Olives, Lemon & Za'atar: The Best Middle Eastern Home Cooking (ENG)

Tangy lemony tabbouleh, smoky, rich baba ghanouj, beautifully spiced lamb shank...the recipes in Olives, Lemons & Zaatar provide something irresistible for every occasion. These dishes represent the flavours of Rawias Middle Eastern childhood with recipes copied faithfully from family cookbooks (her mothers most treasured harissa), and then developed with a creative flourish of her own. Her food is deeply personal and so she includes the classics but also the Mediterranean influences that come from summer holidays in Spain and living in Bay Ridge, the old Italian neighbourhood in Brooklyn. The result is a sensational cross-cultural mix and provides you with everything you need - pickles, yogurt, bread, mezze, salads, stews etc - to enjoy the best home cooking and share the most convivial Middle Eastern hospitality. Winner of a Gourmand World Cookbook Award. Shortlisted for a Palestinian Book Award. Rawia Bishara opened Tanoreen in 1998 as a tribute to her mothers rich culinary heritage and over the years it has won countless accolades. She teaches at the renowned DeGustibus Culinary School and her recipes have appeared in Plate Magazine, New York Magazine and The New York Times. Rawia now runs the restaurant, a unique family-owned and operated enterprise, with her daughter Jumana.

MOJE KNIHOVNY