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A comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard award winning Sahadi's market in Brooklyn, New York. Sumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them. In FLAVORS OF THE SUN, the people behind the iconic Brooklyn market Sahadi's showcase the…

The book is divided into five sections. There is also a menu section at the end of the book.

 

Bright: Hibiscus, Pomegranate Molasses, Preserved Lemons, Sumac, Pickled Vegetables

Savory: Feta Cheese, Nigella, Za’Atar Olives, Mint

Spiced: Harissa, Ras El Hanout, BerBere, Shawarma Spices, Aleppo Pepper, Urfa Pepper

Nutty: Pistachios, Tahini, Basmati Rice, Mastic, Dried Beans, Pine Nuts, Dukkah

Sweet: Natural Flower Waters, Dried Fruit, Date Syrup, Honey, Halvah, Mahlab

 

Each of the sections covers drinks & starters, salads & sides, entrees, and sweets. The photography in the book is beautifully done. There are also photos that show the history of the family store, Shadi Importing Co. I have been trying a couple of recipes at a time. Most of the ingredients are readily available. I think my favorites are blueberry melon salsa, and spicy escarole and beans., easy meat filling, and sweet and spicy nut brittle. The spices are good, but I learned that a little goes a long way. This book is excellent for anyone that wants to learn Lebanese cooking.

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