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Arabesque: A Taste of Morocco, Turkey, and Lebanon by Claudia Roden

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Notes about this book

  • FionaC on December 30, 2011

    The recipes in the version of this book available in Australia are slightly different from this version!

Notes about Recipes in this book

  • Roast cod with potatoes and tomatoes

    • Laura on January 15, 2010

      Pg. 76. Wow, this is a great recipe. The chermoula sauce adds wonderful flavor. I cut the potatoes into quarters, instead of slicing and used canned, whole San Marzano tomatoes (it's winter here in Maryland, there are no good fresh tomatoes).

  • Beets with yogurt

    • mirage on January 17, 2010

      Use version w/tahini and garlic

  • Tagine of lamb with caramelized baby onions and quinces

    • mziech on October 30, 2010

      dutch version: no walnuts included

  • Mashed eggplant and tomato salad

    • erin g on February 20, 2011

      Excellent. I replaced paprika with all ground chili to no ill effect.

    • eve_kloepper on November 06, 2011

      delicious. I served this over shredded romaine leaves. not traditional, but it worked well.

  • Chicken with tomato pilaf

    • Cheri on April 30, 2011

      Quick, easy, makes good leftovers for lunch. Will try again in summer with more flavorful tomatoes.

  • Eggplants with tomatoes and chickpeas

    • erin g on June 19, 2011

      Subbing in good balsamic vinegar for the pomegranate molasses also yields a nice dish.

  • Apricots stuffed with cream

    • Lindacakes on September 24, 2011

      Easy and delicious.

  • Tagine of lamb with apricots

    • evromans on October 02, 2011

      Lovely lamb recipe. Don't overdo the apricots and honey though, otherwise it will become too sweet (at least for my taste).

  • Potato and olive salad

    • Wilkie on April 18, 2012

      Nice, but surprisingly a little flat given the ingredients. I added capers and a plop of harissa to the leftovers for more brineyness and depth.

  • Baked pasta with cheese

    • twoyolks on April 22, 2012

      This was very much so-so. The feta flavor did not come through at all and we used a very good, local feta.

  • Little puff pastry cheese pies

    • mziech on October 14, 2012

      Easy recipe, substituted the mozzarella cheese for halloumi cheese, which gave a nice result.

  • Milk pudding

    • mziech on October 14, 2012

      delicious taste. Perhaps better to let set in individual bowls/cups as it is not a very firm pudding and tends to slowly collapse....

  • Orange, olive, and onion salad

    • sharifah on March 18, 2013

      Nice easy salad. I paired it with the Roast Lamb with cous cous and date stuffing which works really well together.

  • Roast shoulder of lamb with couscous and date stuffing

    • sharifah on March 18, 2013

      I was a little worried by the amount of cinnamon & orange water required for the cous cous because as you mix them, it smelled way too strong. But the cous cous turned out very well indeed. A little too sweet for me actually with the dates, I think maybe a little fresh chopped parsley & slightly less dates may make it even nicer. I paired it with the Orange & olive salad which cuts through the sweetness of the dates.

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  • ISBN 10 030726498X
  • ISBN 13 9780307264985
  • Linked ISBNs
  • Published Oct 31 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Alfred A. Knopf
  • Imprint Alfred A. Knopf

Publishers Text

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 tagines; 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.

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Arabesque: A Taste of Morocco, Turkey, and Lebanon

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