Soups

Soups

By
Greg Malouf, Lucy Malouf
Contains
7 recipes
Published by
Hardie Grant Books
ISBN
9781742708423
Photographer
Alan Benson

In the Western food world, soup is often viewed as a bit of a second-class citizen. In the Middle East, by contrast, it is truly celebrated. In many regions there are specialist soup shops that sell, not just soup, but often just one particular variety of soup. Soup is eaten for breakfast, lunch and dinner and, in some areas, it takes on huge symbolic significance. In Iran, there are soups to celebrate a child’s first tooth or the start of a journey; in Turkey soups are eaten to celebrate a wedding – or to fix a hangover! Some soups are eaten at specific times during religious festivals – the famous Moroccan harira is eaten to break the daily fast during Ramadan – while others are elevated to national dish status, as seen in the leafy green Egyptian melokheya.

Whether comprising vegetables, grains or meat, thick or thin, hot or chilled, smooth and sophisticated or chock-full of legumes, noodles or dumplings, soups form some of our favourite meals throughout the year. The recipes in this section are all designed, with a Middle Eastern soul, to celebrate the best vegetables of the season.

Recipes in this Chapter

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again