Middle Eastern recipes can be prepared in a Western kitchen without losing their integrity, posits Bethany Kehdy, who offers 80 ancient and every day recipes demonstrating the versatility of this cuisine. Among the delicacies here are Old-Country Tabbouleh, Avocado Mutabal with Peach & Pomegranate, and—this one has piqued our curiosity—Black Magic Brownies with Nigella Seeds and Clementine. Along with tips on making great hummus once and for all and whipping up a Persian herb frittata, Kehdy includes menu plans and anecdotes from her travels, and the book is rounded out with exquisite photos of the food and Middle Eastern locales.
The Jewelled Table: Cooking, Eating, and Entertaining the Middle Eastern Way
Author: Bethany Kehdy.