A New Book of Middle Eastern Food
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Originally published in 1968, Roden’s acknowledged classic helped change the Western perception of Middle Eastern cuisine. This revised edition includes old favourites as well as new dishes: Stuffed Vine Leaves, Baklava and Morroccan Mint Tea sit alongside the more exotic Chicken Stuffed With Dried Nuts and Sweet and Sour Aubergine Salad. Including many helpful tips and techniques, the clearly explained recipes are interspersed with riddles, poems and proverbs, and often given a rich cultural or historical context.