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Middle East Cookbook: Middle East Cuisine
Di James Newton
Azioni libro
Inizia a leggereLunghezza: 191 pagine2 ore
- Editore:
- Springwood Emedia
- Pubblicato:
- Apr 6, 2012
- ISBN:
- 9781476341545
- Formato:
- Libro
Descrizione
This is a comprehensive ecookbook on the Middle Eastern region, it covers recipes from Turkey, Iraq, Jordan, Syria, Lebanon, Egypt, Morocco, UAE and many more locations.
The recipes contained in this book are full of eastern flavour covering categories such as: Breads, Dips, Soups, Couscous, Salads, Pastry (Pies), Rices, Meat, Chicken, Fish, Vegetarian, Deserts, Sweets.
If you loved our first Arabian ecookbook 'Moroc Cuisine' you'll like the variation of all the most loved popular dishes from this captivating and beautiful part of the world.
Informazioni sul libro
Middle East Cookbook: Middle East Cuisine
Di James Newton
Lunghezza: 191 pagine2 ore
Descrizione
This is a comprehensive ecookbook on the Middle Eastern region, it covers recipes from Turkey, Iraq, Jordan, Syria, Lebanon, Egypt, Morocco, UAE and many more locations.
The recipes contained in this book are full of eastern flavour covering categories such as: Breads, Dips, Soups, Couscous, Salads, Pastry (Pies), Rices, Meat, Chicken, Fish, Vegetarian, Deserts, Sweets.
If you loved our first Arabian ecookbook 'Moroc Cuisine' you'll like the variation of all the most loved popular dishes from this captivating and beautiful part of the world.
- Editore:
- Springwood Emedia
- Pubblicato:
- Apr 6, 2012
- ISBN:
- 9781476341545
- Formato:
- Libro
Informazioni sull'autore
James Newton is a retired Chef who has had a great career catering for the rich and famous. He has worked all around the world in some of the most exotic locations. Now in his series of ecookbooks he brings together the know how of how to cook regional and international dishes from the places he has visited.From the USA, South American, the Caribbean, Morocco, Middle East, Greece, Italy, UK, Spain and many more discover traditional dishes like the ones you liked on vacation.
Correlati a Middle East Cookbook
Anteprima del libro
Middle East Cookbook - James Newton
Middle East Cuisine
James Newton
Smashwords Edition
© 2011-12 Springwood emedia
All rights reserved
CONTENTS
About the Middle East
Middle East Food
RECIPES
Breads
Dips
Soups
Couscous
Salads
Pastry
Rices
Meat
Chicken
Fish
Vegetarian
Deserts
Sweets
ABOUT THE MIDDLE EAST
1) The Middle East is the historical origin of three of the world's major religions - Judaism, Christianity, and Islam.
2) Turkey, Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, United Arab Emirates, Yemen, Gaza Strip, Iraq, Israel, Jordan, Lebanon, Syria, West Bank, Iran, Cyprus, and Egypt are all considered part of the Middle East.
3) The land itself is a scattering of fertile islands among a void of sand and sea.
4) The Middle East is the origin of centralized government, organized religion, and written language.
5) The Middle East has been shaped by centuries of dictators, rebel revolts, and empires striking back.
6) The largest ethnic group in the Middle East is Arab.
7) The most abundant natural resource is oil.
MIDDLE EASTERN FOOD
Many Middle-Eastern dishes are made with a paste called tahini. Tahini is a sesame paste made with hulled seeds. It is used to make such popular meze, or appetizers, as baba ghanoush and hummus along with pungent dipping sauces served with falafel, keftes or kofta and vegetables. Hummus is made from chickpeas, which are staples of the diet.
Influences
The Middle East was where wheat was first cultivated, followed by barley, pistachios, figs, pomegranates, dates and other regional staples. Fermentation was also discovered here to leaven bread and make beer. As a crossroads between Europe, Asia and Africa, this area has long been a hub of food and recipe exchange. During the Persian Empire (ca. 550–330 BCE) the foundation was laid for Middle-Eastern food when rice, poultry and fruits were incorporated into diets. Figs, dates and nuts were brought by Arabian warriors to conquered lands.
