The Complete Meze Table: Delicious Food from Greece and the Middle East by Rosamond Man

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Notes about this book

  • wester on March 02, 2020

    Courgette and lamb meatballs. Page 60. Three and a half stars. The meat mixture was very wet - probably better to cook the zucchini until fairly dry, which might take longer than 25 minutes. The meatballs were pretty tasty. I used fresh mint instead of dried.

  • wester on April 05, 2017

    Aubergine salad (Melitzanes salata) Page 89. Four stars. I really like this salad. Bold flavors and a good combination of textures. Easy to make as well, but you do need to start on time to chill the salad.

  • wester on April 05, 2017

    Karafan wa Limun (Celeriac Stewed in Lemon) Page 77. Three stars. My husband loved this. I thought it was a bit weird - the combination of cinnamon and lemon makes me think of apple pie, and I'm not quite sure I like that in a savory dish. Nice enough, though.

  • wester on April 05, 2017

    Koftit Ferakh (Chicken balls) Page 69. Four stars. I thought these were a nice variation on meatballs, and a good use of leftover chicken. I think I chopped my pistachios a bit too fine though - there was no crunch left. Next time I will chop them not so fine.

  • wester on April 04, 2017

    Kufta Isbanish Kharouf (Spinach and Lamb Meatballs) Page 57. Four stars. I liked these a lot. Mixing the spinach with the meat makes a light and juicy meatball. It did tend to fall apart a bit - maybe I should chop the spinach finer than I did. The second time they didn't really fall apart. I made it with beef instead of lamb, no bread, and just one egg. Maybe I mixed everything more carefully. This recipe produces a large pan full of meatballs, but as a lot of the volume is spinach, it was quite easy to finish it with three adults and two children. I did need to brown the meatballs in batches.

  • wester on April 04, 2017

    Brochettes Page 57. Three stars. With all the herbs and spices in here, I expected more flavor. Good but not brilliant. Maybe a bit more acidity? A squeeze of lemon? I did like the tip of first mixing the onion, herbs and spices, and then adding the meat, to mix better.

  • wester on April 04, 2017

    Kofta (Minced Meat) Page 56. Four stars. Very easy, very tasty. I like that there are different variations with different spices. I do not share the bookwriter's passion for very finely pounded meat - I prefer my meatballs chunky. That probably did cause them to fall apart a bit with this recipe, but nothing too dramatic.

  • wester on April 04, 2017

    Kuku sabzy - II (Walnut and chive egg pie) Page 35. Three stars. A nice vegetarian dish, but I thought the chives were a bit overpowering. Next time I will try using only coriander. And, contrary to the instructions, I will increase the saffron. This amount was almost undetectable.

  • wester on April 04, 2017

    Lauz, Na'na wa Kuzbari (Hazelnut, Mint and Coriander Dukkah) Page 11. Three stars. A nice combination, but way too much coriander. I'll use one third next time.

  • wester on April 04, 2017

    Daond Pasha (Meatballs with Pine Nuts and Tomatoes) Page 60. Three stars. The meatballs were very tasty, but I did not really like putting all the pine nuts together - it made for fussy cooking and I think I would prefer finding a pine nut here and there instead of having them all in the same place. Also, I had an issue with the amount of tomato - it was way too little to come "just about level with the meatballs" with addition of "a little more water". Next time use more tomatoes. With these tweaks, excellent.

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  • ISBN 10 0852235917
  • ISBN 13 9780852235911
  • Published Jan 01 1986
  • Format Paperback
  • Page Count 111
  • Language English
  • Countries United Kingdom
  • Publisher Good Books

Publishers Text

The Complete Meze Table contains over 150 of the most delicious and varied recipes from Greece and the Middle East. Meze covers a wide range of dishes from nibbles and dips, through salads and vegetables, to poultry, fish, meat, breads and drinks. In endless combinations they can be used to create meals for all occasions. Ideal buffet food and perfect for outdoor eating, meze can also turn a dinner party into a deliciously exotic experience. In addition to tempting recipes, there is a comprehensive glossary of the more unusual herbs, spices and ingredients used in the cuisine as well as a section on quantities and unusual cooking techniques. Rosamond Man contributes her personal experience of the area to make this book an authentic taste of an exciting region of the world.

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