• featherbooks on April 18, 2013

  Notable Recipes per 101 Classic Cookbooks (2012): Ataif (Atayef) Arab Pancakes, Beid bi Lamoun (Avgolemono Sauce), p.337, Imam Bayildi, p. 415, Megadarra, p.430, Orange and Almond Cake, Sephardic Cakes, p. 617, Tagine of Chicken with Preserved Lemons, Torshi Left (Pickled Turnips)

Notes about Recipes in this book

• Beef stew with fresh fava beans

  • wester on November 14, 2015

    Very unexciting. Was very much improved with addition of onions and mint, but that basically makes it a different recipe.

• Calf's or lamb's liver with vinegar I

  • mcvl on May 10, 2021

    How can it be that I have owned this cookbook since it was first published but am only now making this recipe? It's outstanding -- subtle, tangy, invigorating, and so easy.

• Chicken with olives

  • mcvl on December 01, 2014

    One of the great recipes of all time. I make it in a covered frying pan with boneless skinless chicken thighs and pitted Kalamatas, and instead of cooking the finely chopped onion I add it at the last minute, stirring it in to heat it through and release its aromas.

• Cream cheese and celery salad

  • wester on August 23, 2012

    Boring. Won't make this again.

• Dukkah

  • jdub1371 on August 21, 2017

    Listed under "hors d'oeuvres" in my 1974 Vintage Books Edition (p. 51)

• Filling 5 (for vegetables)

  • wester on February 17, 2011

    Nice but not very brilliant. Could use a bit more spice.

• Fried eggs with chicken livers

  • mcvl on April 28, 2014

    My grocery store had no chicken livers -- how can this happen?! -- so I made it instead with boneless skinless chicken thighs each cut in four. Good, very fast, but undoubtedly better with chicken livers.

• Fried hard-boiled eggs (Baid mutajjan)

  • mcvl on March 07, 2019

    How delightful to find a new recipe in an old and treasured cookbook. I fried the eggs in butter rather than oil for a richer, more luxurious result. The recipe didn't specify how the eggs should be cut, if at all, so I just sliced them in half lengthwise and fried them yolk-side down. Yummy!

• Ful nabed soup

  • wester on December 04, 2021

    Simple and good. My husband and I both liked this. I used normal (not skinless) canned fava beans and used a stick blender. This way the soup probably had more structure than the recipe intended and we liked it that way.

• Ground meat loaf in a tray (Kofta bil sania)

  • wester on July 28, 2020

    Really simple and tasty. The cinnamon is nice and subtle. I forgot the parsley but did not miss it. I made half the amount, and I needed about half the oven time.

• Leek eggah (Eggah bi korrat)

  • wester on February 17, 2011

    Nice "omelet". I did not manage to turn it out into a serving dish, it was a bit messy. But it tasted good.

  • mcvl on February 12, 2015

    What a strange sensation it is to go back to the original of a recipe you're made over and over, only to discover that your version has ... drifted. Eggs and leeks, yes, but where's the cilantro? Where's the garlic yoghurt sauce? And most of all, what in the world is */sugar/* doing in the list of ingredients? I must go back and make the original some time, but meanwhile I highly recommend my version.

• Meat eggah (Eggah bi lahma)

  • wester on November 18, 2013

    This is a very nice way to stretch ground meat - I fed 4 adults and 4 children on less than a pound of meat. Personally, I did not find the taste very exciting, but everybody else liked it and the guests asked for the recipe. I cooked it on pretty low heat but not very low as she says, I think else it would not have been cooked through in 20 minutes. Next time, I think I will add the eggs to the meat one by one, instead of beating them first and then mixing. I think that will make it easier to mix everything together.

• Meat with zucchini and chickpeas

  • wester on February 17, 2011

    A simple stew, but it did have everyone asking for seconds, and thirds, ... It smelled lovely, too. It seemed like a lot, and it was, but not as much as I thought. I guess it would serve about 5-6 people. The liquid did not get absorbed, but that was fine, as it was very tasty. It just was a rather soupy stew. I used lamb, and that worked very well. I don't think it would have been as good with beef. I served it over rice, which was perfect. Alternatively, it could be served with good white bread. I added a bit of lemon juice at the end, a bit less than half a lemon. This recipe makes me want to try the Meat Stew with Eggplants on p. 236 as well, as that is quite similar.

• Meatballs with spinach and chickpeas

  • wester on May 12, 2016

    Simple and good, with an ancient feel to it. People must have been eating something similar for thousands of years.

  • mcvl on December 02, 2014

    So easy, so good!

• Moroccan tagine t'faia

  • adelina on February 01, 2016

    Refer to the Moroccan chicken tagine on food tv by ina and Gail arnold

• Orange and almond cake

  • runoutofshelves on May 12, 2022

    This is a fabulous cake. I was trying to replicate an orange and rosewater cake from a local coffee shop and it was pretty close! I added a teaspoon of vanilla paste to the mixture and topped the cake with cream cheese and rosewater icing.

• Persian lamb and apricot polo

  • CandyB on August 15, 2013

    Delicious - try it!

• Persian stuffed apples (Dolmeh sib)

  • Lincoln02906 on November 17, 2019

    Persian stuffed apples NOT in recipe search

• Persian yogurt soup (Eshkeneh Shirazi)

  • wester on August 05, 2020

    The fragrancy of the ingredients somehow did not really show up in the end result, but the tannicness did. Not a repeat.

• Rice with carrots (Haij polo)

  • Yildiz100 on February 03, 2019

    Made half recipe. Really delicious. Used the optional sugar, but cut it in half. Used optional cinnamon too, but went a little light on it. The technique was great. Even had the beginnings of tahdig but would probably need to increase temp a bit if I wanted real tahdig. (Used induction 3 for first 8 minutes and 2.5 for last 22.) The rosewater was more prominent in the leftovers, so if making ahead to reheat later, I would decrease the rosewater.

• Tagine with prunes

  • mcvl on July 28, 2020

    This might be the highest ratio of tastiness to effort recipe in my entire repertoire. I use broth rather than plain water, I don't pre-soak the prunes, and I use saffron threads rather than powder, as many as I can afford.

• Yogurt drink

  • wester on September 15, 2010

    Also known as ayran (or abdug, or laban, according to the book). The amount of salt needed is not given. If you haven't had it before: you should just be able to taste the salt, it should not be really salty.