Middle Eastern Kitchen (Hardcover) by Basan, Ghillie
Hardcover; Published 1/15/2004; 240 Pages; ISBN 9780781810234
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This remarkable and beautifully illustrated book describes more than 785 ingredients used in middle Eastern cooking. The cuisines included here are those of Iran, Turkey, Iraq, Syria, Lebanon and the Palestinian Territories, Jordan, Egypt, Yemen, Qatar, Kuwait, Oman, Saudi Arabia and the United Arab Emirates. These countries' common culinary tradition has been influenced by the Persian, Islamic, and Ottoman empires, with a sprinkling of the Byzantine and Roman empires.
The insightful text takes readers and cooks into the history and diversity of these ancient cultures, while the 150 recipes allow them to put the knowledge of these ingredients to practical use. Each ingredient is broken down in sections on appearance and taste, historical background, and cultivation or manufacture methods.
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Before grilling meat, vegetables, or fruit on wooden kebab sticks, soak the sticks in water to prevent burning.