Jonce Man

Persian Cooking Morocco Jonce Man

In the 1960s, he introduced Americans to a new world of tastes in the classic book, The Book of Middle Eastern Food. Now, in this enchanting new book, we revisit the three countries with the most exciting food today -- Morocco, Turkey and Lebanon. By merging history and stories, we bring you 30 of the most delicious recipes: some of them new discoveries, some modifications of classic dishes -- all of which make them easier and more delicious for home chefs today. From Morocco, North Africa's finest and finest cuisine: couscous dishes; Multiplayer tajine delicately flavored pies. Ways to marry meat, poultry, or fish with fruits to create unusual combinations of spice, savory and sweet. From Turkey, a very sophisticated cuisine that dates back to the Ottoman Empire but reflects many new influences today: a delicious range of kebabs, filo pies, eggplant dishes in many shapes, bulgur salads, chickpeas, grape leaves, peppers and sweet desserts. From Lebanon, a kitchen with great diversity: a wide variety of starters (those tempting starters that can make a meal on their own); Dishes containing sunny Middle Eastern vegetables and dried legumes; And national specialties such as ribbed, meatballs with pine nuts, and lamb shanks with yogurt.