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A New Book of Middle Eastern Food by Claudia Roden

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Notes about this book

  • FeastsandFestivals on June 22, 2012

    Claudia Roden reminds us that what we eat tells us more about who we are and where we come from than anything else we might do or say...

  • clare_b74 on July 27, 2010

    American / more recent, and most importantly indexed, imprint of the one I actually have :)

Notes about Recipes in this book

  • Taramosalata

    • CandyB on August 15, 2013

      Very good recipe; tastes delicious

  • Eggplant caviar

    • CandyB on August 15, 2013


  • Borani-e bademjan

    • milgwimper on May 08, 2014

      This recipe was very good. I processed the eggplant so my child would eat it. We served it with home made flat bread, another salad of beans and tomatoes and a bowl of mint and parsley, and it was delicious.

  • Teradot

    • CandyB on August 15, 2013

      Delicious with fish

  • Hummus bi tahina

    • CandyB on August 15, 2013

      The addition of tahina makes the hummus just a little more subtle - very good

  • Fassoulia beida

    • CandyB on August 15, 2013

      Delicious, but loaded with calories!

  • Cacik

    • CandyB on August 15, 2013

      Yes, good recipe; delicious

  • Tabbouleh

    • CandyB on August 15, 2013

      Good; make sure it is very green, i.e. lots of chopped herbs, and very lemony

  • Grated carrot salad

    • CandyB on August 15, 2013

      Very good taste for a change; good with plain food

  • Couscous salad

    • jjankows on November 16, 2015

      Great and versatile recipe that you can make ahead of time. You can use whatever ingredients you have on hand.

  • Orange and olive salad

    • CandyB on August 15, 2013

      Good; works with olive oil

  • Carrot and orange salad

    • CandyB on August 15, 2013

      Good; I like the combination of carrots and oranges

    • Nichill on March 30, 2015

      Very versatile: children enjoyed it, and could be served to guests.

    • Nichill on March 30, 2015

      Very successful. After about half an hour, the flavours melded really well. Used parsely, due to lack of coriander, and added a couple of spring onions, with slightly reduced orange blossom water.

  • Sweet-and-sour eggplant salad

    • mharriman on January 31, 2018

      Tasty. My husband and I enjoyed this healthy salad as an alternative to a green lettuce salad. I added feta cheese crumbles on top which enhanced the other flavors. Served as a side with a winter squash soup. This would be even better in summer with grilled chicken, lamb, or beef kebabs.

  • Roasted red peppers with preserved lemon and capers

    • CandyB on August 15, 2013

      Good, although I leave out the capers. This recipe also found in Spain

  • Megadarra

    • mama_c on April 20, 2013

      Try the 'boil' technique for rice... add raw rice to boiling liquid, boil down to the point where the water level is even with the top of the rice and 'holes' start to form, then turn down the heat to barely simmer for about 5 minutes (longer for brown rice), then turn very low or off and cover for at least another 5 minutes.

    • britt on April 21, 2011

      I both love this recipe and am frustrated by it because my rice is always either undercooked or gummy. I may give up and cook the rice separately.

    • CandyB on August 15, 2013

      Delicious, but make sure the onions are caramelised

  • Koftit ferakh

    • aniawl on May 29, 2010

      chicken balls

  • Shorbet adds

    • okcook on March 27, 2012

      Very nice. Used my hand blender to smooth out the soup before serving and added extra fresh chilies. Placing a slice of lemon at the bottom of each soup would also be good.

  • Harira

    • chriscooks on March 23, 2019

      This is pretty much the same recipe as the one for "Chickpea and Lentil Soup" in Roden's Arabesque. It is tasty and filling, and allows a lot of variation, if you're willing to consider it as the inspiration for a flavorful lentil soup (e.g., use lamb stock cubes instead of bones, add greens, etc.; I skipped the flour-water thickener). The Arabesque version uses no onions, so the soup is not as sweet as some. I don't know why the ingredient list includes chicken, because both versions of the recipe specify beef or lamb.

