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The Middle Eastern Vegetarian Cookbook Hardcover – 25 April 2016
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From the Publisher
Salma Hage, a Lebanese housewife from Mazarat Tiffah (Apple Hamlet) in the mountains of the Kadisha Valley in north Lebanon, has over 50 years experience of family cooking. She learnt to cook from her mother, mother-in-law and sisters-in-law, and, having helped bring up her nine brothers and two sisters, would often cook for the whole family. She has also spent many years working as a cook and currently shares her time between London and Lebanon.
Preparation time: 10 minutes + cooling time
Cooking time: 30–45 minutes
Preheat the oven to 400°F/200°C/Gas Mark 6. Put the eggplants (aubergines) onto a baking sheet, pierce them all over with a fork, then roast in the oven for 30–45 minutes, until soft. Once cool enough to handle, peel the skin off and discard. Set the flesh aside to cool completely.
Put the garlic into a mortar with a little salt and crush with a pestle, then add the tahini and lemon juice and mix well.
When the eggplant flesh is cool, chop it finely, transfer to a bowl, and add the garlic-tahini mixture. Season well and thoroughly combine all the ingredients. Place on a serving plate, then drizzle with olive oil and sprinkle on the pomegranate seeds.
Creamy, garlicky, and addictive, it is no wonder that baba ganoush is famous around the globe. For the perfect accompaniment, carefully toast some Pita Bread directly over a low gas flame of your stove and use to dip them in.
- 3 eggplants (aubergines)
- 2 small cloves garlic
- 2 tablespoons Tahini
- juice of ½ lemon
- 1 tablespoon olive oil
- handful pomegranate seeds, for sprinkling
- salt and pepper
150 traditional vegetarian recipes from the Middle East
150 delicious recipes
This book is in line with the current Western trends of consciously reducing meat, and the ancient Middle Eastern culture of largely vegetarian, mezze style dining.
Drawing inspiration from ancient and prized Phoenician ingredients
From grassy olive oil to fresh figs and rich dates, this book offers an array of delicious breakfasts and drinks, mezze and salads, vegetables and pulses, grains and desserts.
"Recipes that are simple but zing with enticing, exotic flavours... Perfect light dishes for summer dining... Plenty to tempt even the most entrenched meat-eater." —The Lady
Vibrant... Proves just how exciting veggie food can be. Heavenly. --Independent.co.uk
Another absolutely gorgeous cookbook from Hage (author of The Lebanese Kitchen) and the folks at Phaidon. --SFGate
A definitive, fresh and approachable collection of 150 traditioinal recipes from an authoritative voice on Middle Eastern cooking. --The Jewish Vegetarian
Authentic fair with some delicious flair. --Guest of a Guest
At last! A compendium of Middle Eastern dishes written especially for vegetarian cooks. --Vegetarian Times
A vegetarian take on the exciting flavours of the Middle East. --The Sunday Times
Recipes that are simple but zing with enticing, exotic flavours... Perfect light dishes for summer dining... Plenty to tempt even the most entrenched meat-eater. --The Lady
A viable contender for the fun-yet-sensible, go-to encyclopedia for anytime you want to get your mezze on. It's comprehensive enough to feel like the only cookbook you should own, but it's bright, glossy, open and quite easy to browse. --The Age
Utterly delicious aromatic salads. --Veggie
Puts Middle Eastern vegetarian fare on the map. --The National
What is remarkable is that this book is full of ideas that are very now... Could it be that a woman in her seventies [...] has written this years most on trend cookery book. --Waitrose Weekend
The recipes have an ease and the ingredients are mainly familiar ones, but then comes a technique or a pairing that adds seductive allure or ingenuity. --The Nashua Telegraph
Authoritative but approachable. --Vegetarian Living
From the Publisher
- Publisher : Phaidon Press; 1st edition (25 April 2016)
- Language : English
- Hardcover : 272 pages
- ISBN-10 : 0714871303
- ISBN-13 : 978-0714871301
- Dimensions : 19.9 x 2.9 x 25.3 cm
- Best Sellers Rank: 62,564 in Books (See Top 100 in Books)
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Tried some receipes and it was very tasty. Some needed modification of amount of ingredients.
Eggplant with tomatoes and rice - Easy and very tasty, repeating this dish
Msa'aa - this is my another favourite. But 200ml vegetable broth instead 100ml. Used Garam Masala + Cinnamon + Fenugreek when I didn't have Lebanese 7-spice, it worked.
These were also very nice dishes,
Quinoa stuffed peppers
Zucchini quinoa with halloumi
Halloumi with Sumac and mint
Roasted cauliflower with garlic-tahini dip (the amount of dip is too small for the amount of cauliflower)
Lebanese vegan mousaka (too tomato taste, I reduced them a bit)
Avocado tahini dip - 1 tsp honey is too sweet