Complete Arab Cookery [Hardcover]

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 flavors 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.GB