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
Zucchini Salad with Raisins and Pine Nuts 87
0
Zhourat. Infusions or Tisanes 483
0
Zeytinyagli Barbunya. Borlotti Beans with Onions and Tomatoes in Olive Oil 327
0
Zalabia or Luqmat el Qadi. Little Round Fritters in Syrup 447
0
Zaalouk 83
0
Yogurtlu Patlican, Eggplant Slices with Yogurt 81
0
Yogurtlu Paça. Sheep’s Feet with Yogurt 278
0
Yogurtlu Kebab. Kofta with Tomato Sauce and Yogurt 239
0
Yogurtlu Basti. Chicken with Spiced Yogurt 221
0
Yogurt with Honey 413
0
Yemeni Hilbeh, Fenugreek Relish 66
0
Yayla Corbasi. Yogurt Soup with Rice and Chickpeas 154
0
Yakhnit Samak bel Zafaran. Fish Stew with Onions and Saffron 191
0
Whole Roasted Peppers with Yogurt and Fresh Tomato Sauce 292
0
Washna. Sour Cream Jam 472
0
Wara Einab or Dolma 59
0
Visneli Ekmek Tatlisi. Stewed Cherries on Bread 411
0
Veal Chops in Tomato Sauce 246
0
Uskumru Dolmasu. Stuffed Mackerel 201
0
Tyropitta, Large Cheese Pie 131
0
Turnips with Dates 300
0
Turlu. Winter Vegetables Pot 303
0
Turkish Tarator Sauce for Boiled Vegetables 93
0
Tsoureki. Sweet Greek Easter Bread 400
0
Trid, Chicken and Onion Pies 129
0
Torshi Meshakel. Mixed Pickles 462
0
Torshi Left. Pickled Turnips 460
0
Torshi Khiar. Pickled Cucumbers 461
0
Torshi Betingan. Pickled Eggplants 461
0
Torshi Arnabeet wa Koromb. Pickled Cauliflower and Red Cabbage 460
0
Tomatoes Stuffed with Roast Peppers, Tuna, Capers, and Olives 391
0
Tomatoes Stuffed with Herbed Rice 318
0
Tomato and Chili Dressing 180
0
Toasted Croutons and Fried Bread 395
0
To "Stabilize" Yogurt for Cooking 113
0
Terbiyeli Kereviz. Celeriac with Egg and Lemon Sauce 301
0
Teradot, Tahina with Walnuts 67
0
Tepsi Boregi, Creamy Fillo Cheese Pie 133
0
Teheran Zereshk. Rice with Chicken and Barberries 355
0
Tbikhit Qra. Pumpkin and Chickpeas 294
0
Tbikha or Turnips with Spinach and Chickpeas 304
0
Tavuklu Pilav. Chicken Pilaf 348
0
Tartoufa bel Banadoura. Jerusalem Artichokes in Tomato Sauce 301
0
Taratorlu Kereviz, Celeriac and Carrots with Nut Sauce 96
0
Tarator bi Tahini. Tahini Sauce for Fish 181
0
Tarator bi Tahina, Tahina Cream Sauce 65
0
Taratir-at-Turkman. Pastry Ribbon Fritters 446
0
Taramosalata 57
0
Tangerine Jam 467
0
Tamr bi Loz. Stuffed Dates 454
0
Tamatem bel Bassal 75
0
Tajin Sibnakh. Haricot Bean and Spinach Omelet 173
0
Tajen Samak bi Tahina. Fish Baked in Tahina Sauce 194
0
Tahina, bel Laban Zabadi, Tahina Cream Salad with Yogurt 67
0
Tagine T’Faia. Tagine with Hard-Boiled Eggs and Almonds 221
0
Tagine Malsouka, Meat and Haricot Bean Pie 130
0
Tagine Kefta Mkawra. Tagine of Meatballs in Tomato Sauce with Eggs 264
0
Tagine Barkok. Lamb with Prunes 254
