Levant: Recipes and Stories from the Middle East by Anissa Helou

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  • Lemony Swiss chard and lentil soup ('Adass bil-hamod)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Soups; Lebanese; Vegan; Vegetarian
    • Ingredients: green lentils; Swiss chard; lemons; garlic
    show

  • Mini dumplings and meatballs soup (Manti corba)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Soups; Turkish
    • Ingredients: minced lamb; onions; red pepper paste; tomato paste; dried mint; cooked chickpeas; ground allspice
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  • Mixed pulses and grains soup (Makhluta)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Soups; Middle Eastern
    • Ingredients: dried cannellini beans; dried chickpeas; brown lentils; bomba rice; ground cinnamon; ground allspice; coarse bulghur
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  • Green beans in tomato sauce (Lubyeh bil-zeyt)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Side dish; Lebanese; Vegan; Vegetarian
    • Ingredients: onions; garlic; canned cherry tomatoes; Helda beans
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  • Tabbuleh

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Salads; Side dish; Middle Eastern; Vegan; Vegetarian
    • Ingredients: fine bulghur; tomatoes; spring onions; parsley; mint; ground cinnamon; ground allspice; lemons; little gem lettuce
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  • Mushy lentils and rice (Mujaddarah)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

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  • Rice and lentils (Mudardarah)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Rice dishes; Lunch; Main course; Middle Eastern; Vegan; Vegetarian
    • Ingredients: brown lentils; onions; short-grain rice; ground cinnamon; ground allspice
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  • Pumpkin dip (Mutabbal qara')

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Dips, spreads & salsas; Middle Eastern; Vegan; Vegetarian
    • Ingredients: kabocha squash; tahini; lemons; parsley
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  • Cabbage and tomato salad (Salatet malfuf wa banadurah)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Salads; Side dish; Middle Eastern; Vegan; Vegetarian
    • Ingredients: pointed cabbage; cherry tomatoes; lemons; store-cupboard ingredients
    • Accompaniments: Mushy lentils and rice (Mujaddarah)
    show

  • Turkish burghul salad (Kissir)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Salads; Side dish; Turkish; Vegan; Vegetarian
    • Ingredients: fine bulghur; Spanish onions; tomatoes; green bell peppers; parsley; Aleppo pepper; pomegranate syrup
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  • Stuffed courgettes and aubergines (Mehshi kussa wa batinjen)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Stuffing; Main course; Middle Eastern
    • Ingredients: courgettes; baby aubergines; tomatoes; yoghurt; short-grain rice; minced lamb; canned tomatoes; ground cinnamon; ground allspice
    show

  • Stuffed Swiss chard (Mehshi silq bil-zeyt)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Stuffing; Middle Eastern; Vegan; Vegetarian
    • Ingredients: Swiss chard; tomatoes; short-grain rice; spring onions; parsley; mint; sumac; ground cinnamon; ground allspice; lemons
    show

  • Stuffed vine leaves on a bed of lamb chops (Mehshi waraq 'enab bil-kastalettah)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Stuffing; Main course; Middle Eastern
    • Ingredients: lamb chops; cinnamon sticks; vine leaves; lemons; short-grain rice; minced lamb; ground cinnamon; ground allspice
    show

  • Citrusy petits pois, carrot and lamb stew (Yakhnet bazella wa jazar)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Stews & one-pot meals; Main course; Middle Eastern
    • Ingredients: onions; lamb shanks; canned cherry tomatoes; oranges; lemons; ground cinnamon; ground allspice; baby carrots; frozen petits pois
    • Accompaniments: Vermicelli rice (Rezz bil-sh'ayriyeh)
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  • Vermicelli rice (Rezz bil-sh'ayriyeh)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

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  • Kibbeh pie (Kibbeh bil-saniyeh)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Stuffing; Main course; Middle Eastern
    • Ingredients: pine nuts; onions; pomegranate syrup; ground cinnamon; ground allspice; fine bulghur; lamb leg meat
    show

