Cooking Tips

I lived in the Middle East for 3 years and grew to love Egyptian, Turkish, Moroccan, and Arabian foods. I ordered 5 middle eastern cookbooks including this Roden volume(to add to my collection which includes 3 others) when I ordered a tagine cooker from Amazon. I could have only ordered this one! It has everything: explanations of ingredients, easy ways to cook and serve the dishes, and my fav recipes.
I was so surprised to see its comprehensiveness. It had the wonderful snake pastry (snake shape, not ingredient!) of Morocco, and gave ingredient amounts befitting a party crowd. Favorite tagine lamb dishes, boreks, kibbie (kibbeh), yogurtlu-steeped meat dishes called to mind many delightful authentic culinary experiences. I even laughed to read both stories I had been told about the dish which killed the priest. And I learned new ones, ie the Sultan’s dish story.
I was also delighted by the tone of the book, comments, adjustments for the modern kitchen, and the stories included in the pages. Mullah Nazruddhin Hoja tales have been a standard in my household, and the inclusion of some of his snippets are being relished.
A Persian poet once said: If I have but two dollars, let me use one to buy a loaf of bread to feed my body and the other for a hyacinth to feed my soul. This cookbook has both cuisine – sensual Arabic foods for the body and stuff for the soul.
Need one Middle Eastern cookbook? This is the one! Highly recommended.

Claudia Roden is one of the three great ladies of Mediterranean food writing, joining Elizabeth David and Paula Wolfert to make this cuisine one of the best reported centers of food interest in the English speaking world. The three connect in this book by Ms. David’s being the avowed inspiration for Rodin’s work and by Claudia Roden’s citing Paula Wolfert’s excellent book on couscous and referring to one of her other major works in the bibliography. It is also worth noting another literary connection in that the Alfred A. Knopf editor for this book is the acclaimed Judith Jones, the editor for Julia Child’s landmark first books on French cuisine. While all of that makes this a noteworthy book with `good connections’, it is not what makes the book worth buying.

As the title suggests, this book is a new and greatly revised edition of a volume first published in 1968. In this edition, much academic material, i.e. recipes derived from translations of old historical documents has been replaced and augmented by newer material from the Middle East. Ms. Roden clearly states that this is not a work of scholarship, but one should not take from that the feeling that these recipes are not the real thing. I am certain that like Ms. Wolfert, they are genuinely Middle Eastern recipes, made useable by the modern American or English cook.

The meaning of `Middle Eastern’ in the title may not be exactly what a geographer or historian may mean by `Middle Eastern’ or roughly from Turkey to Egypt to Iran. Ms. Roden means primarily the region covered by the greatest advance of the Muslim rule and influence in the European Middle ages. Her four principle regions of concentration are:

The earliest and `the most exquisite and refined’ is that of Persia, now Iran. This is `the ancient source of much of the `haute cuisine’ of the Middle East’. This is the route by which rice from India passed into the Middle East and the West.

The second region is roughly the Arab lands now formed into the states of Syria, Lebanon and Jordan. This is where Arab food is at it’s best. This includes the Fertile Crescent, which is actually in modern Iraq.

The third region is Turkey, or more broadly, the area influenced by the former Ottoman Empire. This presence had its influence most felt in Europe, especially the Balkans, Hungary, Greece, Russia, North Africa, and even Austria and France. This is the source of kebabs, savory pies, yogurt salads, and paper-thin dough.

The fourth style is the cuisine of North Africa, extending as far West as Morocco on the Atlantic coast of Africa. The strongest native influence here is in couscous from the Berber nomads who collaborated with the Arabs in conquering southern Spain. This region also retains some of the strongest echoes of the cuisines of ancient Persia and Baghdad.

The recipes are divided by the type of central ingredient in dishes, but certain ingredients, most especially olives and olive oil, yogurt, citrus fruits, bulgar wheat, rice, eggplant, and lamb pervade all sections. I was just a bit surprised to find that like the Indian cuisine, clarified butter plays a large role as the `lipid of choice’ in this region, keeping parity with olive oil in most regions.

The recipe sections in this book are:

Appetizers, Salads, and Cold Vegetables such as Stuffed Grape Leaves, Falafel, and Baba Ghanouj
Yogurt, including very simple instructions on how to make yogurt at home
Savory Pies including Tagine Malsouka, Spanakopitta, and many other Filo based pies
Soups, including those of lentils, chickpeas, fava beans, spinach, and carrots
Egg Dishes, featuring omelets very similar to the Italian frittata or Spanish tortilla
Fish and Seafood, including marinades, kebabs, and North African seafood
Poultry, featuring pigeons, squabs, quail, ducks, and many varieties of chicken dishes
Meat Dishes featuring lamb, the famous shish kebab, moussaka, meatballs, and sweetmeats
Vegetables, featuring artichokes, spinach, zucchini, eggplant, okra, sweet potatoes, and chickpeas
Rice, featuring pilafs and rice with favas, dates, yogurt, chickpeas, cherries, lentils, and rhubarb
Bulgur, Couscous, and Pasta featuring bulgar pilafs, methods for making couscous, and noodles
Breads, featuring pita, pita, and pita
Desserts, Pastries, and Sweetmeats featuring citrus fruits, apricots, nuts, cherries, dates, and baklawa
Pickles and Preserves featuring preserved lemons, pickled vegetables, chili and tomato sauce
Jams and Fruit Preserves featuring citrus, peaches, walnuts, pumpkins, figs, quinces, and eggplant
Drinks and Sherbet featuring Lemonade, Laban (Yogurt Drink), coffee, tea, almond milk

As one may expect, New World vegetables are present, but not as pervasive as in Italian cuisine.

One can see much of this food at the heart of the perceived to be healthy `Mediterranean Cuisine’ plus echoes in raw food preparation and in the cuisines of such luminaries with a Mediterranean background such as Eric Ripert. This book did exacerbate my confusion over the term `Meze’. The Greek food expert Diane Kochilas states that it refers only to small dishes served with ouzo and other alcoholic beverages separate from sit down meals. Roden confirms the connection with ouzo but identifies it with dishes opening a meal. I guess it depends on which country you talk to. Sigh.

This book is a certifiable classic, especially for those interested in food in general or in Middle Eastern food in particular. The bibliography is an excellent jumping off point for exploring this cuisine. Also, the sidebars of Middle Eastern stories are a real hoot. You will not be disappointed.

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