0
Tagen Samak bel Cozbara. Fish Stew with Tomatoes and Coriander Seed 191
0
Tagen Ferakh bel Ferik. Baked Chicken with Green Wheat 371
0
Tabbouleh bel Roz, Rice and Parsley Salad 101
0
Tabbouleh 76
0
Tabaka Piliç. Chicken with Plums 215
0
Ta'amia 61
0
Sweet-and-Sour Stuffed Eggplants 313
0
Sweet-and-Sour Onions 94
0
Sweet-and-Sour Eggplant Salad 83
0
Sweet Potatoes Moroccan Style 299
0
Sweet Eggplant Preserve 474
0
Sultan Ibrahim Maqli. Deep-Fried Red Mullet Stuffed with Garlic and Parsley 185
0
Stuffed Walnuts 456
0
Stuffed Vegetables, Rice FIlling 307
0
Stuffed Vegetables, Meat Filling 306
0
Stuffed Vegetables, Meat and Rice Filling 306
0
Stuffed Vegetables, a Rice and Chickpea Filling 307
0
Strawberry Preserve 468
0
Stewed Eel with Onions, Honey, and Raisins 192
0
Squid with Garlic and Chilies 199
0
Spinach with Raisins and Pine Nuts 284
0
Spinach with Garlic and Preserved Lemons 286
0
Spinach Pies with Raisins and Pine Nuts 123
0
Spicy Shrimp 197
0
Spicy Root Vegetables 303
0
Spicy Mashed Sweet Potatoes with Raisins 299
0
Spanakopitta, Large Spinach Pie 131
0
Soupa Avgolemono 145
0
Slatit Hout, Fish Salad 103
0
Slatit Batata Marfusa, Mashed Potato Salad with Capers 90
0
Slatit Batata Helwa, Sweet Potato Salad 90
0
Skordalia. Greek Garlic Sauce 181
0
Siphnopitta. Honey and Cheese Cake 446
0
Siman Meshwi. Broiled Quail 208
0
Sigara Bà¶regi, Little Cheese Rolls 117
0
Shula Kalambar. Lentils with Spinach 331
0
Shrimp and Tomato Pilaf 197
0
Shorbet Samak Beid ab Lamouna. Egg-and-Lemon Fish Soup 157
0
Shorbet Ful Nabed. Dried Fava Bean Soup 151
0
Shorbet el Fata. Bread Soup 163
0
Shorbet Becellah. Yellow Split Pea Soup 153
0
Shorbet Adds. Spiced Creamy Lentil Soup 149
0
Shorbet Adds bil Hamud. Lemony Spinach and Brown Lentil Soup 150
0
Shorbat Tamatem. Tomato and Rice Soup with Mint and Cilantro 145
0
Sholezard. Saffron Rice Pudding 413
0
Shish Taouk, Chicken Kebab 212
0
Shish Kebab. Grilled Meat on Skewers 236
0
Shirini Polow. Sweet Rice with Carrots and Orange Peel 352
0
Sheikh el Mahshi Banadoura. Toamtoes Stuffed with Ground Meat, Currants, and Pine Nuts 319
0
Sharbat Sekanjabin. Vinegar and Sugar Syrup 485
0
Sharbat Bortokal. Orange Syrup 485
0
Shanklish, Goat Cheese Salad 72
0
Shalab-Salep 479
0
Shakshouka. Eggs with Bell Peppers and Tomatoes 168
0
Shakshouka with Merguez 168
0
Shaghria bi Laban. Vermicelli with Milk 420
0
Shaghria bi Laban wa Snobar. Vermicelli with Yogurt and Pine Nuts 391
0
Shad Stuffed with Dates 194
0
Sfendj. Doughnut Rings 449
0
Semolina Aniseed Bread 399
0
Semit. Bread Rings Covered with Sesame Seeds 398
0
Seleq. Lamb with Rice Cooked in Milk 349
0
Seffa. Sweet Couscous 422
0
