The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking by Habeeb Salloum

This book has not been indexed yet...

Notes about this book

  • Yildiz100 on June 12, 2022

    Fisy fillets in an aromatic red sauce (Yakhnat samak) pg. 94. Very nice. Made with parsley instead of cilantro. Can shorten cooking time.

  • Yildiz100 on August 10, 2019

    Lightly breaded fish in tangy tomato sauce (Salona) Pg. 96 Used 400 grams haddock and halved all the other ingredients. I even used the cilantro. I enjoyed the little pops of tartness from the whole chopped limes, but the texture wasn't great, even though I chopped them quite small. Next time, I will use pieces of peeled limes, and add some lime zest separately. Otherwise, this was very tasty. Even the 7 year old liked it, even though it was a bit spicy for her taste.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0804841020
  • ISBN 13 9780804841023
  • Linked ISBNs
  • Published Nov 26 2010
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Tuttle Publishing
  • Imprint Tuttle Publishing

Publishers Text

**2011 Best Arab Cuisine book in the U.S., Gourmand World Cookbook Award**

Prepare delicious and healthy meals with this award-winning Arabian cookbook

For untold centuries, the Bedouin of the Arabian Peninsula, in their desert tents, have served their honored guests lavish meals featuring roasted lamb with rice. Bedouin hospitality has not changed over the ages but Arabian cuisine has undergone a remarkable evolution in the last 100 years, making it extremely diverse. This diversity is due, in part, to the explosion of wealth on the Arabian peninsula which has drawn people—along with their foods and cooking methods—from around the world.

The blending of these culinary worlds has produced something remarkable. In The Arabian Nights Cookbook, author Habeeb Salloum has compiled an amazing array of recipes that celebrate this blending of cultures while still making it compatible with the everyday kitchens of the Western world. From the familiar, Hummus Bi-Tahini, to the unique, Stuffed Lamb, Salloum offers an accessible world of savory tastes and memory provoking aromas.

Authentic Arabian recipes include:
  • Classic Hummus Chickpea Puree
  • Spicy Eggplant Salad
  • Hearty Meat and Bulghur Soup
  • Tandoori Chicken, Omani-Style
  • Golden Meat Turnovers
  • Fish Fillets in an Aromatic Red Sauce
  • Spicy Falafel Patties
  • Delicious Stuffed Zucchini
  • Cardamom Fritters with Walnuts in Orange-Blossom Syrup
  • Real Arab Coffee Made Just Right
  • And many more…


Other cookbooks by this author