The area was also influenced by dumplings from Mongol invaders; turmeric, cumin, garlic and other spices from India; cloves, peppercorns and allspice from the Spice Islands; okra from Africa; and tomatoes from the New World, via the Moors of Spain. Religion has also changed the cuisine as neither Jews nor Muslims eat pork, making lamb the primary meat. Since the Qur'an forbids alcohol consumption, the region isn't noted much for its wine.
Under the Ottoman Empire, the sweet pastries of paper thin phyllo dough and the dense, sweet coffee was brought to the area; coffee is now consumed throughout the Middle East.
Drinks
Aside from Middle Eastern coffee, there is also an alcoholic drink called arak. Arak has a high alcohol content, so water and ice is almost always added, producing the drink nicknamed the milk of lions.
Etiquette
In some areas in the Middle East, especially in the Persian Gulf countries, it is common for people to take their food from a common plate in the center of the table. Rather than employing forks or spoons, people may scoop up hummus and other foodstuff with pita bread. Among Muslims in particular, the left hand is reserved for bodily hygiene and considered unclean. Thus, the right hand should be used for eating; shaking hands or handing over an item with one's left hand is an insult.
MIDDLE EAST CUISINE - RECIPES
BREAD
Lebanese flat pita bread
Traditional khobz bread
Ingredients:
8 cups plain four
2 1/2 cups lukewarm water
30g fresh yeast
1 teaspn sugar
2 teasps salt
3 tablesp oil
Method:
Dissolve the yeast in 1/4 cup of the lukewarm water, add sugar and set aside in a warm place until it rises and foams approx 10-15 minutes.
Sift the flour and salt into a large mixing bowl and place in a warm oven for a few minutes to warm slightly.
Pour the yeast into a well in the centre of the flour and mix it in by hand, adding the water gradually. Knead well to a soft dough.
Turn the dough onto a lightly floured board or cloth and continue to knead until it is smooth and shiny approx 15-20 minutes.
Knead in 2 tablespoons of the oil, roll into a large ball and rub the remainder of the oil around the ball.
Leave in the bowl, cover with a damp cloth and set aside in a warm place to rise until nearly double its size — approx 1—2 hours.
Turn the oven on to maximum heat at least 3/4 hour before cooking the bread.
Punch the dough down in the centre and draw edges to the middle to re-form the ball.
Turn onto a floured board or cloth and knead for approx 2 minutes. Divide the dough into 8 equal portions and roll each into a ball.
Flatten each ball on a lightly floured cloth and roll with a rolling pin into flat round shapes, about 20cm and 1/4 in (6 mm) thick.
Place rounds on a floured cloth, cover with another floured cloth and set aside to again rise to nearly double their size approx 20 - 30 minutes.
Place a baking tray in oven for 5 minutes, remove and lightly rub with oil then Place one round of bread on the baking tray and cook until it swells up in the centre and browns slightly approx 4 - 8 minutes.
Remove from oven and wrap in a cloth, continue until all the rounds are cooked, the bread should be white, soft and chewy.
Moroccan Batbout Bread
Moroccan flour and semolina pita
Ingredients:
4 cups white flour
2 cups semolina or wheat flour
2 tablespoons plus 1 teaspoon sugar
2 teaspoons salt
3 tablesp vegetable oil
1 tablesp yeast
2 cups water
Method:
Activate the yeast by mixing it with 1/4 cup of warm (not hot) water and a teaspoon of sugar. Set aside the mixture until it's frothy, about five to 10 minutes.
Blend the flours, sugar and salt in a mixing bowl. Add the yeast, the oil and the rest of the water, and mix to form a dough.
The dough should be soft but not sticky. If it's too sticky to work with, add a little flour one tablespoon at a time. (Remember the dough will absorb a bit more flour if you knead it by hand.) If the dough feels a bit stiff, work in additional water, a tablespoon at a time.
Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic.
Divide the dough into smooth balls and leave them to rest, covered, on a lightly floured surface for about 10 minutes.
Roll out each ball into a thin circle about 1/8 inch thick. Set the rolled out
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