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Author: Ryland Peters & Small Publisher: Ryland Peters & Small ISBN: 178879463X Category : Cooking Languages : en Pages : 449
Book Description
A collection of recipes inspired by the vibrant and diverse culture of the Levant, the region of the Middle East that stretches along the shores of the eastern Mediterranean. The Levant is a place with a wide palate of tastes embracing numerous cultures in the southeast corner of the Mediterranean, the ‘fertile crescent’ that was the cradle of civilisation. When it comes to the food of the region chickpeas, tahini, feta, halloumi, aubergine, peppers, courgette, olives, pomegranates, mint, lemon and yogurt are among the staple ingredients. Dishes also call on nuts and seeds, as well as beans and pulses, plus the magic of fresh herbs and spices. Some of these spices are familiar ― cumin, cinnamon, turmeric, caraway, nutmeg and cardamom. Others are unique to the Levant, such as baharat, an Arabic mixed spice, or the lemony tang of sumac. Small plates to relish (relish being the original meaning of the Persian word maza from which the term mezze derives) include popular dips, salads and small bites – hummus, baba ganoush, tabbouleh and falafel – as well as less familiar recipes. Freshly grilled fish and seafood, served with yogurt dips flavoured with spicy harissa paste, or a simple coupling of mint and cucumber, are just the start of an ocean odyssey of tastes. For carnivores, chicken dishes are enhanced by all manner of spicy marinades, such as paprika and lemon-infused taouk; or how about grilled skewers of beef with a tahini-based tarator sauce; or one of the greats of Levantine feasting, a slow-roasted lamb shoulder steeped in spices and served with a pomegranate, yogurt and pistachio sauce. You’ll want to return to these delicious dishes time and again.
Author: Ryland Peters & Small Publisher: Ryland Peters & Small ISBN: 178879463X Category : Cooking Languages : en Pages : 449
Book Description
A collection of recipes inspired by the vibrant and diverse culture of the Levant, the region of the Middle East that stretches along the shores of the eastern Mediterranean. The Levant is a place with a wide palate of tastes embracing numerous cultures in the southeast corner of the Mediterranean, the ‘fertile crescent’ that was the cradle of civilisation. When it comes to the food of the region chickpeas, tahini, feta, halloumi, aubergine, peppers, courgette, olives, pomegranates, mint, lemon and yogurt are among the staple ingredients. Dishes also call on nuts and seeds, as well as beans and pulses, plus the magic of fresh herbs and spices. Some of these spices are familiar ― cumin, cinnamon, turmeric, caraway, nutmeg and cardamom. Others are unique to the Levant, such as baharat, an Arabic mixed spice, or the lemony tang of sumac. Small plates to relish (relish being the original meaning of the Persian word maza from which the term mezze derives) include popular dips, salads and small bites – hummus, baba ganoush, tabbouleh and falafel – as well as less familiar recipes. Freshly grilled fish and seafood, served with yogurt dips flavoured with spicy harissa paste, or a simple coupling of mint and cucumber, are just the start of an ocean odyssey of tastes. For carnivores, chicken dishes are enhanced by all manner of spicy marinades, such as paprika and lemon-infused taouk; or how about grilled skewers of beef with a tahini-based tarator sauce; or one of the greats of Levantine feasting, a slow-roasted lamb shoulder steeped in spices and served with a pomegranate, yogurt and pistachio sauce. You’ll want to return to these delicious dishes time and again.
Author: Anny Gaul Publisher: University of Texas Press ISBN: 1477324593 Category : Social Science Languages : en Pages : 334
Book Description
Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mélange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform—are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.
