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Veggiestan: A Vegetable Lover's Tour of the Middle East by Sally Butcher

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Notes about this book

Notes about Recipes in this book

  • Fiery green beans (Loubia by harissa)

    • Breadcrumbs on June 24, 2015

      p. 110 – The author had me hooked when I read that she shared my distaste for green beans. She finds them boring, I find their furry, squeaky exteriors off-putting and I find many folks over cook them which further reduces their appeal. That said, I do like long beans and happened to have some on hand for an Indian recipe so I decided to re-purpose them in this dish and that proved to be a very wise decision. The combination of the caramelized onions, charred tomatoes and spicy/tangy Harissa sauce really excited my palate and the varied textures and colours of this dish further added to its appeal. We loved this dish and though I’d feared that 2 tsp of Harissa would prove to be too spicy, I was mistaken and glad I’d stuck to the recipe. This is a keeper and a great dish for entertaining since it’s served at room temperature. Photo here: http://chowhound.chow.com/topics/1017155?commentId=9616520#9616520

  • Mung bean casserole (Qorma-e-maash)

    • hihelen_westbrook on February 03, 2014

      I made this the other day, I wasn't sure whilst it was cooking as I don't like the smell of fenugreek particularly, but as we had almost all the ingredients (I swapped in a small butternut squash for the potatoes, a substitution I can wholeheartedly recommend) I went for it anyway - well it's just yummy! Warming, filling and so tasty. It also freezes fairly well. The squash disintegrated a bit but that just thickened the overall dish, hardly a catastrophe. I also added a pinch more chilli but that's just my personal taste.

  • Moroccan tomato and onion soup (Harira)

    • rahiscock on August 08, 2013

      Easy and gorgeous recipe for Harira, although I did find that it needed quite a bit more water than the recipe indicated - nearly double - otherwise it would have simmered into a thick paste/stew. I served it with a generous dollop of natural yoghurt and fresh chopped coriander, which seemed to boost this recipe from 'great' to 'awesome'. Will definitely make again.

  • Burghlers (Burger nabati)

    • jonwakeman on June 16, 2017

      P. 153 Replace flour with gram flour, twice amount or more so it binds.

  • Abu Zaad's ful medames (Ful medames)

    • Boffcat on February 18, 2017

      Good. I saved some if the cooking water to help loosen up the beans when re-heating.

  • Green pea hummus

    • Boffcat on May 17, 2017

      Quick, easy and good. I make it without salt so that my baby daughter can eat it, and (having tried it both ways) I don't think it suffers from the omission. I plan to add a few chickpeas next time, to increase the protein.

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Reviews about this book

  • Fuss Free Flavours

    This is a really enticing book: beautifully written, and the flavour combinations and dishes look both delicious and out of the norm for us. It’s found a rare place on our bookshelf...

    Full review
  • Food Stories

    One of the most impressive things about the book is the sheer amount of work that has gone into it; you’re drawn into the story of each dish as Sally delves into the etymology of recipe names...

    Full review
  • ISBN 10 1862058849
  • ISBN 13 9781862058842
  • Linked ISBNs
  • Published Sep 01 2011
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Anova Books
  • Imprint Pavilion Books

Publishers Text

VEGGIESTAN. Literally: land of the vegetables. There is of course no such word, and no such country. But in this upbeat guide to Middle Eastern vegetarian cookery, Sally Butcher proves that the region more than merits the term, and that its constituent nations are simmering, bubbling, bursting with sumptuous vegetarian traditions and recipes. Written in her trademark engaging and knowledgeable style, Sally takes a fresh look at many of the more exciting ingredients available on our high streets today as well as providing a host of delicious recipes made with more familiar fare. From fragrant Persian noodle rice to gingery tamarind aubergines, pink pickled turnips and rose petal jam, this book is filled with aromatic herbs and spices, inspiring ideas and all the knowledge needed to cook wonderful vegetarian food.

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