Tamarind & Saffron: Favourite Recipes From The Middle East
Format: PDF / Kindle (mobi) / ePub
Become captivated by Claudia Roden's middle eastern delights in "Tamarind & Saffron".
"I don't think there's a recipe I don't want to cook in "Tamarind & Saffron". (Nigella Lawson).
It includes: Aubergines in a spicy honey sauce; baby onions in tamarind; sweet jewelled rice; and saffron caramel cream.
These are just some of the sumptuous recipes in Claudia Roden's collection of new and updated recipes, suffused with all the heat, spice and sensual aromatics of the Middle East.
Claudia Roden's "Book of Middle Eastern Food" (1968) was written for readers who had never eaten an aubergine, let alone cooked one. Today, Middle Eastern foods are enjoying amazing popularity, largely thanks to Roden's books. In "Tamarind and Saffron", Claudia Roden has brought together a fresh collection of recipes for this new generation of cooks, illustrated throughout with luscious photography.
Praise for Claudia Roden:
"Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet ...". (Simon Schama).
"Every one of Claudia's books introduced us to a delicious new world". (Sam and Sam Clarke).
"Roden's great gift is to conjure up not just a cuisine but the culture from which it springs". (Nigella Lawson).
"Claudia Roden's writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures". ("Observer").
As well as writing cookbooks and presenting cooking shows on the BBC, Claudia Roden is also a cultural anthropologist based in the United Kingdom. Born and brought up in Cairo, she finished her education in Paris before moving to London to study art.
With the publication of her bestselling classic, "A Book of Middle Eastern Food" in 1968, Claudia Roden revolutionized Western attitudes to the cuisines of the Middle East. Since then she has published nine other books, including the award winning classic, "The Book of Jewish Food", and has won no fewer than six Glenfiddich awards for her writing. Her other books include "Arabesque", "A Book of Middle Eastern Food", "The Food of Italy", "Mediterranean Cookery" and "The Food of Spain".
chicken 250g (8oz) chickpeas, soaked in water for at least 1 hour or overnight 1 large onion, coarsely chopped 300g (11oz) tomatoes, peeled and chopped pepper �–¾ teaspoon round ginger 1 teaspoon ground cinnamon 200g (7oz) large green lentils, rinsed salt 100g (4oz) vermicelli, crushed into bits with your hand a large bunch of flat-leaf parsley, coarsely chopped a large bunch of coriander, coarsely chopped 2 lemons, cut in wedges, to serve This Moroccan harira makes a lovely and
egg yolk mixed with 1 teaspoon of water (do not brush with butter) and sprinkle with sesame seeds. For an alternative filling mix 500g (1lb) of cottage cheese with 500g (1lb) of feta (both drained of their liquid), 4 eggs, pepper and 4 tablespoons of finely chopped dill, chervil, chives or flat-leaf parsley. Creamy Cheese Pie Serves 6–8 200g (7oz) feta cheese 200g (7oz) cottage or curd cheese a large bunch of dill, finely chopped (optional) 75g (3oz) butter, melted � litre (17fl oz) milk,
dressing. It becomes deliciously soggy. Rocket, Tomato and Cucumber Salad Serves 4 a bunch of rocket leaves, about 60g (2½oz) 4 plum tomatoes, quartered 2 small cucumbers, peeled and cut into slices or half-moons 1 small red onion, chopped, or 4 spring onions, sliced 3 tablespoons extra virgin olive oil 1 tablespoon wine vinegar salt and pepper 100g (4oz) feta cheese, cut into 2cm (3/4in) cubes (optional) 8 black olives (optional) Tear the rocket leaves and put them into a bowl with
a small bowl mix the flour to a smooth paste with a tablespoon or two of the water, and pour into a pan with the rest of the water. Add the sugar, lemon, dill, garlic and a little salt and bring to the boil, stirring vigorously so that the flour does not go lumpy. Simmer for about 10 minutes then beat in the oil. Put in the artichoke bottoms, broad beans and almonds, add more water if necessary to cover them, and cook gently for 15–20 minutes or until the vegetables are tender and the sauce
grain. The commercial varieties of couscous we get here are precooked and instant. You do not need to steam it in the traditional way. Once the grain has absorbed an equal volume of water, all you need to do is heat it through. Making couscous For 6 people, put 500g (1lb 2oz) of medium-ground couscous in a bowl. Add 600ml (1 pint) of warm salted walter (with �–1 teaspoon of salt) gradually, stirring so that it gets absorbed evenly. After about 10 minutes, when the grain has become a little