The New Book of Middle Eastern Food

by Claudia Roden

ISBN-10: 0375405062
ISBN-13: 9780375405068
Region: Middle East
Publisher: Alfred A. Knopf
Publication Date: September, 2000
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Recipe Index

Recipesort icon Page Rating
A Bowl of Fresh Herbs 56
0
Ab Ghooshte Fasl. Iranian Bean and Vegetable Soup 161
0
Addas Polow. Rice with Lentils and Dates 357
0
Adds bel Tamatem. Lentils in Tomato Sauce 330
0
Ajlouk de Carottes, Mashed Carrot and Potato Salad 89
0
Ajlouke Qura'a, Mashed Zucchini Salad 85
0
Albalou Polow. Rice with Sour Cherries 354
0
Almond Sauce for Rice 358
0
Aloo Sfenaj. Spinach and Prunes with Beans 286
0
Amaresdine Matboukh. Apricot Cream 410
0
Apricot Granita 424
0
Apricot Preserve 469
0
Apricots in Syrup 469
0
Arais, Bread Stuffed with Spiced Ground Meat 141
0
Armenian Kofta with Mashed Potato, Pine Nuts, and Raisins 263
0
Armenian Meat Soup with Bulgar 163
0
Arnabeet bel Lamoun. Cauliflower with Olive Oil and Lemon 295
0
Arnabeet Makli. Deep-Fried Cauliflower 296
0
Arnavut CiÄŸeri. Albanian-Style Liver 275
0
Arni Tou Hartiou. Lamb with Grape Leaves Baked in Fillo Parcels 241
0
Artichokes and Preserved Lemons with Honey and Spices 282
0
Ashe Mâst va Khiar. Cold Yogurt and Cucumber Soup 153
0
Ashura. Wheat or Barley with Nuts 421
0
Assabih bi Loz. Almond Fingers 434
0
Ataïf bi Jibn, Pancakes Stuffed with Cheese 141
0
Ataïf. Arab Pancakes 444
0
Atr. Sugar Syrup 428
0
à‡erkez TavuÄŸu, Circassian Chicken 104
0
à‡ilbir. Poached Eggs with Yogurt 166
0
Baba Ghanouj or Moutabal, Eggplant and Tahini Dip 65
0
Bademli Kayisi. Baked Apricots Stuffed with Almond Paste 408
0
Baked Potatoes and Tomatoes 298
0
Baklawa 430
0
Balik Pilaki. Cold Fish in Oil with Vegetables 190
0
Balkabagi Pilav. Pumpkin Pilaf 345
0
Balouza. Scented Jelly 417
0
Balta or Hetalia 418
0
Bamia bel Banadoura. Okra in Tomato Sauce 293
0
Bamia bel Takleya. Okra with Garlic and Coriander 293
0
Bamia Matbookha. Meat and Okra Stew 248
0
Bamia, Sweet-and-Sour Okra 91
0
Basbousa bel Goz el Hind. Semolina and Coconut Pastry 441
0
Basbousa bel Laban Zabadi. Semolina Pudding with Yogurt 442
0
Basbousa bel Loz. Semolina Pastry with Almonds 443
0
Bassal bel Khal, Onions with Vinegar 57
0
Bassal bel Tamarhendi, Baby Onions with Tamarind 95
0
Bata wal Safargal. Roast Duck with Quince 207
0
Batarekh 57
0
Batata Harra. Sautéed Potatoes with Garlic, Chilies, and Cilantro 298
0
Batata Melousseh bi Senobar. Mashed Potatoes with Butter and Pine Nuts 297
0
Batoursh. Ground Meat with Eggplants and Yogurt 260
0
Batrik, Bulgur Salad with Nuts 77
0
Beid bi Gebna Maqli. Fried Cheese with Eggs 167
0
Beid bi Khal. Scrambled Eggs with Vinegar 166
0
Beid bi Tamatem. Eggs with Tomatoes 166
0
Beid bi Tom. Fried Eggs with Garlic and Lemon 165
0
Beid Masluq. Hard-Boiled Eggs with Cumin 165
0
Betingan bel Dibs Rumman, Marinated Baby Eggplant with Pomegranate Syrup 82
0
Betingan bel Khal wal Tom, Eggplant Slices with Vinegar and Garlic 80
0
Betingan bel Rumman, Eggplant Slices with Pomegranate Syrup 80
0
Betingan Makdous. Stuffed Eggplant Pickle in Oil 463
