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    RecipesManiac.com   >   National + Regional Cookbooks   >   Middle Eastern   >   Arab

       
     

    How to Cook dishes from the Arab world


    Arabia The Arab world is a vast region of Southwest Asia and North Africa that stretches from the Arabian Sea in the East, to the Atlantic Ocean in the West, and from the Mediterranean Sea to the Horn of Africa. It encompasses the whole of the Arabian peninsula, Iraq, Syria, Jordan, Lebanon, Palestine, the whole of North Africa, Mauritania, Sudan, Djibouti, and Somalia. Of course, not everybody in this area is an Arab, or defines themselves as ethnically Arab, and likewise many Arabs live outside of this area, but nevertheless many people find the Arab world to be a useful term to describe this region.

    In terms of cuisine, it should be noted that different countries and regions within the Arab world, do have their own particular ingredients and dishes, and there are distinct differences between (for example) Egyptian cuisine, Lebanese cuisine, and Moroccan cuisine.

    Some popular Arab recipes and dishes include:
    • Bathenjan makli - This is a dish from Lebanese cuisine. It is made from fried eggplant with tahini sauce, lettuce, parsley and tomatoes. Sumac, bell peppers, lemon, and garlic are also often added. The dish is usually eaten with bread.

      Bathenjan makli

    • Falafel - Balls or patties made from fava beans or chickpeas, and fried.

    • Ful medames - This very filling dish is considered one of Egyptian cuisine's signature dishes. Its principal ingredient is fava beans which are mashed and slow cooked. The dish also contains onion, parsley, garlic, lemon and olive oil. Ful medames is usually as a breakfast, which is particularly useful during the Ramadan period, when participating Muslims do not eat or drink between dawn and sunset).

    • Mansaf - This is the national dish of Jordan. It is made from lamb which is cooked in a yoghurt-like product can jameed. The dish is served on a large platter, at the bottom of which is a layer of flatbread (markook), then rice, then the meat, then a garnish of almonds and pine nuts, and finally a sauce poured on top.

    • Masgouf - A traditional dish from Iraq. A fish is cut open and spiced with pepper, salt and tamarind. The skin is brushed with olive oil, and then slowly cooked until the fish becomes crispy. Before serving, the masgouf is sprinkled with lemon, and it is eaten garnished with chopped onions and tomatoes, as well as with flatbread, rice, salad, and pickles.

    • Mrouzia - This is one of Moroccan cuisine's most famous dishes. It is prepared in a tajine (a special heavy clay pot), and is made from lamb with raisins and almonds.

    • Musakhan - This is a Palestinian dish made of roasted chicken with onions. It is flavored with allspice, fried pine nuts, saffron and sumac, and is eaten on top of taboon bread (flatbread).

    • Sfiha - Meat pies, originally from Syria, although they have since become popular throughout the region. The pies made from ground mutton and have no top dough.

      Sfiha

    • Shawarma - Thinly cut slivers of meat (chicken, goat or lamb). It is eaten in pita bread, usually with hummus, tomato and cucumber.


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    Arabian & Asian Cookbook Box Set: A Cookbook Box Set with Recipes from India, Persia, and Lebanon (Arab Food, Indian Cooking, Indian Cookbook, Indian Recipes, ... Persian Recipes, Lebanese Cooking 1)

    By Umm Maryam

    BookSumo
    Released: 2015-06-09
    Kindle Edition (236 pages)

    Arabian & Asian Cookbook Box Set: A Cookbook Box Set with Recipes from India, Persia, and Lebanon (Arab Food, Indian Cooking, Indian Cookbook, Indian Recipes, ... Persian Recipes, Lebanese Cooking 1)
     
    Product Description:
    Get your copies of the best Asian and Arab Cookbooks from Umm Maryam!

    Read this book for free with Kindle Unlimited!

    Arabian & Asian Cookbook Box Set: A Cookbook Box Set with Recipes from India, Persia, and Lebanon is the only cookbook box set that will teach you the secrets of the mediterranean, arabian, and asian worlds! You will exactly how to cook many of the best and most popular dishes of Perisa, India, and Lebanon in one source! See below for a specific introduction to each book you will recieve and a sample of some of the recipes you will recieve in this massive recipe box set!

