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 tagine s; 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.
From the Hardcover edition.
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|Title of eBook: Arabesque|
|Release Date: 12-18-2008|
|Allowed Countries (hover)|
|Publisher: Random House|
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1 large onion, coarsely chopped
3 tablespoons vegetable or sunflower oil, plus more for frying
1 pound zucchini, finely chopped
3 tablespoons all-purpose flour
2 to 3 sprigs of mint, chopped
2 to 3 sprigs of dill, chopped
7 ounces feta cheese, mashed with a fork
Fried onions, feta cheese, and herbs lift what is otherwise a bland vegetable. These little fritters can be served hot or cold. They can be made in advance and reheated.
Fry the onion in 3 tablespoons oil over medium heat until it is soft and lightly colored. Add the zucchini and sauté, stirring, until they, too, are soft.
In a bowl, beat the eggs with the flour until well blended. Add pepper (there is no need of salt because the feta cheese is very salty) and the chopped herbs, and mix well. Fold the mashed feta into the eggs, together with the cooked onions and zucchini.
Film the bottom of a preferably nonstick frying pan with oil and pour in the mixture by the half ladle (or 2 tablespoons) to make a few fritters at a time. Turn each over once, and cook until both sides are browned a little. Drain on paper towels.
Excerpted from Arabesque by Claudia Roden Copyright © 2006 by Claudia Roden. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher....