The Curry Club
since 1982

The Crossing Press

192 pages, size: 255mm x 203mm x 13mm

8 Colour Photographs

Paperback ISBN: 0 89594 860 5

£16.00 plus £4.00 postage and packaging

In Stock - New

Authentic, exotic, and delicious cuisine from the Middle East, including Turkey, Greece, Morocco, Eqypt, Iran, Syria, Israel, and Lebanon.

This unique and delighful collection offers an incredible variety of over 150 tantalizing dishes from more than 20 countries that daringly combine sweet, sour, and savory (sic) flavors (sic). With its roots at the beginning of civilization (sic), comtemporary Middle Eastern cuisine presents fresh fruit, vegetables, meat, poultry, fish, nuts, grains, dairy products, spices, and herbs prepared in unusual and nutritious ways. You'll want to try them all!

Renowned chef Pat Chapman is Britain's foremost authority on curries and spicy foods. A world traveler (sic) with a passion for foods that combine fresh, readily available ingredients in classic and creative dishes, he is the bestselling author of more than ten international cookbooks, including The Curry Club Indian Restaurant Cookbook. Chapman is well established as a celebrity chef at major food shows, regularly appears on television and radio, and is an enthusiastic teacher of gourmet cooking.

Contents

• Introduction
• Culinary Background
• A Middle Eastern Menu
• Basic Ingredients and Recipes
• Mezzeh Appetizers
• Snacks and Finger Foods
• Pastry Items
• Meat Dishes
• Poultry Dishes
• Fish and Seafood Dishes
• Vegetable and Egg Dishes
• The Staples
• Desserts and Sweet Things
• After the Meal
• Glossaries
• Appendix
• Index