    Cookbook 1: A Kitchen in Persia: Classical and Unique Persian Recipes

    A Kitchen in Persia: Classical and Unique Persian Recipes is a unique experience. Imagine for a moment, a beautiful kitchen in Persia. Imagine the amazing aromas and fragrances created from the delicious Persian cuisine cooking inside. In A Kitchen in Persia: Classical and Unique Persian Recipes you will learn many of the classic dishes of contemporary and historical Persia. This cookbook contains multiple versions of Persian style kebabs, multiple Persian ginger syrups, multiple types of salads, and much more!

    For each recipe, in A Kitchen in Persia: Classical and Unique Persian Recipes you will receive not only ingredients with specific directions. But also accurate information on the amount of time it will take to prepare and cook each dish, so you can plan accordingly before embarking on a specific cooking journey. Each recipe also contains information on its nutritional value as well as serving information. So for health conscience readers check the caloric and fat contents of each dish.

    Grab a copy of this cookbook and take a trip to Persia by creating some great dishes for your family!

    Cookbook 2: Classical Lebanese Cooking: Simple, Easy, and Unique Lebanese Recipes

    In Classical Lebanese Cooking: Simple, Easy, and Unique Lebanese Recipes you will find over 25 of the most delicious and simple Lebanese dishes I could write about. From multiple styles of lentil soups to Lebanese cookies. This cookbook will take you from complete novice to master Lebanese chef quickly and easily. Every recipe now includes: serving information, caloric and nutritional information, as well as exact timing information for how long each recipe will take!

    Cookbook 3: Classical Indian Cooking: Simple, Easy, and Unique Indian Recipes

    In Classical Indian Cooking: Simple, Easy, and Unique Indian Recipes you will find over 25 of the most delicious and simple Indian dishes around. From multiple styles of Indian Butter Chicken to Chicken Biryani this cookbook will take you from complete novice to master Indian chef quickly and easily. Every recipe includes: serving information, caloric and nutritional information, as well as exact timing information for how long each recipe will take!

    Here is a Preview of the Recipes You Will Learn:




    • Yazdi Cakes

    • Persian Melon Salad

    • Khoresh Fesenjan (Persian Pomegranate Stew)

    • Maast-O-Khiar (Persian Cucumber Yogurt)

    • Persian Style Kebabs

    • Chicken Tikka Masala

    • Makhani (Indian Butter Chicken)

    • Vegetarian Korma

    • Indian Style Curry Chicken

    • Indian Curried Red Lentils

    • Lebanese Rubbed Salad

    • Lebanese Style Kibbee

    • Lebanese Rice Pilaf

    • Lebanese Style Baked Eggplant

    • Lebnese Lemon Lentil Soup

    • Much, much more!



    Pick up this book today and get ready to take a trip to Persia, Lebanon, and India!

    Take action NOW! Download this book for a limited time discount of only $5.992.99!

    Arab Cooking on a Prairie Homestead: Recipes and Recollections from a Syrian Pioneer

    By Habeeb Salloum

    University of Regina Press
    Released: 2017-09-16
    Paperback (336 pages)

    Arab Cooking on a Prairie Homestead: Recipes and Recollections from a Syrian Pioneer
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    Product Description:

    In the 1920s, Habeeb Salloum's parents left behind the orchards and vineyards of French-occupied Syria to seek a new life on the windswept, drought-stricken Canadian prairies. With recollections that show the grit and improvisation of early Syrian pioneers, Arab Cooking on a Prairie Homestead demonstrates Salloum's love of traditional Arab cuisine. By growing "exotic" crops brought from their country of origin--such as lentils, chickpeas, and bulgur--the Salloums survived the Dust Bowl conditions of the 1930s, and helped change the landscape of Canadian farming.


    Over 200 recipes--from dumplings and lentil pies to zucchini mint soup--in this updated classic will provide today's foodies and urban farmers with dishes that are not only delicious, but also climate-friendly and gentle on your wallet!

    Scheherazade's Feasts: Foods of the Medieval Arab World

    By Habeeb Salloum & Leila Salloum Elias

    University of Pennsylvania Press
    Hardcover (232 pages)

    Scheherazade s Feasts: Foods of the Medieval Arab World
    List Price: $34.95*
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    The author of the thirteenth-century Arabic cookbook Kitāb al-Ṭabīkh proposed that food was among the foremost pleasures in life. Scheherazade's Feasts invites adventurous cooks to test this hypothesis.