  • Kibbeh balls in yoghurt sauce (Kibbeh bi-labniyeh)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Sauces, general; Main course; Middle Eastern
    • Ingredients: pine nuts; onions; pomegranate syrup; ground cinnamon; ground allspice; fine bulghur; coriander sprigs; yoghurt; lamb leg meat
    show

  • Lentils and aubergines cooked in pomegranate juice (Rummaniyyah)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Main course; Middle Eastern; Vegan; Vegetarian
    • Ingredients: brown lentils; fennel seeds; dried red chillies; garlic; onions; aubergines; ground cumin; tahini; sour pomegranates
    • Accompaniments: Tannur bread
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  • Kibbeh balls with quince in a fresh pomegranate sauce (Kibbeh sfarjaliyeh)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Main course; Middle Eastern
    • Ingredients: lamb shanks; cardamom pods; cinnamon sticks; black peppercorns; onions; whole cloves; golden caster sugar; quinces; butter; ground cinnamon; ground allspice; lamb leg meat; fine bulghur; sour pomegranates
    show

  • Chicken fatteh (Fattet djej)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Main course; Middle Eastern
    • Ingredients: whole chicken; cinnamon sticks; coarse sea salt; pita bread; pine nuts; canned chickpeas; mint; yoghurt
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  • Lentil kibbeh (Mercimekli köfte)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Main course; Snacks; Armenian; Turkish; Vegan; Vegetarian
    • Ingredients: red lentils; fine bulghur; onions; red pepper paste; tomato paste; ground cumin; little gem lettuce; parsley
    show

  • Raw kibbeh with a spicy burghul and herb topping (Kibbeh frakeh)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Main course; Lebanese
    • Ingredients: onions; parsley; marjoram; basil; lemons; oranges; fine bulghur; minced lamb
    show

  • Lamb cooked in its mother's milk (Laban emmoh)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Sauces, general; Main course; Middle Eastern
    • Ingredients: lamb shanks; coarse sea salt; onions; coriander sprigs; garlic; yogurt
    show

  • Stuffed breast of lamb (Dole' mehshi)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Stuffing; Main course; Middle Eastern
    • Ingredients: lamb breasts; cinnamon sticks; bay leaves; onions; whole cloves; pine nuts; blanched almonds; minced lamb; ground allspice; ground cinnamon; short-grain rice
    show

  • Dumplings in yoghurt sauce (Shish barak)

    from Levant: Recipes and Stories from the Middle East Levant by Anissa Helou

    • Categories: Sauces, general; Main course; Middle Eastern
    • Ingredients: plain flour; onions; ground cinnamon; ground allspice; minced lamb; coriander sprigs; garlic; yoghurt
    show

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  • ISBN 10 0007448627
  • ISBN 13 9780007448623
  • Published Jun 20 2013
  • Format eBook
  • Page Count 352
  • Language English
  • Edition ePub ed
  • Countries United Kingdom
  • Publisher HarperCollins Publishers (Digital)
  • Imprint HarperCollins Publishers Ltd

Publishers Text

Anissa Helou's Levant is a collection of mouth-watering recipes inspired by Anissa's family and childhood in Beirut and Syria, and her travels around the exciting regions of the eastern Mediterranean and the Middle East. Levant, or rising of the sun, is the crossroads where western Asia, eastern Mediterranean and northwest Africa meet. A land that is culturally diverse but united by common culinary threads. In this personal tour Anissa introduces the stunning food of Syria, Lebanon, Turkey, Iran, Palestine and Jordan. She draws them together through the themes of family, farm, souks (markets), restaurants, bakeries and the sweetmakers and attempts to record the food traditions of countries that are changing beyond recognition and at risk of disappearing. Levant includes 150 inspired recipes for soups and sides, salads and mezze, meats, fish and vegetarian, sweets, preserves and breads. Dishes include Lemony Swiss Chard and Lentil Soup, Fried Eggs with Sumac, Kibbe Balls in Yoghurt Sauce, Cabbage and Tomato Salad, Sweet Pistachio Pie, Wild Chicory in Olive Oil with Caramelized Onion, Grilled Aubergines with Tahini Sauce, Turkish Cheese Pie, Lebanese Morning Bread, Halva, and Milk Pudding.

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