Casemate IPM - Complete Arab Cookery

The basis of society in Arabia, especially in the south, was agriculture – cereals, aromatics & spices were produced & exported via caravan routes from Syria through Arabia to Yemen. Thus, Arab dishes are subtle, varied & exotic. The basic diet largely comprised dates, rice, milk, goat or lamb meat & coffee. The patchwork of peoples & countries includes dishes from Egypt – some of the oldest recipes like melokhia, the famous soup of the Pharaohs. From Syria – a range of vegetable salads. From Lebanon – sun-ripened fruits. From Iraq – date, hazelnut, mushroom & fig recipes. From Armenia & Kurdistan – cracked wheat burghul dishes. From Cappadocia – flavors of sesame & tahini. From the Caucasus – a vast array of kebabs. From Assyria & Armenia – classic stuffed vegetable dishes – mahsi, & from Persia – yogurt dishes, fabulous rice dishes, sherbets & sweet & sour dishes. Arto der Haroutunian has assembled an unparalleled breadth of recipes representing the whole gamut of Arab cooking.