Recipes

• Aromatic Salt
• Lightly Spiced Salt
• Spicier Aromatic Salt
• Home-made Yoghurt
• Strained Yoghurt (Cheese)
• Yogurt Drink - Adbug or Ayran
• Yahni - Stocks
• Pickles - Torshi
• Vinegared Chilies (sic) - Biber Tursu
• Pickled Lemon - Limoon Makbous
• Chickpea and Sesame Dip - Hummus B'Tahini
  • Quick Hummus B'Tahini
• Salted Fish Roe Dip - Taramasalata
  • Quick Taramasalata
• Avocado Dip - Sabra Dip
• Hot Fenugreek Dip - Hilbeh or Hulba
• Hot Red Chile (sic) Purée - Harissa
• Garlic Dip - Taratoor B'Sade
• Crumbly Spicy Nut Dip - Dukkah
• Fried Garlic and Onion Garnish - Ta'Leyah or Taqliya
• Eggplant and Tahini Dip - Baba Ganoush
• Cracked Wheat (Burgur) Salad - Tabouli
• Toasted Bread Salad - Fattoush
• Green Bean Salad in Olive Oil - Loub'Yeh B'Zayt
• Mixed Herb Salad - Sabzi Isfahan Khodran
• Fish Soup - Shorba Bil Hout
• Fried Squid - Mantiq Mehammer
• Harira Mdiq - Lamb and Lentil Soup
• Ground Chickpea Croquettes - Falafel and Ta'amiah
• Spiced Lamb Sausages - Merguez
• Sautéed Liver - Kibid Mili
• Batter-Coated Mussels - Midye Izmiri Tavasi
• Pigeon Pie - Bisteeya
• Spinach with Feta Cheese Pie - Spanokopita
  • Egg and Cheese Pie - Tyropita
  • Ground Chicken Pie - Kotopita
• Puff Pastry Pot - Paselle
• Arab Pizza - Lahma Bi Ajeen
  • Minature Pizzas - S'Finah
• Marinated Grilled Meat on a Skewer - Shashlik Kebab
• Meatballs-Kofta
• Ground Meat and Cracked Wheat Paste - Kibbeh
  • Basic Kibbeh
• Ground Meat in Kibbeh Shell - Kibbeyets
• Olive-Studded Meatballs - Zaytun Mechoui
• Spicy Ground Meat - Kiymeh Mashwi Omani
  • Ground Meat with Eggs - Kiymail Yumurta
• Couscous Meat Stew
• Fez-style Couscous Meat Stew
• Slow Cooked Stew - Cholent
• Lamb in a Creamy Aromatic Sauce - Koresh or Korak
• Lamb Cooked with Yoghurt - Laban Ummo or Mansaaf
• Veal with Apricots - Mishmisheya
• Heart, Kidney and Lover Sauté - Kirshuh
• Spicy, Marinated Roast Rabbit - Arnhab Chermoula
• Whole Roast lamb - Khouzi or M'Choui
• Roast Chicken - Djej Mechoui
• Couscous-stuffed Roast Chicken with Red Sauce - Djej M'Ahmar
• Roast Chicken Stuffed with Rive - Dajaj M'Ashi
• Stuffed, Filleted Ground Chicken - Pilich Dolmasi
• Fried Ground Chicken Balls - Kofit Ferakh
• Chicken with Dates and Honey - Tagine Djej Bil Tamar Wa Assal
• Sesame-Coated Chicken Pieces - Simsim Daj
• Circassian Chicken - Cerkez Tavagu
• Simon Bil Kibbeh - Quail Stuffed with Ground Meat and Bulgar
• Casseroled Turkey with Chestnuts - Kestanezi Hindi Guvech
• Duck in a Sweet and Sour Sauce - Faisinjan Koresh
• Skewered Swordfish - Kilich Shish
• Mullet Casserole - Baliklar Plaki
• Pan-Fried Sardines - Sardalya Tavasi
• Spicy Fried Shrimps - Nachbous
• Fish Balls - Gefilte
• Fish Couscous - Kesksheh Bil Hout
• Spicy Marinated Grilled Trout - Chermoula Samak
• Baked Lobster - Istakoz Firinda
• Cod Baked with Tahini - Samak Bil Tahini
• Baked Curried Salmon or Sea Trout - Masgouf Baghdadi
• Stuffed Monkfish - Mahi Now Rooz
• Green Vegetables - Melokhia
• Shredded Potato Cakes - Latkes
• Zucchini Stuffed with Kibbeh - Kossa Mashiya Bil KibbehZucchini Fritters - Kabak Mucver
• Jerusalem Artichoke on Olive Oil - Yerelmasi Zeytinyagli
• Globe Artichoke - Enginar Zeytinyagli
• Stir-Fried Okra - Bamiya B'Zayt
• Sautéed Celery - Kereviz Tereyagli
• Sautéed Leeks - Bras Yahni
• Ratatouille-Style Vegetables - Chakchouka
• White Haricot Beans - Fassoolia Baydah
• Brown Eqyptian Beans - Ful Medamis or El-Ful
• Eqyptian Fava Beans - Ful Nabed
• Brown Lentils - 'Ads Bi Gibba
• Chickpeas with Spinach - Hummus Ye Esfenaj
  • Lentils, Chickpeas, and Spinach
• French Fries with Spicy Sauce - Batateh Ma'Li Felfel Sudani
• Stuffed Vine Leaves - Dolmades
• Noodles with Yogurt - Tutmaj
• Yogurtlu Papyon Makarna
• Scrambled Egg with Peppers - Menemen
• Herbal Omelette - Kookoo Sabzi
• Egg-stuffed Omelette - Eggah Mashiya Baidh
• Processed Semolina Grains - Couscous
• Rice
• Plain Rice by Boiling
• Plain Rice by Absorption
• Fried Rice Iraqi-Style - Timman
• Crusty Iranian Rice - Chellow
• Rice Crust - Tahdig or Hakkakah
• Iranian Rice - Pollou
• Rice with Vermicelli - Roz Bi Shar'riyah
• Rice with Dates - Riz El Tammar
• Bread
  • Dough Making
  • Dough Mix
• Arab Bread - Khoubiz or Khobz
• Lebanese Spicy Bread - Man'aiysh or Mn'Aqish
• Syrian Onion Bread - Khoubiz Basali
• Yemeni Spicy Bread - Saluf Bi Hilbeh
• Greek / Turkish Oval Bread - Pita Bread
• Egyptian Bread - Aiysh
• Barbari - Iranian White Bread
• Arabian Crisp Bread - Ragayig
• Lebanese Sweet Lenten Bread - Paktakata
• Jewish Crusty Bread Rings - Bagels
• Crusty Bread Rings - Ka'ak
• Sweet Crisp Pastries - Baklava
• Kadayif or Kunafah - Sweet, Crisp, Shredded Pastries
• Almond Snake Cake - El M'Hancha
• Curly Pastry Ribbons - Righaif
• Fried Semolina Pudding - Irmik Helvasi
• Sweet Cheese Pancakes - Blintze
• Syrupy Pancakes - Ataif or Qataayif
• Ali's Mom's Pudding - Um M'Ali
• Stuffed Dates - Sephardi Tamar
• Turkish Delight - Rahat Lokum
• Sugared Almonds - Lose Hiloo
• Srab Coffee - Q'Ahwah Arabiya
• Yemeni Coffee - Q'Shr
• Turkish Coffee - Khave Turki
• Maghreb Coffee - Q'Ahweh M'Grebi
• Tea
• Moroccan Mint Tea - Chai Ba Na'Na
• Armenian Tea - Haiganan Tey
• Turkish Tea - Chaiy Turki

Credits

• Cover Design - Victoria May
• Editor - Susan Fleming
• Photography - Tim Imrie
• Illustrations - Zena Flax and Hanife Hassan