The Middle Eastern Vegetarian Cookbook by Salma Hage
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Tahini (page 24)
from The Middle Eastern Vegetarian Cookbook The Middle Eastern Vegetarian Cookbook by Salma Hage
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Lebneh (page 25)
from The Middle Eastern Vegetarian Cookbook The Middle Eastern Vegetarian Cookbook by Salma Hage
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Za'atar (page 27)
from The Middle Eastern Vegetarian Cookbook The Middle Eastern Vegetarian Cookbook by Salma Hage
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Tomato paste (page 27)
from The Middle Eastern Vegetarian Cookbook The Middle Eastern Vegetarian Cookbook by Salma Hage
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Jallab (page 32)
from The Middle Eastern Vegetarian Cookbook The Middle Eastern Vegetarian Cookbook by Salma Hage
showCardamom tea (page 42)
from The Middle Eastern Vegetarian Cookbook The Middle Eastern Vegetarian Cookbook by Salma Hage
showMint tea (page 42)
from The Middle Eastern Vegetarian Cookbook The Middle Eastern Vegetarian Cookbook by Salma Hage
showCinnamon-anise tea (page 42)
from The Middle Eastern Vegetarian Cookbook The Middle Eastern Vegetarian Cookbook by Salma Hage
showBlack coffee (page 43)
from The Middle Eastern Vegetarian Cookbook The Middle Eastern Vegetarian Cookbook by Salma Hage
showWhite coffee (page 43)
from The Middle Eastern Vegetarian Cookbook The Middle Eastern Vegetarian Cookbook by Salma Hage
showDoogh (page 44)
from The Middle Eastern Vegetarian Cookbook The Middle Eastern Vegetarian Cookbook by Salma Hage
showBuckwheat pancakes (page 58)
from The Middle Eastern Vegetarian Cookbook The Middle Eastern Vegetarian Cookbook by Salma Hage
showManoushe (page 60)
from The Middle Eastern Vegetarian Cookbook The Middle Eastern Vegetarian Cookbook by Salma Hage
showNotes about this book
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- ISBN 10 0714871303
- ISBN 13 9780714871301
- Published Apr 25 2016
- Format Hardcover
- Page Count 272
- Language English
- Countries United Kingdom
- Publisher Phaidon Press
Publishers Text
A collection of vegetarian dishes influenced by Middle Eastern flavors from Salma Hage, author of the bestselling classic, The Lebanese Kitchen, also published by Phaidon.
A definitive, fresh and approachable collection of 150 traditional recipes from an authoritative voice on Middle Eastern home cooking, Salma Hage’s new book is in line with the current Western trends of consciously reducing meat, and the ancient Middle Eastern culture of largely vegetarian, mezze style dining.
Traditionally, the Middle Eastern diet consisted largely of vegetables, fruits, herbs, spices, pulses, grains and legumes. Salma simplifies this fast becoming popular cuisine with easily achievable recipes, many with vegan and gluten-free options.
Drawing inspiration from ancient and prized Phoenician ingredients, from grassy olive oil to fresh figs and rich dates, this book offers an array of delicious breakfasts and drinks, mezze and salads, vegetables and pulses, grains and desserts. Salma shows how to easily make the most of familiar everyday fruits and legumes, as well as more exotic ingredients now widely available outside of the Middle East, with nourishing recipes so flavourful and satisfying they are suitable for vegetarians and meat-eaters alike.
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