Levant: New Middle Eastern FlavoursOctopus, 14/06/2018 - 224 من الصفحات She believes one of the greatest assets of Middle Eastern cuisine is its inherent fluidity, its remarkable capacity to adapt and transform over time. In Levant, she offers more than 100 recipes that represent a new modern style. These are the very best of the dishes she has developed over the last twenty years in her New York City restaurant for the contemporary palate. Relying on a traditional pantry (including olive oil, tahini, za'atar, sumac), she updates classic flavour profiles to dazzling effect. The Mediterranean diet has always been a healthy one, with so many of what we now call `superfoods' at its base. But here Rawia takes it a step further by focusing on dishes that are naturally vegetarian or vegan and gluten-free, as well as meat dishes where vegetables take the leading role. These recipes represent the way more and more people eat and cook today. Among them are Cauliflower `Steak' with Pomegranate Molasses, Roasted Beetroot Hummus, Jerusalem Artichoke and Beef Stew, Peppers with Walnut Stuffing and Freekeh and Butternut Squash Salad. Levant explores the sensational cross-cultural possibilities of culinary exchange; it sets the path for the future of Middle Eastern cooking. |
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الصفحة
... shallots, diced 3 leeks, white parts only, thinly sliced (about 120g) 2 bunches asparagus, woody ends removed, cut into 2.5cm pieces 100g fresh spinach 1 long hot or poblano chilli, diced (optional) 12 extra large eggs 1⁄2 teaspoon ...
... shallots, diced 3 leeks, white parts only, thinly sliced (about 120g) 2 bunches asparagus, woody ends removed, cut into 2.5cm pieces 100g fresh spinach 1 long hot or poblano chilli, diced (optional) 12 extra large eggs 1⁄2 teaspoon ...
الصفحة
... shallots and cook for about 3 minutes, until starting to soften. Add the leeks and cook for an additional 3 minutes. Add the asparagus, spinach and chilliand cook for another 3 minutes, or until the spinach is wilted, then turn off the ...
... shallots and cook for about 3 minutes, until starting to soften. Add the leeks and cook for an additional 3 minutes. Add the asparagus, spinach and chilliand cook for another 3 minutes, or until the spinach is wilted, then turn off the ...
الصفحة
... shallots, thinly sliced 7 cloves garlic, diced 2 poblano chillies, thinly sliced 2 long hot chillies (or 1 small green pepper for milder taste), thinly sliced 7 small Arabic squash (a type of bulbous, green-striped summer squash) or 2 ...
... shallots, thinly sliced 7 cloves garlic, diced 2 poblano chillies, thinly sliced 2 long hot chillies (or 1 small green pepper for milder taste), thinly sliced 7 small Arabic squash (a type of bulbous, green-striped summer squash) or 2 ...
الصفحة
... shallots and cook for about 5 minutes, until starting to soften. Add the garlic, poblanos, long hot chillies and squash and cook until just tender, about 8 minutes. Remove to a plate. Add 2 tablespoons more of the oil to the pan and add ...
... shallots and cook for about 5 minutes, until starting to soften. Add the garlic, poblanos, long hot chillies and squash and cook until just tender, about 8 minutes. Remove to a plate. Add 2 tablespoons more of the oil to the pan and add ...
الصفحة
... olive oil, plus more for the pan 2 large shallots, chopped 2 medium poblanos, deseeded and diced 1 large garlic clove, chopped 400g asparagus tips cut into 2.5cm pieces 8 large eggs 1⁄2 yellow onion, roughly chopped 3 cloves.
... olive oil, plus more for the pan 2 large shallots, chopped 2 medium poblanos, deseeded and diced 1 large garlic clove, chopped 400g asparagus tips cut into 2.5cm pieces 8 large eggs 1⁄2 yellow onion, roughly chopped 3 cloves.
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عبارات ومصطلحات مألوفة
½ teaspoon 120ml olive oil 25g chopped fresh Add the garlic Add the shallots allspice almonds artichokes aubergine baking tray black pepper boil breadcrumbs cardamom carrots cheese chicken chickpeas chopped fresh coriander cinnamon cloves cloves garlic coriander cumin dough dried drizzle Fattoush fennel finely chopped flavour flour freekeh freshly ground black garlic ginger golden brown green grilled ground black pepper ground coriander halloumi halloumi cheese Harissa Heat the oil Hot Pepper Paste houmous ingredients kibbeh labneh lamb large bowl lentils medium heat Middle Eastern minutes mixture mushrooms nutmeg olive oil optional peeled pesto Pilaf pitta poblano poblano chilli pomegranate molasses potatoes Preheat the oven quinoa recipe Reduce the heat refrigerator rice roast salad sauce saucepan sea salt season with salt seeds serve shallots Shawarma simmer soup stew stuffing sweet tablespoon tablespoon freshly ground tablespoon ground Tahini tamarind Tanoreen Spice teaspoon freshly ground teaspoon ground cumin tomatoes whisk yogurt za’atar