Middle Eastern cooking

The outer archives are busy

About this book

From the couscous of North Africa to the kebab of Iraq, from the stuffed vine leaves of the Levant to the spices of the Arabian Peninsula, this new companion volume to Egyptian Cooking: A Practical Guide by the same author reveals the colorful and tasty gamut of cuisines of the Middle East. Color photographs accompany clear, easy-to-follow recipes for over 200 delicious mezze, breakfast, and main course dishes from all over the Arab world, as well as Iran, Turkey, and Cyprus.

Match Score

Create a free account to see Match Scores on books the community has marked — once you’ve set your preferences.

Create free account

Marks of the Realm

Marks left by readers of this tome

No community marks yet — be the first to inscribe this tome.

Pacing

—out of 5

Horror / Dark Elements

—out of 5

Romance

—out of 5

Spice Level

—out of 5

LGBTQ+ Representation

—out of 5

Social & Political Themes in Stories

—out of 5

Inscribe Your Rating

Mark this tome across each content category