Olives, Lemons and Za'atar
The Best Middle Eastern Home Cooking
(Sprache: Englisch)
Tangy lemony tabbouleh, smoky, rich baba ghanouj, beautifully spiced lamb shank...the recipes in Olives, Lemons & Za'atar provide something irresistible for every occasion.
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Tangy lemony tabbouleh, smoky, rich baba ghanouj, beautifully spiced lamb shank...the recipes in Olives, Lemons & Za'atar provide something irresistible for every occasion.
Autoren-Porträt von Rawia Bishara, Jumana Bishara
Rawia Bishara opened Tanoreen in 1998 as a tribute to her mother's rich culinary heritage and over the years it has won countless accolades. She teaches at the renowned DeGustibus Culinary School and her recipes have appeared in Plate Magazine, New York Magazine and The New York Times. Rawia now runs the restaurant, a unique family-owned and operated enterprise, with her daughter Jumana.
Bibliographische Angaben
- Autoren: Rawia Bishara , Jumana Bishara
- 2014, 224 Seiten, Maße: 21,5 x 25,6 cm, Gebunden, Englisch
- Verlag: Kyle Books
- ISBN-10: 0857832301
- ISBN-13: 9780857832306
- Erscheinungsdatum: 14.12.2018
Sprache:
Englisch
Pressezitat
As well as the expected houmous, falafel and baba ganoush are Palestinian specialities and Middle Eastern-American fusion dishes. The two recipes I tested were smocked wheat berries with lamb (freekeh bel lahmeh) and cauliflower salad (salatet zahra). One thing was instantly apparent: the author's love of spices. My kitchen was filled with wonderful aromas.' Delicious magazine
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