Food and Cooking of Africa and the Middle East

This book brings together the authentic cooking styles and classic foodstuffs of two vast and diverse regions, Africa and the Middle East, to create a colourful and enticing collection of recipes which share origins, ingredients and influences. Flavoursome recipes are gathered from The Lebanon, Iran, Turkey, Syria, Egypt, Persia, Morocco, Sierra Leone, Nigeria, Cameroon, Ethiopia, Kenya, Tanzania and Mozambique, revealing fantastic hidden classics and unveiling wonderful new treasures. An extensive introduction details the countries covered, their different cooking traditions, the ingredients they use and the techniques needed for successful dishes. The following six chapters, covering recipes from all over the regions, provide over 150 dishes ranging from appetizers and main courses to refreshing fruit desserts and delectable pastries. Enticing dishes are included for all palates and every occasion, from delicious mezze starters, spicy, sizzling meat dishes and hot tangy fish curries to a dazzling array of rice and vegetable dishes, as well as exotic, delicate sweets and desserts Individual recipes include irresistable appetizers and starters like Fattoush, Dolmeh and Borek, hearty main dishes such as tagines, couscous, curries and koftas, tangy vegetables, side dishes and salads like Mandazi, Yam Chips and Joloff Rice, and tempting sweet pastries, fruits and desserts, like Spiced Nutty Bananas and Briouates with Almonds and Dates. With recipes for every occasion, and containing over 700 colour photographs, this is both an exciting and a practical cookbook. The easy-to-follow recipe style, with step-by-step photography, informative hints and professional tips throughout, makes this not only a superb source of inspirational ideas but also the perfect instructional guide for both beginnners and experienced cooks.