Aleppine kitchen: main dishes - regular Arabic paper cover

The Levantine Kitchen: Main Dishes - Regular Arabic Paper Cover: Author: Lena Chebaro Language: Arabic Publication Date: 2012 Book Format: Paperback Publisher: Arab Science Publishing House Number of Pages: 48 Book Category: Food Description: The Levantine kitchen is considered one of the richest Arab kitchens in offering delicious and distinctive recipes. And because the Arab library lacks a cookbook that includes recipes for preparing the delicious and famous Levantine dishes, and because the Levantine kitchen combines the most important recipes, flavors, and aromas of Turkish, Persian, Armenian, and Arab cuisines, this work was created to satisfy the desires of Arab gourmets to enjoy its tasty recipes. It has been divided into four parts, each dedicated to a list of dishes that share similar properties and flavors as follows: The first book: (Pastries and Appetizers) includes (32) recipes, among which are: Meat with dough, Olive and hot pies, Shishbarak, Sobourak, Kranik, Harraq Isba', Stuffed grape leaves with artichoke and garlic, Sausage with tomatoes... etc. The second book: (Main Dishes) includes: Soups, Vegetables, Rice, Meats, Chicken, Fish. It contains (36) recipes, among which are: Red lentil soup with garlic and coriander, Onion stuffed with minced meat and rice, Truffle stew with meat, Armoût kebab, Neck stuffed with rice and meat, Fish with tahini... etc. The third book: (Kibbeh and Salads) includes: (31) recipes, among which are: Rolled kibbeh with pistachios, Vegetable kibbeh disks, Lemon kibbeh, Kibbeh balls, Skillet with raisins, Cauliflower salad, Tomato salad with grilled eggplant, Green bean and artichoke salad... etc. The fourth book: (Desserts) includes (26) recipes, among which are: Kunafa, Coconut sweets, Maamoul, Apricot sweets with cream, Orange peel jam (Naranj), Tangerine jam, Sahlab, Almasia... etc.