Snackistan: Street Food, Comfort Food, Meze: Informal Eating in the Middle East & Beyond by Sally Butcher

  • Torshi shoor aka Mr. Shopkeeper's patent pickled veg

    from Snackistan: Street Food, Comfort Food, Meze: Informal Eating in the Middle East & Beyond Snackistan by Sally Butcher

    • Categories: Chutneys, pickles & relishes; Small plates - tapas, meze; Iranian; Vegan; Vegetarian
    • Ingredients: cauliflower; carrots; onions; celery; green chillies; baby cucumbers; garlic; golpar seeds; dill seeds; turmeric; malt vinegar; spring garlic
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Notes about this book

  • Eat Your Books

    This book was also published in the US as New Middle Eastern Street Food.

  • DKennedy on October 31, 2015

    This book is so enjoyable to read, I would buy it again even if the recipes didn't work. (They do work, BTW). If they ever come down in price in the US, I will get hard copies of all her titles. Love them.

  • Breadcrumbs on January 04, 2015

    WARM BARBERRY AND POSH PRAWNS WITH LENTILS: p.26 – Deliciously different prawn dish! This is an author not afraid of experimenting with flavour combinations and this dish was a knock-out. The tang of lime and the barberries, the spice of the ginger and the earthy lentils all worked beautifully with the sweet shrimp. I’d make this again in a heartbeat. The only nit I had with the recipe was the order of the instructions. I should have read ahead. Next time I’ll whisk the dressing together while the lentils cook. That way it’s done in advance and the flavours have the opportunity to develop. Photos here: http://chowhound.chow.com/topics/1000517?commentId=9367524#9367524

Notes about Recipes in this book

  • Lemon-roasted almonds with saffron

    • DKennedy on October 31, 2015

      This is pretty easy to prepare. 1/2wed the recipe. I substituted sprouted almonds for the raw, and the end result tasted a tad overcooked, but still very yummy. Know for next time, to adjust cooking time if using sprouted. For the salt I used citric, rosemary and garlic. Addictively yummy snack. Will make again for sure.

  • Rena Salaman's prawn yiouvetsi

    • DKennedy on November 15, 2015

      I made this last night taking some liberties with the ingredients. Used a partial bag of TJs frozen shrimp, no shells. Poached and reserved 3 T. of the poaching liquid and did add to the sauce but obviously with less oomph than would with shells. Pretty and good, but not fantastic. Next time I would salt more heavily at all stages.

  • Melon and rosewater smoothie

    • DKennedy on July 28, 2015

      When I went to Perpopolis for dinner, one of the most intriguing things on their menu was the array of smoothies. I was so excited when I got the book to find that the smoothie recipes were included! Made this today substituting rose jam for the rosewater as that is all I had on hand. Delicious and refreshing. I used 1/2 a very ripe green cantaloupe, zest of 1 lime and 1/2 lime juiced. That was too much lime juice, so next time I will cut way back on the lime. Second time I used rosewater - very strong. Only use a drop in the future or it is undrinkable.

  • Date and fig bread (Khobez timur)

    • TrishaCP on April 12, 2021

      This has a really nice flavor from the cardamom and cinnamon, but the bake time should be carefully watched. My bread was still raw in the middle and I baked it for ten minutes longer than specified.

  • Marinated asparagus

    • Jviney on June 12, 2021

      Loved this dish, I had not thought to serve asparagus cold before. So refreshing and loved that I could make it in the afternoon and pull out for supper.

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Reviews about this book

  • Fuss Free Flavours

    Inspiration comes from across the whole of the middle east; there’s something here for everyone... The only downside I can see is that there’s a fair amount of work involved with each recipe...

    Full review
  • ISBN 10 1909108308
  • ISBN 13 9781909108301
  • Linked ISBNs
  • Published Sep 26 2013
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United Kingdom
  • Publisher Anova Books
  • Imprint Pavilion Books

Publishers Text

Hot on the heels of Veggiestan, Sally Butcher brings us Snackistan: a fictitious land where tummies are always full, and there's a slightly naughty smile on every face. Snackistan does not, of course, exist, any more than Veggiestan does. It is, rather, a borderless confederation of the Middle East's favourite foodstuffs. The simple fare that people actually eat on a daily basis: dishes they prepare at home, or cook to share with friends, or look forward to indulging in at the end of the week. We all like to snack - increasingly, formal dining is being nudged aside in favour of meze-style spreads. And, at the same time, street food has come of age. In malls and farmers markets across the world, food on the hoof has become a stylish and popular way to feed. This book picks out the Middle East's most exciting street foods and meze dishes, together with a range of homely and simple snack recipes elicited from family and friends. Chapters comprise Nuts and Nibbles, Fishy Things, Meat on Sticks, Meat Not on Sticks, Salady Stuff, Hot Veggie Dishes, Mostly Carbs, Puds, & Something to Wash it Down With. The burst of flavours is intoxicating, as is Sally's trademark wit and attention to detail - a must-buy for all Middle Eastern food enthusiasts.

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