Complete Middle Eastern Cookbook

Complete Middle Eastern Cookbook

Tess Mallos

Language: English

Pages: 541

ISBN: 1742704921

Format: PDF / Kindle (mobi) / ePub

This is a completely revised and updated edition of Tess Mallos' influential and iconic The Complete Middle Eastern Cookbook. Instantly heralded as a classic when it was first published in 1977, The Complete Middle Eastern Cookbook covers more than 500 classic and contemporary dishes from eighteen countries (Greece, Cyprus, Turkey, Armenia, Syria, Lebanon, Jordan, Iraq, Bahrain, Kuwait, Saudi Arabia, UAE, Qatar, Oman, Yemen, Egypt, Iran & Afghanistan). Written with the home cook in mind, Tess's recipes are straightforward, simple to follow and work every time. Recipe and chapter introductions give valuable information about how local dishes are prepared and served, while the comprehensive glossary explains unfamiliar ingredients (which are steadily more commonplace in supermarkets today). The Complete Middle Eastern Cookbook is a book that belongs in the kitchens of every household.

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The filling in the centre and close it up, shaping it into a ball. Keep your hands moist during the shaping. Repeat with the remaining prawn mixture and filling. Drop the prawn balls into the simmering sauce, then cover and simmer gently for 35–40 minutes. The prawn balls will swell during cooking. Garnish with some cooked prawns and coriander sprigs and serve hot, with Muhammar. MACHBOUS Spiced prawns and rice SERVES: 4–5 1 kg (2 lb 3 oz) raw prawns (shrimp) 40–60 g (1½–2 oz) ghee.

Family name: Leguminosae Arabic: sbar, tamar hindi The word tamarind comes from the Arabic, and literally means ‘date of India’. The large bean pod of this tropical tree is favoured for its strongly acid quality. Dried pods, compressed and packaged, are available at Asian food stores and require soaking and straining to separate the pulp from the seeds and fibres. Tamarind is used in the Gulf States and Iraq for dishes that include okra, as well as in other Gulf dishes. Tamarind pulp is also.

To my publishers for having faith in my ability to prepare such a book. My thanks also to those who advised me regarding various countries, their foods, names of ingredients and general information. Greece: Much of my knowledge of Greek cooking has come through a lifetime of contact with excellent Greek cooks beginning with my mother, Kaliope Calopades, then my mother-in-aw Marika Mallos. My sister, Eleni Argyriou, gave me much information. Sylvia Glytsos, Efthalia Serafim, Koula Simos and Zoe.

(pepper), optional 375 g (13 oz/1½ cups) chopped, peeled tomatoes, or 60 g (2 oz/¼ cup) tomato paste (concentrated purée) ½ teaspoon ground allspice salt and freshly ground black pepper, to season 3 tablespoons chopped flat-leaf parsley For serving Hünkâr Beğendi, or Beyaz Pilav Trim the meat and cut into 2 cm (¾ inch) cubes. Melt half the butter in a heavy-based saucepan. Working in batches, brown the meat quickly on each side, transferring each batch to a plate. Melt the remaining.

For 2 minutes, lift it out and drain it over the bowl. Turn the pastry onto the cloth and open it out carefully to drain and dry a little. Boil another three sheets, laying them separately on the cloth to drain. Any sheets that tear may still be used. Brush a 25 × 30 cm (10 × 12 inch) baking dish with melted butter and spread one uncooked pastry sheet in the dish. Brush it with butter and place the four boiled sheets of pastry on top, brushing each with butter as it is positioned. Spread the.

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