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A Book of Middle Eastern Food by Claudia Roden

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Notes about this book

  • 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.

  • 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.

  • Leek eggah (Eggah bi korrat)

    • 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.

    • 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.

  • 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

  • Persian lamb and apricot polo

    • CandyB on August 15, 2013

      Delicious - try it!

  • 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.

  • 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.

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  • ISBN 10 0394719484
  • ISBN 13 9780394719481
  • Linked ISBNs
  • Published Feb 12 1974
  • Format Paperback
  • Page Count 480
  • Language English
  • Countries United States


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