Author: Itamar Srulovich Publisher: Little, Brown ISBN: 0316337161 Category : Cooking Languages : en Pages : 499
Book Description
After falling in love through their shared passion for food, Itamar Srulovich and Sarit Packer launched Honey & Co., one of London's hottest new restaurants, in 2012. Since opening the doors, they have created exquisite dishes, delectable menus, and an atmosphere that's as warm, inviting, and exotic as the food they serve. Recipes include spreads and dips, exquisitely balanced salads, one-pan dishes, simple fragrant soups, rich Persian entrees, the tagines of North Africa, the Sofritos of Jerusalem, and the herb-infused stews of Iran. Honey & Co. brings the flavors of the Middle East to life in a wholly accessible way, certain to entice and satisfy in equal measure. "Honey & Co.'s food -- taking its cue from generations of dedicated home cooks -- captures everything that is generous, hearty, and delicious in the Middle East."-Yotam Ottolenghi
Author: Nadia Zerouali Publisher: Rizzoli Publications ISBN: 1925418626 Category : Cooking Languages : en Pages : 256
Book Description
The souk, or marketplace, is the beating heart of Arabic cuisine and culture—this book celebrates the generosity of this rich food culture. The word mezze stems from the Arabic term tamazzaza—a single word that broadly embraces the idea of enjoying small portions of food and taking the time to indulge one’s taste buds, eyes, and nose by exposing them to a wide range of aromas and flavors. A complete mezze table is formed when many of these warm and cold dishes are presented together, as a meal in itself. The mezze culture originated in the Ottoman Empire and can be found in the whole of the Levantine Mediterranean: from Greece and Cyprus to Turkey, Palestine, Jordan, and Syria. But it is Lebanon, the cultural home of the authors, which has really developed and is famed for the richest, most extensive, and most sophisticated mezze culture. In addition to the 100 classic and contemporary mezze recipes, Souk also delves into the personal stories and reminiscences about this food tradition and the families and friends the authors meet along the way. Eating mezze is a social event, wrapped in warmth and coziness, and spiced with waves of laughter and noisy chatter.
Author: Matthew Aldrich Publisher: Lingualism.com ISBN: Category : Foreign Language Study Languages : en Pages : 169
Book Description
Levantine Arabic Verbs will help learners of all levels master verb conjugation and natural pronunciation. Bonus: Free audio tracks available to download and stream from www.lingualism.com. Features include: • 100+ conjugation tables of some of the most common verbs (and 'pseudo-verb' prepositional phrases) used in daily language. • Phonemic transcription alongside the Arabic script in the conjugation tables to aid in accurate pronunciation and help learners get used to Arabic script as written for the dialect. • Usage notes. • Example sentences under each conjugation table with the verbs in various persons and tenses, demonstrating different meanings and idiomatic uses. • All conjugated verb forms in all tables and example sentences appear on the downloadable audio tracks, spoken by a native speaker from Lebanon. • Grammar reference for Levantine verbs (forms and uses of tenses and moods, negative verbs, compound tenses, etc.) • Indexes with 750 more verbs which can be conjugated using the conjugation tables as models. • Supplementary Anki flashcards with audio are available separately at www.lingualism.com.
Author: Ofer Bar-Yosef Publisher: Berghahn Books ISBN: 1789201578 Category : Social Science Languages : en Pages : 717
Book Description
This large volume presents virtually all aspects of the Epipalaeolithic Natufian culture in a series of chapters that cover recent results of field work, analyses of materials and sites, and synthetic or interpretive overviews of various aspects of this important prehistoric culture.
Author: N.D NGWANA Publisher: Billion Ideas Company ISBN: Category : Cooking Languages : en Pages : 38
Book Description
'Mediterranean Magic: Savoring the Flavors of Sun-Kissed Cuisine' invites you to embark on a culinary journey through the heart of the Mediterranean, exploring its rich heritage and diverse flavors. This comprehensive cookbook captures the essence of the Mediterranean diet, celebrated for its tantalizing tastes and numerous health benefits. The book boasts a delightful collection of over 200 authentic Mediterranean recipes, representing the culinary treasures of countries like Italy, Spain, Greece, and Morocco. From vibrant salads and hearty pastas to fresh seafood dishes and fragrant stews, this cookbook offers a smorgasbord of meals that exemplify the region's gastronomic wealth. 'Mediterranean Magic' is remarkable in its commitment to authenticity and health. Every recipe celebrates the Mediterranean diet's cornerstone ingredients - fresh fruits and vegetables, legumes, whole grains, olive oil, and lean proteins, offering you not just delicious meals but also nutritionally balanced ones. The cookbook serves not only as a recipe collection but also as a guide to the Mediterranean diet and lifestyle. It features useful sections on the diet's principles, the health benefits of key ingredients, and tips for implementing this lifestyle. It also includes valuable advice on meal planning, shopping, and food storage, making it an indispensable tool for those new to the Mediterranean diet. With beautiful photographs, easy-to-follow instructions, and a wealth of cultural insights, 'Mediterranean Magic: Savoring the Flavors of Sun-Kissed Cuisine' serves as your passport to the Mediterranean kitchen. Whether you're a seasoned cook or a culinary novice, this book will inspire you to create wholesome and enticing meals that encapsulate the Mediterranean's sunny spirit.
