Souk: Feasting at the Mezze Table by Nadia Zerouali and Merijn Tol

  • Arak with limoncello, grapefruit and orange blossom (page 29)

    from Souk: Feasting at the Mezze Table Souk by Nadia Zerouali and Merijn Tol

    • Categories: Cocktails / drinks (with alcohol); Middle Eastern
    • Ingredients: arak; limoncello; grapefruits; orange blossom water
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Notes about Recipes in this book

  • Loubia bi zeit

    • Indio32 on August 21, 2018

      This was really really good. Would dial down the olive oil just a touch next time though.

  • Elephant beans with roasted garlic and cumin

    • Indio32 on August 21, 2018

      Used canned butter beans as that's what I had in the cupboard. Nice little side dish. Will try to do an authentic version next time with Elephant beans.

  • Fried eggs with labne, sumac and nigella

    • mjes on May 06, 2018

      This recipe assumes that you have to make your own labne. I cheated and simply picked labne up at an ethnic market. The instructions stress that earthenware is necessary for the frying so I complied using a Korean dolsot bowl. The egg does, in fact, cook rather differently than in metal. I would be interested in trying a bowl closer to what is pictured. Besides, it gives the dish a bit of visual flair that would otherwise be missing. This is an excellent midnight snack sort of dish.

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  • ISBN 10 1925418626
  • ISBN 13 9781925418620
  • Linked ISBNs
  • Published Mar 06 2018
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries Australia, United States
  • Publisher Smith Street Books

Publishers Text

The souk, or marketplace, is the beating heart of Arabic cuisine and culture—this book celebrates the generosity of this rich food culture.

The word mezze stems from the Arabic term tamazzaza—a single word that broadly embraces the idea of enjoying small portions of food and taking the time to indulge one’s taste buds, eyes, and nose by exposing them to a wide range of aromas and flavors. A complete mezze table is formed when many of these warm and cold dishes are presented together, as a meal in itself.

The mezze culture originated in the Ottoman Empire and can be found in the whole of the Levantine Mediterranean: from Greece and Cyprus to Turkey, Palestine, Jordan, and Syria. But it is Lebanon, the cultural home of the authors, which has really developed and is famed for the richest, most extensive, and most sophisticated mezze culture.

In addition to the 100 classic and contemporary mezze recipes, Souk also delves into the personal stories and reminiscences about this food tradition and the families and friends the authors meet along the way. Eating mezze is a social event, wrapped in warmth and coziness, and spiced with waves of laughter and noisy chatter.

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