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Middle Eastern Food

  • 26-10-2020 1:07pm
    #1
    Richard Roma
    Registered Users Posts: 259 ✭✭


    I got presents of Ottolenghi’s ‘Simple’ and Sabrina Ghayour’s ‘Feasts’ a year ago. I’ve made loads of stuff from them and really gotten into Middle Eastern cooking.
    Here’s a really handy one to start with. It looks impressive but takes less than half an hour to prepare.
    https://thehappyfoodie.co.uk/recipes/ottolenghis-orzo-with-prawns-tomato-and-marinated-feta
    Anyone else have any recipes or cookbooks they’d recommend?


Comments

  • #2
    Dial Hard
    Registered Users Posts: 13,376 ✭✭✭✭Dial Hard


    She doesn't have a book (yet!) but Meliz Cooks is worth a follow on Instagram and YouTube. She makes amazing Turkish, Cypriot and Syrian food.

    Don't browse while hungry though!

    Edit: just realised my stupid autocorrect changed her name to Melissa.


  • #3
    twignme
    Registered Users Posts: 343 ✭✭twignme


    I also love Middle Eastern food and use Sabrina Ghayour’s ‘Persiana’ and Claudia Roden’s ‘Arabesque’ quite a lot. For vegetarian and pulses, I use ‘A Lebanese Feast‘ By Mona Hamadeh and one of my go to starters is always Ottolenghi’s muhammara. Looks like cold bolognese sauce but tastes divine!


  • #4
    tangy
    Registered Users Posts: 227 ✭✭tangy


    Comptoir Libanais by Tony Kitous & Dan Leppard (better known for his baking books, I think) for Lebanese.
    https://www.amazon.co.uk/Comptoir-Libanais-Tony-Kitous/dp/1848093934/

    Zaitoun Yasmin Khan for Palestinian.
    https://www.amazon.co.uk/Zaitoun-Recipes-Stories-Palestinian-Kitchen/dp/1408883848/

    Levant Anissa Helou, but I see from Amazon she has several more recent books.
    https://www.amazon.co.uk/Levant-Recipes-memories-Middle-East/dp/0007313438/

    Of course, there's all the other Ottolenghi books which should keep you going for a while.

    Honourable mention for Claudia Roden, but she's not for me.


  • #5
    Richard Roma
    Registered Users Posts: 259 ✭✭Richard Roma


    twignme wrote: »
    I also love Middle Eastern food and use Sabrina Ghayour’s ‘Persiana’ and Claudia Roden’s ‘Arabesque’ quite a lot. For vegetarian and pulses, I use ‘A Lebanese Feast‘ By Mona Hamadeh and one of my go to starters is always Ottolenghi’s muhammara. Looks like cold bolognese sauce but tastes divine!

    Thanks. I never noticed that muhammara recipe. Definitely going to give it a go.
    I ordered Persiana yesterday.
    I read the free Google Books preview of Arabesque. It sounds fascinating. I love the way she gets into the cultural context. I’ll probably pick this up next.


  • #6
    Richard Roma
    Registered Users Posts: 259 ✭✭Richard Roma


    Thanks. I particularly like the look of Zaitoun. I just read a profile on Khan in Observer Food Monthly. There were some really good recipes in it.
    tangy wrote: »
    Comptoir Libanais by Tony Kitous & Dan Leppard (better known for his baking books, I think) for Lebanese.
    https://www.amazon.co.uk/Comptoir-Libanais-Tony-Kitous/dp/1848093934/

    Zaitoun Yasmin Khan for Palestinian.
    https://www.amazon.co.uk/Zaitoun-Recipes-Stories-Palestinian-Kitchen/dp/1408883848/

    Levant Anissa Helou, but I see from Amazon she has several more recent books.
    https://www.amazon.co.uk/Levant-Recipes-memories-Middle-East/dp/0007313438/

    Of course, there's all the other Ottolenghi books which should keep you going for a while.

    Honourable mention for Claudia Roden, but she's not for me.


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  • #7
    Richard Roma
    Registered Users Posts: 259 ✭✭Richard Roma


    Her blog’s great. Thanks
    Dial Hard wrote: »
    She doesn't have a book (yet!) but Meliz Cooks is worth a follow on Instagram and YouTube. She makes amazing Turkish, Cypriot and Syrian food.

    Don't browse while hungry though!

    Edit: just realised my stupid autocorrect changed her name to Melissa.


  • #8
    diaper dude
    Registered Users Posts: 13 ✭diaper dude


    Some great recommendations here. I enjoy Felicity Cloake's "How to Cook the Perfect..." series on the Guardian. I've done both her vegetarian and lamb tagine dishes. Few things more gorgeous to eat or more divine to put out on the table for guests than a tagine. Roasted almonds, prunes or apricots, honey, vegetables, succulent lamb, and I'm in heaven.

    DD


  • #9
    Muahahaha
    Registered Users Posts: 19,610 ✭✭✭✭Muahahaha


    I love Felicity Clarks series in the Guardian, the way she analyses a number of chefs recipes for the dish and then comes up with her own version is great. Have been making her kung pao for a fair while now and its better than anything you would get in the Chinese


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