The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by Sally Butcher

  • Stone-baked whole-wheat bread (Naan-e-sangak)

    from The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan The New Middle Eastern Vegetarian by Sally Butcher

    • Categories: Bread & rolls, savory; Persian / Iranian
    • Ingredients: active dry yeast; whole wheat flour; bread flour
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Notes about this book

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Notes about Recipes in this book

  • Moroccan tomato and onion soup (Harira)

    • radishseed on January 19, 2014

      Mysteriously, this soup calls for only 1 1/4 c. of water. I probably used 4 to 6 cups, and ended up with a soup so thick it was more like chili.

  • Hummus (Houmous bi jahina)

    • radishseed on January 18, 2014

      Be wary of the instruction to add "quite a bit of the cooking liquid." This might lead to hummus soup. I would start with a few tablespoons and add more as needed.

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Reviews about this book

  • Boston Globe by T. Susan Chang

    ...translating these delicacies into your own kitchen may take a little patience, a little imagination, and perhaps a sense of adventure as strong as Butcher’s own.

    Full review

  • Food Stories

    One of the most impressive things about the book is the sheer amount of work that has gone into it; you’re drawn into the story of each dish as Sally delves into the etymology of recipe names...

    Full review
  • ISBN 10 1623718430
  • ISBN 13 9781623718435
  • Published Apr 05 2022
  • Format Hardcover
  • Page Count 272
  • Language English


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