The granddaughter of Syrian and Lebanese immigrants, Ruth Salem Sader grew up surrounding by the aromas and flavours of MIddle Eastern spices and foods. After becoming a vegetarian, she discovered numerous options from Middle Eastern cuisine to include in her new diet. And she also began adapting other recipes to vegetarian options.
Vegetarian Arab Cuisine includes recipes for pastes, yogurts, salads, stews, eggs, desserts, drinks and more. Recipes include Lebanese Tabbouleh, Escarole in olive oil, Okra Stew, Rice with lentils, Fried Falafel Balls, Dried Apricot Candies with Almonds, Turkish Coffee with Cardamon and much more!
Ruth Salem Sader is the granddaughter of Syrian and Lebanese immigrants, born in Brazil. She studied in England and travelled around the world discovering many secrets of the local cuisines in places as diverse as Greece, Turkey, Egypt, Lebanon, Syria, Jordan, Morocco and the United Arab Emirates.
Table of Contents
Introduction
Spices
Oleaginous food, healthy fats Mezze
Pastes
Laban or Yogurt
Salads
In olive oil
Stuffed vegetables Molokhia or Moluhie
Stews
Rice
Kibbehs
Sfihas
Eggs
Grains
Leaf rolls (Mehshi malfouf) Desserts
Drinks
Acknowledgments
Index
Short list of recipes:
Aubergine with yogurt, zatar and pomegranate
Lebanese tabbouleh
Escarole in olive oil
Stuffed courgette
Molokhia or Moluhie
Okra stew
Rice with lentils (Mujaddara)
Potato kibbeh
Zatar sfiha
Fried eggs with sumac
Chickpea salad with snoubar
Fried falafel balls
Balila
Vine leaf rolls in olive oil
Muhli
Snayniyeh or Snaynieh
Miski ice cream
Dried apricot candies with almonds
Turkish coffee with cardamom
Lemonade with pomegranate syrup (grenadine) and rose water
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