Cookbook review by Tracey Zabar
This book is filled with recipes for Middle Eastern food, perfect for summer meals. The salad is a refreshing start to dinner—I served the chillies on the side. Next on my list: a carrot and caraway purée with yoghurt; a pide bread, sprinkled with nigella seeds; a lovely poached fish with saffron rice and caviar; and for dessert, an interesting rice pudding.
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Recipe excerpted with permission from The Levantine Table: Vibrant and Delicious Recipes from the Eastern Mediterranean and Beyond by Ghillie Basan, Photography by Steve Painter © Ryland Peters & Small
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