For years we have enjoyed Middle
Eastern food, but only in restaurants. We'd lick our plates clean, and
leave the restaurant longing to try a dish at home. Baffled by ingredients,
we gave in to culinary defeat. We hardly knew the difference between
the recipes, struggled to understand even the names of the spices. Giving
up, we lost the heritage of recipes from the Fertile Crescent where
agriculture began. Faye Levy has changed that.
Author Levy was not born to Middle
Eastern cooking, and her own struggles to learn have inspired a clear
guide for those wanting to try their hand at this healthy cuisine. In
lucid prose, she gives us an explanation of what is found in the Mideast
pantry, and breaks down some of the regional differences. Each easy-to-follow
recipe has an introduction that further illuminates a dish, so that
we feel comfortable in exploring new recipes. A section on basics gives
tips on using the staple ingredients. And, as the cherry on top, Levy
gives us suggested menus.
The dishes are not not complicated,
just delicious. Here you'll find a simple sandwich enlivened by a zesty
Grilled Eggplant Sesame Dip, or elegant Grilled Lamb Chops spiced with
Garlic Cumin Tomato Salsa. There are all the classic dishes as well.
About the
author: Faye Levy
is the author of more than 20 cookbooks, and is a winner of the James
Beard and numerous other awards. She is the chief food columnist for
the Jerusalem Post Magazine and a nationally syndicated cooking
columnist of The Los Angeles Times. She is a frequent contributor
to Gourmet and other periodicals.
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