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Artichoke to za'atar : modern Middle Eastern food / Greg Malouf and Lucy Malouf.

by Malouf, Greg.

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Berkeley, Calif. : University of California Press, c2008.

Cooking, Middle Eastern.

9780520254138 (cloth : alk. paper)

0520254139 (cloth : alk. paper)

xiii, 336 p., [40] p. of plates : col. ill. ; 25 cm.

Cooking Notes xii -- Almonds 1 -- Apricots 8 -- Artichokes 14 -- Beans 22 -- Bulgur 33 -- Cardamom 40 -- Cheese 47 -- Chickpeas 57 -- Chilis 65 -- Cinnamon 75 -- Coriander and Cilantro 83 -- Couscous 92 -- Cumin 101 -- Dates 108 -- Eggplant 116 -- Figs 128 -- Garlic 134 -- Ginger 142 -- Honey 149 -- Lamb 157 -- Lemons 167 -- Lentils 174 -- Mint 181 -- Olive Oil 188 -- Olives 194 -- Orange-Blossom Water 199 -- Parsley 206 -- Pastry 212 -- Pine Nuts 226 -- Pistachios 233 -- Pomegranates 239 -- Quinces 245 -- Rice 252 -- Rose Water 261 -- Saffron 267 -- Sesame Seeds 275 -- Spinach and Swiss Chard 281 -- Sumac 287 -- Thyme 292 -- Turkish Coffee 298 -- Vine Leaves 304 -- Watermelon 310 -- Yogurt 316 -- Zucchini 323.

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