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A collection of recipes inspired by the vibrant and diverse culture of the Levant, the region of the Middle East that stretches along the shores of the eastern Mediterranean.Small plates to relish (relish being the original meaning of the Persian word
maza from which the term mezze derives) include popular
dips,
salads and
small bites -
hummus, baba ganoush, tabbouleh and falafel - as well as less familiar recipes to discover.
Freshly grilled fish and seafood, served with
yogurt dips flavoured with
spicy harissa paste, or a simple coupling of
mint and cucumber, are just the start of an ocean odyssey of tastes. For carnivores, chicken dishes are enhanced by all manner of
spicy marinades, such as
Paprika and Lemon-Infused Taouk; or how about
Grilled Skewers of Beef with a Tahini-Based Tarator Sauce; or one of the greats of Levantine feasting, a Slow-Roasted Lamb Shoulder steeped in spices and served with a Pomegranate, Yogurt and Pistachio Sauce. You'll want to return to these
deliciously fresh and exciting dishes time and again.
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
Flavours of Morocco and
Tagines & Couscous for Ryland Peters & Small. She lives in the Scottish highlands, where she runs popular cookery workshops.
Summary
A collection of recipes inspired by the vibrant and diverse culture of the Levant, the region of the Middle East that stretches along the shores of the eastern Mediterranean.
