wal Loz 96
0
Mediterranean Pigeons, Squabs, or Poussins with Couscous Stuffing. L’Hamam M’Ammar Bil Kesksou 95
0
Milk and Almond Pudding. Keskul 225
0
Milk Ice Cream with Gum Mastic and Rose Water. Bouza Bi Halib 321
0
Milk Pudding. Muhallabiya 320
0
Mint and Parsley Salad with Rice. Tabbouleh Bi Roz 255
0
Okra with Baby Onions and Tomatoes. Bamieh Bi Zeit 264
0
Orange Pudding. Portakali Tatlisi 219
0
Orange Salad. Slada Bil Bortokal 126
0
Orange, Olive, and Onion Salad. Slata Bortokal Bil Zaytoun 48
0
Osmaliyah with Cheese Filling. Osmaliyah Bil Jibne 326
0
Pan-Fried Red Mullet with Tahini Sauce. Sultan Ibrahim Makli Bi Tehine 290
0
Pancakes Stuffed with Cheese. Atayeh Bil Jobne 328
0
Pancakes Stuffed with Walnuts. Atayef Bil Jawz 326
0
Pastry Crescents with Almond Filling. Kaab El Ghzal 130
0
Pear and Leaf Salad. Slada Bouawid 46
0
Peas and Fava Beans with Mint and Garlic. Jekban Wal Ful Bil Na’na 61
0
Peppery Bulgur Salad. Kisir 159
0
Pistachio Cake 229
0
Pistachio Paste Stuffed with Cream. Bohsalino 331
0
Potato and Olive Salad 45
0
Potato and Tomato Cake. Almokhtalitat Bil Tamatem Wal Batata 68
0
Potatoes with Celery and Fennel. Batata Bil Bisbas 54
0
Prawns in Spicy Tomato Sauce. Kimroun Bil Tamatem 84
0
Prawns with Garlic and Coriander. Kreidess Bi Cosbara 274
0
Preparing Coucous - Basic Recipe 112
0
Puff Pastry Meat Pies with Raisins and Pine Nuts. Tala? Böregi 201
0
Puff Pastry Spinach Roll. Ispanakli Börek 181
0
Pumpkin Dessert. Kabak Tatlisi 222
0
Pumpkin Soup. Kabak Corbasi 185
0
Red Lentil and Rice Soup. Makhlouta 284
0
Rice Pilaf. Pilav 193
0
Rice Pudding with Apricot Compote. Roz Bi Halib Wal Mish Mish 322
0
Rice Pudding with Rose Water. Sutlaç 223
0
Roast Chicken with Bulgur and Walnut Pilaf. Tavuk Firinda Ve Bulgur Pilav 197
0
Roast Chicken with Couscous, Raisin, and Almond Stuffing. Djaj M’Ammar Bil Kesksou 92
0
Roast Chicken with Pine Nut and Raisin Pilaf. Pilavli Ve Tavuk Firinda 196
0
Roast Cod with Potatoes and Tomatoes. Hout Bi Batata Wa Tamatem 76
0
Roast Duck with Apricots. Bata Bil Mashmash 98
0
Roast Lamb with Rice, Ground Meat, and Nuts. Ouzi 316
0
Roast Pepper, Tomato, and Apple Salad. Slada Felfla Bil Tamatem Wal Tofah 50
0
Roast Peppers and Chickpeas with Fresh Goat Cheese. Felfla Wal Hummas Wa Jban 51
0
Roast Potatoes with Lemon and Coriander. Batata Bel Lamoun Wal Cosbara 266
0
Roast Quinces. Ayva Tatlisi 220
0
Roast Sea Bass with Herbs and Onion Confit. Hout Bil Bassal M’Zgueldi 80
0
Roast Shoulder of Lamb with Caramelized Baby Onions and Honey. Dala Bil Basal Wal Asal 102
0
Roast Shoulder of Lamb with Couscous and Date Stuffing. Dala M’Aamra Bi Kesksou Wa Tmar 100
0
Roasted Eggplants and Bell Peppers with Yogurt and Pine Nuts 161
0
Roasted Tomatoes. Tamatem Halwa 50
0
Roasted Vegetables with Yogurt and Fresh Tomato Sauce 163
0
Sea Bream with Saffron Rice. Samak Wal Roz Bil Zafaran 288
0
Seared Tuna with Lemon Dressing. Izgara Orkinoz 191
0
Shish Kebab. Sis Kebabi 202
0
Skate with Preserved Lemon and Green Olives. Hout Bil Laymoun M’Rakade Wal Zaytoun 82
0
Smoked Mackerel with Walnut Sauce. Taratorlu Uskumru 188
0
Spinach and Beans with Caramelized Onions. Sabanekh Bi Loubia 268
0
Spinach Pies. Fatayer Bi Sabanikh 280
0
Spinach Salad with Preserved Lemon and Olives. Salkh Bil Hamid Wal Zaytoun 56
0
Stuffed Artichokes Bottoms with Meat and Pine Nuts. Ardishawki Mahshi 305
0
