Pomegranates & Pine Nuts: A Stunning Collection of Lebanese, Moroccan and Persian Recipes by Bethany Kehdy

  • Silky chickpea and lamb soup (page 16)

    from Pomegranates & Pine Nuts: A Stunning Collection of Lebanese, Moroccan and Persian Recipes Pomegranates & Pine Nuts 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 Recipes in this book

  • Lentil, bulgur & tamarind pilaf

    • Avocet on January 15, 2020

      This was very good. Lots of onions make the dish and they should be browned pretty well, more than the recipe instructions imply.

  • Semolina pancakes

    • thekitchenchronicles on September 02, 2015

      I don't know if there's an error in the recipe or if it was me, but the batter for these pancakes was an absolute disaster - one of the few things I've attempted that I actually couldn't even finish making. After sitting, the batter was way thicker than heavy cream - hardly a batter at all, in fact. I thinned it with a bit of water and the pancakes were just strange and rubbery. Now to put my new cannister of argan oil to use in another recipe!

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  • ISBN 10 1306920981
  • ISBN 13 9781306920988
  • Published Jul 05 2014
  • Format eBook
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Duncan Baird
  • Imprint Duncan Baird

Publishers Text

New Cookbook from Former ‘Miss Lebanon’ Explores Modern Middle Eastern Cooking
 
The Middle East cradles an ancient cuisine—one of the oldest in the world. Despite its pedigree, conflict in the region has largely kept it under wraps to a wider audience. Hummus, tabbouleh, and stuffed vine leaves now receive global recognition, but there still exists this vast and distinct culinary heritage that remains unexplored: wholesome stews, exotic casseroles and a range of home cooking which revolves around humble, yet delicious vegetables and grains. It is these that routinely welcome home hungry school children and soothe the appetites of tired workers. They too must be shared with the world.
 
For the past five years, Lebanese-American Bethany Kehdy has sought to demystify Middle Eastern food through her blog DirtyKitchenSecrets.com and her Taste of Lebanon tours. In her debut book, Pomegranates & Pine Nuts, she provides 100+ new recipes that will introduce you to the wonders of the Middle East and change any thought you might have had that this hearty cuisine is complicated or laborious.

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