Saffron in the Souks: Vibrant Recipes from the Heart of Lebanon by John Gregory-Smith

  • Beet, radish & tarragon salad (page 15)

    from Saffron in the Souks: Vibrant Recipes from the Heart of Lebanon Saffron in the Souks by John Gregory-Smith

    • Categories: Salads; Main course; Side dish; Small plates - tapas, meze; Lebanese; Vegetarian
    • Ingredients: beets; scallions; radishes; walnuts; tarragon; mint; canned beluga lentils; Aleppo red pepper flakes; lemons; feta cheese
    • Accompaniments: Smoked eggplant & tahini dip (Moutabal)
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Notes about Recipes in this book

  • Beiruti meatballs (Daout basha)

    • SugarTreeBaking on April 11, 2020

      Having all the necessary ingredients, (including the pomegranate molasses), I was inspired to prepare this dish during our Covid stay at home. Very enjoyable, served over rice. Makes a lot of sauce. Looking forward to the leftovers! I did use baharat instead of the Lebanese seven spice.

  • Cumin & caraway spiced Lebanese couscous (Moghrabieh)

    • sharifah on January 22, 2023

      Lovely, gently spiced dish. Easy to make. I halved the quantities, works really well. I might add a handful of spinach next time I make this, just to add some greens.

    • joneshayley on January 04, 2020

      This is delightful, delicately spiced and fragrant. Decreased the chicken and increased the chickpeas and shallots accordingly.

  • Orzo & feta stuffed peppers

    • Allie80 on January 07, 2024

      I made a few tweaks as I didn’t have any pine nuts and didn’t fancy the raw garlic on this occasion. I put a whole bulb of garlic (top sliced off, drizzled in oil and wrapped in foil) in 15 minutes before the peppers, then squeezed the roasted garlic in with the cooked orzo and lentils. I also gently caramelised some onions to mix in and added the tomatoes to the oven 20 minutes before the peppers came out. This made it a slightly warmer dish. Added some mint in with the coriander too. Really enjoyed it and would make again both as recipe stated and with changes.

  • Chouf Mountain spring tabouleh

    • Allie80 on December 31, 2023

      Cooked as part of a mezze, super simple but really tasty.

  • Pomegranate and tahini beef pastries

    • lelito on November 18, 2020

      I made fattayah instead of cigars. Nice bite, tasty and easy to make. Not sure I'll repeat though

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    John's books are an escape to beautiful locales with vibrant and flavorful recipes.

    Full review
  • ISBN 10 0857837893
  • ISBN 13 9780857837899
  • Published May 08 2019
  • Format eBook
  • Page Count 287
  • Language English
  • Countries United Kingdom

Publishers Text

Delicious Lebanese recipes from the mountains to the sea from bestselling author John Gregory-Smith

Saffron in the Souks is an exploration of the rich culinary offerings of Lebanon, from traditional home cooking to sizzling street food. The great civilizations of the ancient world used Lebanon as their commercial capital, and the food and culture of the country today reaches back to the Assyrians, Persians, Macedonians and Romans. From traditional Arab fare to the exquisite Armenian food cooked in Beirut, and even the distinct dishes cooked by the secretive Druze community in the south, John has explored the length and breadth of this fascinating country to bring back the very best of Lebanese cuisine.

Sample the best of Beirut's street food, including Lamb Kibbeh and Charred Flatbreads with Goat's Cheese and Za'atar, Fattet al-betenjane, a hearty aubergine stew, alongside, before finishing with Mafroukeh, a whipped ricotta dessert delicately flavored with pistachio and a drizzle of honey.

With stunning location photography to bring the country to life, Saffron in the Souks is sure to delight and inspire its readers.

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