The Jewelled Table: Cooking, Eating and Entertaining the Middle Eastern Way by Bethany Kehdy

  • Charred vegetables (Khodra meshweeya) (page 22)

    from The Jewelled Table: Cooking, Eating and Entertaining the Middle Eastern Way The Jewelled Table by Bethany Kehdy

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Notes about Recipes in this book

  • Rhubarb & rose mascarpone cream osmalieh

    • EmilyR on June 09, 2022

      That photo was haunting me since I saw it and finally the seasons and stars aligned so that it's rhubarb season, I have kaitaifi pastry, and mascarpone at the same time. I had an unexpected kitchen altercation, which meant I had to make this over 2 days. At that point my macerated rhubarb wasn't as perky. Also, make sure the rhubarb is thick enough for the filling as it cooks down quickly and you need the syrup instead of mash. I learned the hard way and remade it. Next time I will snake the pastry around for the swooping effect, but the flavors are exquisite and it's such a beautiful, yet simple dessert that will elicit oohs and awes.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Be inspired by The Jewelled Table to cook, eat and entertain the Middle Eastern Way - "what's mine is ours".

    Full review
  • ISBN 10 1784881678
  • ISBN 13 9781784881672
  • Linked ISBNs
  • Published Sep 18 2018
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Hardie Grant

Publishers Text

Mezze has become synonymous with the Middle East; a style of eating automatically associated with tables laden and stacked with sharing plates that avalanche from the kitchen. However, that's just one part of the picture. Eating in the Middle East is both a necessity and a social ritual. In The Jewelled Table, Bethany Kehdy explores the way Middle Easterners cook, eat, and entertain, and the rituals of doing so at home, highlighting why the Middle East has such a rich, intricate, and wonderful heritage of hospitality in part much inspired by the 'hospitable' desert.

Over 80 ancient and everyday recipes from the Middle East will be reinterpreted and made accessible for cooking in a Western kitchen without losing integrity for the classics. Find out the secret to nailing hummus once and for all, whip up a Persian herb frittata, and make an impressive, delicious Ox cheek, shallot and rhubarb stew. From simple weeknight suppers to lazy brunches, Sunday roasts, celebratory feasts, and last-minute mayhem, Bethany illustrates that with a few key ingredients, Middle Eastern food is the perfect fit for every occasion.

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