  • Eggah bi eish wa kousa

    • aniawl on May 31, 2010

      eggs should feature on the ingredients list as it is a mainly egg dish

  • Eggah bi korrat

    • wester on April 17, 2010

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

    • schambers on September 25, 2010

      Use the lesser amount of sugar. Excellent use of leeks and eggs.

  • Pan-cooked fish fillet with chermoula sauce

    • minerva on July 11, 2017

      Why is there no salt in this recipe? Definitely add salt, and double the sauce.

  • Chicken sofrito

    • FoodieOne on July 04, 2018

      This a hot weather fave. No grill needed. Good for a cold buffet and really easy, no knife skills needed.

  • Lamb tagine with peas, preserved lemon, and olives

    • chriscooks on November 01, 2015

      Easy and very good. Also works with chicken thighs, cut up. I have used salted Meyer lemons instead of regular ones, which changes the flavor a bit but not much. The amount of water is way too much unless you want soup. Can use canned tomatoes out of season.

  • Moussaka

    • mharriman on October 24, 2018

      Wonderful! Instructions make this multi step dish easy. For two of us, I cut all of the ingredients in half except for eggplant slices which I reduced by 1/3 and baked in a smaller casserole dish than called for. Other Changes made: used leftover homemade (Marcella Hazen) tomato sauce instead of tomatoes and baked for 35 minutes instead of 45. At 35, white sauce was turning dark brown and beginning to burn. Will tent with foil last 10 minutes next time. Looking forward to the leftovers tonight. Cannot remember a better moussaka!

  • Tbikha of turnips with spinach and chickpeas

    • MollyB on July 05, 2018

      Lovely early summer dish. I had some very pretty small white turnips from the farmers' market, and this was the perfect recipe to use them. I did use the optional harissa and I cooked my own chickpeas, and used them with a bit of the cooking liquid in the dish.

  • Rice filling

    • chriscooks on November 01, 2015

      This filling works well with mixed summer veg. Arborio rice is too gummy for it.

  • A rice and chickpea filling

    • wester on April 15, 2010

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

  • Mahshi kousa

    • minerva on May 03, 2014

      Way too bland. Needs serious adjustment before I make this again.

  • Chickpeas with turmeric

    • smtucker on May 16, 2013

      Love this recipe. Made a version without turmeric. cumin, cayenne pepper. finish with cilantro and garden mint, lemon juice. Used Goya chickpeas, well rinsed. Absolutely delicious.

  • Pilaf with currants and pine nuts

    • minerva on May 03, 2014

      Pretty good. Almonds were a fine and cheap sub for pine nuts.

  • Ispanakli pilav

    • minerva on July 11, 2017

      Nothing special, but a perfectly reasonable and tasty way to combine your carb and your vegetables into one side dish.

  • Roz ou hamud

    • minerva on September 04, 2014

      Bland, and I even used smoked lamb broth. Needs less liquid and more herbs, perhaps.

  • Plain bulgur pilaf

    • smtucker on May 16, 2013

      Be careful of how much liquid you add. Needs salt especially when using stock that is salt-less. Have added cubed vegetables with great success.

  • Madzounov champra porag

    • mharriman on August 03, 2018

      This was good but not great. That could be because I used leftover Moroccan meatballs instead of making the smaller, multiple ones as described in the recipe. The yogurt sauce was interesting but a bit bland. I used large pasta shells which worked well with the larger sized meatballs. My husband’s verdict: it was okay but needed some additional flavors to jazz it up. I think smaller shells and more and smaller meatballs would have worked out better for the sauce and garnish (butter sauce with mint and garlic).

  • Sambousek bel loz

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Reviews about this book

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Reviews about Recipes in this Book

  • Konafa

    • I Made That!

      ...an odd flavor at first, but after a few bites something happens to the taste. I found that it got sweeter (though not too sweet) and the rosewater started to mellow...exactly how I remembered it.

      Full review
  • ISBN 10 014046588X
  • ISBN 13 9780140465884
  • Published Oct 30 1986
  • Format Paperback
  • Page Count 560
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Penguin Books Ltd

Publishers Text

Since the book first came out in 1968, Claudia Roden has continued to collect recipes and culinary wisdom from the Middle East. As a result of talking and writing to many people, tasting their food and watching them cook.

Other cookbooks by this author