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, by Rawia Bishara
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Product details
File Size: 104376 KB
Print Length: 224 pages
Publisher: Kyle Books (September 13, 2018)
Publication Date: September 13, 2018
Sold by: Hachette Book Group
Language: English
ASIN: B07DTCP95H
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The photos and concepts are all lovely but it just clearly wasn't edited, tested, etc. in the recipe department.The proportions are just.. not good.. Many of the instructions are leaving things out.. IE in one recipe for Sahlep, sugar is in the ingredients list but never in the instructions, and the proportions are definitely off (too much rose water, it tasted like potpourri, and the instructions for adding the corn starch doesn't work either).I just made the baked fish recipe, and the fish was overcooked and tough, and the potatoes were undercooked and hard (you don't pre-cook the potatoes, which seemed suspicious but)...There really are a few lovely recipes in here.. the flatbread with zaatar was great when I made it, and the fried cauliflower with tahini is a fave of mine... but given 3 or 4 recipes that were clearly just not well written/done/good (baked fish, chicken and potatoes, and the sahlep) I can't justify space on my cookbook shelf for it anymore with so many other quality authors covering the joys of that region. (Claudia Roden, Ottolengthi, Sortun, Taimi etc.)
The recipes sound amazing until you actually start cooking and realize the amounts of the ingredients are waaay off! I was so sad because I am not the best cook and need accurate recipes to be able to make my favorite dishes. Please edit this book more carefully
I'm familiar with food from this region and was really excited about trying out some of her recipes. The cookbook is beautiful. Unfortunately, I found problems with some of the recipes I tried. I *have* to think that this is something to do with the editing and not the real recipes because in some cases, the instructions just seem wrong.Examples(1) The recipe for split pea soup (shorabit bazzela, page 89) says to add **15 cups of water** when the soup only contains 2 cups of dried split peas (and only 1/2 tsp salt). Even if you add 10 cups of water, you'll end up with a really watery, bland soup - not the slightly thickened soup shown in the picture. I had to reduce the liquid A LOT and add more salt to make it look and taste right.(2) Beet salad (salatet shamandar, page 69) was too oily even with half the oil added and the instructions, which say "toss to coat", will not reproduce the beautiful salad in the picture.(3) Rice and vermicelli pilaf (page 182) says to use 1 lb of vermicelli. I used 12 oz and it was too much. There is also no way that 1 lb vermicelli, 4 cups rice, and 9 cups water will fit in a "medium pot". I had to switch over to the biggest pot I have.(4) Okra with tomatoes (bamya belzait, page 180) came out ok except I added half the lemon juice and half the oil but that's just personal taste, I suppose.(5) The hummus recipe (page 36) was good but I did add less garlic and lemon juice which is just a personal taste thing.I regularly use other people's recipes without a problem but I had to struggle with the ones in this book. If you follow the instructions exactly, you will run into some issues. I highly recommend checking it out from the library first, if you are thinking of buying it.
Some really great recipes, some really ok ones, but overall I found the directions not so straightforward (and I think I spotted a few errors as well). Most of the spices used are the same so you can keep re-trying recipes without needing to buy additional ingredients. It's a beautiful book, and I do reference it often but I usually end of following my own procedures / double checking with online recipes.
I've been going Tanoreen for years and the food is so goo and is literally the best homemade Middle eastern food. If you are ever in NYC, I highly recommend that you dine at Tanoreen at least once. I was super excited when Chef Rawia released this cook book. The photos are stunning and her stories about her family and the foods of the Levant are great introductions to the food and culture of the region.The recipes include some of my favorite dishes from Tanoreen including the Brussels sprouts, chicken getting, and stuffed cabbage. They are easy to follow and Rawia also provides detailed information on the spices and common ingredients that you will need. Most if not all can easily be found at a Middle a Eastern grocery store, Whole Foods, or Amazon.com.So far, I've cooked several recipes from the book and my family and I found them to be delicious. The lentil and butternut squash stew, kale and shallots, fattoush, beef and white bean stews, seasoned garlic sauce, and the lentil soup are delicious. I look forward to diving into the other recipes and you and your family will certainly be satisfied with this cookbook, which is now one of my favorites.
Brilliant, practical recipes that are delicious. For busy people who don't have to the time to cook tedious, elaborate dishes (Otolenghi), these recipes allow you to create much more pragmatic and tasty fare. The book is visually beautiful, offering up intimate stories and authentic pictures of the origins of Rawia BIshara's recipes. It makes those of us from the area want to dive into our ancestral culinary background, and it makes everyone else want to embrace these lovely recipes. I can't help but gravitate to this book, time and time again, when I'm looking for inspiration.
Ms. Bishara is an outstanding cook, and making wonderful dishes from her cookbook is almost as good as dining at her restaurant. So far I'm made at least a dozen recipes from her book and all were delicious and made even more enjoyable by the stories that Ms. Bishara shares about many of the recipes. Her culinary skills and warmth make this book a joy for anyone who loves Middle Eastern food.
A must have for the Middle East cook book collector, Most of the recipes are what I know and have grown up with. Although I may make a few changes with some of the recipes to my taste that I remember, due to the varies Regions in the Middle East cooking, It is a great book.
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