Author: RachaelThyrza Sparks Publisher: Routledge ISBN: 1351547771 Category : Social Science Languages : en Pages : 1201
Book Description
Examining stone vessels in the Levant during the 2nd millennium BC, the author explores the links between material culture and society through a comprehensive study of production and distribution. Extensively illustrated with 100 drawings, maps and charts, this volume includes a full object catalogue.This study represents the first comprehensive overview of the stone vessel assemblagesof the Levant in this period, a time which, fed by an increase of wealth and interregional trade, saw a growth in the popularity and variety of such vessels.Previously, our understanding of the varied functions and forms of these diverse vessels has been relatively underdeveloped. In this volume the author attempts to address this problem by creating a typological framework though which we can analyse variability and define essential characteristics of local stone vessel workshops. Only once this has been achieved is it possible to look at stone vessel production in its wider cultural context. Subsequent chapters explore broader themes, beginning within the workshops themselves, examining the links between craftsmen, their sources of raw materials, and the authorities that controlled and distributed their output. Considerations of the geographical and chronological distribution of such goods are then used to provide a regional perspective for the operation of these workshops, connections between them, and further insights into the nature of local and international trade. Finally, the objects themselves can be used to assess the impact of trends such as the growing Egyptianization of the ruling classes of the Levant at this time.
Author: Rainer Albertz Publisher: Penn State Press ISBN: 1575066688 Category : History Languages : en Pages : 717
Book Description
During the past several decades, family and household religion has become a topic of Old Testament scholarship in its own right, fed by what were initially three distinct approaches: the religious-historical approach, the gender-oriented approach, and the archaeological approach. The first pursues answers to questions of the commonality and difference between varieties of family religion and describes the household and family religions of Mesopotamia, Syria/Ugarit, Israel, Philistia, Egypt, Greece, and Rome. Gender-oriented approaches also contribute uniquely important insights to family and household religion. Pioneers of this sort of investigation show that, although women in ancient Israelite societies were very restricted in their participation in the official cult, there were familial rituals performed in domestic environments in which women played prominent roles, especially as related to fertility, childbirth, and food preparation. Archaeologists have worked to illuminate many aspects of this family religion as enacted by and related to the nuclear family unit and have found evidence that domestic cults were more important in Israel than has previously been understood. One might even conceive of every family as having actively partaken in ritual activities within its domestic environment. Family and Household Religion in Ancient Israel and the Levant analyzes the appropriateness of the combined term family and household religion and identifies the types of family that existed in ancient Israel on the basis of both literary and archaeological evidence. Comparative evidence from Iron Age Philistia, Transjordan, Syria, and Phoenicia is presented. This monumental book presents a typology of cult places that extends from domestic cults to local sanctuaries and state temples. It details family religious beliefs as expressed in the almost 3,000 individual Hebrew personal names that have so far been recorded in epigraphic and biblical material. The Hebrew onomasticon is further compared with 1,400 Ammonite, Moabite, Aramean, and Phoenician names. These data encompass the vast majority of known Hebrew personal names and a substantial sample of the names from surrounding cultures. In this impressive compilation of evidence, the authors describe the variety of rites performed by families at home, at a neighborhood shrine, or at work. Burial rituals and the ritual care for the dead are examined. A comprehensive bibliography, extensive appendixes, and several helpful indexes round out the masterful textual material to form a one-volume compendium that no scholar of ancient Israelite religion and archaeology can afford not to own.
Author: Ryland Peters & Small
Author: Ryland Peters & Small
Author: Anny Gaul
Author: Itamar Srulovich
Author: Nadia Zerouali
Author: Matthew Aldrich
Author: Ofer Bar-Yosef
Author: N.D NGWANA
Author: RachaelThyrza Sparks
Author: Haya Ali Khalifa
Author: Rainer Albertz