The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees. Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion.Now noted food writer Habeeb Salloum has culled 330 savory jewels from this 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.
- ISBN10 1566563984
- ISBN13 9781566563987
- Publish Date 15 November 2012 (first published 1 January 2012)
- Publish Status Out of Stock
- Out of Print 17 July 2012
- Publish Country US
- Publisher Interlink Publishing Group, Inc
- Imprint Interlink Books
- Format Paperback
- Pages 352
- Language English