MTU Library Catalogue

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A new book of Middle Eastern food / Claudia Roden.

By: Roden, Claudia.
Material type: materialTypeLabelBookPublisher: London : Penguin, 1985Description: 551 p. : ill. ; 22 cm. + pbk.ISBN: 9780140465884.Subject(s): Cooking, Middle EasternDDC classification: 641.5956
Contents:
Flavourings, Condiments and Perfumes -- Hors D\'Oeuvre Mezze -- Salads Salatat -- Yoghourt -- Savoury Pastries -- Soups Shorbah -- Egg dishes Beid -- Fish Samak -- Poultry Touyour -- Meat dishes Louhoumat -- Substantial dishes including Grains, Pulses and Pasta -- Vegetables Khodar -- Pickles Mekhalel -- Rice Roz -- Breads Khubz -- Puddings, Cakes and Sweets Halawiyat -- Jams and Preserves Murrabbiyat -- Sherbets and drinks Sharbat.
Holdings
Item type Current library Call number Copy number Status Barcode
General lending MTU Bishopstown Library Lending 641.5956 (Browse shelf(Opens below)) 1 Available 00183907
General lending MTU Bishopstown Library Lending 641.5956 (Browse shelf(Opens below)) 1 Available 00183906
Total holds: 0

Enhanced descriptions from Syndetics:

Originally published in 1968, Claudia Roden's bestselling classic Book of Middle Eastern Food introduced British readers to the food of the region for the very first time. Containing over 500 recipes, brought to life with enchanting stories, memories and culinary wisdom, this book takes readers on a cook's tour of Syria, Lebanon, Egypt, Iran, Turkey, Greece, Iraq, Saudi Arabia, Yemen, Sudan, Algeria, Tunisia and Morocco.

Now in a beautiful new edition, this timeless work from one of the most respected prize-winning food writers will continue to inform and inspire as the next generation of cooks discovers its riches.


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

'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs.' Nigella Lawson

'Beyond the evocative stories and buoyant style ... there is always information ... meticulously collected, compellingly assembled, lovingly told ... informative, delectable and incredibly useful.' Yotam Ottolenghi

Bibliography: (pages 526-527) and index.

Flavourings, Condiments and Perfumes -- Hors D\'Oeuvre Mezze -- Salads Salatat -- Yoghourt -- Savoury Pastries -- Soups Shorbah -- Egg dishes Beid -- Fish Samak -- Poultry Touyour -- Meat dishes Louhoumat -- Substantial dishes including Grains, Pulses and Pasta -- Vegetables Khodar -- Pickles Mekhalel -- Rice Roz -- Breads Khubz -- Puddings, Cakes and Sweets Halawiyat -- Jams and Preserves Murrabbiyat -- Sherbets and drinks Sharbat.

CIT Module HOSP 6029- Supplementary reading.

Excerpt provided by Syndetics

Yogurt In every Middle Eastern household, the making of yogurt is a regular activity -- at least it used to be. With a little experience one lears the rhythm of preparation and the exact warmth required to turn milk into yogurt. The actual preparation is extremely easy, but the right conditions as necessary for success. If these are fulfilled, the "magic" cannot fail. Yogurt is an essential part of the Meiddle Eastern diet. In al-Baghdad's medieval manual it was referred to a "Persian milk." In Iran today it is known as mast , in Turkey as yogurt . Syrians and Lebanese call it laban , Egyptionas laban zabadi , whle Aremenians refer ito it as madzoon . In parts of the Middle East, as in the Balkans, yogurt is believed by some people to have medicinal and therapeutic qualities. Longevity and a strong constitution are attributed to a daily consumption. More recently the Western world discovered the healthful qualities of yogurt, but it is too often restricted to a minor role as a dessert, usually sweetened or synthetically flavored. Yogurt has yet to be allowed the versatility it enjoys in the Middle East, where it is, in turn, a hot or cold soup, a salad, a marinade for meat, or the basic liquid element in a meat-and-vegetable dish. The West has still to discover the vast number of dishes which are refreshed, soothed, and glorified when accompanied by yogurt, and the splendid drink called ayran or abdug , which is a mixture of yogurt and water. The best yogurt I have ever eaten was in Turkey. It was made with water buffalo's milk and was thick and deliciously rich and creamy. A good second is the thick sheep's-milk yogurt product of Greece, which has been drained of its whey. To Make Yogurt If yogurt is to be adopted as an important element in cookery, it is worth learning to make it at home. All sorts of equipment have been recommended as being required: cake pans lined with padding, feather cushions, thermometers, different-sized bottles, jars, corks, tops, to name but a few. Commercial firms sell sets of equipment, but you can do perfectly well without them. All that is needed is a large earthenware or glass bowl, a plate to cover it entirely or plastic wrap, and a small woolen blanket -- I use two shawls. The proportions are1 heaping tablespoon of starter or activator (culture of the bacteria bulgaris ) or fresh. Live yogurt (I use ordinary, commercial plain whole-milk yogurt) to each quart of whole milk. If you increae the quantity of milk, increase that of the starter accordingly, but do not use too much of the starter, or the new batch of yogurt will be excessively sour. Bring the milk to the boil in a large pan. When the froth rises, lower the heat and let the milk barely simmer for about 2 minutes. Turn off the heat, and allow the milk to cool to the point where you can barely dip your fingers in and leave them there while you count to ten. Ten is the tradtitional count, but the milk must still be hot enough to sting. If you have a thermometer, the temperature should be 106-109 degress F. If the milk is much cooler or hotter than this, the yogurt is likely to fail. Remove any skin that has formed on the surface of the milk. Beat the acticator or plain yogurt in a large glass or earthnware bowl until it is quite liquid. Add a few tablespoons of the hot milk, one at a time, beating vigorously, between all the additions. Then add the rest of the milk slowly, beating constantly, until thoroughly mixed. Cover the bowl with a large plate or with plastic wrap. Wrap the whole bowl in a wooledn blanket or shawl and leave it undisturbed in a warm place, such as an airing cupboard, for at least 8 hous or overnight. It should then be ready, thick like a creamy custard. Do not leave the bowl in the warmth too long., or the yogurt will become too sour. As soon as the yogurt is ready, you can cool it in the refrigerator. It will keep for a week, but it is preferable to make a new batch every 4 days, using some of the previous one as an actrivator.This will ensure a cconstant supply of sweet, fresh-tasting yogurt. From the Hardcover edition. Excerpted from The New Book of Middle Eastern Food by Claudia Roden All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Author notes provided by Syndetics

Author Claudia Roden was raised in Cairo, Egypt, where she was deeply involved in the Jewish traditions of her family.

Roden's recollection of girlhood, The Book of Jewish Food: An Odyssey from Samarkand to New York, won the James Beard Foundation Award for Kitchen Aid Cookbook of the Year. Her other books include Coffee: A Connoisseur's Companion and A Book of Middle Eastern Food.

(Bowker Author Biography)