The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by Sally Butcher

  • Stone-baked whole-wheat bread (Naan-e-sangak)

    from The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan The New Middle Eastern Vegetarian by Sally Butcher

    • Categories: Bread & rolls, savory; Persian
    • Ingredients: active dry yeast; whole wheat flour; bread flour
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Notes about this book

  • Eat Your Books

    This book was also published in the UK as Veggistan.

Notes about Recipes in this book

  • Moroccan tomato and onion soup (Harira)

    • radishseed on January 19, 2014

      Mysteriously, this soup calls for only 1 1/4 c. of water. I probably used 4 to 6 cups, and ended up with a soup so thick it was more like chili.

  • Hummus (Houmous bi jahina)

    • radishseed on January 18, 2014

      Be wary of the instruction to add "quite a bit of the cooking liquid." This might lead to hummus soup. I would start with a few tablespoons and add more as needed.

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Reviews about this book

  • Boston Globe by T. Susan Chang

    ...translating these delicacies into your own kitchen may take a little patience, a little imagination, and perhaps a sense of adventure as strong as Butcher’s own.

    Full review

  • Food Stories

    One of the most impressive things about the book is the sheer amount of work that has gone into it; you’re drawn into the story of each dish as Sally delves into the etymology of recipe names...

    Full review
  • ISBN 10 1566568838
  • ISBN 13 9781566568838
  • Linked ISBNs
  • Published Mar 01 2012
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Interlink

Publishers Text

In this upbeat guide to Middle Eastern vegetarian cooking, Sally Butcher proves that the region is simply simmering, bubbling, and bursting with sumptuous vegetarian traditions and recipes. Written in her trademark engaging and knowledgeable style, Sally takes a fresh look at many of the more exciting ingredients available today in local grocery stores and supermarkets as well as providing a host of delicious recipes made with more familiar fare. From fragrant Persian noodle rice to gingery tamarind eggplants, pink pickled turnips and rose petal jam, The New Middle Eastern Vegetarian is filled with aromatic herbs and spices, inspiring ideas and all the knowledge needed to cook wonderful vegetarian food from the Middle East and beyond.

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