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The New Book of Middle Eastern Food by Claudia Roden

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Notes about this book

  • FeastsandFestivals on June 22, 2012

    Claudia Roden reminds us that what we eat tells us more about who we are and where we come from than anything else we might do or say...

  • clare_b74 on July 27, 2010

    American / more recent, and most importantly indexed, imprint of the one I actually have :)

Notes about Recipes in this book

  • Koftit ferakh

    • aniawl on May 29, 2010

      chicken balls

  • Eggah bi eish wa kousa

    • aniawl on May 31, 2010

      eggs should feature on the ingredients list as it is a mainly egg dish

  • Eggah bi korrat

    • wester on April 17, 2010

      Nice "omelette". I did not manage to turn it out into a serving dish, it was a bit messy. But it tasted good.

    • schambers on September 25, 2010

      Use the lesser amount of sugar. Excellent use of leeks and eggs.

  • A rice and chickpea filling

    • wester on April 15, 2010

      Nice but not very brilliant. Could use a bit more spice.

  • Chickpeas with turmeric

    • smtucker on May 16, 2013

      Love this recipe. Made a version without turmeric. cumin, cayenne pepper. finish with cilantro and garden mint, lemon juice. Used Goya chickpeas, well rinsed. Absolutely delicious.

  • Plain bulgur pilaf

    • smtucker on May 16, 2013

      Be careful of how much liquid you add. Needs salt especially when using stock that is salt-less. Have added cubed vegetables with great success.

  • Megadarra

    • britt on April 21, 2011

      I both love this recipe and am frustrated by it because my rice is always either undercooked or gummy. I may give up and cook the rice separately.

    • mama_c on April 20, 2013

      Try the 'boil' technique for rice... add raw rice to boiling liquid, boil down to the point where the water level is even with the top of the rice and 'holes' start to form, then turn down the heat to barely simmer for about 5 minutes (longer for brown rice), then turn very low or off and cover for at least another 5 minutes.

    • CandyB on August 15, 2013

      Delicious, but make sure the onions are caramelised

  • Borani-e bademjan

    • milgwimper on May 08, 2014

      This recipe was very good. I processed the eggplant so my child would eat it. We served it with home made flat bread, another salad of beans and tomatoes and a bowl of mint and parsley, and it was delicious.

  • Shorbet adds

    • okcook on March 27, 2012

      Very nice. Used my hand blender to smooth out the soup before serving and added extra fresh chilies. Placing a slice of lemon at the bottom of each soup would also be good.

  • Tbikha of turnips with spinach and chickpeas

    • MollyB on July 05, 2018

      Lovely early summer dish. I had some very pretty small white turnips from the farmers' market, and this was the perfect recipe to use them. I did use the optional harissa and I cooked my own chickpeas, and used them with a bit of the cooking liquid in the dish.

  • Lamb tagine with peas, preserved lemon, and olives

    • chriscooks on November 01, 2015

      Easy and very good. Also works with chicken thighs, cut up. I have used salted Meyer lemons instead of regular ones, which changes the flavor a bit but not much. The amount of water is way too much unless you want soup. Can use canned tomatoes out of season.

  • Rice filling

    • chriscooks on November 01, 2015

      This filling works well with mixed summer veg. Arborio rice is too gummy for it.

  • Sambousek bel loz

  • Pan-cooked fish fillet with chermoula sauce

    • minerva on July 11, 2017

      Why is there no salt in this recipe? Definitely add salt, and double the sauce.

  • Mahshi kousa

    • minerva on May 03, 2014

      Way too bland. Needs serious adjustment before I make this again.

  • Pilaf with currants and pine nuts

    • minerva on May 03, 2014

      Pretty good. Almonds were a fine and cheap sub for pine nuts.

  • Ispanakli pilav

    • minerva on July 11, 2017

      Nothing special, but a perfectly reasonable and tasty way to combine your carb and your vegetables into one side dish.

  • Roz ou hamud

    • minerva on September 04, 2014

      Bland, and I even used smoked lamb broth. Needs less liquid and more herbs, perhaps.

