Complete Arab Cookery

Arab cuisine is a diverse and exotic cuisine based on agriculture, with dishes from Egypt, Syria, Lebanon, Iraq, Armenia, Kurdistan, Cappadocia, the Caucasus, Assyria, and Persia. Arto der Haroutunian has assembled an unparalleled breadth of recipes representing the whole gamut of Arab cooking.

Format: Hardback
Length: 384 pages
Publication date: 14 August 2023
Publisher: Grub Street Publishing

The foundation of society in Arabia, particularly in the south, revolved around agriculture, which played a pivotal role in shaping the region's culinary landscape. Cereals, aromatics, and spices were cultivated and traded via the caravan routes that traversed from Syria through Arabia to the Yemen, contributing to the rich and diverse flavors of Arab cuisine. Arab dishes are renowned for their subtlety, variety, and exotic appeal, reflecting the diverse influences and ingredients that have shaped their culinary traditions.

The core of the Arab diet primarily consisted of staple foods such as dates, rice, milk, goat or lamb meat, and coffee. These ingredients formed the backbone of the local cuisine and continue to be a significant part of the daily meals. However, the region's culinary diversity extends far beyond these basic elements.

The patchwork of peoples and countries that make up Arabia has given rise to a wide array of dishes that reflect their unique cultural heritage. From Egypt, ancient recipes like melokhia, a famous soup once enjoyed by the Pharaohs, have been passed down through generations. Syria boasts an extensive range of vegetable salads, showcasing the freshness and vibrancy of local produce. Lebanon is known for its sun-ripened fruits, including juicy grapes, sweet peaches, and aromatic apricots. Iraq is famous for its date, hazelnut, mushroom, and fig recipes, which showcase the region's rich agricultural heritage. Armenia and Kurdistan are known for their cracked wheat burghul dishes, which are hearty and filling.

Cappadocia, located in central Turkey, is renowned for its exotic flavors of sesame and tahini, which are used in a variety of dishes and sauces. The Caucasus region is home to a vast array of kebabs, grilled meats that have become synonymous with Arab cuisine. Assyria and Armenia are known for their classic stuffed vegetable dishes, such as mahsi, which are filled with rice, herbs, and spices. Persia, on the other hand, is famous for its yogurt dishes, fabulous rice dishes, herb-infused sherbets, and sweet and sour dishes that showcase the region's rich culinary heritage.

Arto der Haroutunian, a renowned chef and author, has dedicated his life to exploring the diverse culinary traditions of the Arab world. Through his extensive research and culinary expertise, he has assembled an unparalleled breadth of recipes that represent the whole gamut of Arab cooking. His book, "Arab Cooking: A Comprehensive Guide," showcases the rich tapestry of flavors and techniques that characterize Arab cuisine.

In this book, Haroutunian takes readers on a culinary journey through the various regions of Arabia, introducing them to the diverse ingredients and cooking methods used in each dish. From the aromatic spices of the Middle East to the fresh produce of the Mediterranean, Arab cuisine is characterized by its use of bold flavors, fresh herbs, and a fusion of different culinary traditions.

One of the key ingredients in Arab cuisine is the use of dates, which are not only a staple food but also a source of natural sweetness. Dates are used in a variety of dishes, from sweet pastries to savory stews, and their rich flavor adds depth and complexity to the dishes. Another important ingredient is olive oil, which is used extensively in cooking and is known for its health benefits and distinctive flavor.

Arab cuisine also emphasizes the use of fresh herbs, such as mint, coriander, and parsley, which are used to add flavor and aroma to dishes. These herbs are often used in marinades, sauces, and salads, and their freshness and vibrancy contribute to the overall appeal of the cuisine.

In addition to these ingredients, Arab cuisine also incorporates a wide range of meats, including lamb, beef, chicken, and goat. These meats are often grilled or roasted and are seasoned with a variety of spices and herbs to create flavorful and aromatic dishes. Seafood is also a popular ingredient in Arab cuisine, particularly in coastal regions, and is used in dishes such as grilled fish, seafood stews, and kebabs.

One of the most distinctive features of Arab cuisine is the use of spices, which are used in both savory and sweet dishes. Spices such as cumin, coriander, cinnamon, and cardamom are used to add depth and complexity to dishes, and their distinctive flavors are often the highlight of the meal.

Another hallmark of Arab cuisine is the use of bread, which is a staple food in many Arab countries. Bread is used in a variety of ways, from flatbreads to stuffed pastries, and is often served with a variety of dishes, including stews, salads, and kebabs.

In conclusion, Arab cuisine is a rich and diverse culinary tradition that reflects the history, culture, and geography of the Arab world. From the subtle flavors of Egyptian melokhia to the exotic spices of Cappadocia, Arab dishes are characterized by their bold flavors, fresh ingredients, and a fusion of different culinary traditions. Arto der Haroutunian's "Arab Cooking: A Comprehensive Guide" is a valuable resource for anyone who wants to explore the world of Arab cuisine and learn how to create delicious and authentic dishes at home.

Dimension: 240 x 170 (mm)
ISBN-13: 9781911667865