• SULibraries on October 20, 2025

  641.5956 S131f (LOU)

Notes about Recipes in this book

• Hummus with Moroccan spices and preserved lemon

  • Devons on July 18, 2022

    I've made many hummus recipes, and this is my favorite because of the preserved lemon. I didn't have Ras el Hanout, so looked up a recipe online and mixed it up.

  • mpo on September 23, 2024

    I’m not even a huge hummus fan but I made this for company and was very good. Leftovers even better.

• Classic fattoush

  • lean1 on March 23, 2025

    I like this salad. I don't eat peppers so I left it out and added more of the other veggies. I used half the amount of dressing and used a spring mix instead of romaine. Very easy to make and tasted great. will make often.

• Summer quinoa salad with shrimp

  • ksg518 on July 20, 2023

    This is a good basic grain bowl, although I'm not sure what a southwestern oriented recipe is doing in a Middle Eastern cook book. The Aleppo pepper is a nice choice.

• Summer squash with pomegranate glaze

  • ksg518 on July 20, 2023

    Nice easy upgrade for your standard grilled zucchini. The pomegranate glaze is nothing more than a drizzle of pomegranate molasses.

• Pomegranate-roasted beets with goat cheese

  • ksg518 on February 03, 2022

    I never thought to pair pomegranate with beets but this is delicious. (Also thanks to Eat Your Books, I now realize I have several pomegranate/beet recipes on my shelf to try!)

• Grilled sea scallops with charred scallions and sumac

  • Maefleur on February 12, 2022

    My sea scallops were not very large, so I did not skewer, but cooked them in a grill basket. They were tender, juicy and flavorful and the accompanying sauce was bright, smokey and spicy, making for a delightful combination.

  • nicolepellegrini on June 15, 2022

    These were good, not necessarily earth-shattering.

• Sheet pan chicken with sumac and winter squash

  • MollyB on January 03, 2022

    We loved this! We used kabocha squash, and it worked well. Be sure to pay attention to the 1/2-in thick wedges guideline, however - some of our squash was too thickly cut and we had to put it back in the oven after we took the chicken out. Our chicken didn't brown much, so we put it briefly under the broiler and it crisped up nicely. I'd recommend serving with rice or something else to soak up the olive oil and pan juices.

• Spatchcocked chicken with preserved lemon marinade

  • Maefleur on September 29, 2021

    I doubled the lemon purée and halved the olive oil. Delicious bright notes from the lemon purée and warm heat of the aleppo, then topped with the fresh herbs, this was a lovely dish.

• Spiced beet dip with za'atar, goat cheese, and pistachios

  • jenmacgregor18 on January 19, 2023

    This was way too sour for me. Too much sumac. My za'atar had some and then they had you add more. I was wondering if the za'atar they were using had it already or not. My fault. I should have listened to my instinct not to add it. I also didn't like the goat cheese with this. It tasted especially funky with dip. And what I could taste of the beet dip behind the sumac--the zaatar made the beet taste like dirt. I don't think this will be a repeat, even with less sumac.

• Millet pilaf with almonds and feta

  • memphiseat on March 02, 2024

    Really delicious grain dish/salad. Served with Moroccan-marinated chicken from the same book.

• Tomato salad

  • meginyeg on May 22, 2022

    This wasn't revolutionary but it was very good.

• Za'atar-roasted vegetables

  • lean1 on February 24, 2024

    used fennel, asparagus, 1 carrot and some radishes halved. Terrific flavor couldn't stop nibbling on it. Took 20 min in a sheet pan

  • jnstewart on May 23, 2024

    Used on a mix of frozen Normandy blend vegetables (broccoli, cauliflower, & carrots) plus some grape tomatoes and a broken up block of feta for a weeknight sheet pan dinner that I served on rice. Quick and delicious.

• Spaghetti with burst cherry tomatoes, pancetta, and feta

  • LumiCooks on January 06, 2026

    Was trying to use some leftover feta and cherry tomatoes; had the noodles and parsley. I subbed bacon for pancetta and subbed sweet paprika and some crushed red pepper flakes for the Urfa pepper. Very tasty and I’ll make again!

• Grilled chicken paillard with roasted pepper and Kalamata olive salsa

  • mpo on October 14, 2021

    The roasted red pepper-olive salsa is delicious! Can go on anything- and I used parsley instead of cilantro.

  • nicolepellegrini on August 03, 2025

    Great salsa recipe, works perfect with the grilled chicken.

• Blueberry melon salsa

  • meginyeg on May 28, 2022

    This was delicious. Had for dessert and then breakfast next day.

  • ksg518 on July 20, 2023

    Very good. Don't skip the lime juice.

• Fiery berbere shrimp

  • meginyeg on May 22, 2022

    This was great. Very spicy so we added a cucumber yogurt sauce on the side. Flavour was good.

• Red lentil soup

  • Maefleur on October 16, 2021

    A nicely flavored soup, though I was somewhat disappointed the spices turned the red lentils brown. (I later realized other red lentil soups I've made have included tomatoes or tomato paste which adds flavor as well as keeping that lovely color.) The chili adds a subtle heat and we enjoyed the bright freshness of the green onion, cilantro and lemon juice.

• Sizzled zucchini with pepper relish

  • nicolepellegrini on June 15, 2022

    This was even better the next day, once the vegetables had a little time to marinate in the spices and light dressing.

  • mpo on January 27, 2026

    I added green beans and roasted not broiled. This was a nice, easy, tasty side I’ll make again.

• Cardamom-spiced chicken kebabs

  • darcie_b on October 25, 2021

    These were good but not great, although the zhug was excellent.

