Artichoke to Za'atar

Written by award-winning chef Greg Malouf and his writing partner, this richly illustrated book offers a comprehensive collection of 170 recipes, organized alphabetically according to ingredients widely used in Middle Eastern cooking.

Acknowledgments	p. vi
Introduction	p. viii
Cooking Notes	p. xii
Almonds	p. 1
Apricots	p. 8
Artichokes	p. 14
Beans	p. 22
Bulgur	p. 33
Cardamom	p. 40
Cheese	p. 47
Chickpeas	p. 57
Chilis	p. 65
Cinnamon	p. 75
Coriander and Cilantro	p. 83
Couscous	p. 92
Cumin	p. 101
Dates	p. 108
Eggplant	p. 116
Figs	p. 128
Garlic	p. 134
Ginger	p. 142
Honey	p. 149
Lamb	p. 157
Lemons	p. 167
Lentils	p. 174
Mint	p. 181
Olive Oil	p. 188
Olives	p. 194
Orange-Blossom Water	p. 199
Parsley	p. 206
Pastry	p. 212
Pine Nuts	p. 226
Pistachios	p. 233
Pomegranates	p. 239
Quinces	p. 245
Rice	p. 252
Rose Water	p. 261
Saffron	p. 267
Sesame Seeds	p. 275
Spinach and Swiss Chard	p. 281
Sumac	p. 287
Thyme	p. 292
Turkish Coffee	p. 298
Vine Leaves	p. 304
Watermelon	p. 310
Yogurt	p. 316
Zucchini	p. 323
Biography	p. 329
Index	p. 330
Table of Contents provided by Ingram. All Rights Reserved.

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Table of Contents

Supplemental Materials