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Complete Arab Cookery
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Complete Arab Cookery
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The basis of society in Arabia, especially in the south, was
agriculture – cereals, aromatics and spices were produced and
exported via the caravan routes which passed from Syria through
Arabia to the Yemen. Thus Arab dishes are subtle, varied and
exotic. The basic diet largely comprised, and still does, dates,
rice, milk, goat or lamb meat and coffee. The patchwork of peoples
and countries that form this medley comprise dishes from Egypt –
some of the oldest recipes in the world such as melokhia, the
famous soup of the Pharaohs. From Syria – an enormous range of
vegetable salads. From Lebanon – sun-ripened fruits. From Iraq
– date, hazelnut, mushroom and fig recipes. From Armenia and
Kurdistan – the cracked wheat burghul dishes. From Cappadocia –
the exotic flavours of sesame and tahini. From the Caucasus – the
vast array of kebabs. From Assyria and Armenia – classic stuffed
vegetable dishes – mahsi, and from Persia – yogurt dishes,
fabulous rice dishes, sherbets and sweet and sour dishes.
Incorporating the history, traditions, and techniques of these
countries Arto der Haroutunian has assembled an unparalleled
breadth of recipes representing the whole gamut of Arab cooking.
General
Imprint: |
Grub Street Publishing
|
Country of origin: |
United Kingdom |
Release date: |
August 2023 |
First published: |
2023 |
Authors: |
Arto Der Haroutunian
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Dimensions: |
240 x 170mm (L x W) |
Pages: |
384 |
ISBN-13: |
978-1-911667-86-5 |
Categories: |
Books
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LSN: |
1-911667-86-6 |
Barcode: |
9781911667865 |
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