    From the seventh to the thirteenth centuries, the influence and power of the medieval Islamic world stretched from the Middle East to the Iberian Peninsula, and this Golden Age gave rise to great innovation in gastronomy no less than in science, philosophy, and literature. The medieval Arab culinary empire was vast and varied: with trade and conquest came riches, abundance, new ingredients, and new ideas. The emergence of a luxurious cuisine in this period inspired an extensive body of literature: poets penned lyrics to the beauty of asparagus or the aroma of crushed almonds; nobles documented the dining customs obliged by etiquette and opulence; manuals prescribed meal plans to deepen the pleasure of eating and curtail digestive distress.

    Drawn from this wealth of medieval Arabic writing, Scheherazade's Feasts presents more than a hundred recipes for the foods and beverages of a sophisticated and cosmopolitan empire. The recipes are translated from medieval sources and adapted for the modern cook, with replacements suggested for rare ingredients such as the first buds of the date tree or the fat rendered from the tail of a sheep. With the guidance of prolific cookbook writer Habeeb Salloum and his daughters, historians Leila and Muna, these recipes are easy to follow and deliciously appealing. The dishes are framed with verse inspired by them, culinary tips, and tales of the caliphs and kings whose courts demanded their royal preparation. To contextualize these selections, a richly researched introduction details the foodscape of the medieval Islamic world.

    Arab Cooking

    By Alberto (series editor) Andreini

    Brand: PC Publishing
    Paperback (128 pages)

    Arab Cooking
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    Book by Andreini, Alberto (series editor)

    The New Arabic Cooking (Authentic Recipes from the Arabian World Book 1)

    By BookSumo Press

    BookSumo Press
    Released: 2016-04-01
    Kindle Edition (172 pages)

    The New Arabic Cooking (Authentic Recipes from the Arabian World Book 1)
     
    Product Description:

    A New Arabic Style of Cooking.



    True Arabic cooking is a medley of rices, yogurts, and savory flavors.

    Authentic Arabic style meals have mediterranean, North African, and subtle Asian influences.

    The New Arabic Cookingis a collection of the simplest and most tasteful Arabic recipes you can learn.

    Enjoy handmade delicious meals that will leave you desiring more. The New Arabic Cooking, presents an innovative style of cooking that is unmatched by any cookbook. Discover a method of cooking that is new and original.

    The Arabic Style is one to be admired, learn this style, with 50 delicious and easy recipes straight from the heart of the Arabian World.

    Remember these recipes are unique so be ready to try some new things.

    Here is a Preview of the Recipes You Will Learn:

    • Lamb & Okra Stew
    • Honey Almond Cake
    • Spicy Beef Kababs
    • Lamb Burgers Filled Pita Breads
    • Lamb Koftas in Tahini Sauce
    • Much, much more!


    Pick up this cookbook today and get ready to make some interesting and great tasting Arab meals!

    Related Searches: Arab cookbook, Arab recipes, Arab cuisine, Arab food, arabic cooking, arabic recipes, mediterranean cookbook

    The Arab Table: Recipes and Culinary Traditions

    By May Bsisu

    Bsisu, May S.
    Released: 2005-09-06
    Hardcover (384 pages)

    The Arab Table: Recipes and Culinary Traditions
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    Product Description:

    It is one of the world's oldest and most intriguing cuisines, yet few have explored the diverse dishes and enchanting flavors of Arab cookery beyond hummus and tabouleh. In 188 recipes, The Arab Table introduces home cooks to the fresh foods, exquisite tastes, and generous spirit of the Arab table.

    May S. Bsisu, who has lived and cooked in Jordan, Lebanon, Kuwait, England, and now the United States, takes you along a reassuringly down-to-earth and warmly personal path through exciting culinary territory. The Arab Table focuses intimately on the foods of Arab countries such as Lebanon and Saudi Arabia, Egypt and Syria.

