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From the aromatic tagines of Morocco, to the sweet and sticky pastries that are a legacy of the Ottoman empire, explore the food and rich culinary traditions of the Middle East and the Maghreb with 65 authentic recipes.
About the author
Ghillie Basan has worked all over the world as a cookery writer, journalist and restaurant critic. She is Cordon Bleu trained and has written a number of highly acclaimed books, including the bestselling Tagine as well as Flavours of Morocco and Tagines & Couscous for Ryland Peters & Small. She lives in the Scottish highlands, where she runs popular cookery workshops.
Summary
From the aromatic tagines of Morocco, to the sweet and sticky pastries that are a legacy of the Ottoman empire, explore the food and rich culinary traditions of the Middle East and the Maghreb with 65 authentic recipes.
The fragrant flavours of the Middle East are steeped in a fascinating history of ancient empires and dynasties, wars and diverse religions, and the east-west trade routes, all of which have had a lasting influence on the culinary cultures of this vast and turbulent region. The book by award-winning food writer Ghillie Basan chronicles the foods that you would encounter should you travel these ancient lands – they are the recipes that have truly stood the test of time. Recipes include small mezze plates for sharing; meat, poultry and fish dishes that indulge all of your senses with sumptuous aromas and flavours; vibrant jewel-bright salads, vegetable dishes and grain bowls, and lastly sweet treats and drinks influenced by the opulence of the Persian and Ottoman courts make the perfect ending to your Middle Eastern feast.
Additional text
'Award-winning food writer Ghillie Basan explores the fragrant flavours of Morocco with Mezze Platters, vibrant salads and aromatic tajines transporting you from grey Blighty to the Middle East' – Metro, Food for Thought
