Autorentext

Ghillie Basan has worked all over the world as a cookery writer, journalist and broadcaster. She is Cordon Bleu trained and has written over 50 books on different culinary cultures, including the bestselling Flavours of Morocco, Mezze, and Tagines & Couscous for Ryland Peters & Small. She lives in the Scottish highlands, where she runs unique food and whiskey experiences.

Klappentext

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 flavored 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.

Zusammenfassung
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.