Under the Shade of Olive Trees: Recipes from Jerusalem to Marrakech and Beyond by Merijn Tol and Nadia Zerouali

  • Chicory from Puglia with chickpea puree (page 10)

    from Under the Shade of Olive Trees: Recipes from Jerusalem to Marrakech and Beyond Under the Shade of Olive Trees by Merijn Tol and Nadia Zerouali

    • Categories: Side dish; Italian
    • Ingredients: chicory; dried chickpeas; anchovy fillets; peperoncino flakes
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Notes about this book

  • Frogcake on December 28, 2016

    HERB SALAD -an interesting salad, quite delicious actually. I could not find sea beans so left them out. I halved the dressing and adjusted to taste. Because I wasn't paying attention, I added zata'ar instead of sumac (Frogcake was tired....) However, my family loved the dressing anyway! Will make this one again.

  • Frogcake on December 04, 2016

    CUMIN FENNEL FRIES - we adored these Moroccan inspired fries! I didn't parboil the potatoes before roasting. Instead I tossed with oil and as instructed, sprinkled the ground spice mixture on the potatoes. They baked a little longer for about thirty minutes.

  • Breadcrumbs on June 12, 2015

    RISO SALAD WITH ASPARAGUS, LEMON, RICOTTA AND BUFFALO MOZZARELLA - p. 196 - Another delicious dish from this book. The salad was fresh, flavourful and filling. We actually enjoyed it warm but leftovers were also terrific cold. The fried capers were fabulous in this. I’m really loving this book and the real plus is that all the recipes I’ve made thus far come together very quickly. Photo here: http://chowhound.chow.com/topics/1016061?commentId=9601507#9601507

  • Breadcrumbs on June 02, 2015

    SHORT TURKISH PASTA WITH PULLED LEMON-GARLIC CHICKEN AND YOGURT- p. 200 – This dish is completely unlike anything we've ever eaten before and it was exciting to try something that combined familiar flavours in a new way. The "new-to-me" techniques in this recipe were the warming of Greek Yogurt to create a topping for the finished dish and the addition of boiling water to Tahini to create a sauce. Though the book suggests a “short Turkish pasta” the pasta in the photo looks like moghrabieh which I couldn’t find. Instead I went with an Italian Acini di Pepe which seemed to be a similar size and shape. This really was sensational. Photos here: http://chowhound.chow.com/topics/1015021?commentId=9587318#9587318

  • Breadcrumbs on May 24, 2015

    LEBANESE HUMMUS WITH (without) EGYPTIAN DUKKAH - p. 88 – A lovely, fresh and pure tasting version of an Arabian classic. As always, dried chickpeas (vs canned) are the key to a truly delicious hummus and in this recipe the chickpeas play a starring role as there is no seasoning other than lemon and salt to interfere with their earthy flavours. I didn’t have any dukkah nor did I have the desire to make any today so I topped with sumac, Aleppo pepper and Urfa pepper instead in addition to the fruity green olive oil of course. Wonderful! Photos here: http://chowhound.chow.com/topics/1014530?commentId=9575947#9575947

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Reviews about this book

  • Saveur

    Though many of the recipes are basic, this book is full of surprises... This cookbook offers a modern, innovative perspective on an amazing culinary region.

    Full review
  • ISBN 10 1617691089
  • ISBN 13 9781617691089
  • Linked ISBNs
  • Published Mar 01 2014
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

Dutch writers and cooks Nadia Zerouali and Merijn Tol are in love with the culture and foods of the Mediterranean-Arabian world. They set out on a journey that took them across Morocco and Tunisia, Syria and Lebanon, Sicily and Spain, to experience the rich, exotic flavors of the Middle East. Here, they unpack the secrets to the region's healthful and intensely flavorful food. They teach the reader about the ingredients--from orange blossom and honey to coriander and argan oil--and how to use them to maximize taste. The region's food is alive with color, as illustrated by the luscious photographs that accompany the more than 100 recipes. But it is the taste and texture of the foods that will win readers' hearts: creamy labne, sweet pomegranate, flaky filo pastry, silky hummus. There are whole grains, such as simple summer bulgur salads and vegetable couscous, and tricks for preparing meat to be as flavorful as possible. Easy enough for cooking novices, "Under the Shade of Olive Trees" will transport readers to a magical, delicious region of the world.

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