• Berbere-spiced chicken thighs

  • memphiseat on November 05, 2023

    Excellent. Used half a sliced leftover jalapeño instead of the red peppers.

  • ksg518 on June 08, 2025

    Very nice although for some reason the leftovers haven't held up as well as I hoped. I had to use a couple of poblano peppers instead of the Fresno chiles but that still worked out well.

  • gregorio_inkp6y on June 02, 2026

    Incredibly easy. Marinated the thighs in the early morning and that translated to an amazing dinner with my family.

• Jambalaya, Sahadi's way

  • Jane on October 25, 2021

    This was excellent. I couldn't get merguez so used andouille - don't think anyone would notice. The addition of preserved lemon added little pops of flavor though flavor was not lacking with all the herbs, spices and harissa. Be careful with the harissa - if yours is very hot 60ml may be too much.

• Moroccan marinated chicken breasts

  • ksg518 on October 25, 2023

    I thought this was very good. I held back a bit on the hot paprika worried that it would be too much heat but I should have used the full amount. A definite repeat.

• Slow-roasted harissa salmon

  • Maefleur on December 19, 2021

    Such a delicious way to prepare salmon. The two harissas, olive oil, and garlic are mixed together and left for 1 to 24 hours to develop their flavor. Spread on the salmon just before roasting. As stated in the headnote the fiery spice mellows with the fish. This recipe received a "please make this again" compliment at my table.

• Spicy beef kebabs with tzatziki

  • Maefleur on October 03, 2021

    Things don't always work out perfectly, but they can still be delicious. Even with plenty of chilling, my kabobs were not holding together on the grill. I knew I wouldn't be able to turn them, so used a spatula to flip them onto a sheet pan to continue cooking. It worked out fine. The beef has lots of flavor and spice and the tzatkiki is wonderfully flavorful as well. Each delicious on its own and all the better together. I'll definitely make these again. Update 04/2026: Seems I have better luck when I don't try to put them on a skewer. Made again with lamb and they were delicious.

  • darcie_b on October 25, 2021

    These were amazing, with a nice amount of heat. They held together well even on crappy skewers.

• Beef and lentil bowl with tahini dressing

  • MollyB on September 09, 2021

    The flavors were great on this, but it didn't come together for us, though this was probably our fault. Our rendition was tasty but the texture was wrong. We used beluga lentils instead of the French lentils, and the cooking time and water quantity didn't work when they were cooked with the rice. (I got mushy rice and lentils.) I'd cook the lentils and rice separately and then combine if I tried it again. I also didn't have the heat high enough on the beef, so it didn't brown enough. I might try grilling it next time. The crispy onions were very nice as a garnish.

• Dukkah-crusted pork cutlets

  • Maefleur on September 26, 2021

    We loved the Dukkah coating for these cutlets. Great flavor! I didn’t have apricots so subbed the apricot sauce with some mango chutney, and it worked nicely. Perfect served with the lemony arugula, it made for a lovely meal.

  • Avocet on February 02, 2022

    This was really very good. Next time I'll increase the proportion of dukkah to the breadcrumbs.

• Mom's million-dollar salad

  • Maefleur on September 29, 2021

    Delicious salad with sweet/tart apricots, rich nutty crunch of the pine nuts, salty parm, fennel and a light vinaigrette with the warming Aleppo. Nicely put together salad.

• Deviled eggs with dukkah

  • Maefleur on October 04, 2021

    A very different deviled egg for me. I loved the flavor and texture the dukkah added.

• Beef and pine nut flatbread pizzas

  • darcie_b on October 25, 2021

    These were great! My only quibble is that the meat shrinks back from the edges of the flatbread (I used a mix of beef and lamb). I also thought they cooked up better directly on a pizza stone than using a sheet pan. Next time I would make 8 slightly larger ones rather than 10.

• Pistachio pilaf

  • Avocet on February 02, 2022

    Excellent. Used orzo instead of fideos. Versatile side dish.

  • ksg518 on October 25, 2023

    A nice version of pilaf. My pistachios were already roasted so I skipped the initial step of cooking them in the oil.

• Red pepper walnut spread (Mohammara)

  • meginyeg on May 22, 2022

    I did not dry out my peppers beforehand and used panko for the bread crumbs. Still very tasty.

• Freekeh with toasted nuts

  • memphiseat on May 11, 2024

    I really love Freekeh so this didn’t disappoint as a nice side dish. Really just a pilaf with nuts added. Next time I may use a bit less liquid to start. Even after it was absorbed, the grain seemed wetter than I wanted.

• Kale slaw with grapes and pistachios

  • Karen0598 on June 11, 2024

    Excellent! Good way to use both kale and small grapes. It’s equally good with or without the mustard.

• Basmati rice salad with broccoli, bacon, and sunflower seeds

  • nicolepellegrini on March 05, 2025

    This was fine for a kind of basic side dish, but nothing really exciting or memorable.

• Apricot ice cream

  • blairla on January 18, 2026

    Very interesting ice cream. I still can’t decide if I like it or not. I think I do, but not to enjoy on its own. It’s better as an accompaniment to a simple cake (I served mine with an almond cake). It’s apricot, it’s pine-y, it’s vanilla adjacent. My apricots weren’t as tart as I wanted, so I ended up adding citric acid to taste until it felt balanced. Also, 1 cup of water to soak the apricots did not seem like enough. I could not get a “very smooth” paste even in my Vitamix. I was worried that adding more water would make the ice cream icy, so I ended up pureeing the whole mixture after everything was combined so the apricots would be suspended in more liquid. That worked perfectly and did not affect the finished product (just tap the bowl a few times before chilling to work out any incorporated extra air).