Notes about Recipes in this book

• Middle Eastern steak tartare with lemon sabayon

  • Nrnarayan on June 12, 2025

    I went to the butcher and they picked out the appropriate meat to use, was nervous making it but turned out great!

• Seared falafel burgers

  • Nancy402 on January 24, 2022

    Funto make, delicious and a refreshing change from most plant based burgers.Even the resident carnivore approved them. The technique of baking first and then quickly pan frying yielded a crispy easy to handle burger.

• Chickpea and tomato halabissa soup

  • bwilcox on July 28, 2023

    Skip the dried chickpeas and use canned if that’s what’s on hand. recipe calls for separate Egyptian chicken stock but I’ve *hacked*/ruined it by throwing the spices from the Egyptian chicken stock recipe right into the soup. Delicious, both strongly and delicately spiced, comforting

• Summer green bean fasolia

  • bwilcox on July 28, 2023

    DELICIOUS restaurant style tomato sauce. I prefer the green beans far more al dente and with more crunch relative to the rich tomato sauce

• Three pepper baladi salad

  • Nrnarayan on June 12, 2025

    great salad for gatherings, keeps really well

• Dehydrated tomato and parsley tabbouleh salad

  • Nancy402 on January 24, 2022

    Delicious. Very tasty way to enjoy tabbouleh when tomatoes are not in season. The dressing is particularly good.

• Roasted cod sayadieh with couscous and pan sauce

  • Naila.e on February 14, 2023

    Sayadieh is one of those dishes that i never really loved. So, needing better fish recipes, I was excited to try the authors updated take on sayadieh. The authors’ riff on Sayadieh is definitely an improvement—it’s not something I would go out of my way to avoid eating (like I normally do with Sayadieh). But I do still find it a little boring for my taste. The author also forgot to note what temperature the oven needs. I put 400 F, but I did wonder a few times if I was eating raw fish…. The author’s ras el hanout blend, however, is out of this world. Best spice blend I’ve ever used by far.

• Baked sumac wings with parsley hot butter

  • Nrnarayan on July 24, 2025

    Doesn't note to add salt so don't forget!

• Egyptian chicken stock

  • Naila.e on September 07, 2022

    First recipe I’ve made from this book. Excluded the tomato paste. Best stock I’ve made, although so far I’ve only used this stock in Middle Eastern dishes (Egyptian-canadian, like the author).