Middle East

Middle East

By
Gaye Weeden, Hayley Smorgon, Natalie King
Contains
19 recipes
Published by
Hardie Grant Books
ISBN
1740662865
Photographer
Mark Roper

Sephardi Jews have lived in Middle Eastern and Arab countries since the late fifteenth century after being expelled from Spain. At its heart, Sephardi cooking has the warm undertones of Spain: it is olive oil based; rich with fish from the sea and the vegetables of a warm climate; and fragrant with garlic and herbs. Nuts, dried fruit and aromatic spices accompany many dishes, contributing interesting textures and flavours. Mezze provides an opportunity for sensuous and colourful presentation, with numerous salads and dips embellishing the table. Stuffed vegetables and rice are also part of the elaborate Middle Eastern culinary repertoire.

Featured Recipes in this Chapter

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