The new book of Middle Eastern food

Acknowledgments

Introduction

Flavorings, aromatics, condiments, and oils

On using the book

Appetizers, salads, and cold vegetables

Yogurt

Savory pies

Soups

Egg dishes

Fish and seafood

Poultry

Meat dishes

Vegetables

Rice

Bulgar, couscous, and pasta

Breads

Desserts, pastries, and sweetmeats

Pickles and preserves

Jams and fruit preserves

Drinks and sherbets

Appendix about early culinary manuals

Bibliography

Index.