The Jewelled Kitchen: A Stunning Collection of Lebanese, Moroccan & Persian Recipes by Bethany Kehdy

  • Silky chickpea and lamb soup (page 16)

    from The Jewelled Kitchen: A Stunning Collection of Lebanese, Moroccan and Persian Recipes The Jewelled Kitchen by Bethany Kehdy

    • Categories: Soups; North African
    • Ingredients: lamb shanks; ground cardamom; ground cumin; smoked paprika; ground coriander; ground cinnamon; tomatoes; onions; garlic; ginger root; vegetable stock; saffron; dried chickpeas; brown lentils; bay leaves; preserved lemons; coriander leaves; dates; lemons
    • Accompaniments: Pan-fried squares; Arabic bread
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Notes about this book

  • NikkiPixie on February 10, 2014

    The whipped hummus (made with icecubes....no olive oil at all) was a revelation. Tastes incredible and is so much lighter - and even healthier - than oil-based ones.

Notes about Recipes in this book

  • Silky chickpea and lamb soup

    • joneshayley on August 11, 2019

      I didn’t use the starter and substituted with a cornflour paste to thicken and replicate the silky texture. This was absolutely delicious. Such a small amount of spicing (1/4 teaspoons) hardly feels like it’ll add anything at all - but the finished product is heady, fragrant, and exotic. The lamb is soft and giving, the lentils and chickpeas retain a slight bite. It’s a perfect stew. This fed my family of four amply- serving as a mezze with other dishes- I’d suggest that it actually serves 8.

  • Minced lamb & onion crescents

    • joneshayley on August 18, 2018

      Lovely light little pastries, could be made tastier with more spices, maybe chilli etc

  • Spinach & sumac turnovers

    • joneshayley on May 13, 2018

      Made for a mezze dish as part of a Eurovision Song Contest buffet - Deceptively simple and absolutely brilliant- the flavours are wonderful, aromatic and earthy. Little parcels of middle eastern delight.

  • Courgette & sumac fritters

    • joneshayley on August 18, 2018

      Absolutely lovely. With or without the feta these are delicious morsels, that go down a storm. The sumac and dill combination works beautifully. Make small fritters to increase the crispy coating.

  • Sumac-scented chicken parcels

    • joneshayley on May 15, 2017

      beautiful family fayre- can use leftover chicken well here

  • Wild thyme chicken

    • joneshayley on May 15, 2017

      brilliant in a flatbread! tasty easy recipe- yum :)

  • Manddean duck stuffed with nutty ginger rice with date & apple compote

    • joneshayley on May 15, 2017

      Amazing! the nutty rice is absolutely delicious. This recipe alone is worth the cost of the book

  • Courgettes stuffed with herbed rice

    • joneshayley on August 18, 2018

      Lovely- I’d add a clove and a cinnamon stick to the pan for more aromatics in the rice mix. Use plenty of salt and white pepper. A lovely and unusual way with courgette. I’ll make this again.

  • Mixed bean & herb noodle soup

    • vfsalom on October 09, 2022

      I increased the quantities of pulses to make it a stand-alone main meal. This is one of my family's favourite recipes and we've been making it for years.

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Reviews about this book

  • Fuss Free Flavours

    ...a wide ranging sprint through Lebanese cuisine, making finding inspiration a simpler task than if we were faced with a great tome containing the definitive collection of every traditional recipe.

    Full review
  • ISBN 10 1848991355
  • ISBN 13 9781848991354
  • Published Jun 02 2014
  • Format eBook
  • Page Count 486
  • Language English
  • Countries United Kingdom
  • Publisher Duncan Baird
  • Imprint Duncan Baird

Publishers Text

"In the Middle East, cooking is a truly intuitive art form ...There is a saying that if you run with your senses, especially your sense of smell, that you will find inspiration. It is never about exact measurements, and always about instinct." The Jewelled Kitchen takes you on an unforgettable adventure of Middle Eastern and North African cuisines. We are all familiar with a few mezze favourites - hummus, falafel, tabbouleh and stuffed vine leaves - but Bethany offers up a whole host of other treasures. From Tuna Tartare with Chermoula and Sumac-Scented Chicken Parcels, to Cardamom-Scented Profiteroles and Ma'amoul Shortbread Cookies, here are mouth-watering dishes for you to try. Bethany's recipes stem from her childhood, as she mixes traditional country fare with cosmopolitan feasts, and adds contemporary twists. In this book she unveils a culinary heritage that is as rich as it is diverse.

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