Contributor to The Recipes Only Cookbook, ed. Wasserman and R. Melitta W. Adamson , New York: Routledge, , pp.
Bard, B. Habeeb is still creating new dishes at his home in Toronto, Ontario , Canada and spends much of his time traveling the world and authoring articles with each visit. A few months later he and his mother and older brother immigrated to Saskatchewan , Canada to join his father who had emigrated six months earlier. Habeeb has three brothers and four sisters. Habeeb was raised in Saskatchewan on his family's homesteaded farm. In Toronto, he worked for Revenue Canada , Customs and Excise, while at the same time pursuing his interests in literature, cooking and academics.
The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and. Editorial Reviews. From Publishers Weekly. Food and travel writer Salloum (From the Land of Figs and Olives) notes in his introduction that Middle Eastern and.
Many years later, after retiring from Revenue Canada, he was able to become a full-time freelance writer and author. Or they have ingredients that, even living in New York City, seem annoyingly inaccessible. This book has lots of very easy recipes that are healthy vegetarian hardly any animal fat with the exception of yoghurt in cold dishes.
I can imagine actually!
This is probably the best cookbook I've ever bought. I think it's useful whatever your level of cooking expertise, but you need to be a fan of the meditterranean diet.
We're talking beans, legumes, olive oil, yoghurt, eggplant, a few other vegetables. Recipe details it's true most are simple, but unless you were raised in a middle-eastern family I don't know how you would've thought of these combinations -- even if you're say very familiar with Greek or Italian food, I think this is pretty new stuff. Some "recipes" include: yoghurt ginger appetizer includes almonds, onions, ginger, tomato ;many types of lentil soups from various middle eastern countries the egyptian one includes butter and cumin, the one from bahrain adds tomato, vermicelli, and ground coriander ;fried pepper salad; orange and olive salad; beet salad; stuffed eggplant; and vegetable casserole.
Nothing sounds 'exciting' but it is all very accessible and well seasoned.
It's like you could turn to this book and make every meal from it -- that is if you like meditterranean food. I am of middle eastern decent and love this book.
It is not fancy, not a lot of pictures. I also enjoy the comments that are included with many of the recipes. A gem of a classic cookbook!
This book includes many recipes for classic Middle Eastern vegetarian dishes, mainly from the Arab world. Everything looks and sounds delicious and authentic. The recipes are clearly written and don't require many exotic ingredients. I'm not a vegetarian, but I'm always interested in finding tasty non-meat dishes to vary the daily menu and this cookbook delivers on that!
The recipes in this book are ovo-lacto, but many of them can easily be adapted to vegan cooking. I definitely recommend this book! With recipes like these, meat really becomes irrelevant -- these dishes are all intrinsically good themselves!
I bought this book after a trip to Israel and Palestine. Their use of herbs and spices is inspiring. This book will help you make simple,delicious,inexpensive vegetarian food to be enjoyed whether or not you are vegetarian. I liked it so much I have bought at least 6 copies as gifts. The recipe for Red Lentil Soup is fantastic.
Everyone loves it and it's so easy to make. It's good with regular lentils too. See all 33 reviews.
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