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".

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