Cover image for Secrets of healthy Middle Eastern cuisine
Secrets of healthy Middle Eastern cuisine
Abourezk, Sanaa.
Personal Author:
Publication Information:
New York : Interlink Books, [2000]

Physical Description:
x, 188 pages : illustrations ; 27 cm
Format :


Call Number
Material Type
Home Location
Item Holds
TX725.M628 A26 2000 Adult Non-Fiction Non-Fiction Area

On Order



The eastern Mediterranean countries of the Levant - Lebanon, Jordan, Palestine and Syria - share a love of toothsome breads and grains, fresh fruits and vegetables, fish plucked from the sea, and ripe olives from hillside groves. Meat is used sparingly; aromatic olive oil supplants butter. But reducing these cholesterol-laden foods does not leave the Levantine plate lacking for taste - their absence allows the subtle flavors of herbs and spices to shine. This is the secret of the deliciously healthful diet that Middle Eastern cooks have long understood, and that the West is just beginning to appreciate.

Reviews 1

Booklist Review

Middle Eastern cuisine, based as it is on grains and greens, might seem like healthy cooking at first glance. But, as Abourezk points out, it is often laden with oil and butter. Abourezk, a nutritionist by training, reforms classic Middle Eastern cooking by eliminating many of these fats. While most of these recipes are vegetarian, Abourezk includes a few meat and fish dishes to demonstrate that these are not always outside the realm of good health. In order to keep fats from dairy sources to a minimum, she suggests making one's own yogurt cheese at home in a simple process of coagulation. This cheese turns into both spiced and aged versions for different tastes and strengths. Nutritionists commonly balk at desserts' concentration of sugars, but Abourezk's simple milk pudding perfumed with orange blossom water and garnished with chopped pistachios will satisfy most sweet cravings. --Mark Knoblauch