Cover image for Classic vegetarian cooking from the Middle East & North Africa
Classic vegetarian cooking from the Middle East & North Africa
Salloum, Habeeb.
Personal Author:
Publication Information:
New York : Interlink Books, [2000]

Physical Description:
xvii, 334 pages ; 27 cm
General Note:
Includes indexes.
Format :


Call Number
Material Type
Home Location
Item Holds
TX837 .S243 2000 Adult Non-Fiction Non-Fiction Area

On Order



The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, couscous, stuffed grape leaves, greens and vegetables, and much more. Noted food writer Habeeb Salloum has culled 330 savory jewels from his never-ending storehouse to create Classic Vegetarian Cooking from the Middle East -- a rich, healthful and economical introduction to flavors and aromas that have stood the test of time.

Author Notes

Habeeb Salloum is a food and travel writer for such magazines as Gourmet, Saveur, Christian Science Monitor, Vegetarian Times and many others

Table of Contents

Acknowledgmentsp. vii
Metric Conversion Chartp. viii
Introductionp. ix
Spices, Herbs and Other Arabian Delightsp. 1
A list of Arabic ingredients as well as suggested special equipment for food preparation
Essential Recipesp. 6
Bread, rice, yogurt, sauces, everyday staples, including doughs and spices used in several different dishes
Appetizersp. 24
A selection from the innumerable array of maza: dips, purees, vegetables, and pickles
Soupsp. 52
Cold soups and main-course soups
Saladsp. 92
Appetizer salads, main-course salads, and side dishes
Egg Dishesp. 140
Omelets, casseroles, appetizers, and light meals
Entreesp. 160
Main courses, side dishes, pies, stuffed vegetables, casseroles, and falafels
Pastries and Sweetsp. 248
Dessert pastries, cookies, candies, puddings, and cakes
Drinksp. 294
Arabic coffee, tea, juices, and yogurt drinks
Bibliographyp. 308
Where to Find Ingredientsp. 310
Indexp. 314
Index of Recipes and Ingredients in Arabicp. 330