Bavel: Modern Recipes Inspired by the Middle East by Ori Menashe and Genevieve Gergis and Lesley Suter

  • To toast whole spices (page 20)

    from Bavel: Modern Recipes Inspired by the Middle East Bavel by Ori Menashe and Genevieve Gergis and Lesley Suter

    • Categories: How to...; Spice / herb blends & rubs; Middle Eastern
    • Ingredients: whole spices of your choice
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Notes about Recipes in this book

  • Strawberry zhoug

    • EmilyR on June 26, 2021

      A sweet heat... interesting condiment.

  • Pickled cucumbers

    • EmilyR on May 26, 2021

      These pack a bit of heat, but not in a bad way. Each pickle seems to have slightly different flavor depending on where it is in the jar and what it's in closer proximity to.

  • Baba ghanoush

    • EmilyR on May 29, 2021

      This is one to put others to shame. Very great flavor and you can save time if you don't add the roasted eggplant topping.

  • Moroccan carrot salad with Meyer lemon yogurt

    • EmilyR on May 26, 2021

      I used Kashimiri chile powder, which I know from past recipes can be quite hot, so I didn't use the full amount. This is a marvelous dish and the flavors are just incredible.

  • Wedding rice

    • EmilyR on May 29, 2021

      This is a wonderful recipe that feels like it requires far more time and effort than it does. It would easily impress the most discerning guests.

  • Rice cake

    • EmilyR on May 29, 2021

      My tahdig crust just wasn't working out despite multiple attempts, but the flavor was excellent, as to be expected with ample amounts of saffron and Parmesan.

  • Pistachio nigella labneh (The Ori breakfast)

    • EmilyR on May 26, 2021

      I love labneh in a big way and this rendition is also wonderful and seriously simple.

  • Buckwheat sourdough

    • maestra on November 14, 2022

      This is a very good loaf that's very simple to make if you already keep a sourdough starter. Your starter goes straight into the mix, ,no levain necessary. I do not have a Pullman loaf pan, so I proofed and baked this as two simple rounds. It rose perfectly, and the buckwheat comes through more than I expected for a relatively small amount used in the dough (50 g, along with 100g of ww flour and 850 g of bread flour).

  • Turmeric chicken with toum

    • EmilyR on June 30, 2021

      I made just the toum... it was a little bit of a struggle to get it to emulsify even with a vitamix. I'd use a bit less oil.

  • Strawberry-sumac pastry with pistachio ice cream

    • EmilyR on August 03, 2021

      Everything about this was excellent. Yes, it's a tad time consuming, but each little bit makes this special. I doubled my recipe for the pie crust and strawberry sumac and it only made about 10 pies total, instead of the 18 as the recipe stated.

  • Peach cobbler

    • EmilyR on June 30, 2021

      There are a variety of components, which may be off putting to some. The peach syrup is a bit like candy, but it doesn't feel that way when combined with all of the other elements. I think the financiers could go in at a slightly higher temp, but everything is lovely.

  • Ricotta ice cream

    • EmilyR on June 30, 2021

      Good flavor - would accompany many desserts as something a bit different to vanilla.

  • Earl Grey chai blend

    • EmilyR on May 26, 2021

      I always have a London fog in my refrigerator, so I had to try this version, too. I made my own oat milk and it's luxuriously creamy.

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  • ISBN 10 039958093X
  • ISBN 13 9780399580932
  • Published May 24 2021
  • Format eBook
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

From the acclaimed chefs behind the wildly popular Los Angeles restaurant Bavel comes a gorgeous cookbook featuring personal stories and more than 85 recipes that celebrate the diversity of Middle Eastern cuisines.

When chef Ori Menashe and pastry chef Genevieve Gergis opened their first Los Angeles restaurant, Bestia, the city fell in love. By the time they launched their second restaurant, Bavel, the love affair had expanded to cooks and food lovers nationwide. Bavel, the cookbook, invites home cooks to explore the broad and varied cuisines of the Middle East through fragrant spice blends; sublime zhougs, tahini, labneh, and hummus; rainbows of crisp-pickled vegetables; tender, oven-roasted flatbreads; fall-off-the-bone roasts and tagines; buttery pastries and tarts; and so much more.

Bavel—pronounced bah-VELLE, the Hebrew translation of “Babel”—is a metaphor for the myriad of cultural, spiritual, and political differences that divide us. The food of Bavel tells the many stories of the countries defined as “the Middle East.” These recipes are influenced by the flavors and techniques from all corners of the region, and many, such as Marinated Tomato with Smoked Harissa, Turmeric Chicken with Toum, and Date-Walnut Tart, are inspired by Menashe’s Isreali upbringing and Gergis’s Egyptian roots. Bavel celebrates the freedom to cook what we love without loyalty to any specific country, and represents a world before the region was divided into separate nations. This is cooking without borders.



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