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The Complete Middle East Cookbook by Tess Mallos

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Notes about this book

  • schambers on September 06, 2010

    added for indexing. Have 1990 reformatted ed. ISBN: 1863020691

  • ElanP on May 16, 2010

    Had this book for years - learnt to make spakopites from Tess when I was 25 - over 25 years ago...

Notes about Recipes in this book

  • Pickled octopus

    • KarinaFrancis on February 09, 2019

      Pretty easy although cleaning the octopus can be a bit of a challenge. We bought a 2.5kg octopus which gave us 2 decent sized jars. On the advice (read: demand) of a friend's mother we waited for 2 weeks before eating it. Was worth the wait!

  • Spiced lamb pilaf

    • KarinaFrancis on August 24, 2014

      Probably the simplest pilaf recipe I've tried, but very tasy. I made a few modifications: I added a cinamon stick when braising the meat, added some currants when I added the rice and also toasted the almonds and put them on top when I served rather than cooking them in. Nice with a big spoon of yougurt on the side

  • Green beans in oil

    • IndyGirl on May 24, 2015

      Make without onion and just a bit of sugar. Takes a long time to cook to tender beans, but perhaps I had tough green beans. Tastes like green beans I've had at Middle Eastern Restaurants. However, not my favorite side, so I'm going to look for more veggie side recipes for Middle Eastern Food.

  • Steamed white rice

    • IndyGirl on June 04, 2015

      Timmen. Next time 1/2 the ghee and consider using olive oil. The family (except me) didn't think this was worth the effort. Just make basmati rice in the rice cooker.

  • Spiced stewed lamb

    • IndyGirl on May 23, 2015

      Made with cubed lamb "stew" meat. Didn't have onions or garlic, so didn't use. Doubled the bharat. Doesn't take as long too cook as the recipe says since using cubed meat. Didn't have loomi or lime, so used pieces of preserved lemon. Served with rice and fried fresno peppers

  • Spiced lamb and rice

    • IndyGirl on June 04, 2015

      Used lamb stew meat. Used rinsed off Indian lemon pickle. Turkish bharat--at least twice the amount called for. Doesn't take as long as the recipe states since using cubed meat. Don't "cook" cubed lamb in water, just brown after browing the spices. If making Timmen, start Timmen before making lamb stew!

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Reviews about this book

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Publishers Text

The cuisine of the Middle East has always had its devotees, and eating at Lebanese, Syrian, Turkish or Greek restaurants has delighted many people in recent years. But relatively few have tackled these dishes in their own kitchens. Now, with The Complete Middle East Cookbook, anyone can produce delectable meals from the exotic worlds of Homer, Omar Khayyam and the Arabian Nights. Author Tess Mallos provides carefully tested recipes set out in easy-to-follow steps, with many of the dishes illustrated in eighty superb color photographs.
Including regional dishes from Greece, Turkey, Lebanon, Egypt, Syria, Afghanistan, Cyprus and Kuwait, to name a few, this is the definitive book for anyone interested in Middle Eastern cooking.


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