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Mediterranean Cooking: Revised with 75 New Recipes by Paula Wolfert

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Notes about this book

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Notes about Recipes in this book

  • Leb-lebi (Chick-pea and harissa soup)

    • Emily Hope on November 18, 2010

      Delicious--one of my favorite things to do with chickpeas. Great with a moroccan-style carrot salad.

  • Yesil domates bastisi (green tomato gratin)

    • Rinshin on September 11, 2016

      Very simple with few ingredients but delivers terrific taste. A bit like cooked salsa or tomatillo sauce in texture. The acidity of green tomatoes is wonderfully balanced with sweetness coming from cooked onion. Added 1 garlic clove with the onion and instead of using cayenne I added urfa biber after coming out of the oven. Baked for 1 hour with aluminum foil at 400 F, but I felt that it needed more time to reduce the liquid so after 1 hr, took off the foil and baked for additional 30 min. Needs fair amount of of salt to bring out the flavor. Did not have ricotta salata and used dollops of ricotta cheese instead. Great for dipping bread or pita and fabulous with chilled white wine.

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  • ISBN 10 0880010754
  • ISBN 13 9780880010757
  • Published Jun 01 1987
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Ecco Press
  • Imprint Ecco Press


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