  • Taramosalata

    • CandyB on August 15, 2013

      Very good recipe; tastes delicious

  • Eggplant caviar

    • CandyB on August 15, 2013

      Delicious!

  • Teradot

    • CandyB on August 15, 2013

      Delicious with fish

  • Hummus bi tahina

    • CandyB on August 15, 2013

      The addition of tahina makes the hummus just a little more subtle - very good

  • Fassoulia beida

    • CandyB on August 15, 2013

      Delicious, but loaded with calories!

  • Cacik

    • CandyB on August 15, 2013

      Yes, good recipe; delicious

  • Tabbouleh

    • CandyB on August 15, 2013

      Good; make sure it is very green, i.e. lots of chopped herbs, and very lemony

  • Grated carrot salad

    • CandyB on August 15, 2013

      Very good taste for a change; good with plain food

  • Orange and olive salad

    • CandyB on August 15, 2013

      Good; works with olive oil

  • Carrot and orange salad

    • CandyB on August 15, 2013

      Good; I like the combination of carrots and oranges

    • Nichill on March 30, 2015

      Very versatile: children enjoyed it, and could be served to guests.

    • Nichill on March 30, 2015

      Very successful. After about half an hour, the flavours melded really well. Used parsely, due to lack of coriander, and added a couple of spring onions, with slightly reduced orange blossom water.

  • Roasted red peppers with preserved lemon and capers

    • CandyB on August 15, 2013

      Good, although I leave out the capers. This recipe also found in Spain

  • Sweet-and-sour eggplant salad

    • mharriman on January 31, 2018

      Tasty. My husband and I enjoyed this healthy salad as an alternative to a green lettuce salad. I added feta cheese crumbles on top which enhanced the other flavors. Served as a side with a winter squash soup. This would be even better in summer with grilled chicken, lamb, or beef kebabs.

  • Madzounov champra porag

    • mharriman on August 03, 2018

      This was good but not great. That could be because I used leftover Moroccan meatballs instead of making the smaller, multiple ones as described in the recipe. The yogurt sauce was interesting but a bit bland. I used large pasta shells which worked well with the larger sized meatballs. My husband’s verdict: it was okay but needed some additional flavors to jazz it up. I think smaller shells and more and smaller meatballs would have worked out better for the sauce and garnish (butter sauce with mint and garlic).

  • Couscous salad

    • jjankows on November 16, 2015

      Great and versatile recipe that you can make ahead of time. You can use whatever ingredients you have on hand.

  • Chicken sofrito

    • FoodieOne on July 04, 2018

      This a hot weather fave. No grill needed. Good for a cold buffet and really easy, no knife skills needed.

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Reviews about this book

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Reviews about Recipes in this Book

  • Konafa

    • I Made That!

      ...an odd flavor at first, but after a few bites something happens to the taste. I found that it got sweeter (though not too sweet) and the rosewater started to mellow...exactly how I remembered it.

      Full review
  • ISBN 10 0375405062
  • ISBN 13 9780375405068
  • Linked ISBNs
  • Published Oct 01 2000
  • Format Hardcover
  • Language English
  • Edition Revised edition
  • Countries United States
  • Publisher Alfred A. Knopf
  • Imprint Alfred A. Knopf

Publishers Text

Claudia Roden's seminal book on Middle Eastern cooking, which James Beard called a landmark in the field of cookery when it was first published in 1972, is made new - with additional recipes, extensive variations and new techniques, the fruit of 30 years of travel and research. There are now more than 800 recipes (including variations) from Morocco and Tunisia, Turkey and Greece, Lebanon, Syria, Egypt, Persia, and other Middle Eastern countries. They represent the best of the Middle East and they stress simple dishes, healthful ingredients and time-saving methods, with no sacrifice of extraordinary variety or delectable flavor. Richly infused with Roden's own memories of growing up in Egypt and with stories of her travels, the book is an excursion not merely into the cuisine of the region but into its culture as well. It is a book that both preserves the past and is alive with the present: a masterpiece made even more masterly - the quintessential Middle Eastern cookbook.

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