Notes about Recipes in this book

• Labneh with anchovies, red chilli and cucumber

  • wester on October 01, 2020

    I only made the labneh part and served with naan as that was what I had. I thought it was just OK, the rest of the family did not like it at all.

  • Melanie on September 28, 2013

    I only made the flatbreads from this recipe. They were very good however probably should have been rolled out a little thinner (although I did hand stretch them a bit) to make them slightly larger and flatter. I thought they tasted good with the Mansaf.

• Braised celery with tomato, olives and coriander

  • wester on October 01, 2020

    This was quite good, but I think it would be even better with ginger and coriander doubled.

• Hassan's celery and white bean soup with tomato and caraway

  • lizwinn on December 04, 2011

    A real keeper. I used Christmas Limas.

• Couscous royal

  • ComeUndone on September 08, 2010

    Love the layers of flavours though my preference goes to a heartier stew. So I adapted by adding flageolet to soak up all the delicious jus. Used quinoa instead of couscous. Accompaniment of harissa is a must. http://www.flickr.com/photos/wscwong/4957027619/

• Tunisian pepper and tomato salad

  • ComeUndone on September 08, 2010

    Not too bad but the flavour was not as strong as I hoped it would be. http://www.flickr.com/photos/wscwong/4957020737/

• Harissa

  • ComeUndone on September 08, 2010

    Very delicious and surprisingly not terribly spicy. I stir it into couscous royal and scrambled eggs too. http://www.flickr.com/photos/wscwong/4957022437/

• Lentil and angel-hair pilav

  • milgwimper on September 09, 2018

    Only changes to this recipe I did was not to use butter and used vegetable broth which was an option. The dish was peppery, perfumed with cinnamon, and allspice, and delicious. Everyone loved it and now will be added to our rotation. It isn't fast to cook but it also doesn't take all day either, and it is simple. You can probably cut down the cooking time, if you brown pasta and the onions whilst the lentils cook.

• Tuna with red onion, tomato and sweet vinegar

  • RosieB on April 03, 2015

    We were given some beautiful fresh tuna and it was late so I wanted to cook something tasty but quick. This hit the mark. It was so easy. I added some smoked paprika to the salt and pepper when I tossed the tuna and a sprinkle of Espellete pepper when I served. It was delicious and definately a make again recipe.

• Mansaf

  • RosieB on November 15, 2012

    I made this soup recently.It was one of the most delicious soups I have made. Serve with flat bread.

  • Melanie on September 28, 2013

    Seriously good soup! I accidentally picked up beef so I used that but the lamb would have been even more amazing. The meatballs broke up very easily when browning them but it didn't matter too much. I used water instead of stock. Would make again and again.

• Sweetcorn with cumin butter

  • mziech on January 04, 2013

    almost no cooking involved in this recipe. Does taste delicious though. Excellent as a side with bbq dishes.

• Charcoal grilled sardines with migas

  • mziech on September 09, 2019

    Not sure what went wrong. The recipe calls for semolina to make the migas (instead of breadcrumbs). It should turn crumbly after lots of stirring and chopping but it stayed mushy. I also don't see what the grapes have to add to the dish. Not a winner in the current form.

• Roast chicken with sumac, onions and pine nuts

  • Melanie on September 28, 2013

    Very good although I cooked it for too long and the chicken dried out a little.

  • quimby on February 13, 2017

    This is fantastic, I make it all the time. It can stand up to common-sense variations, which is a sign of a good (mid-eastern) recipe! The hot skillet and then oven really work, and I love sumac!

• Fried spiced cauliflower

  • Melanie on September 28, 2013

    I was a fan of this cauliflower however I would probably try using these flavours with oven roasted cauliflower next time.

• Pumpkin pisto

  • Melanie on September 28, 2013

    Yum. I served this with the sumac chicken. I didn't use all the red wine vinegar as it seemed a little too much for my liking.

• Pan-fried pork with almonds and fennel

  • pistachiopeas on April 13, 2017

    A very quick meal that rewards with deep, warm flavor without too much work. Love the fennel seed/garlic/red wine vinegar/smoked hot paprika paste on the pork.

• Poached cherries with almond cream

  • Charlotte_vandenberg on July 05, 2020

    Almond cream is not the right description, it’s more like really watery almond soup.. not sure wether the stated amount of water in the recipe is correct?

  • Charlotte_vandenberg on July 05, 2020

    Oh, probably misread the recipe myself. Ingredients 450 ml water, and later 300 ml is used for poaching cherries! So I used triple the required amount of water for the almonds.

• Jewelled pumpkin rice

  • e_ballad on November 24, 2019

    A good side dish, but it will take 1.5 hours to prepare (hands-off mostly) as you need to soak the rice for an hour.

• Papas aruglas - wrinkled potatoes

  • metacritic on May 21, 2022

    One of my favorite ways to cook smaller potatoes. Easy and delicious and loaded with flavor. These are always a family hit. The dish is especially good with new potatoes but works with any.

• Moro classic lamb and chicken marinade

  • metacritic on August 12, 2020

    Fantastically easy. Kids loved it on lamb. Have made many times in a pinch.

• Chicken with spring garlic and Pedro Ximénez

  • metacritic on August 12, 2020

    A recipe worth the price of the book. I make this annually in the spring. I had a version in the restaurant many years ago with sword fish though I haven't tried to replicate it.