Stuffed Eggplant, Toasted Bread, Tomato Sauce, and Yogurt. Fattet Batinjan 300
0
Stuffed Eggplants with Meat. Karniyarik 212
0
Stuffed Quinces. Ayva Dolmasi 215
0
Stuffed Zucchini in Tomato Sauce. Koussa Mahshi Bi Banadoura 302
0
Stuffed Zucchini in Yogurt Sauce. Koussa Mahshi Bi Laban 303
0
Stuffed Zucchini in Yogurt Sauce. Koussa Mahshi Bi Laban 303
0
Sugared Orange Slices. Mrabbet Bortokal 137
0
Sweet Couscous. Kasksou Seffa 124
0
Sweet Potato Salad. Slada Batata Halwa 52
0
Sweet Potatoes with Onions and Tomatoes. Batata Halwa Bil Tamatem 54
0
Sweet Tomato Purée. Matesha Masla 40
0
Tabbouleh 252
0
Tagine of Chicken with Artichoke Bottoms, Preserved Lemon, and Olives. Djaj Bil Korni 95
0
Tagine of Chicken with Preserved Lemon and Olives. Tagine Djaj Bi Zaytoun Wal Hamid 93
0
Tagine of Knuckle of Veal with Artichokes and Peas. Tagine Bil Korni Wal Jelban 103
0
Tagine of Knuckle of Veal with Eggplant. Tagine Bil Brania 104
0
Tagine of Knuckle of Veal with Fennel. Tagine Bil Bisbas 104
0
Tagine of Lamb with Apricots. Tagine Bil Mashmash 108
0
Tagine of Lamb with Caramelized Baby Onions and Pears. Tagine Bil Bouawid 106
0
Tagine of Lamb with Caramelized Baby Onions and Quinces. Tagine Bil Sfargal 108
0
Tagine of Lamb with Chestnuts. Tagine Bil Kastal 112
0
Tagine of Lamb with Dates and Almonds. Tagine Bil Tmar Wal Loz 109
0
Tagine of Lamb with Prunes and Almonds. Tagine Bil Barkok Wal Loz 111
0
Tel Kadayif with Clotted Cream and Pistachios 230
0
Tiny Open Pancakes with Cream and Rose Petal Jam. Atayef Bil Ashta 329
0
Tomato and Rice Soup. Domatesli Pirinç Corbasi 183
0
Tomatoes Stuffed with Rice, Raisins, and Pine Nuts. Zeytinyagli Domates Dolmasi 173
0
Tomatoes Stuffed with Roast Peppers, Tuna, Capers, and Olives. Tamatem Ma’Amrine 58
0
Tuna with Red Bell Pepper Sauce. Hout Bil Felfla 79
0
Vermicelli Rice. Roz Bil Shaghrieh 304
0
Walnut and Pomegranate Salad. Muhammara 250
0
Walnut Pastries in Honey Syrup. Briwat Bi Joz 129
0
Yogurt Cake. Yogurtlu Tatlisi 228
0
Zucchini Fritters. Kabak Mà¼cveri 164
0
Zucchini Purée and Baby Plum Tomatoes. Slada Bil Gharaa Wal Tamatem 41
0
Zucchini with Vinegar, Mint, and Garlic. Koussa Bil Khal 265
0
“Buried in Vermicelli”. Shaariya Medfouna 119
0
“New-Style” Shish Barak 305
0

Publishers Information

About Arabesque

Publisher Web Link: http://knopf.knopfdoubleday.com/

In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook.

From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.

From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.

From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.

Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens. (http://www.randomhouse.com/)

Author Information

About Claudia Roden

Claudia Roden was born and raised in Cairo. She completed her formal education in Paris and then moved to London to study art. She travels extensively as a food writer. Her previous books include the James Beard Award–winning The Book of Jewish Food and the seminal A Book of Middle Eastern Food, as well as The Good Food of Italy—Region by Region, Everything Tastes Better Outdoors, and Mediterranean Cookery. In Britain Arabesque has won the Andre Simon Memorial Fund Award for Best Food Book, the Glenfiddich Best Food Book Award, and the Gourmand World Media Special Award of the Jury. Ms. Roden lives in London.   (http://www.randomhouse.com/)

Cookbooks by Claudia Roden