|Rawia & Jumana Bishara. Con Poulos, photos.|
|Pages/Publication Date:||224 / 2018|
One of the greatest assets of Middle Eastern cuisine is its remarkable capacity to adapt and transform over time. Proving the point, Rawia Bishara offers favorites she has developed over the last 20 years in her New York City restaurant for the contemporary palate. Relying on a traditional pantry, Bishara updates 100 classic flavor profiles, focusing on dishes that are naturally vegetarian or vegan and gluten-free, as well as meat dishes where vegetables take the leading role: Cauliflower "Steak" with Pomegranate Molasses, Roasted Beetroot Hummus, Sweet & Sour Beef Rolls, Peppers with Walnut Stuffing, Grilled Fish Kabobs, and Freekeh and Butternut Squash Salad.