0
Betingan Meshwi bel Dibs al Rumman. Roasted Eggplants with Pomegranate Syrup 290
0
Blehat Lahma bi Beid. Meat Rolls Stuffed with Hard-Boiled Eggs 267
0
Boned Stuffed Chicken with Veal and Pistachios 226
0
Booza al Fusduk. Pistachio Ice Cream 427
0
Booza al Loz. Almond Ice Cream 427
0
Borani-e Bademjan, Eggplant Puree with Yogurt 64
0
Borani-e Esfenaj, Spinach and Yogurt Salad 71
0
Brains Moroccan Style 107
0
Brik à  l'Oeuf 134
0
Briouat bil Djaj, Chicken and Onion Cigars 124
0
Briouat bil Hout, Seafood Cigars 124
0
Briouat bil Kefta, Moroccan Cigars with Meat 124
0
Brochettes de Kefta. Ground Meat Kebabs 240
0
Broiled Red Mullet Wrapped in Grape Leaves 184
0
Brudu bil Hout. Fish Soup with Tomatoes and Potatoes 156
0
Bstilla bil Hout, Individual Seafood Pies 128
0
Bstilla, Pigeon (Squab) or Chicken Pie 126
0
Bulgur Pilaf with Chickpeas 367
0
Bulgur Pilaf with Raisins and Pine Nuts 368
0
Burghul bi Banadoura. Bulgur Pilaf with Tomatoes 368
0
Burghul bi Dfeen. Bulgur with Meat and Chickpeas 369
0
Burghul bi Jibn wal Batinjan. Bulgur with Cheese and Eggplants 369
0
Cacik, Yogurt and Cucumber Salad 70
0
Caramelized Nut Clusters 456
0
Celeriac in Olive Oil 302
0
Celeriac with Turmeric 95
0
Cevisli Biber, Roasted Pepper and Walnut Paste 59
0
Chai Hamidh. Dried Lime Tea 483
0
Chai. Tea 482
0
Chermoula Sauce and Marinade 180
0
Chicken Sofrito 213
0
Chicken Stock 143
0
Chickpeas with Turmeric 332
0
Chopped Artichokes and Preserved Lemons 88
0
Choua. Moroccan Steamed Lamb 242
0
Clementine Preserve 469
0
Cooked Onion Salad 94
0
Cooking Couscous 375
0
Couscous Salad 78
0
Couscous with Fish, Tomatoes, and Quinces 383
0
Couscous with Peas 385
0
Couscous with Squabs and Almonds 381
0
Cream of White Bean Soup 152
0
Dairy Ice Cream with Mastic and Rose Water 426
0
Dala’ Mahshi. Stuffed Breast of Lamb 234
0
Daoud Basha. Meatballs with Pine Nuts and Tomato Sauce 265
0
Date Preserve in Syrup 468
0
Deek Mahshi. Roast Turkey with Meat, Nut, and Rice Stuffing 228
0
Djaj fil Forn. Roast Chicken with Lemon and Garlic 213
0
Djaj Mahshi bel Hashwa. Chicken with Rice, Ground Meat, and Nut Stuffing 224
0
Djaj Qdra Touimiya. Saffron Chicken with Chickpeas and Almonds 217
0
Djavaher Polow. Sweet Jeweled Rice 350
0
Do'a or Dukkah, Egyptian Seed, Nut, and Spice Dip 55
0
Domatesli Patlican Tava, Eggplant slice with Tomato Sauce 81
0
Domatesli Pilav. Tomato Pilaf 345
0
Dondurma Kaymakli. Sahlab Ice Cream 425
0
Dried Fig Jam with Mastic, Aniseed, and Walnuts 472
0
Dugun Corbasi. Turkish Wedding Soup 162
0
Durra. Grilled Corn on the Cob 304
0
Eggah bel Kharshouf. Artichoke Omelet 172
0
Eggah bi Bassal. Onion and Herb Omelet 169
0
Eggah bi Betingan. Eggplant Omelet 170
0
Eggah bi Eish wa Kousa. Bread and Zucchini Omelet 171
0
Eggah bi Ferakh wa Rishta. Chicken and Pasta Cake 175
0
Eggah bi Gebna. Cheese Omelet 170
0
Eggah bi Korrat. Leek Omelet 172
0
Eggah bi Kousa. Zucchini Omelet 171
0
Eggah bi Lahma. Meat Eggah 175
0
Eggah bi Sabaneh. Spinach Omelet 174
0
Eggplant Caviar 64
0
Eggplant Fillo Pies 121
0
Eggplant in a Spicy Honey Sauce 82
0
Eggplant Stuffed with Meat and Rice 308
