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The Middle Eastern Vegetarian Cookbook, by Salma Hage
Ebook Download The Middle Eastern Vegetarian Cookbook, by Salma Hage
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2017 James Beard Foundation Book Awards Winner: Vegetable Cooking
A collection of vegetarian dishes influenced by Middle Eastern flavors from Salma Hage, author of the bestselling classic, The Lebanese Kitchen, also published by Phaidon.
A definitive, fresh and approachable collection of 150 traditional recipes from an authoritative voice on Middle Eastern home cooking, Salma Hage’s new book is in line with the current Western trends of consciously reducing meat, and the ancient Middle Eastern culture of largely vegetarian, mezze style dining.
Traditionally, the Middle Eastern diet consisted largely of vegetables, fruits, herbs, spices, pulses, grains and legumes. Salma simplifies this fast becoming popular cuisine with easily achievable recipes, many with vegan and gluten-free options.
Drawing inspiration from ancient and prized Phoenician ingredients, from grassy olive oil to fresh figs and rich dates, this book offers an array of delicious breakfasts and drinks, mezze and salads, vegetables and pulses, grains and desserts. Salma shows how to easily make the most of familiar everyday fruits and legumes, as well as more exotic ingredients now widely available outside of the Middle East, with nourishing recipes so flavourful and satisfying they are suitable for vegetarians and meat-eaters alike.
Product details
Hardcover: 272 pages
Publisher: Phaidon Press; First Edition edition (April 25, 2016)
Language: English
ISBN-10: 0714871303
ISBN-13: 978-0714871301
Product Dimensions:
7.9 x 1.1 x 10 inches
Shipping Weight: 2.8 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
29 customer reviews
Amazon Best Sellers Rank:
#84,300 in Books (See Top 100 in Books)
Love, love, love this cookbook, Want to try all of the recipes. Enjoyed the personal stories of her life and learned a lot about MidEastern spices and how they are used. Already tried the Quinoa Tabbouleh and the Falafel which were excellent. She includes pictures so you can see what your dish is supposed to resemble. Learning to combine fruit both dried and fresh into recipes that I never would have thought of. Yesterday I had the Minted Cucumber salad and added pomegranate seeds and pine nuts--really, really good. I ordered another Middle Eastern Cookbook, The New Persian Kitchen which I would rate just OK. I will probably donate it to the library. This book had lots of meat recipes which are OK and you can substitute legumes, but not enough pictures so it was hard to visualize the dishes. As a newbie to Middle Eastern food I needed more of an explanation with pictures to make me curious to try the food.
Good balance between taste, preparation time and healthy ingredients. I have tried more than 10 recipes and they mostly turned out good or very good. Reminds me of Ottolenghi’s Plenty, but more focused on Lebanese cooking. The menu is overlapping though - four different kibbeh recipes, four falafel recipes, three hummus recipes, the baba ganoush recipe is almost identical to the eggplant dip, etc. Comes across as if the author struggled with coming up a diverse menu. Not excited about replacing bulgur dishes with quinoa.
After checking this wonderful book from the library, I had to have it! Newto vegetarian cooking, & although I like meat, the recipes were deliciouswithout it. The photos are so enticing, that I am always looking at them & have made many. My favorites are Roasted Cauliflower with garlic-tahini dip, Asparagus & Feta Quiche, Quinoa Stuffed Peppers ( use Bob’s Red Mill quinoa- don’t have to rinse ), Spiced Apple & date crumble, and Pistachio walnut halva ( absolutely devine, butmine turned out like brittle twice & think it’s probably supposed to be more the consistency of fudge? ) . Soexcited to be using Lebanese 7 - spiceseasoning, cumin, coriander, sumac , pomegranate molasses, & tahini paste, za’atar & more listed in the glossary! And the little stories at the beginning of each recipe make themeven more special. Thank you Salma!
This book definitely has tasty recipes. Especially the spicy tahini dressing on veggies has been a big hit. But there are 2 things that bother me: 1. At least one recipe is erroneously marked gluten free (wheat berry porridge). So I would definitely check the recipe thoroughly and not just rely on the little symbols. 2. The bean recipes are based on canned beans. I think it would be fine to offer the canned beans as an option but then give the recipe with actually cooking the beans. For example the lentil and bean soup: The directions state to cook the lima beans, black-eyed peas and green lentils "as directed on each package". And then to use them in the soup recipe. One plus is that the author does give the amounts of dried beans you would need and tells you to soak them overnight.
AMAZING! I am buying 3 more to use as Christmas gifts because everyone is asking where my delicious recipes are coming from.
I had been looking for a good vegetarian Middle Eastern cookbook for a while, and when I saw this book on Amazon, I went to my local library to preview the book. The book has great recipes, the photographs are incredible, and the kibbeh recipes alone are the reason why I had to get this book. The recipes are fairly easy to make, and Salma Hage has also included some new dishes with a Middle Eastern twist. Love this book!
This is one of the best middle eastern cookbooks. I had a girls night and we all cooked from this cookbook and 2 of the women were middle eastern and said they both loved this cookbook although they aren’t vegetarian!
Beautiful book! Have made several dishes and loved them all. Makes vegetarian delicious!
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