Tamarind and Saffron: Favourite Recipes from the Middle East by Claudia Roden

  • Spicy carrot purée

    from Tamarind and Saffron: Favourite Recipes from the Middle East Tamarind and Saffron by Claudia Roden

    • Categories: Dips, spreads & salsas; Appetizers / starters; Tunisian; Middle Eastern; Vegan; Vegetarian
    • Ingredients: carrots; harissa paste; ground cumin
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Notes about this book

  • FeastsandFestivals on June 22, 2012

    A great book to take on any self catering holiday. I took it to Turkey when I went with a veggie friend. It was great, we cooked through it for two weeks, the borlotti bean salad is now a staple at home.

Notes about Recipes in this book

  • Grilled aubergine slices with pomegranate dressing

    • jck99nz on January 01, 2017

      Excellent - left skins on for appearance, and grilled on barbecue. Simple and very tasty recipe, will do again.

  • Roast pepper and tomato salad

    • mcvl on March 03, 2014

      Hmm, I don't know why this seemed a little flat. I'm going to try the variation with capers and preserved lemon to see whether I like that better.

  • Tomatoes and eggs

    • wester on March 10, 2015

      A nice simple store-cupboard dinner (using tinned tomatoes). I prefer mint to parsley. Take care not to overcook the eggs.

  • Shakshouka with peppers and tomatoes

    • wester on November 24, 2015

      A good basic shakshouka recipe. I made the Tunesian variation but used half caraway half cumin (because I happen to like that combination).

  • Meatballs with spinach and chickpeas

    • wester on May 12, 2016

      Simple and good, with an ancient feel to it. People must have been eating something similar for thousands of years.

  • Quince dessert

    • wester on March 08, 2015

      A very basic recipe, and basic recipes shouldn't leave this many questions open. The amount of water specified didn't cover the quinces - should I have taken more water? A smaller pan? Or leave them only partly covered and cover the pan so they can steam? I chose the third option. After about 50 mins the quinces seemed soft enough so I took them out to reduce the cooking liquid further, but even after an hour and a half it didn't get "red and jelly-like". It did get syrupy, so I left it at that point, but I am still wondering what (if anything) I did wrong. The taste was fine, but I'm looking for another recipe to cook quinces.

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  • ISBN 10 0670803693
  • ISBN 13 9780670803699
  • Linked ISBNs
  • Published Sep 30 1999
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Viking

Publishers Text

This comprehensive cookbook has recipes drawn from many Middle Eastern countries, including Morocco, Egypt, Turkey, Lebanon, Algeria and Iran for every occasion, from simple snacks or "mezze" to grand feasts. It also includes classics of Middle Eastern cuisine, little-known regional specialities, homely everyday foods and even special vegetarian dishes. The book is designed to complement Claudia Roden's "A Book of Middle Eastern Food", and should provide an introduction to Middle Eastern cookery for the general reader.

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