Scallops with Tamarind 199
0
Sayyadiah. Fish with Rice 195
0
Sautéed Sweetbreads with Lemon and Cinnamon 279
0
Sardines in the Algerian Manner 196
0
Sambousek bi Lahm, Meat Turnovers 136
0
Sambousek bi Gebna 135
0
Sambousek bel Loz. Almond Rissoles 443
0
Saman bi Einab. Quails with Grapes 206
0
Samak Tarator. Cold Poached Fish with Pine Nut Sauce 189
0
Samak Maqli. Deep-Fried Fish 185
0
Salsouf, Bulgur and Chickpea Salad 78
0
Salsat al Banadoura. Tomato Sauce 464
0
Salq bi Loubia, Spinach with Black-eyed Peas 98
0
Salatet Mokh, Brain Salad 105
0
Salatet Lissan, Tongue Salad 108
0
Salatet Korat, Leek Salad 94
0
Salatet Hummus, Chickpea Salad 100
0
Salatet Felfel wal Tamatem, Roast Pepper and Tomato Salad 84
0
Salatet Adds, Lentil Salad 99
0
Salatet Adds wal Tamatem, Lentil and Tomato Salad 99
0
Salata Horiatiki, Greek Country Salad 75
0
Salata Arabieh, Arab Salad 72
0
Saffron Caramel Cream 416
0
Safardjaliya. Tagine of Lamb with Quince 257
0
Sabzi Polow. Rice with Herbs 343
0
Sabanekh bel Tamatem wal Loz. Spinach with Tomatoes and Almonds 285
0
Sabanekh bel Hummus. Spinach with Chickpeas 285
0
Rutabiya. Tagine of Meat with Dates 256
0
Roz ou Hamud. Rice with Hamud Sauce 359
0
Roz bil Shaghria. Rice with Vermicelli 340
0
Roz bi Haleeb. Rice Pudding 418
0
Roz bi Dfeen. Rice with Meat and Chickpeas 347
0
Roz bel Zafaran. Spiced Saffron Rice 341
0
Roz bel Ful Ahdar. Rice with Fava Beans 346
0
Roz bel Balah. Rice with Dates 346
0
Rose-Scented Fruit Salad 406
0
Rose Petal Jam 473
0
Roasted Tomatoes 292
0
Roasted Red Peppers with Preserved Lemon and Capers 84
0
Roasted Mixed Vegetables 302
0
Roast Fish with Lemon and Honeyed Onions 184
0
Rishta bi Laban wa Bassal. Tagliatelle with Yogurt and Fried Onions 389
0
Rishta bi Betingan. Pasta with Eggplant 388
0
Rishta bi Adds. Noodles with Lentils 387
0
Rishta bi Adds wa Tamatem. Noodles with Lentils and Tomatoes 387
0
Rice, a Turkish and Egyptian Way 337
0
Rice, a Syrian Way 337
0
Rice, a Persian Way for Chelow or Steamed Plain Rice 338
0
Rice, a Lebanese Way 337
0
Rice with Pine Nuts, Pistachios, and Almonds 342
0
Rice to Accompany Fish 342
0
Raya bel Batata. Skate with Cumin and Potatoes 188
0
Radish Salad 75
0
Quinces Poached in Syrup 412
0
Quince Preserve 473
0
Purslane or Lamb's Lettuce and Yogurt Salad 70
0
Pumpkin Slices in Syrup 470
0
Pumpkin Fillo Pies 122
0
Pumpkin Dessert 412
0
Pumpkin Conserve 471
0
Pssal ou Loubia. Spicy Sausages and Meat with Haricot or Navy Beans 250
0
Psari Plaki. Baked Fish 193
0
Prunes Stuffed with Walnuts in Orange Juice 411
0
Potato Kibbeh 273
0
Polenta Annabi. Polenta Fritters 448
0
Poached Fish with Saffron Vermicelli 188
0
Plain Bulgur Pilaf 367
