Saffron in the Souks: Vibrant recipes from the heart of Lebanon
Since ancient times, Lebanon has been at both the crossroads of trade and the fringes of great empires. Thus, it has been home to many different peoples, each bringing their own traditions and cuisines and then blending them with others in Lebanon.
This book is primarily a recipe book with a element of travelogue. What initially drew me were the stunning pictures of not only the food, but also of Lebanon itself. The book highlights culinary delights from the diverse groups that inhabit Lebanon. I slowed down to read the recipes that caught my eye, and I was enticed to try some of them later during the week, or the next week.
The book starts with a brief (four page) history of Lebanon from ancient times to the modern day. The recipes are divided into seven sections: meze (side dishes or appetizers), vegetables, roasts and grills, stews, rice and grains, breads and pastries, and desserts and sweets. The recipes are easy to follow, and the ingredients are generally easy to find. However, there are some items that require more effort to acquire (such as Aleppo pepper, pomegranate molasses, za’atar, and moghrabieh). Some recipes require planning to prepare the marinades.
My favorite recipes? The Mighty Medina Falafel Sandwich and Pistachio & Clotted Cream Ice Cream – Yum.
This page was created by an City Book Review staff member.
|Author||John Gregory Smith|
|Page Count||192 pages|
|Amazon||Buy this Book|
|Category||Cooking, Food & Wine|