0
Eggplants Stuffed with Rice 315
0
Egyptian Cauliflower Fritters in Tomato Sauce 296
0
Eish es Seray or Ekmek Kadaif. Palace Bread 450
0
Eshkeneh Shirazi. Persian Yogurt Soup with Walnuts and Fenugreek 156
0
Etli Bulgur Pilavi. Bulgur Pilaf with Meat 370
0
Fakhda Mahsheya. Roast Leg of Lamb with Ground Meat, Rice, and Nut Stuffing 233
0
Falafel 61
0
Fassoulia Beida, Puree of Dried White Beans 70
0
Fasulye Piyazi, Haricot Bean Salad 98
0
Fatayer bi Hummus, Chickpea Pie 140
0
Fatayer bi Jibn, Cheese Pies 140
0
Fatayer bi Labneh, Drained-Yogurt Pies 140
0
Fatayer bi Sabanikh, Spinach Pies 139
0
Fattet al Betingan Mahshi. Stuffed Eggplants with Toasted Bread, Tomatoes, and Yogurt 314
0
Fattet Hummus. Chickpeas with Yogurt and Soaked Bread 333
0
Fattet Jaj. Fatta with Chicken 222
0
Fattoush, Bread Salad 74
0
Felfel bi Zeit. Bell Peppers in Oil 464
0
Fennel, Celery, and Cauliflower Salad 92
0
Ferakh bel Hummus. Chicken with Chickpeas 215
0
Ferakh bel Tamatem. Sautéed Chicken Breasts with Tomatoes 214
0
Fesenjan e Ordak. Duck with Walnut and Pomegranate Sauce 227
0
Feta Cheese Dip 71
0
Feta Cheese with Egg 167
0
Fillo Triangles with Ground Meat, Onions, and Pine Nuts 118
0
Fillo Triangles with Spinach-and-Cheese Filling 119
0
Fish in a Hot Saffron and Ginger Tomato Sauce 186
0
Fish Kebab 182
0
Fish with Quinces 192
0
Frakh Ma'amra. Mediterranean Pigeons or Squabs Stuffed with Couscous 210
0
French-Style Omelets with an Oriental Flavor 176
0
Fried Eggs with Chicken Livers 169
0
Fried Marinated Fish Served Cold 186
0
Fried, Broiled, Grilled, or Roasted Eggplant Slices 290
0
Ful Ahdar bel Laban. Fava Beans with Yogurt 284
0
Ful Ahdar bel Roz wal Laban Zadadi, Fresh Green Fava Beans with Rice and Yogurt 100
0
Ful Medames. Egyptian Brown Fava Beans 328
0
Ful Nabed or Bissara, Dried Fava Bean Puree 69
0
Gebna Beida, White Cheese 113
0
Gebna Mashwi aw Makli, Broiled or Fried Cheese 58
0
Geisi Polow. Rice with Lamb and Apricots 353
0
Ghorayebah. Butter Cookies 441
0
Ginger Tea 483
0
Grated Carrot Salad 78
0
Green Beans in Tomato Sauce 294
0
Green Fig Preserve 471
0
Green Walnut Preserve 470
0
Grilled Tuna with Tomato and Caper Dressing 183
0
Halawa Mishmish. Apricot Balls 455
0
Halawa Tamr. Date and Walnut Drops 454
0
Hamad M’Rakad. Preserved Lemons 459
0
Hamam Mahshi bil Burghul. Pigeon, Squab, or Poussin Stuffed with Bulgur, Raisins, and Pine Nuts 208
0
Hamam Meshwi. Broiled Mediterranean Pigeons, Squabs, or Poussins 204
0
Hamud Shami, Lemony Chicken Jelly 105
0
Hamud. Green Vegetable Soup with Garlic, Mint, and Lemon 144
0
Harira bel Djaj. Chicken and Chickpea Soup 160
0
Harira. Moroccan Bean Soup 158
0
Harissa. Chili Paste 464
0
Havij Polow. Rice with Carrots 358
0
Havuç Corbasi. Turkish Carrot Soup 148
0
Hà¼nkâr Beǧendi. Lamb Stew with Creamy Eggplant Sauce 244
0
Hindbeh wa Bassal. Curly Chicory with Onions 287
0
Hot Stuffed Grape Leaves 60
0
Hummus bi Tahini, Chickpea Puree with Tahina 69
0
Hummus Habb, Chickpea Puree 68
0
Imam Bayildi. Cold Stuffed Eggplant with Onions and Tomatoes 310
0
Ispanak Corbasi. Spinach Soup 148
0
Ispanakli Pilav. Rice with Spinach 343