0
Pilaf with Currants and Pine Nuts 340
0
Pigeons or Squabs with Dates 205
0
Pie Dough for Lahma bi Ajeen, Sfiha, and Fatayer 137
0
Persian Sweet-and-Sour Stuffed Cabbage Rolls 322
0
Peppers Stuffed with Rice 317
0
Patlicanli Pilavi, Pilaf with Tomatoes and Eggplants 101
0
Pancar Salatasi, Beet and Yogurt Salad 93
0
Pan-Cooked Fish with Preserved Lemon, Green Olives, and Capers 187
0
Pan-Cooked Fish Fillet with Chermoula Sauce 187
0
Ouarka, Brik, Dioul, North African Paper-Thin Pancakes 125
0
Orass bi Loz. Almond Balls 452
0
Orange Slices in Orange Syrup 406
0
Orange Ice Cream 424
0
Orange and Olive Salad 79
0
Omi Houriya, Spicy Carrot Puree 89
0
Om Ali. Egyptian “Bread-and-Butter” Pudding 419
0
Ojja bil Merguez. Scrambled Eggs with Potatoes and Spicy Sausages 176
0
Oil and Lemon Dressing 180
0
Octopus Cooked in White Wine 200
0
Naring. Bitter Orange Peel in Syrup 467
0
Na'na Mukhalal 73
0
M’hencha. Almond Snake 433
0
Mushrooms with Onions and Red Wine 92
0
Mushrooms in Olive Oil 91
0
Mujadra bel Burghul, Lentils and Bulgur with Caramelized Onions 96
0
Muhammara, Walnut and Pomegranate Paste 58
0
Muhallabeya. Milk Pudding 414
0
Mozaat. Veal Shank with Potatoes 244
0
Moz wal Balah. Date and Banana Dessert 413
0
Moussaka 261
0
Moroccan Pumpkin Soup 145
0
Moroccan Mint Tea 482
0
Morg Tu Por. Chicken Stuffed with Dried Fruits 225
0
Mokh Mazlouk. Brains with Garlic and Tumeric 278
0
Mokh Makly, Fried Breaded Brains 107
0
Mithia Krassata. Mussels in White Wine 198
0
Mishmishiya. Tagine of Lamb with Apricots 255
0
Midye Pilavi, Mussel Pilaf 102
0
Michoteta 71
0
Meshweya, Tunisian Roasted Salad 85
0
Melon Granita 424
0
Melokheya 146
0
Mekhalel Betingan. Vinegared Eggplants in Olive Oil 463
0
Megadarra, Brown Lentils and Rice with Caramelized Onions 97
0
Meatballs with Eggplant Sauce 263
0
Meat Stock 143
0
Meat Pie with Mashed Potatoes 260
0
Ma’loubet el Betingan. Eggplant and Rice Mold 291
0
Ma’amoul. Date or Nut Filled Pastries 438
0
Matlouk. Plain Semolina Bread 400
0
Mashed Zucchini and Tomatoes 86
0
Mashed Potatoes with Olive Oil and Parsley 297
0
Marquit Quastal. Lamb Tagine with Chestnuts 252
0
Manti. Turkish Meat Dumplings in Yogurt Sauce 390
0
Mana’eesh or Fatayer bi Zaatar. Thyme Breads 397
0
Makroud. Semolina Pastries Stuffed with Date Paste 440
0
Mahshi Safargel. Stuffed Quinces 325
0
Mahshi Qarah. Stuffed Pumpkin 325
0
Mahshi Kousa. Zucchini Stuffed with Meat and Rice 315
0
Mahshi Kousa bel Mishmish. Stuffed Zucchini with Apricots 317
0
Mahshi Kousa bel Laban. Stuffed Zucchini Cooked in Yogurt 316
0
Mahshi Korrat. Stuffed Leek Rolls with Tamarind 324
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