    The book offers a bountiful range of appealing dishes: cold and hot mezza, or little dishes; vibrant salads and fresh vegetable preparations; savory soups, stews, and hearty casseroles; baked and grilled meats, poultry, and fish; cooling drinks; and ambrosial desserts. There are recipes for familiar dishes including Falafel, Chicken and Lamb Kebabs, and Baklava, as well as a diverse selection of lesser known delights greatly enjoyed around the world, such as Eggplant Pomegranate Salad, Zucchini with Bread and Mint, Grilled Halloumi Cheese Triangles, and Arab Flatbread. Celebration dishes, the cornerstone of Arab cuisine, include Moroccan and Lebanese Couscous, Baked Lamb with Rice and Chickpeas, and Baked Sea Bass with Rice and Caramelized Onions. No Arab cookbook would be complete without an ample selection of soups and stews, the customary way to break the fast at the end of each day during Ramadan. The Arab table is also well known for its sweets: Semolina Pistachio Layer Cake, Milk Pudding, and, of course, date-, nut-, and cream-filled pastries perfumed with rose and orange-blossom water are just a sampling of the desserts included here.

    Along with these treasured recipes collected from May's extended family, friends, neighbors, and her own discoveries, The Arab Table is also a resource for learning about the traditions and customs associated with this time-honored cuisine. Throughout, essays on Arab holidays, from Eid Al Adha, the feast celebrating the end of the pilgrimage to Mecca, to Ramadan and Mubarakeh, the celebration for the birth of a baby, are explained and menus are provided for each. May enlightens readers as to customary greetings (How do you say Happy Ramadan?), gifts (What do you bring to an Arab home during Ramadan?), and wishes (How do you acknowledge the birth of a baby?) that are traditionally extended during these special occasions.

    Now you can bring the abundance and flavors of The Arab Table to your table.

    Arabia & Asia: A Cookbook With Recipes From Egypt, Morocco, Persia, & Pakistan

    By Umm Maryam

    CreateSpace Independent Publishing Platform
    Paperback (80 pages)

    Arabia & Asia: A Cookbook With Recipes From Egypt, Morocco, Persia, & Pakistan
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    Product Description:

    The #1 Best Selling Arab and Asian Cookbook is now available for Kindle through Amazon



    Get your copy of the best arab recipes and asian recipes from Umm Maryam!

    Read this book for free with Kindle Unlimited!

    As a lover of multiple cultures I oftentimes found myself desiring dishes from different cultures. I was hard pressed to find a cookbook that contained recipes from different countries. Most books were specific to certain regions. So I spent some time gathering recipes of all my favorite dishes and compiled them into one source. For people like me who like to try new things.

    Arabia & Asia: A Cookbook With Recipes From Egypt, Morocco, Persia, & Pakistan will teach you unique recipes spanning all types of dishes based on different foods such as: cous cous, watermelon, cheese, teas, yoghurt, and much more! Let’s travel the Arab and Asian world without leaving our homes by bringing the best foods from these countries to our dinner tables!

    Here is a Preview of the Recipes You Will Learn:



    • Egyptian Chickpea and Tomatoes Salad
    • Beed Mahshi (Egyptian Deviled Eggs)
    • Shy Mi Yansoon (Egyptian Anise Tea)
    • Ful Medemmas (Arab Style Fava Beans)
    • Aubergine Salad (Moroccan Eggplant)
    • Moroccan Lemon Mint Couscous
    • Moroccan Mushroom Couscous
    • Moroccan Spicy Citrus Couscous
    • Salad Shiraz (Persian Tomato and Cucumber Salad)
    • Persian Love Tea
    • Desser Miveh (Persian Fruit Salad)
    • Much, much more!


    Pick up this book today and get ready to take a trip to Egypt, Morocco, Persia, & Pakistan! Related Searches: arab recipes, middle eastern food, egyptian recipes, persian recipes, pakistani recipes, moroccan recipes, middle eastern recipes, arab food, egypt food, pakistan food, persian food, iranian food, iranian recipes

    Arabesque: A Taste of Morocco, Turkey, and Lebanon

    By Claudia Roden

    Roden, Claudia
    Released: 2006-10-31
    Hardcover (352 pages)

    Arabesque: A Taste of Morocco, Turkey, and Lebanon
    List Price: $37.50*
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    Product Description:
    In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook.

    From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.

    From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.

    From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.

    Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens.

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