0
Jaj bel Lissan al Assfour. Chicken with Pasta 220
0
Jazar bi Zeit. Carrots in Oil 296
0
Kaab el Ghzal. Pastry Crescents Filled with Almond Paste 435
0
Kabak Muçveri, Zucchini Fritters 87
0
Kahk bi Loz. Almond Bracelets 453
0
Kahk. Savory Bracelets 401
0
Kahwa Beida. White Coffee 482
0
Kahwa. Turkish Coffee 480
0
Kalamarakia Yemista. Stuffed Squid 199
0
Karabij 439
0
Karkade. Iced Hibiscus Drink 478
0
Karniyarik. Eggplant with Meat Filling 312
0
Kawareh bi Hummus. Calf’s Feet and Chickpeas 277
0
Kaymakli Kayisi Tatisi. Apricots Stuffed with Cream 407
0
Kebdah Makly, Fried Liver Pieces 106
0
Keema. A Sauce for Kibbeh Nayyeh 270
0
Kesksou bel Hout wal Batata. Couscous with Fish and Potatoes 384
0
Kesksou bel Hout wal Tomatish. Couscous with Seafood and a Fresh Tomato Sauce 382
0
Kesksou Bidaoui bel Khodra. Berber Couscous with Seven Vegetables 378
0
Kesksou Tfaya. Couscous with Honeyed Caramelized Onions and Raisins 380
0
Keskul. Almond Pudding 416
0
Kharshouf bel Ful wal Loz. Artichokes, Fava Beans, and Almonds 283
0
Kharshouf bi Zeit, Baby Artichoke Hearts Stewed in Oil 88
0
Khiar bel Na'na, Cucumber Salad with Mint 74
0
Khodrawat bel Khal, Raw and Vinegared Vegetables 56
0
Khoresh Bademjan. Eggplant Sauce for Rice 362
0
Khoresht-e Gheimeh. Yellow Split Pea Sauce for Rice 362
0
Khoresht-e Ghormeh Sabzi. Herb Sauce for Rice 361
0
Khoresht-e Holu. Peach Sauce for Rice 364
0
Khoresht-e Rivas. Rhubarb Sauce for Rice 363
0
Khoresht-e Sib. Apple Sauce for Rice 364
0
Khoshaf bil Mishmish. Macerated Apricots and Nuts 408
0
Khoshaf el Yameesh. Macerated Dried Fruit and Nut Salad 409
0
Khubz. Arab Bread - Pita 395
0
Kibbeh bil Sanieh. Meat and Bulgur Pie in a Tray 270
0
Kibbeh Labanieh. Kibbeh Cooked in Yogurt 274
0
Kibbeh Makli Mahshieh. Stuffed Fried Kibbeh 271
0
Kibbeh Nayyeh. Raw Kibbeh 269
0
Kibbet Lahem. Kibbeh Dumplings 270
0
Kidneys in Tomato Sauce 276
0
Kidneys with Lemon 276
0
Kisir, Bulgur and Tomato Salad 77
0
Kofka Meshweya. Grilled Ground Meat on Skewers 238
0
Kofta bel Sabanekh wal Hummus. Meatballs with Spinach and Chickpeas 266
0
Kofta Mabrouma. Meat Rolls with Pine Nuts 267
0
Koftet el Samak. Fried Fish Balls 196
0
Koftit Ferakh, Fried Minced Chicken Balls 103
0
Konafa 436
0

Publishers Information

About The New Book of Middle Eastern Food

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

In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as “a landmark in the field of cookery”; this new version represents the accumulation of the author’s thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.

Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world.

Throughout these pages she draws on all four of the region’s major cooking styles:

  • The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts
  • Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes
  • The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries
  • North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines

From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions.

(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